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Soft & Thick Snickerdoodles

Delightfully soft and thick cookies that embody comfort and nostalgia, perfect for sharing with loved ones.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base Ingredients
  • 1 cup Granulated Sugar Sweetness; brown sugar can be substituted for extra moisture.
  • 1 cup Unsalted Butter Adds richness and flavor; ensure it is at room temperature for easier mixing.
  • 2 large Eggs Binds the cookies; flax eggs can be a great vegan substitute.
  • 3 cups All-Purpose Flour Forms the structure; whole wheat can add a nutty flavor.
  • 1 tsp Cream of Tartar Provides the classic flavor and texture; this is essential.
  • 1 tsp Baking Soda Helps cookies rise; ensure it is fresh for effectiveness.
  • 1/2 tsp Salt Balances sweetness; you can skip if using salted butter.
  • 2 tsp Cinnamon The classic flavor component; for a twist, consider nutmeg.
Cinnamon-Sugar Topping
  • 2 tbsp Granulated Sugar For rolling the dough balls.
  • 2 tsp Cinnamon For rolling the dough balls.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats.
  2. Combine the granulated sugar and cinnamon together in a small bowl.
  3. Whisk the flour, cream of tartar, baking soda, cinnamon, and salt in a medium bowl.
Mixing
  1. In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes.
  2. Add the eggs and vanilla extract. Beat on medium-high speed until combined.
  3. With the mixer running on low speed, slowly add the dry ingredients in three different parts. The dough will be thick.
Baking
  1. Roll cookie dough into balls, about 1.5 tablespoons (35g) each. Roll in the cinnamon-sugar topping, sprinkling extra on top if desired.
  2. Arrange 3 inches apart on the baking sheets. Bake for 10 minutes until very puffy and soft. Gently press down with a spoon or fork to flatten while warm.
  3. Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack.

Notes

These cookies remain soft & fresh for up to 7 days in an airtight container at room temperature. You can freeze both the dough and the baked cookies.