Tall, soft and chewy, these snickerdoodles taste like pillows of clouds and are done in less than 30 minutes!
These snickerdoodles right here are the perfect cookies. I don’t have to think twice about that sentence. They are everything the perfect cookie needs to be:
soft in the center
crunchy on the outside
sweet (but not tooth achingly)
easy and quick to make (under 30 minutes)
and filled with cinnamon goodness!
(Yes, the last part is obviously the most important one.)
Now let me tell you what these cookies are NOT: bland, dry and flat. We all know the flat kind of snickerdoodles, the ones you can throw like a frisbee. You might be wondering how to prevent your tasty cookies from that awful doom every soft-cookie-lover fears. It’s actually quite simple. You need an adequate solid to liquid ratio and you need to keep the dough chilled between batches. The first part has already been done for you. I made 3 different batches to find the perfect ratio and the right amount of cinnamon. Now all that’s left to do is to keep the dough from becoming too warm and you got yourself these delicious pillows of clouds.
Needles to say our home has been snickerdoodle-haven for the last two days. Everybody I met was gifted some snickerdoodles. I even froze some of them. Which brings me to my next point- these cookies are great for making ahead of time and freezing! This way you have snickerdoodles on hand and can take out one cookie (or ten, no judgement here) whenever you want some dessert.
The best way to enjoy these cookies here? With a glass of milk, a hot cup of coffee, or crumbled over vanilla ice cream. So if you have 30 minutes to spare, go ahead and try these wonderful soft and fluffy cookies.
- 405g flour (3 and 1/4 cups)
- 2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 230g butter (1 cup), softened
- 1 vanilla bean
- 250g granulated sugar (1 and 1/4 cup)
- 2 eggs and 1 extra yolk
- 2 tablespoons granulated sugar
- 2 and 1/2 teaspoons cinnamon
- In a shallow bowl, mix together the sugar and cinnamon and set aside.
- Preheat oven to 180°C or 350°F and fit two baking sheets with parchment paper or silicon mats.
- Whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Slice the vanilla bean lenghtwise and scrape out the seeds.
- In a seperate bowl, add the butter and vanilla seeds and beat until pale and fluffy, about 2 minutes. Add in the sugar continue beating and then the eggs one at a time, beating well after each addition.
- Add the dry ingredients into the butter mixture and mix just until no flour clumps remain. With an ice cream scoop, scoop out a portion and form into a ball. Then roll in the cinnamon sugar mixture and place onto a baking sheet.
- Bake for 10-11 minutes (cookies will still be soft but firm up when they cool).
- Keep the dough chilled between batches.
- Store cookies in an airtight container at room temperature.
- You can store the dough, wrapped in plastic foil, up to 2 days in the fridge, or freeze for up to 3 months. Or you can freeze the already baked cookies.