Soft Snickerdoodles

If there's one thing I hate, it's hard snickerdoodles. I've never been a fan of the cookie. I've never understood people's obsession with them. All the snickerdoodles I've ever had are like trying to eat a brick, and I don't enjoy eating desserts when I'm in fear of chipping a tooth. So, I've just avoided the cookie altogether. After I made the blondies for Jaime's co-workers, one of the them suggested snickerdoodles and of course my eyes instantly glazed over. Are you kidding me? The one cookie I hate. But hey, this gave me an opportunity to turn a brick into a glorious soft spongy edible cookie. And I pulled it off. I made a soft snickerdoodle that...wait for it...stayed soft longer then 10 minutes! Even a day later they're still soft and enjoyable.

There are few ingredients that go into snickerdoodles. These simple yet daunting cookies consist of butter, vanilla, white sugar, eggs, baking soda, salt, flour, cinnamon, and cream of tartar. Start by preheating your oven to 350 degrees F and sticking at least two cookies tray into the freezer to chill.

Dry ingredients

Start by whisking flour, cream of tartar, baking soda, and salt together in a medium bowl. Set the bowl aside for later.

Next, put softened butter and white sugar together in a large bowl.

Butter and sugar combination

Mix together until the butter and sugar are fully combined and the mixture is smooth. This may take a few minutes so be patient.

After the butter and sugar have been mixed together and the mixture is smooth, add the eggs, one at a time. Mix until the egg is totally incorporated. After the eggs have been added mix in the vanilla until everything is fully combined. The batter should creamy and wet.

Seperate the dry ingredients into three different sections so that it's not all added at once. Add the sections one at a time and mix until the dry ingredients disappear into the batter completely. After the batter is totally combined put the bowl of batter into the freezer and chill for 10-15 minutes. This will make it easier to roll.

While the dough is chilling in the freezer combine the white sugar and cinnamon into small bowl and whisk until fully combined. This will be used to roll the dough balls in.

Once the dough is chilled take it out along with one cookie sheet. It's time to start pumping out these cookies!

Roll the dough into about a one inch ball. My first tray of cookies were a little small but with trial and error you'll find the perfect size.

Take the dough ball and roll it around in the sugar cinnamon mix until fully coated.

Repeat the above step until your cookie sheet is filled. I had to pat the dough balls down some so they cooked wider. While your cookies are going into the oven put the dough back into the freezer so that it stays chilled.

Put the cookie sheet into the oven at 350 degrees F and bake for 9 minutes. Remove from the oven and remove them from the cookie sheet immediately. Put the cookie sheet just used back into the freezer and pull out the other cookie sheet and fill that one with dough balls like before. Repeat this until your dough runs out.

Now you should have some soft snickdoodles to enjoy!

Soft Snickerdoodle Recipe

1 cup of butter (2 sticks)

1 1/2 cups white sugar

2 large eggs

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla

Cinnamon Sugar Coating

3 tablespoons white sugar

3 teaspoons cinnamon