Soft Snickerdoodle Cookies
These Soft Snickerdoodle Cookies are tender, chewy, and bursting with warm cinnamon sugar flavor—your new go-to classic treat!
Servings: 24 servings
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups white sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
Cinnamon Sugar Coating
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
Instructions
Preparation
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, white sugar, and brown sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and beat until combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until incorporated. Avoid overmixing.
Cinnamon Sugar Coating
- In a small bowl, mix the 1/4 cup sugar with the ground cinnamon.
Shaping and Baking
- Use a cookie scoop or spoon to portion dough balls about 1.5 tablespoons each. Roll each ball in the cinnamon sugar mixture until fully coated.
- Place the coated dough balls on a baking sheet lined with parchment paper or silicone mat, spacing about 2 inches apart.
- Bake in a preheated 350°F (175°C) oven for 10 to 12 minutes. The edges should be set but centers slightly underbaked for softness.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop or spoon
- Cooling rack
Notes
- Do not overbake; remove cookies when centers still look slightly underdone for perfect softness.
- Use softened butter, not melted, to achieve the right cookie texture.
- Chilling the dough for 30 minutes can help control spread and enhance flavor but is optional.
- For a nutty twist, substitute vanilla extract with almond extract.
- Store cookies in an airtight container at room temperature up to 4 days or freeze for longer storage.
