Soft, Puffy Snickerdoodles Recipe

Name: Soft, Puffy Snickerdoodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cookie:; 2 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons cream of tartar; 1 cup unsalted butter, at room temperature; 1 1/3 cups sugar; 1 1/2 teaspoons vanilla extract; 2 large eggs; For the topping:; 1/4 cup sugar; 1 tablespoon plus 1 teaspoon ground cinnamon (or to taste)

Servings: persons

For the cookie:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cream of tartar
1 cup unsalted butter, at room temperature
1 1/3 cups sugar
1 1/2 teaspoons vanilla extract
2 large eggs
For the topping:
1/4 cup sugar
1 tablespoon plus 1 teaspoon ground cinnamon (or to taste)

1
In a medium bowl, whisk together the flour, baking soda, salt, and cream of tartar to combine. Set aside.
2
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar together until light and fluffy, 2 to 3 minutes. Add the vanilla and mix to combine. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition, about 30 seconds total. Scrape down the sides of the bowl after each egg is added.
3
Add the flour mixture in two additions, scraping down the sides of the bowl each time. Mix until just blended.
4
Refrigerate the dough for at least 15 minutes (and up to 3 days if you are especially patient) to make it easier to handle.
5
When ready to bake, heat the oven to 350u00b0 F and line two baking sheets with parchment. Mix the topping ingredients in a small, shallow bowl until combined.
6
Shape a tablespoon of dough into a ball and roll in the cinnamon-sugar topping to cover. Place two inches apart on the cookie sheet.
7
Bake for 8 to 11 minutes, until the cookies are lightly colored and just firm to the touch. Cool on baking sheet for one minute before transferring to cooling rack. Cookies should stay soft for a few days if kept in a tightly sealed container.

1108

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the cookie:, 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Soft, Puffy Snickerdoodles falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Soft, Puffy Snickerdoodles

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