Soft pillowy snickerdoodles (Printer-Friendly)

Soft, tender snickerdoodles coated in cinnamon sugar, featuring a distinct tang for a cozy treat.

# What You’ll Need:

→ Dry Ingredients

01 - 2 3/4 cups all-purpose flour
02 - 2 teaspoons cream of tartar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract

→ Cinnamon Sugar Coating

09 - 1/4 cup granulated sugar
10 - 2 teaspoons ground cinnamon

# How to Make It:

01 - Preheat the oven to 375°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
03 - Using an electric mixer, cream the softened butter with 1 1/2 cups sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in the eggs one at a time, then blend in the vanilla extract until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated.
06 - In a small bowl, combine the 1/4 cup sugar with ground cinnamon for rolling.
07 - Scoop tablespoon-sized portions of dough, roll into balls, then coat each thoroughly in the cinnamon sugar mixture.
08 - Place dough balls on prepared baking sheets spaced approximately 2 inches apart.
09 - Bake for 9 to 11 minutes until edges are set but centers remain soft.
10 - Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're deceptively simple but taste like a bakery secret, with that tangy cream of tartar note that makes people ask what makes them different.
  • Soft centers with just-set edges are addictive, and they stay pillowy even after a few days in a container.
  • Twenty-five minutes from start to cooling makes them perfect for unexpected cravings or last-minute gatherings.
02 -
  • The cream of tartar is absolutely essential; you cannot skip it or substitute it without completely changing what makes snickerdoodles special.
  • Underbaking is the secret to soft centers—pull them out when the edges look done but the middle jiggles slightly, and they'll be perfect after cooling.
  • Room-temperature butter creams completely differently than cold butter, so take it out of the fridge at least an hour before baking.
03 -
  • For extra-soft, pillowy cookies, slightly underbake them and let them cool completely on the baking sheet before moving them; they'll be almost cakey inside.
  • If you want puffier cookies instead of flat ones, substitute half the butter with shortening—it creates cookies that rise more and have a different crumb structure.
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