Stranded Foodie Recipe for Classic Soft and Puffy Snickerdoodles

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I’m craving a good classic snickerdoodle cookie today. Remember these cookies? They are the sugar cookie with the funny name that has a wonderful cinnamon and sugar topping. But what really makes them unique is the cream of tartar that imparts a tangy flavor to the cookie, which makes it a classic snickerdoodle.

This is a really easy recipe that I especially love because the cookies turn out puffy with a slightly crunchy texture. What a great combination! With the addition of lots of cinnamon in the cookie and in the topping, they are really delectable. Make sure to have a large glass of cold milk on hand when you eat these snickerdoodles. I just can’t believe it took me so long to make up a batch of them again. These are the best snickerdoodle cookies I’ve ever made! Give this recipe a try and see what you think.

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The dough is quite thick and you may have to stir the rest by hand.

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Take almost 2 tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping.

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Bake cookies for 11-12 minutes. The cookies will be very puffy and soft.

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Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.

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This is a really easy recipe that I especially love because the cookies turn out puffy with a slightly crunchy texture. What a great combination!

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These are the best snickerdoodle cookies I’ve ever made! Give this recipe a try and see what you think.

 

Stranded Foodie Recipe for Classic Soft and Puffy Snickerdoodles

Makes 2 to 2 1/2 dozen cookies (depends on size of dough balls)

Ingredients for the cookies:

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 1/3 cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt

Ingredients for the topping:

  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons cinnamon

Directions: Preheat oven to 375° F. Line two large cookie sheets with parchment paper and set aside.

Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl and set aside.

Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle

Attachment, cream the softened butter for about 1 minute on medium speed. Get it nice

and smooth, then add the sugar on medium speed until fluffy and light in color.

Mix in egg and vanilla. Scrape down the sides as needed. Set aside.

In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon,

and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet

ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.

Take almost 2 tablespoons of dough and roll into a ball. Roll the dough balls into the

reserved cinnamon-sugar topping. I sprinkled extra cinnamon-sugar on top. Bake

cookies for 11-12 minutes. The cookies will be very puffy and soft. Allow cookies to cool

on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.

Cookies remain soft and fresh for 7 days in an airtight container at room temperature.

They only lasted two days in our house!

Make ahead tip: 

There are a few options here! First, you can prepare the cookie dough and chill it in the 

refrigerator for up to 3 days. Make sure that you let it come to room temperature before 

rolling and baking the cookies. You can also freeze the cookie dough balls. Roll the 

dough into balls then freeze the balls for up to 2-3 months. You can freeze the cookie 

dough balls with the cinnamon sugar coating or without, your call. When ready to make, 

bake the frozen cookie dough balls 1-2 minutes longer than what the recipe states. You 

can also freeze the baked cookies for up to 3 months. Thaw overnight in the refrigerator 

before serving.