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Super Soft Snickerdoodle Cookies

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Course: Breakfast, Brunch, Dessert, Tea Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 30 cookies
Author: Lorena Salinas from Cravings Journal

Ingredients

For the cookie dough

  • 200 g unsalted butter at room temperature
  • 150 g granulated sugar
  • 100 g brown sugar
  • 1 egg + 1 egg yolk
  • 1 cdta vanilla extract
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 300 g all-purpose flour

To coat the cookies

  • 6 tbsp granulated sugar
  • 1 tsp cinnamon

Instructions

For the cookie dough

  • Using a whisk or an electric mixer, cream the butter with both the types of sugar until it looks creamy and airy.
  • Add the egg and egg yolk and mix again with the whisk or mixer.
  • Add the vanilla, baking powder, salt and cinnamon and mix.
  • Finish by adding the flour and mixing it in with a spatula or continue using your electric mixer.

To coat the cookies

  • Make 1 tablespoon cookie balls and roll them around in the mix of sugar and cinnamon.
  • Place the dough balls onto a lined baking tray with paper or silpat. Leave a nice amount of space between the balls because they expand a lot.
  • Bake in a preheated oven at 160°C / 320°F for 10-12 minutes. It shouldn't be more than this, don't let them get golden. When you remove them from the oven they will be VERY soft, to the point where you won't be able to pick them up until they cool down a bit. They will also look inflated when they come out and flatten as they cook, it's normal :)
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