Soft and thick snickerdoodles. Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies). Make the topping: Combine the granulated sugar and cinnamon together in a small bowl. Make the cookies: Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl. Snickerdoodle cookies are always a crowd favorite! This recipe makes soft, thick and fluffy Snickerdoodles brimming with that classic cinnamon flavor.
Snickerdoodle cookies hold a very special place in my heart.
The first baking adventures that I embarked on began with my mom's Snickerdoodle cookie recipe.
Soft in the middle with a perfect crunch around the edges.
You can cook Soft and thick snickerdoodles using 13 ingredients and 10 steps. Here is how you cook it.
Ingredients of Soft and thick snickerdoodles
- Prepare of ingredients.
- Prepare 3 cup of (375g) all-purpose flour.
- Prepare 1 cup (2 sticks) of or 230g) unsalted butter, softened to room tempe.
- It's 1 1/3 cup (267 g) of granulated sugar.
- It's 1 of large egg.
- Prepare 2 tsp of vanilla extract.
- Prepare 2 tsp of cream of tartar*.
- Prepare 1 tsp of baking soda.
- Prepare 2 1/2 tsp of ground cinnamon.
- It's 1/2 tsp of salt.
- You need of topping.
- You need 1/4 cup (50 g) of granulated sugar.
- You need 1 tsp of cinnamon.
This timeless cookie is rolled twice in cinnamon-sugar. Searching for the best snickerdoodle cookies ever? This easy recipe bakes up soft, thick, and fluffy, with plenty of cinnamon sugar! It's about time I post a snickerdoodles recipe.
Soft and thick snickerdoodles instructions
- Preheat oven to 375.
- Line two large cookie sheets with parchment paper or silicone baking mats. Set aside..
- In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand..
- Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside..
- Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside..
- Take 1.5 - 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Bake cookies for 11-12 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely..
- *Cream of tartar is required for this recipe..
- Cream of tartar and baking soda are needed for the recipe, in lieu of baking powder. Sure, you could use 2 teaspoons of baking powder instead of the cream of tartar + baking soda, but then you won’t really have a snickerdoodle. Cream of tartar imparts a unique tangy flavor to the cookie, which makes it a classic snickerdoodle..
- These cookies should be baked only until the edges begin to brown –about 10-11 minutes, tops. This will keep the interior of the cookie soft and chewy. Baking them for any longer will cause them to brown too much on top and I fear they would harden over time. You’ll want to slightly press down on the cookie with the back of a spoon or fork after you remove them from the oven. They will still be very, very puffy!.
- The cookies stand the true “soft test” – they remained soft on day 2. In fact, the cinnamon-sugar flavor was pronounced on day 2. Since they remain so soft, they are the perfect cookie for gift-giving..
I've got every other soft cookie you can think of, from monster cookies, to thumbprint cookies. Sally's Baking Addiction: a thick and soft, mildly spiced snickerdoodle Sally's recipe promises soft and thick snickerdoodles and these hit the nail on the head. Her butter-based snickerdoodles have a very standard ingredient list, but the thing that sets it apart is a lower egg ratio-this lowers the overall moisture content, resulting in. Hands down, this is the BEST Soft Chewy Snickerdoodle Cookies recipe! These thick cookies are a little crispy on the edges and perfectly soft and chewy on the inside.