Soft & Thick Snickerdoodles
Soft & Thick Snickerdoodles are the perfect blend of chewy and fluffy, topped with cinnamon sugar for an irresistible treat.
Equipment
- mixing bowls
- electric mixer
- Cookie sheets
- parchment paper
- Cooling Rack
- Cookie scoop
Ingredients
Dry Ingredients
- 3 cups all-purpose flour spooned & leveled
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened to room temperature
- 1.33 cups granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons pure vanilla extract
Topping
- 0.33 cups granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats.
- Whisk the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.
- In a large bowl, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat until combined. Slowly add dry ingredients in 3 parts.
- Combine the granulated sugar and cinnamon together for the topping in a small bowl.
- Roll cookie dough into balls, about 1.5 Tablespoons each. Roll in cinnamon-sugar topping and arrange on the baking sheets.
- Bake cookies for 10 minutes. Press down lightly with a spoon after baking. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
Cookies can be stored in an airtight container for up to 7 days. Dough can be chilled for 3 days or frozen for 2-3 months.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 90mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg
Tried this recipe?Let us know how it was!