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    Home » Blog » Desserts » Perfectly Poofy, Soft and Crunchy Snickerdoodle Cookies

    Perfectly Poofy, Soft and Crunchy Snickerdoodle Cookies

    August 11, 2010 by burntapple 3 Comments

    Snickerdoodle cookie recipes are everywhere! Snickerdoodles are a type of sugar cookie that are rolled in a mixture of sugar and cinnamon before baking. They are known for their slightly crispy exterior and chewy interior. The dough typically includes cream of tartar, which gives snickerdoodles their distinctive tangy flavor. They are often served as a dessert or a snack.

    Making Snickerdoodle Cookies

    Snickerdoodle cookie recipes are everywhere! But not a recipe for perfectly poofy, soft and crunchy snickerdoodle cookie! I've been through pages and pages and pages of snickerdoodle cookie recipes. This recipe I found isn't uncommon. It just made the best snickerdoodles I've tasted.

    Every Cookie Needs to Be:

    Poofy:

    This is often the hardest to find when looking at a snickerdoodle recipe. When I sink my teeth into the cookie, I want it to have an airy, light texture on the inside. Poofiness is important.

    Soft

    A snickerdoodle has to be very soft on the inside. Airy, light with a perfectly melt in your mouth soft texture on the inside.

    Crunchy

    The most important aspect of a snickerdoodle cookie is it's crunchy exterior. Not too crunchy or burnt, but that perfect amount of softly browned crispy exterior.

    INGREDIENTS

    • ½ cup butter, softened
    • ½ cup shortening (I used Spectrum organic)
    • 1 ½ cups sugar
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 2 ¾ cups unbleached all purpose flour or 1 ½ white whole wheat flour and 1 ¼ unbleached all purpose flour
    • 2 teaspoons cream of tartar
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • 4 tablespoons white sugar
    • 4 teaspoons ground cinnamon (you can reduce this if you don't like a lot of cinnamon. But I do!!)

    DIRECTIONS

    1. Preheat oven to 375 degrees.

    2. In a mixing bowl, cream together the butter, sugar and shortening until fluffy on medium speed. (Approximately 2 minutes). Add in the eggs and vanilla and continue mixing until well incorporated. Scrape the sides of the bowl if necessary. Turn mixer to low and add in the baking soda, salt, cream of tartar and flour and mix just until all ingredients are mixed in well.

    3. In a small bowl, mix together the 4 tablespoons of sugar and 4 teaspoons of cinnamon. Roll tablespoon sized amount of dough into a ball, than roll the dough ball in the sugar and cinnamon mixture until dough ball is fully coated in the mixture. Place on cookie sheet.

    4. Place the cookies at least two inches apart on an ungreased cookie sheet.  Bake for 8-10 minutes until edges brown lightly. Remove immediately from baking sheets and allow to cool on cooling rack.

    FREEZER VERSION:

    I enjoy making only the amount of cookies I need. So I roll the dough in the cinnamon sugar mixture and place it in a freezer bag. I place the bag in the freezer when I am done. When I'm ready to use them again, I pull out the amount I need and let them thaw at room temperature for 15 minutes.

    Makes approximately 48 cookies with 92 calories, 4.3g fat, 12.4g carb and 1 gm of protein.

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    Reader Interactions

    Comments

    1. Geni

      August 11, 2010 at 4:16 am

      Thank you so much. I do like poofyness in a good Snickerdoodle and that has always been lacking in mine. My only addition would be 1/4 teaspoon of nutmeg. I love the little umph it gives them. I really appreciate the lovely fluffiness that your photos capture. : ) I have a new baking blog and always love new visitors if you have the time to stop by.

      Reply
      • healthydealsnsteals

        August 11, 2010 at 4:20 am

        I will stop by! Thanks for taking the time to comment. It always means a lot. And I do love the nutmeg too!

        Reply
    2. Teresa

      August 11, 2010 at 9:32 am

      Classic lunchbox/cookie jar cookie. Yummy!

      Reply

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    minimal ingredient recipes with five ingredients or less and ready in under thirty minutes! many recipes are gluten free, dairy free and FODMAP friendly too!

    I've been making over recipes since I was ten. Back then I wasn't so great at it and created everything from rubber cakes for my Dad's birthday to rock muffins that put a hole in the wall.

    Diagnosed with colitis ten years ago and with three young children I had to learn to cook. But life was busy and there wasn't a lot of time to cook or figure out what I could eat!

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