I am drawn to recipes promising soft-baked and perfectly puffy cookies because I love the texture. BUT… I think it’s me… My soft-baked cookies are soft and delicious, but never as puffy. It’s weird! (and disappointing…) I’m blaming every oven I’ve ever had. 🙂 It just can’t be me! 😉
Snickerdoodles just seem like the perfect autumn cookie. The cinnamon sugar topping is really season-less, but it just speaks to me this time of year. Most recipes seem to include shortening which is an ingredient that I completely avoid. This wonderful shortening-free recipe is from Buttercup Baking. Her cookies were SO puffy!! Mine were a little flatter (as you now know!) but super tasty.
Yield: 3 dozen cookies
For the Cookie Dough:
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp coarse salt
- 1 tsp ground cinnamon
For the Cinnamon Sugar Topping:
- 2 T granulated sugar
- 2 tsp ground cinnamon
- Preheat oven to 400 degrees, preferably on convection.
- Beat butter and sugar together until light and fluffy.
- Add the eggs one at a time and mix.
- Whisk together the flour, cream of tartar, cinnamon, and baking soda.
- Add the salt after sifting and add the flour mixture slowly to the butter mixture. Mix until just incorporated.
- To Make the Topping: In a small shallow bowl, mix 2 T of sugar and 2 tsp of cinnamon.
- Using a large cookie scoop, make equally portioned balls of dough, about 3 dozen.
- Roll the balls of dough into the cinnamon sugar topping and place on baking sheet lined with a silicone baking sheet or parchment paper.
- Bake in oven for 8 minutes on convection or up to 10 minutes in a standard oven (do not overbake). Let sit on baking sheet for 3 minutes before moving to cooling rack. The cookies will continue to cook on the baking sheet (so do not be tempted to put them back in the oven).
Note: These cookies are best eaten within a few days. For best taste, store in an air-tight container with a slice of white bread to absorb excess moisture.
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