Super-Soft Snickerdoodle Cookies

When it comes to cookies, we all have our preferences. Me, I’m a texture girl. I like them soft and chewy. From peanut butter cookies and oatmeal cookies to gingerbread cookies, any soft and chewy cookie automatically has my attention. These snickerdoodles were redesigned with that in mind. I often don’t like snickerdoodles that much; they get too crisp, too crunchy. Not these — they’ll still be soft days after you’ve made them.

Now, I accept that this is anathema to those of you who want a crisp snickerdoodle. I understand. I respect that. But this is my recipe, and these cookies are super-soft! They puff up just a bit, with a slight cakey crumble, but not so cakey that you feel you’re eating a muffin top. Popular at holiday cookie exchanges, they’ll fill your house with an intoxicating aroma. Here’s how to make them.

• They’re simple and classic. Snickerdoodles are classic cookies made with flour, butter, sugar, eggs, and vanilla and rolled in a cinnamon sugar mixture before baking. Bake them for the holidays or enjoy them year-round.
• They’re perfectly soft and chewy. These snickerdoodle cookies are tender, yet chewy, and fragrant with cinnamon.

• Unsalted butter: You’ll need 2 sticks. Take your pick between melting it in the microwave or on the stovetop, then let it cool completely.
• All-purpose flour: This baking staple gives the cookies their bulk and structure.
• Granulated sugar: In addition to being mixed into the dough, it’s also combined with ground cinnamon for rolling.
• Dark brown sugar: These snickerdoodles are made with dark brown sugar for its rich caramel-like flavor.
• Spices: Ground cinnamon and nutmeg are a must in classic snickerdoodle cookies.
• Eggs: Three large eggs keeps these cookies moist and tender.

1. Heat the oven. Arrange a rack in the middle of the oven and heat to 425°F. 
2. Combine the ingredients. Place the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg in a large bowl and whisk to combine; set aside. Whisk the eggs and cooled butter together, then whisk in the vanilla. Pour the egg mixture into the flour mixture and stir just until a soft dough forms.
3. Form into balls and roll in cinnamon sugar. Place the granulated sugar, cinnamon, and nutmeg in a soup plate or shallow bow and whisk to combine. Form the dough into balls, then roll each ball completely in the cinnamon sugar. Place 12 of them on an unlined, ungreased baking sheet and flatten slightly.
4. Bake. Bake until set, then cool on the baking sheet for a few minutes. Transfer to a wire rack and cool completely. Repeat baking the remaining dough, letting the baking sheet cool completely between batches.

• They’re high in moisture. They have a relatively high amount of moisture, with an extra egg.
• The dough is mixed by hand. This recipe takes a cue from our favorite chocolate chip cookie and dispense with the mixer. There is no creaming of butter and sugar, so there’s very little air in the dough. Less air, less dryness, more moistness. Also, melted butter and no mixer means less work and less cleanup for you. Bonus!
• They’re baked at a higher oven temp. The cookies bake very fast at a high temperature, so, again, they have less chance to dry out. It’s very important to underbake these a little; that will help them stay soft and chewy.

• Cinnamon: For really fresh and special snickerdoodles, try using different sorts of cinnamon, like Vietnamese cassia. Try grinding it fresh, too — it’s easy to blend cinnamon sticks into powder in a grinder or even in a blender, and the taste will surprise you. It’s shockingly bright and vivid. If you have only had cinnamon from a jar, try something fresher and see if it doesn’t inspire you.

• Make ahead: The dough can be wrapped and refrigerated for up to 5 days. It can also be frozen in logs, wrapped in plastic wrap, and frozen.
• Storage: Leftovers can be stored in an airtight container at room temperature for up to 5 days.

• Snickerdoodle Blondies
• Snickerdoodle Cookie Cake
• Frosted Snickerdoodle Bars
• Pumpkin Snickerdoodle Bars
• Sweet Potato Snickerdoodles