Delicious, soft snickerdoodle cookies that require no chill time!
My sister and I shared snickerdoodles the other day, and lamented the fact that they’re so easy to cook flat as a pancake (and then they end up really hard). So when I saw this recipe from Back for Seconds, I knew I had to try it out.
Even better than just being soft was the fact that this recipe requires no chilling the dough! I typically start baking because I want to eat what I’m baking, so chill time isn’t my favorite. I love that I can skip it for this recipe!
These turned out just like I was wanting. Soft in the middle, sweet and cinnamon, delicious.
The original soft snickerdoodle cookie recipe recommends making mini cookies, but I prefer to use my cookie scoop.
I tried one pan with just scooping them and then rolling in the cinnamon sugar, and another where I scooped and then rolled the dough in my hands before rolling it in the cinnamon sugar, and my family all agreed that the ones that were hand rolled looked better. But they all tasted great!
This recipe made almost 4 dozen regular sized cookies. It’s a good thing it makes so many, since you’ll find it hard to eat just one soft snickerdoodle cookie!
- 1/3 cup sugar
- 2 tsp. cinnamon
For the Cookie Batter
- 1 cup butter, softened
- 3 oz. cream cheese, softened
- 1 1/2 cups sugar
- 1/2 tsp. salt
- 1 1/2 tsp. cinnamon
- 1 1/2 tsp. vanilla
- 1 egg
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 3 1/4 cups flour
- Preheat oven to 350º.
- In a small bowl, stir together cinnamon and sugar. Set aside.
- In a Kitchen Aid or a large bowl, beat butter, cream cheese, and sugar on medium high for about 1 minute, until the mixture is fluffy.
- Add salt, cinnamon, vanilla, and egg, and beat again for a few seconds.
- Add cream of tartar, baking soda, and 2 cups of the flour, and mix just until incorporated. Add remaining flour and stir again until just incorporated.
- Scoop balls of cookie dough, and roll them between your palms until smooth. Roll in cinnamon sugar mixture, and place on a cookie sheet. I do 12 cookies per pan.
- Bake 8 minutes. You may be tempted to cook until golden brown, but that isn't necessary with this recipe.
- Cool on a wire rack.
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Amount Per Serving: Calories: 103 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 16mg Sodium: 88mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 0g Sugar: 8g Sugar Alcohols: 0g Protein: 1g
Give these Mississippi Mud Pie Cookies a try, too!