Soft Baked Snickerdoodles

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. šŸ™‚ It just can’t be me! šŸ˜‰

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 fromĀ 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 Ā½ cups granulated sugar
  • 2 large eggs
  • 2 Ā¾ cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • Ā½ tsp coarseĀ salt
  • 1 tsp ground cinnamon

For the Cinnamon Sugar Topping:

  • 2 T granulatedĀ sugar
  • 2 tsp ground cinnamon
  1. Preheat oven to 400 degrees, preferably on convection.
  2. Beat butter and sugar together until light and fluffy.
  3. Add the eggs one at a time and mix.
  4. WhiskĀ together the flour, cream of tartar, cinnamon, and baking soda.
  5. Add the salt after sifting and add the flour mixture slowly to the butter mixture.Ā Mix until just incorporated.
  6. To Make the Topping: In a small shallow bowl, mix 2 TĀ of sugar and 2 tsp of cinnamon.
  7. Using a large cookie scoop, make equally portioned balls of dough, about 3 dozen.
  8. Roll the balls of dough into the cinnamon sugar topping and place on baking sheet lined with a silicone baking sheet or parchment paper.
  9. 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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