The Pioneer Woman Tasty Kitchen
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Fluffy Snickerdoodles

4.00 Mitt(s) 4 Rating(s)4 votes, average: 4.00 out of 54 votes, average: 4.00 out of 54 votes, average: 4.00 out of 54 votes, average: 4.00 out of 54 votes, average: 4.00 out of 5

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Level: Easy

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Description

Growing up, Snickerdoodles were always hard and thin… but I like my cookies light and fluffy. I made these snickerdoodles light and fluffy, how I like them!

Ingredients

  • 2-¾ cups All-purpose Flour
  • 2 teaspoons Cream Of Tartar
  • 1 teaspoon Baking Soda
  • ¼ teaspoons Salt
  • 2 sticks Unsalted Butter, Softened
  • 1-½ cup Sugar
  • 2 whole Eggs
  • 2-½ teaspoons Vanilla Extract
  • 3 Tablespoons Sugar
  • 2 Tablespoons Ground Cinnamon

Preparation

1. Line baking sheets with parchment paper or a baking mat and put in refrigerator to chill.

2. Whisk together the flour, cream of tartar, baking soda and salt in a bowl. Set aside.

3. Cream together the butter and sugar until pale and fluffy, it should have a very light and fluffy texture (think mousse, kinda).

Add the eggs, one at a time, beating well after each addition (just when you think you’ve beaten the eggs well enough, beat some more).

Beat in the vanilla.

4. Gradually stir in the flour mixture, slowly beating just until the flour is blended.

5. Chill the dough for at least 30 minutes (it will make forming the dough much easier).

6. In the meantime, mix together the sugar and cinnamon in a small bowl.

7. Heat the oven to 350 degrees.

Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.

8. Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.

9. Chill the dough and cookie sheets between batches.

10. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. And if you’re super daring – eat one fresh out of the oven (it’ll be hard to stop yourself) or grab some nutella, make a snickerdoodle/nutella sandwich, and prepare yourself for a heart attack.

2 Comments

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Silvia on 12.30.2009

I agree with abbie about the cinnamon, so I used 2 teaspoons instead of Tablespoons. Make sure you chill the dough. The colder and firmer the dough, the better the cookie comes out. My husband loved these cookies, recipe is definitely a keeper.

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abbie on 7.25.2009

These were very cake like instead of chewy. I had to add more sugar for the cinnamon and sugar mixture because my kids thought the first batch was to “cinnamony”

4 Reviews

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Jenelle Miller on 7.19.2013

verrrrry good! Everyone loved.

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msblue on 5.21.2011

Soft, chewy and delicious. I did change the amount of cinnamon to one teaspoon. Plan on making this recipe often. Thanks for sharing.

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kimt on 11.12.2010

I loved this recipe. I read that the cinnamon/sugar mixture for rolling the cookies had too much cinnamon and added more sugar at the start. I think they are great!

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mkapusta on 5.25.2010

I was hoping for more chewy. Too soft & cakey, just not my kind of cookie, for a snickerdoodle anyway…tastes good though.

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