Soft Snickerdoodle Recipe
Unbelievably scrumptious, perfectly chewy, super soft snickerdoodle recipe that will have your friends BEGGING you for the recipe!
Equipment
- Stand mixer
- Mixing bowl
- Small bowl/plate
- Cookie Sheets
- Wire cooling rack
- Cookie Scoop 2 tbsp
Ingredients
Snickerdoodle Dough:
- 2.75 c All-purpose flour sifted
- 2 tsp Cream on tartar
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 c Margarine
- 1.5 c Granulated sugar
- 2 LG Eggs
- 1.5 tsp Vanilla extract
Cinnamon Sugar Coating
- 1/3 c Granulated sugar
- 2.5 tbsp Ground cinnamon
Instructions
- Preheat oven to 350F.
- Prepare cookie sheets by spraying with non-stick spray and set aside.
- In a large mixing bowl, sift together flour, cream of tartar, baking soda and salt. Set aside.
- In a stand mixer, cream together margarine and sugar on med-high (3-4 minutes)
- Reduce to medium speed. Add eggs one at a time and then add vanilla. Mix well (1 minute).
- Reduce speed to slow. Slowly add flour mixture to the stand mixer.
- Mix until combined, scraping down sides as necessary.
- In a small bowl/plate, combine sugar and cinnamon for coating.
- Use a cookie to scoop to scoop dough. Roll in ball and then roll in cinnamon sugar until well coated.
- Place on prepared cookie sheets, 2 inches apart.
- Bake 10-12 minutes.
- Allow to cool on baking sheets for 5 minutes before moving to wire rack to cool completely.
- Store in an air tight container.
Notes
Substitutes:
Margarine: Softened unsalted butter OR Crisco shortening
Egg: 1 tbsp flaxseed with 3 tbsp water (let sit 5 minutes before adding to recipe)
Flour: King Arthur's Measure for Measure GF flour