Extra Soft Snickerdoodle Cookies

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Chewy and decadent, Extra Soft Snickerdoodle Cookies are sweet and buttery with a lovely kick of warmth from the cinnamon-sugar coating.

Chewy and decadent, Extra Soft Snickerdoodle Cookies are sweet and buttery with a lovely kick of warmth from the cinnamon-sugar coating.

Extra Soft Snickerdoodle Cookies

Snickerdoodles are just classically good cookies. They’re chewy and soft, sweet with that hint of spice from the cinnamon, and go down real easy with a big glass of cold milk. I feel like they’re underrated in terms of cookie popularity — chocolate chip and sugar cookies often get all the shine, don’t you think? But they are some of my all-time favorites, and I’d be lying if I said I couldn’t down about four of these guys in one sitting. And they’re just cute! They’re sort of reminiscent of shar-pei puppies, in my opinion.

I’ve tried time and time again to make snickerdoodles using just butter as the fat, and to be totally honest, they just don’t turn out as delicious as when I use shortening. I don’t think shortening is all bad all the time, but you certainly wouldn’t want to use it in everything. However, for these cookies — it’s a necessity! Just like I always say and share, everything in moderation. So, get your baking apron out, and enjoy these Extra Soft Snickerdoodle Cookies!

Chewy and decadent, Extra Soft Snickerdoodle Cookies are sweet and buttery with a lovely kick of warmth from the cinnamon-sugar coating.

How do you know when snickerdoodles are done?

You’ll bake snickerdoodles for 8 to 9 minutes in a preheated 375 degree F. oven. They might not “look” done — the signature golden-brown look of most baking cookies is how snickerdoodles already look when the dough is raw, thanks to their cinnamon-sugar coating. So instead, look for little air bubbles forming in the middle around the 8 or 9-minute mark to tell they’re done. They puff up while baking and then shrink down as they cool.

What does cream of tartar do to cookies?

Cream of tartar might sound like a funky ingredient to add to cookies (I always think of tartar sauce and fish tacos!). But it actually helps activate the baking powder and allows the cookies to rise. It also gives the cookies their signature slight tart and tangy flavor.

How long do snickerdoodles last?

Kept in an airtight container in the fridge, snickerdoodle cookies will last for up to 2 weeks. You can also freeze them for up to 2 months.

Chewy and decadent, Extra Soft Snickerdoodle Cookies are sweet and buttery with a lovely kick of warmth from the cinnamon-sugar coating. Chewy and decadent, Extra Soft Snickerdoodle Cookies are sweet and buttery with a lovely kick of warmth from the cinnamon-sugar coating.

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Chewy and decadent, Extra Soft Snickerdoodle Cookies are sweet and buttery with a lovely kick of warmth from the cinnamon-sugar coating.

Soft Snickerdoodle Cookies


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 15 min
  • Cook Time: 8 min
  • Total Time: 23 minutes
  • Yield: 3 dozen cookies 1x

Description

Chewy and decadent, Extra Soft Snickerdoodle Cookies are sweet and buttery with a lovely kick of warmth from the cinnamon-sugar coating.


Scale

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup butter flavored shortening
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons granulated sugar (for rolling the dough)
  • 1 tablespoon ground cinnamon (for rolling the dough)

Instructions

  1. Preheat the oven to 375 degrees F., and line a baking sheet with parchment or a baking mat.
  2. In a medium bowl, cream together the butter, shortening, and the sugar until it is light and fluffy, about 3 minutes.
  3. Add the eggs and vanilla, and mix until well combined.
  4. Add the flour, cream of tartar, baking soda, and salt, and mix well to combine.
  5. In a small bowl, mix together the remaining sugar and cinnamon.
  6. Working with a large tablespoon of dough at a time, roll the ball between your hands (it might be a little sticky, so grease your hands a bit if you need), and then roll the dough in the cinnamon-sugar mixture, coating the ball completely.
  7. Place the coated balls on the prepared cookie sheet 2 inches apart, and repeat with remaining dough.
  8. Bake for 8 to 9 minutes. Let the cookies rest on the cookie sheet for 5 minutes after you remove them from the oven, and then remove them from the pan to let them cool on a wire rack.
  9. Serve warm, and store any leftovers store in an airtight container.

Notes

  • I tried and tried to make a snickerdoodle cookie recipe with only butter, no shortening, and I could not do it. I’m convinced that shortening is okay in a few circumstances, and this is one of them.
  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: cookie recipe, cookie, snickerdoodle

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Chewy and decadent, Extra Soft Snickerdoodle Cookies are sweet and buttery with a lovely kick of warmth from the cinnamon-sugar coating.

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1 Response
  1. deb c }i{

    Nooooo….do not tell me there is a recipe for these amazing and delicious cookies from heaven!!!!! Lalalalala…I’m not reading this post….I didn’t see it, I know nothing!!!!!

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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