Soft & Thick Snickerdoodles Recipe
There is something incredibly comforting about biting into Soft & Thick Snickerdoodles that are tender on the inside with a subtle cinnamon sugar crunch on the outside. These cookies instantly bring a feeling of warmth and nostalgia, perfect for sharing with friends or enjoying with a hot cup of tea. What makes these Snickerdoodles stand apart is their irresistibly fluffy texture combined with the classic cinnamon flavor we all adore, making them a true favorite to have on hand for any occasion.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering a handful of simple ingredients forms the foundation for these delightful Soft & Thick Snickerdoodles. Each component plays a vital role in creating their distinctive flavor, fluffy texture, and that beautiful golden color.
- All-purpose flour (3 cups): Provides structure and tenderness to the cookies.
- Cream of tartar (2 teaspoons): Adds the tangy taste essential to Snickerdoodles and helps them stay soft.
- Baking soda (1 teaspoon): Assists in leavening to give the cookies their thick puffiness.
- Ground cinnamon (1 and 1/2 teaspoons + 1 teaspoon): The warm spice that defines Snickerdoodles, used in dough and coating.
- Salt (1/2 teaspoon): Enhances all the flavors in the cookie perfectly.
- Unsalted butter (1 cup): Adds richness and ensures a fluffy, melt-in-your-mouth texture.
- Granulated sugar (1 and 1/3 cups + 1/3 cup): Sweetens the dough and the cinnamon-sugar topping for that delightful crunch.
- Large eggs (1 egg + 1 yolk): Provides moisture and helps bind everything together for a smooth, thick dough.
- Pure vanilla extract (2 teaspoons): Gives a subtle aroma that elevates the cookie’s flavor profile.
How to Make Soft & Thick Snickerdoodles
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 375°F (190°C). Always line your cookie sheets with parchment paper or silicone mats to prevent sticking and ensure even baking. This step sets you up for perfectly shaped and easy-to-remove cookies.
Step 2: Mix the Cinnamon-Sugar Topping
Combine 1/3 cup granulated sugar with 1 teaspoon ground cinnamon in a small bowl. This magical mix will coat each cookie, creating that signature crackly cinnamon exterior, giving Soft & Thick Snickerdoodles their irresistible charm.
Step 3: Whisk the Dry Ingredients
In a separate medium bowl, whisk together flour, cream of tartar, baking soda, 1 and 1/2 teaspoons cinnamon, and salt. This dry mix ensures even distribution of leavening agents and spice, critical for every bite to have that perfect Snickerdoodle flavor.
Step 4: Cream Butter and Sugar
Using a hand or stand mixer, beat softened butter and 1 and 1/3 cups sugar on high speed until smooth and creamy, about 2 minutes. This aeration process helps create the soft, fluffy texture we love in Soft & Thick Snickerdoodles, so don’t rush this step!
Step 5: Add Eggs and Vanilla
Beat in 1 whole egg, 1 egg yolk, and vanilla extract on medium-high speed until fully incorporated. Adding an extra yolk here enriches the dough and contributes to the thickness and softness that make these cookies so special.
Step 6: Combine Dry and Wet Ingredients
Lower mixer speed to low and slowly add the dry ingredients in three batches. Mixing gently keeps the dough dense yet tender, balancing structure and softness that define Soft & Thick Snickerdoodles perfectly.
Step 7: Shape and Coat Dough Balls
Roll the cookie dough into 1.5 tablespoon-sized balls, about 35 grams each. Roll each ball generously in the cinnamon-sugar mixture and place them about 3 inches apart on the baking sheets. A tip: rolling the dough in the coating twice makes an extra flavorful, crunchy crust.
Step 8: Bake and Flatten the Cookies
Bake for 10 minutes until the cookies are very puffy and soft. While they’re still warm on the baking sheet, gently press them down with the back of a spoon or fork to give them the classic Snickerdoodle shape and texture. Let cool for 10 minutes before transferring to a wire rack to finish cooling.
How to Serve Soft & Thick Snickerdoodles
Garnishes
While the cinnamon sugar topping is classic on its own, you can add a sprinkle of flaky sea salt or a dusting of powdered sugar just before serving to add an unexpected but delightful contrast. These simple garnishes can elevate the cookie experience beautifully.
Side Dishes
Soft & Thick Snickerdoodles pair wonderfully with warm beverages like chai tea, coffee, or even a creamy glass of milk. For a special treat, serve alongside cinnamon-spiced applesauce or a scoop of vanilla ice cream to complement their cozy flavors perfectly.
Creative Ways to Present
Turn these cookies into decadent sandwich treats by spreading cream cheese frosting, chocolate ganache, or dulce de leche between two cookies. For a festive look, dip half the cookie in melted dark or white chocolate and sprinkle with crushed nuts or cinnamon sugar. Presentation can turn these homely cookies into show-stopping desserts!
Make Ahead and Storage
Storing Leftovers
Store your Soft & Thick Snickerdoodles in an airtight container at room temperature. They stay soft and fresh for up to 7 days, making them perfect for enjoying throughout the week or sharing gradually with family and friends.
Freezing
You can freeze the cookie dough balls before baking by rolling them, coating with cinnamon sugar, and placing them on a tray to freeze individually. Once solid, transfer to a freezer-safe bag for up to 3 months. When ready to bake, pop them straight into the oven, adding a few extra minutes to the baking time.
Reheating
To bring back that fresh-out-of-the-oven softness, gently warm the cookies in the microwave for about 10-15 seconds or in a preheated oven at 300°F (150°C) for 3-5 minutes. This light reheating renews their melt-in-your-mouth texture without drying them out.
FAQs
What makes a Snickerdoodle soft and thick?
The inclusion of cream of tartar and extra egg yolk, along with the creaming method for butter and sugar, results in Soft & Thick Snickerdoodles. These ingredients and techniques create a tender texture and thick, puffy cookie shape.
Can I substitute butter with margarine or oil?
Butter delivers flavor and structure essential to Soft & Thick Snickerdoodles, so replacing it may affect taste and texture. Margarine could be used in a pinch, but oil is not recommended as it makes cookies too greasy and less chewy.
Why do we press the cookies down after baking?
Pressing the cookies gently while they’re warm helps to achieve the characteristic soft, thick Snickerdoodle shape with a tender center slightly flattened for perfect bite-size indulgence.
How do I prevent my Snickerdoodles from spreading too much?
Chilling the dough briefly before baking or ensuring the dough is thick enough before rolling and baking keeps the cookies from spreading too thin, maintaining their signature thickness.
Are Snickerdoodles gluten-free?
Traditional Snickerdoodles use all-purpose wheat flour, which contains gluten. However, you can experiment with gluten-free flour blends formulated for baking to make gluten-free Soft & Thick Snickerdoodles with good results.
Final Thoughts
There is something endlessly satisfying about baking and enjoying Soft & Thick Snickerdoodles, whether it’s for a casual snack or a special gathering. Their classic cinnamon flavor, soft center, and thick texture bring comfort in the most delicious way. Give this recipe a try—you might just find your new favorite cookie to bake and share over and over again!
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Soft & Thick Snickerdoodles Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Soft & Thick Snickerdoodles are delightfully chewy with a perfect cinnamon-sugar coating. Featuring a tender texture thanks to cream of tartar and baking soda, they’re easy to make and perfect for satisfying cookie cravings with a classic cinnamon twist.
Ingredients
Dry Ingredients
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 and 1/3 cup (267g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
Cinnamon Sugar Topping
- 1/3 cup (70g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets: Set your oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats for easy baking and cleanup.
- Prepare Cinnamon Sugar Topping: In a small bowl, combine 1/3 cup granulated sugar with 1 teaspoon ground cinnamon. Set aside for rolling the cookie dough.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cream of tartar, baking soda, cinnamon, and salt until evenly combined.
- Cream Butter and Sugar: Using a hand or stand mixer fitted with the paddle attachment, beat the softened butter and 1 and 1/3 cup granulated sugar on high speed for about 2 minutes until smooth and creamy.
- Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the creamed butter mixture. Beat on medium-high speed until fully combined. Scrape the sides and bottom of the bowl as needed.
- Combine Dry and Wet Ingredients: With the mixer on low speed, slowly incorporate the dry ingredients in three additions. The dough will become thick and slightly sticky.
- Form and Coat Dough Balls: Using about 1.5 tablespoons (35g) of dough per cookie, roll dough into balls. Roll each ball in the prepared cinnamon-sugar topping and place on the baking sheets spaced about 3 inches apart. Optionally, sprinkle a little extra cinnamon sugar on top before baking.
- Bake the Cookies: Bake for 10 minutes until cookies are very puffy and soft.
- Flatten Cookies While Warm: When cookies are still hot, gently press down on each with the back of a spoon or fork to flatten slightly.
- Cool and Store: Allow cookies to cool on the baking sheet for 10 minutes. Then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature to keep soft for up to 7 days.
Notes
- For best texture, use fresh cream of tartar and properly level your flour for accurate measurement.
- Rolling the dough balls in cinnamon sugar twice ensures a flavorful, crunchy coating.
- Pressing cookies while warm helps achieve the signature snickerdoodle flat shape without compromising softness.
- These cookies keep soft longer when stored airtight at room temperature.
- Make sure eggs and butter are at room temperature to help with easy mixing and smooth dough.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 35g)
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
Keywords: snickerdoodle, soft snickerdoodle, cinnamon sugar cookies, thick snickerdoodles, classic cookies, easy cookie recipe
