Best Soft Snickerdoodles Recipes

CINDY'S SOFT SNICKERDOODLES

Steps:

• Preheat oven to 400.
• Sift together flour, salt, baking soda, and cream of tartar. Set aside.
• Cream together butter, shortening, and 1-1/2 cups sugar until fluffy. Add eggs one at a time.
• Combine wet ingredients with dry.
• In a small bowl, combine 2 T. sugar with cinnamon.
• Roll small balls of dough in mixture.
• Place on cookie sheet, and press down on dough with the bottom of a cup, lightly greased, to flatten them.
• Bake 6-1/2 minutes.
• Let stand on cookie sheet several minutes before removing from pan.

SOFT 'N CHEWY SNICKERDOODLES

Steps:

• Preheat oven to 400°F.
• Mix shortening, sugar, and eggs.
• Sift dry ingredients, stir into first mixture.
• Roll into balls the size of walnuts, and roll in mixture of 1 Tbsp sugar and 1 tsp cinnamon.
• *** If you have trouble with your cookies not spreading out enough when they bake, just use a glass or the palm of your hand to flatten them slightly before putting in the oven.
• Bake 2 inches apart on an ungreased cookie sheet 8-10 minutes.

SOFT SNICKERDOODLES

Steps:

• Preheat oven to 375 ºF.
• Grease cookie sheets.
• Combine sugar and cinnamon in small bowl.
• Combine cake mix, eggs and oil in large bowl.
• Stir until well blended.
• Shape dough into 1 inch balls.
• Roll in cinnamon-sugar mixture.
• Place balls 2-inches apart on cookie sheets.
• Flatten balls with bottom of glass.
• Bake at 375 ºF for 8 to 9 minutes or until set.
• Cool one minute on cookie sheets.
• Remove to cooling rack to cool completely.

SUPER SOFT SNICKERDOODLES

Steps:

• Preheat oven to 350 degree.
• Sift flour, baking powder, and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed on low, gradually mix in flour mixture.
• Stir together cinnamon and 2 T sugar in a small bowl. Shape dough into twenty 1 3/4 inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
• Bake cookies, rotating sheets halfway through, until edges are golden, 12-15 minutes. Let cool on sheets on wire racks. Cookies can be stored b/w layers of parchment in airtight containers at room temperature for up to 3 days.

MOMMOM LUCY'S AWESOME SOFT SNICKERDOODLES!

Steps:

• Preheat oven to 400 degrees. ( I wait until my dough is almost done chilling to do this.)
• Cream softened butter & sugar in large bowl (until light & fluffy); then beat in eggs (one at a time) and vanilla until well combined.
• Combine flour, cream of tartar, baking soda, & salt in a separate bowl & whisk together.
• Blend dry ingredients into butter mixture, slowly mixing in a little bit at a time. The dough will be a bit sticky.
• Chill dough in fridge for 30 minutes at least. For best results, chill for longer. A few hours is great, 1 day is even better if possible! (I like to make my dough the night before, the cookies come out amazingly delicious when I do this) But even if u can only chill dough for 30 minutes, the cookies will still be great.
• While dough is chilling, mix together the 4 tbsp. of sugar and 4 tsp. of cinnamon in a bowl. This measurement is a starting point, you may need more. Lots of cinnamon is important!
• Shape dough into balls a bit bigger than a walnut and then roll them in the cinnamon & sugar mixture, making sure they are *VERY generously* coated on all sides.
• Place 2 inches apart on ungreased cookie sheet and bake at 400 for 7-9 min. It is *very important* not to overbake these, even more so than with any other cookies I've baked. Keep checking them often. This isn't a cookie that should brown (although they look brown from the cinnamon, so it can be tricky to tell sometimes). They should be golden brown on the edges only. The bottoms should not be very browned either, just a light golden color. These cookies will puff up a lot while baking and then flatten out a bit with crinkley tops. They're so cute!
• Sprinkle each cookie with a little more of the cinnamon & sugar mixture as soon as u take them out of the oven. Then remove from cookie sheet *immediately* & place them on a flat surface atop waxed paper. Store cookies in airtight container as soon as they're cooled.