Super Soft Snickerdoodles coming in hot! I love to spend time baking in my cozy little kitchen, especially in the fall. There’s just nothing like home when cookies are in the oven, filling the house with the aroma of happy things to come.
These Super Soft Snickerdoodles are a new favorite around here… we just can’t say no to these pillowy soft, cinnamon-flavored classics. I think you are going to LOVE them too!
The texture is so unbelievably perfect. These will stay soft for days!
Why do Super Soft Snickerdoodles need cream of tartar?
The chemical reaction between the cream of tartar and the baking soda gives the cookies extra lift as they are baking, making them puffy and soft. It also adds that signature tang that snickerdoodles are known for.
Why do my cookies turn out flat?
Cookies usually turn out flat because the ratio of fat to flour isn’t quite right. If there is too much butter or oil, or not enough flour, cookies will spread out in the oven and become flat. They might also be too flat if the rising agent in the dough (baking soda, baking powder, cream of tartar) is less active because it is past its expiration date.
Always check to make sure your ingredients are not too old and replace if needed. Chilling the dough before baking can also help keep cookies from becoming too flat.
I had to call in Little Boy #3 from outside to come and hold this cookie for me so I could finish my photoshoot. “If I help you, do I get another cookie?” “Of course,” I promise. Cookies are for sharing.
So happy to share these Super Soft Snickerdoodles with you all. I hope you get the chance to make them sometime soon. Happy almost fall, friends!
Here are more of my favorite fall recipes if you are ready to jump in like me!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 1 cup (2 sticks) butter, salted and room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg and 1 egg yolk
- 1/4 cup real maple syrup
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Cinnamon Sugar For Rolling
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar and brown sugar together on medium-high speed until pale and fluffy.
- Add egg and egg yolk and cream together again.
- Add maple syrup and vanilla extract and mix until incorporated.
- In a medium bowl, whisk flour, baking soda, cream of tartar, salt and cinnamon together. Slowly add the flour ingredients to the electric mixing bowl on low speed. Mix until a dough forms, being careful not to overmix. Use a rubber spatula to scrape down the sides of the mixing bowl, and mix one more time.
- Add additional sugar and cinnamon to a small bowl and mix together. Use a large scoop to make 2 inch balls of dough and roll them in the cinnamon-sugar mixture.
- Place the dough balls on a baking sheet (6 per sheet) and bake at 350 degrees for 13-15 minutes. The cookies will be puffed and cracked on top, but will look slightly unset in the center.
*You can also make smaller cookies with 1-inch dough balls. Cook 12 per baking sheet for 9-11 minutes at 350 degrees. This recipe will make 3 dozen smaller cookies.
- Serving Size: 1 Cookie
- Calories: 239
- Sugar: 16g
- Sodium: 216mg
- Fat: 11g
- Saturated Fat: 6.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0.4g
- Carbohydrates: 33g
- Fiber: 0.9g
- Protein: 2.8g
- Cholesterol: 48mg