How To Make Thick Snickerdoodle Cookies
Munch on these sweet and spiced snickerdoodle cookies, topped with a tasty cinnamon-sugar crust, for a tasty treat! Whip this up in just 30 minutes.
Serves:
Ingredients
- 3cupsall-purpose flour,spooned and leveled
- 2tspcream of tartar
- 1tspbaking soda
- 1½tspground cinnamon
- ½tspsalt
- 1cupunsalted butter,(2 sticks), softened to room temperature
- 1⅓cupsgranulated sugar
- 1large egg,plus 1 egg yolk, room temperature
- 2tsppure vanilla extract
For Topping:
- ⅓cupgranulated sugar
- 1tspground cinnamon
Instructions
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Preheat the oven to 375 degrees F. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
Topping:
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Combine the granulated sugar and cinnamon together in a small bowl. Set aside.
Snickerdoodle Cookies:
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Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.
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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 for about 2 minutes.
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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.
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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.
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Roll cookie dough into balls, about 1½ tablespoons of cookie dough each. Roll the dough balls in cinnamon-sugar topping.
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Sprinkle extra cinnamon-sugar on top, if desired. Arrange the cookies 3 inches apart on the baking sheets.
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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.
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Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.
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Serve and enjoy!
Recipe Notes
Cookies remain soft and fresh for 7 days in an airtight container at room temperature.
Nutrition
- Calories: 183.74kcal
- Fat: 8.03g
- Saturated Fat: 4.95g
- Trans Fat: 0.31g
- Monounsaturated Fat: 2.08g
- Polyunsaturated Fat: 0.39g
- Carbohydrates: 26.25g
- Fiber: 0.57g
- Sugar: 13.97g
- Protein: 1.97g
- Cholesterol: 28.09mg
- Sodium: 97.94mg
- Calcium: 8.72mg
- Potassium: 65.09mg
- Iron: 0.80mg
- Vitamin A: 68.07µg
- Vitamin C: 0.01mg
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