Soft & Thick Snickerdoodles

Name: Soft & Thick Snickerdoodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 26 servings
Ingredients: 3 cup (375g) all-purpose flour (spooned & leveled); 2 tsp Cream of Tartar; 1 tsp Baking Soda (Sodium bicarbonate); 1 and 1/2 teaspoons ground cinnamon; 0.5 tsp Salt; 1 cup (16 Tbsp; 226g) unsalted butter, to room temperature, softened; 1 and 1/3 cup (267g) granulated sugar; 1 large egg + 1 large egg yolk, at room temperature; 2 tsp Pure Vanilla Extract; 0.333 cup Granulated Sugar; 1 tsp Ground Cinnamon

Here is my reader favorite recipe for soft and thick snickerdoodles. These soft-baked snickerdoodle cookies only require about 30 minutes start to finish! No dough chilling required.

Brooke1999

Prep20 min

Cook10 min

Total30 min

Servings26

Difficultyeasy

American

Ingredients

3 cup(375g) all-purpose flour (spooned & leveled)
2 tspCream of Tartar
1 tspBaking Soda (Sodium bicarbonate)
1and 1/2 teaspoons ground cinnamon
0.5 tspSalt
1 cup(16 Tbsp; 226g) unsalted butter, to room temperature, softened
1and 1/3 cup (267g) granulated sugar
1 largeegg + 1 large egg yolk, at room temperature
2 tspPure Vanilla Extract
⅓ cupGranulated Sugar
1 tspGround Cinnamon

Instructions

1
Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies). Set aside.
2
Whisk the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.
3
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. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.
4
Combine the granulated sugar and cinnamon together in a small bowl.
5
Roll cookie dough into balls, about 1.5 Tablespoons (35g) of cookie dough each. I recommend this cookie scoop. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.
6
Bake cookies for 10 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.
7
Cookies remain soft & fresh for 7 days in an airtight container at room temperature.