You will love these soft, pillowy cookies with their tender and fluffy texture. The centers are so soft they practically melt in your mouth and the exterior is gently crisp but yields easily to pressure, enhancing the cloud-like eating experience even more. A few other reader favorite snickerdoodle recipes include these giant snickerdoodles made with white chocolate chips, my gingerbread snickerdoodle cookies, apple butter snickerdoodle cookies, and these pumpkin snickerdoodle cookies. You just can’t resist the cinnamon and buttery notes and the classic flavors of this sweet treat. It’s a must make for the holiday or just for a year-round staple everyone will love.
Shortening: This is used in place of butter. It helps the cookies maintain their shape during baking and results in a softer texture. You can use softened butter if you prefer. Sugar: Granulated sugar is used in the dough and also mixed with cinnamon for the coating. Light brown sugar: In my recipe testing, I found adding in some light brown sugar helps kee the cookie moist and chewier, than when made with only granulated sugar. The brown sugar also adds a subtle but rich depth of flavor to the cookies and keeps the cookies nice and soft. Eggs: Eggs bind the ingredients together and contribute to the texture of the cookies. Be sure they are at room temperature. Flour: I like to use cake flour for my snickerdoodles. However, all-purpose flour is typically used as the base for the cookie dough and is perfectly fine to use as well. Cream of Tartar: This is a key ingredient in snickerdoodles, giving them their classic tangy flavor and chewy texture. Baking Soda: (not baking powder) acts as a leavening agent, helping the cookies rise and become fluffy. Salt: Enhances the overall flavor of the cookies. Cinnamon: Mixed with sugar for rolling the cookie dough balls in before baking. This gives snickerdoodles their distinctive flavor. Vanilla Extract: added for additional flavor.
