Best Soft Snickerdoodle Cookies
This recipe for the Best Soft Snickerdoodle Cookies is one of those classics that has been passed around in my family for years. It’s been a part of many Easters and other holidays. Sweet additions to packed lunches or even a quick treat to whip up for unexpected guests.
Cookies are one of my ultimate comfort foods. There is just something extra special about its warm, straight-out-of-the-oven goodness that always seems to be my answer for turning around a bad day.
Work woes? Cookie.
Family drama? Cookie.
Favorite pair of jeans don’t fit anymore? Cookie.
(Okay… maybe not that last one.)
You all get what I’m trying to say.
Cookies just have a way of helping turn my frowns upside down.
The great thing about these snickerdoodles is that most likely you have all the ingredients needed right inside your pantry and fridge.
Cream together the butter and sugar. Add in an egg and some vanilla. Then combine with the dry ingredients of flour, and baking soda.
Portion out the dough with a cookie scoop (I use a #40 for the perfect size) then roll into a ball.
Roll the dough in cinnamon sugar and place onto a baking sheet. Press each ball with the bottom of a glass or a cookie stamp that has been dipped in more cinnamon sugar.
Bake and instantly enjoy a nostalgic taste of home and family.
Best Soft Snickerdoodle Cookies
The Best Soft Snickerdoodle Cookies. A simple and easy recipe for homemade snickerdoodles just like Grandma used to make.
Ingredients
- 1 cup Butter
- 1 cup Sugar
- 1 Egg
- 1/2 tsp Vanilla
- 2 1/2 cups Flour
- 1 tsp Baking Soda
Cinnamon-Sugar
- 1/4 cup Sugar
- 1/2 Tbsp Ground Cinnamon
Instructions
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Place butter into a microwave safe bowl. Heat for a few seconds, until about half of the butter is melted and half is still in softened "chunks".
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Cream together softened butter and sugar. Add in egg and vanilla.
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In a separate bowl, mix together flour, and baking soda. Add dry ingredients to wet and bring together.
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In a small bowl, combine the sugar and ground cinnamon for cinnamon-sugar mixture. (You can adjust this ratio to fit your taste).
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Portion out dough with a cookie scoop (#40 size is perfect). Roll dough into balls and then roll in cinnamon sugar mixture before placing onto a parchment paper lined baking sheet.
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Using the bottom of a glass or a cookie stamp that has been dipped in more cinnamon-sugar, press each ball into a flat cookie shape.
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Bake at 350°F for 8-10 minutes. The cookies may look underbaked, but this timeframe is perfect for this size of cookie. Any longer and the cookies become hard after they have cooled.
Recipe Notes
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