Extra Soft Snickerdoodle Cookies
on Jun 21, 2019, Updated May 01, 2024
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Chewy and extra soft snickerdoodle cookies are sweet and buttery with a lovely kick of warmth from the cinnamon-sugar coating.
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?
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, everything in moderation. So, get your baking apron out, and enjoy these Extra Soft Snickerdoodle Cookies!
Table of Contents:
Table of Contents
Why You’ll Love This Recipe:
- They are so easy to make
- The kids will love making these with you!
- They are so soft and delicious
- They last a long time in the fridge or freezer!
Ingredients:
- Butter– preferably unsalted. But if you only have salted, do not add the extra salt
- Butter flavored shortening– Yes, I don’t recommend using shortening all the time, but in this recipe its necessary to make these cookies soft!
- Granulated sugar
- Eggs
- Vanilla extract
- All purpose flour
- Cream of tartar– activates the baking soda and gives the cookies their tart flavor
- Baking soda
- Salt– see above with butter
- Ground Cinnamon
See recipe card below for full information on ingredients and quantities
Frequently Asked Questions:
You’ll bake snickerdoodles for 8-9 minutes in a preheated 375 degree F oven. They might not “look” done, because with the cinnamon sugar coating on top, it makes them already look golden brown which is how most cookies look when done. Instead of looking for the color, look for little air bubbles forming in the middle around the 8-9 minute mark to tell that they are done. They puff up while baking and then shrink down as they cool.
Cream of tartar might sound like a funky ingredient to add to cookies. But it actually helps activate the baking soda and allows the cookies to rise. It also gives the cookies their slight tart and tangy flavor.
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.
More Cookie Recipes to Consider:
Sandwich Cookies
Homemade Oreo Cookies
Desserts
Cream Puffs
Sandwich Cookies
Whoopie Pies
Oatmeal Cookies
Homemade Oatmeal Cream Pies
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Soft Snickerdoodle Cookies
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
- Preheat the oven to 375 degrees F., and line a baking sheet with parchment or a baking mat.
- In a medium bowl, cream together the butter, shortening, and the sugar until it is light and fluffy, about 3 minutes.
- Add the eggs and vanilla, and mix until well combined.
- Add the flour, cream of tartar, baking soda, and salt, and mix well to combine.
- In a small bowl, mix together the remaining sugar and cinnamon.
- 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.
- Place the coated balls on the prepared cookie sheet 2 inches apart, and repeat with remaining dough.
- 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.
- 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.
Love love love these cookies!!! They always turn out perfectly and everyone loves them. Thank you!!
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!!!!!