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Perfectly Soft Snickerdoodles

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These Perfectly Soft Snickerdoodles are full of flavor, and stay soft for days. They've got the signature crackled tops and just the right amount of cinnamon inside and out. Your family will love them. Mine surely does.

  • Yield: 20-24 cookies 1x

Ingredients

Units Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup shortening, at room temperature
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons good quality pure vanilla extract (optional)
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon

For rolling:

  • 1/4 cup sugar
  • 1 tablespoon cinnamon

Instructions

  1. Preheat oven to 325°F.
  2. Line 3 baking sheets with parchment paper.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, shortening, sugar, and brown sugar until light and fluffy, about 3 minutes. Turn speed to low and add egg and yolk, then vanilla.
  4. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and cinnamon.
  5. Add dry ingredients to the butter mixture and mix just until combined and no pockets of flour remain.
  6. In a small bowl, mix together the ¼ cup sugar and 1 tablespoon cinnamon.
  7. Shape dough into balls, about 2 tablespoons in size, then roll in cinnamon-sugar mixture. Arrange on prepared cookie sheets at least 2-3 inches apart, about 8 cookies per baking sheet.
  8. Bake 10 minutes, until edges just barely begin to turn golden and the center of the cookies are not quite set. Let cool 10 minutes on baking sheet before removing to a wire rack to cool completely.

Notes

Perfectly Soft Snickerdoodles originally appeared on Kitchen Joy®.

Find it online: https://kitchenjoyblog.com/perfectly-soft-snickerdoodles/