Soft Snickerdoodle Cookie Recipe
A Soft Snickerdoodle Cookie Recipe with incredible crisp, golden edges and soft, buttery centres makes these cinnamon sugar cookies THE BEST!
Foto: Cafe DelitesIngredients
- 1 cup unsalted butter (softened to room temperature)
- 1 1/4 cups white granulated sugar
- 2 tablespoons light brown sugar (packed)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 3/4 cup flour (all purpose or plain)
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 5 tablespoons white granulated sugar
- 2 tablespoons ground cinnamon
Steps
Preheat oven to 350°F (175°C).
In a large mixing bowl, beat butter and sugar(s) until light and fluffy (about 5 minutes), scraping the sides of the bowl. Beat in eggs and vanilla for a further 2 minutes until well incorporated.
Fold in flour, cream of tartar, baking soda and salt until just combined.
In a separate small bowl, combine sugar and cinnamon.
Cover dough and refrigerate for about 30 minutes (if time allows).
Roll cookie dough into balls (about 1 1/2 tablespoons of dough per cookie). Roll in the cinnamon/sugar mixture and evenly coat.
Arrange cookies at least 3-inches apart on prepared baking sheets. Sprinkle with a little extra cinnamon/sugar to ensure cookies are completely covered.
For thick cookies: spoon dough onto your baking sheets straight from the spoon (use a cookie dough scoop). Don't roll them into perfect round balls. You'll want higher rather than wider cookie dough balls so that they bake thick.For thin cookies: Make a small indent in the centre of each cookie ball by lightly pressing down before baking to flatten them out a little.
Bake for 10-11 minutes or until edges are golden.
Let cool for about 10-15 minutes on baking sheet before transferring to a wire rack to cool completely.
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