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Super Soft Snickerdoodles

Overhead view of Super Soft Snickerdoodles in a cookie tin on a white marble background.
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These Super Soft Snickerdoodles are a new favorite around here… we just can’t say no to these pillowy soft, cinnamon-flavored classics!

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350 degrees.
  2. 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.
  3. Add egg and egg yolk and cream together again.
  4. Add maple syrup and vanilla extract and mix until incorporated.
  5. 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.
  6. 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.
  7. 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.

Notes

*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. 

Nutrition

Find it online: https://lovelylittlekitchen.com/super-soft-snickerdoodles/