These Perfect Soft and Chewy Snickerdoodles are crisp on the edges and soft in the middle. A buttery, sugar cookie rolled in cinnamon and sugar.
Did you know today isNational Cookie Day? Is that not one of the best holidays ever?! In preparation for National Cookie Day, I have the Perfect Snickerdoodle Cookies.
While a “perfect cookie” is somewhat subjective, I hope we can all agree that soft and chewy is a must-have when it comes to cookies. I prefer a butter cookie that just melts in your mouth. I also love when they are a little crisper on the edges and soft in the middle, maybe even slightly underdone. Lastly, my perfect cookie is thicker. Ain’t nobody got time for pancake-like cookies.
This base recipe is very adaptable. I’ve already made a Snickerdoodle Cookie Pie and Maple Snickerdoodle Cookie Cups. Then last month, I did something totally different and use this base recipe for my Cranberry Orange Cookies with a white chocolate glaze. I’ve got plenty more cookie recipes coming your way!
When I first started dating my boyfriend, he told me about this amazing snickerdoodle recipe that his mom made; she had got it from her friend. The first time I made them, I was nervous and hopeful they would be the same as his mom made; the ones he loved. Of course they weren’t the same. Some spread too thin, and some were too puffy. Over the years, I’ve perfected the method to get the perfect cookie every time.
The other problem is that he absolutely loves Krusteaz Snickerdoodles and would just as soon make a box of those than make them from scratch. I am not sure what our future holds at this point….kidding. Kind of. I actually love them as well. Although, when we do have a box of Krusteaz at least he makes them all on his own! Except he doesn’t like to crack eggs. It’s bananas.
Here are some tips I’ve learned along the way. Start with cold butter. It takes longer to soften in the mixer, but warm butter makes the cookies spread too much. Beat the butter and sugar until its very light and fluffy, at least 2-3 minutes. Last but not least, and I know it’s annoying, but you have to refrigerate the dough or you will have pancake cookies. 30 minutes is good enough. Usually I just don’t turn on my oven until my dough is done mixing. I throw the dough in the fridge while the oven is pre-heating.
I also choose to use a large cookie scoop (about 3 tablespoons) because I like a big cookie. This will yield about 24 cookies per recipe. If you use a smaller cookie scoop, you will most certainly get more cookies!
Now if you are looking for a little cookie inspiration, I’ve got several places for you to look. Make you sure you check out my Cookies Galore board on Pinterest. I have also participated in The World’s Largest Cookie Exchange with Better Homes and Gardens and I’ve been pinning all sort of fun stuff over there!
Don’t forget to visit my cookie section for more fun recipes!
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- 1 C (2 sticks) Unsalted butter
- 2 C Sugar
- 2 Large eggs
- 1 tsp Vanilla extract
- 3 C Flour
- ½ tsp Baking soda
- ½ tsp Cream of tarter
- ¼ C Sugar
- 1 tbsp Cinnamon
- Combine butter with sugar and beat on medium speed until well creamed together.
- Add eggs and vanilla extract. Mix into butter and sugar until egg is well beaten.
- In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough forms.
- Refrigerate dough for a minimum of 30 minutes and up to 1 hour.
- Preheat oven to 350° F.
- In a small bowl, combined cinnamon and sugar and stir to combine.
- Use a large cookie scoop (3 tbsp) and scoop cookie dough onto a parchment paper lined baking sheet. Roll each cookie dough ball in the cinnamon sugar mixture. Place about 2 inches apart.
- Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
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