{"id":12632,"date":"2020-05-08T12:53:26","date_gmt":"2020-05-08T18:53:26","guid":{"rendered":"https:\/\/icecreaminspiration.com\/?p=12632"},"modified":"2020-05-14T10:27:29","modified_gmt":"2020-05-14T16:27:29","slug":"soft-snickerdoodles-recipe","status":"publish","type":"post","link":"https:\/\/icecreaminspiration.com\/soft-snickerdoodles-recipe\/","title":{"rendered":"Soft Snickerdoodles Recipe"},"content":{"rendered":"

If you’re looking for the best Snickerdoodles cookie recipe, you just found it. My recipe has a secret ingredient that keeps these cookies soft for days longer than traditional recipes.<\/p>\n

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Snickerdoodles. That has to be the best name for a cookie. Whether it’s a corruption of the German word schnekkennudel<\/em> or just a funny made-up word, it’s so fun to say.<\/p>\n

And even more fun to eat. (If you want to get super fancy, be sure to try my Pumpkin Caramel Snickerdoodles<\/a>).<\/p>\n

What makes these Snickerdoodles special?<\/h2>\n

Most Snickerdoodle recipes include the use of cream of tartar. It gives the cookies a slight “bite” or “zing.”<\/p>\n

But what makes my recipe different is the inclusion of sour cream! It’s the secret ingredient that makes them super soft, and keeps them soft for days!<\/p>\n

I actually did an experiment where I made a batch with sour cream and one without and then tested the softness over the next few days. The cookies with the sour cream maintained a great texture the whole time and never got hard or crumbly. Win!<\/p>\n

How to make Snickerdoodles<\/h2>\n

Snickerdoodles are great because you don’t have to chill the dough! So you can have cookies, start to finish, in 30 minutes!<\/p>\n

You’ll start out making the dough and then scooping it into balls with a large cookie scoop.<\/p>\n

Roll the balls gently between your palms, and then drop them into a mixture of sugar and cinnamon.<\/p>\n

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Roll them around until completely covered. Then place them on a parchment-lined or silicone mat-lined baking sheet. (I use silicone mats like these<\/a> for all my cookie baking).<\/p>\n

You’ll want to place them at least two inches apart, because they will spread.<\/p>\n

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Now just bake at 375 degrees F. for 10 minutes. Leave the cookies on the baking sheet for ten minutes and then transfer to a wire rack to cool completely.<\/p>\n

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That’s it! Perfectly soft, crinkly Snickerdoodles. With the addition of sour cream to keep them soft, you can make these several days in advance of when you want to serve them.<\/p>\n

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And there you have it. The PERFECT Snickerdoodle.<\/p>\n

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This recipe adapted from Sally’s Baking Addiction<\/a>.<\/p>\n