I am on a roll {and consequently I am developing one around the middle} with cookies.  When I say that I dream of cookies, I am not at all joking.  Maybe it is a hazard of the job or maybe I am addicted to sugar…better yet…maybe one has developed into the other.  Needless to say…I can’t get over how wonderful this cookie is.  If there was a word for softer than soft…than that is what I would use to describe these babies.  Hands down…THE BEST Snickerdoodle I have ever tasted!  I used the same base recipe that I used for these Soft Sprinkle Confetti Cookies and Soft Chocolate Chunk Cookies because it is my newest obsession.

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On Monday I posted 10 of my tips for cooking making success.  If you are wanting to take your cookie making to the next level than I highly suggest heading over to check out that post.  This Soft Snickerdoodle is so much like the Soft Confetti Sprinkle cookie I posted a few weeks ago.  The difference is the addition of cream of tartar which is a key ingredient in any good Snickerdoodle recipe.  We use cream of tarter to give this cookie the unique and tangy taste that is iconic with the Snickerdoodle.  The addition of cornstarch in any cookie is to soften the harsh proteins that flour can have and create a more tender cookie.  I think you will agree that tender is an understatement.

Soft Snickerdoodle Cookies

Irresistibly soft and coated in cinnamon, these cookies are spectacular!

Course Dessert
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes

Ingredients

  • 1 cup butter {softened}
  • 1 1/2 cups granulated sugar
  • 4 tsp vanilla extract
  • 2 eggs
  • 3 cups flour
  • 4 tsp cornstarch
  • 2 tsp cream of tartar
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt

Cinnamon Sugar Coating

  • 1/4 cup granulated sugar
  • 2 tbsp cinnamon

Instructions

  1. In the bowl of a stand mixer {fitted with paddle attachment} combine butter, sugar, eggs and vanilla extract.  Beat on medium speed until creamed {it should be light and fluffy}.  This will take between 4-5 minutes but do not skip this part.  Scrape down sides of bowl as necessary.

  2. Add flour, cornstarch, cream of tartar, baking soda and salt and mix until just combined.  In a separate small bowl combine Cinnamon Sugar Coating ingredients and mix well.

  3. Using a medium cookie scoop {or 2-3 tablespoons of dough} form mounds.  Roll each mound in the Cinnamon Sugar Coating and place on a pan lined with parchment or wax paper.  Cover with plastic wrap and refrigerate for at least 2 hours and up to 5 days.

  4. When ready to bake, preheat oven to 350 degrees.  Line cookie sheets with parchment paper or spray with cooking spray.  Place mounds on sheets, being sure to space them about 2 inches apart.  Bake for 8-9 minutes, or until the edges are set and the middle of the cookie is just beginning to set.  They will look under baked but let them cool on cookie sheet for 5-7 minutes before moving to a cooling rack and they will firm up as they cool.

  5. Store cookie in an airtight container at room temperature for up to a week or freeze for up to 3 months.

Recipe Notes

  •  These cookies should not turn brown, except slightly on the bottom.
  • Freeze unbaked cookie dough mounds for up to 3 months and bake as directed, once mounds have thawed.