Can I use salted butter instead of unsalted?

Absolutely! If you're using salted butter, just be sure to reduce the added salt in the recipe by about 1/4 teaspoon. That way, you'll get the perfect balance of sweet and salty in every bite. 😋

How do I prevent the cookies from spreading too much?

The key is to chill the dough for at least 30 minutes before baking. This helps the butter firm up and prevents the cookies from over-spreading in the oven. You can also try using a cookie scoop to portion out the dough into nice, even balls.

Can I make the dough ahead of time?

Yes, you can! The dough can be made up to 5 days in advance and stored in the fridge. Just be sure to let it come to room temperature before scooping and baking. You can also freeze the dough for up to 3 months - just thaw it in the fridge before baking.

How do I know when the cookies are done?

The perfect soft baked snickerdoodle is just set around the edges but still a bit soft and gooey in the center. Keep an eye on them in the oven and pull them out as soon as the edges start to turn golden brown, around 8-10 minutes.

Can I add mix-ins to the dough?

Absolutely! These snickerdoodles are the perfect base for all sorts of fun mix-ins. Try folding in chopped nuts, chocolate chips, or even a sprinkle of crushed peppermint for a festive twist. Just be sure not to overstuff the dough, or the cookies may not bake up as nicely.

SOFT BAKED SNICKERDOODLES QUICK HOMEMADE COOKIES ⏱️

Description

These Soft Baked Snickerdoodles are chewy, soft, and rolled in cinnamon sugar. Perfect for any occasion!

Ingredients

Scale

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 1/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cinnamon
1/4 cup granulated sugar for rolling

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Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture until just combined.
In a small bowl, mix together the cinnamon and 1/4 cup sugar.
Roll dough into balls about 1 inch in diameter, then roll in the cinnamon-sugar mixture.
Place on ungreased baking sheets, leaving space for spreading.
Bake for 10-12 minutes or until the edges are lightly golden.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

For a softer cookie, do not overbake. They should look slightly underbaked when you take them out of the oven.

Store in an airtight container for up to a week.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Chicken Dinners & Wings 🍗
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 10g
Sodium: 100mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg