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

Scale

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