Imagine the sweet and savory flavor of a classic cookie. The Snickerdoodle is not just any cookie, but a thick, soft, and perfectly chewy delight that melts in your mouth. With a rich texture and an irresistible cinnamon-sugar coating, this recipe is a must-try for any cookie lover.
Most of the ingredients required for this recipe are common items in your kitchen pantry, such as all-purpose flour, granulated sugar, and unsalted butter. However, you might not have cream of tartar on hand. This ingredient is crucial for the unique tangy taste and chewy texture of Snickerdoodles. It's easily available in the baking section of any supermarket.
Thick Snickerdoodle Cookies Ingredients
All-purpose flour: This is the base of the cookie dough, providing structure and texture.
Cream of tartar: This gives the cookies their distinctive tangy flavor and chewy texture.
Baking soda: It works with the cream of tartar to leaven the dough, making the cookies puff up in the oven.
Ground cinnamon: This warm spice is fundamental to the flavor profile of snickerdoodles.
Salt: Enhances the flavors of the other ingredients.
Unsalted Butter: Adds richness and moisture to the cookies.
Granulated sugar: Gives the cookies their sweetness.
Egg: Helps in binding the ingredients together.
Vanilla extract: Provides a depth of flavor.
Granulated sugar (for topping): Adds a sweet crunchy coating to the cookies.
Ground cinnamon (for topping): Provides a warm and sweet-spicy flavor to the coating.
One reader, Arlette Luster says:
These thick snickerdoodle cookies are a game-changer! The texture is perfect, and the cinnamon-sugar topping adds a delightful crunch. The recipe was easy to follow, and the cookies turned out amazing. I can't wait to make them again!
Key Techniques for Making Thick Snickerdoodle Cookies
How to prepare the topping: Combine the granulated sugar and cinnamon in a small bowl and set aside for later use.
How to make the snickerdoodle cookies: Whisk together the dry ingredients in a medium bowl. In a separate large bowl, beat the butter and granulated sugar until smooth and creamy. Add the egg, egg yolk, and vanilla extract, then slowly add the dry ingredients to the wet ingredients. Roll the cookie dough into balls, coat them in the cinnamon-sugar topping, and arrange them on the baking sheets. Bake the cookies, then press down on them while warm to flatten. Allow the cookies to cool before serving.
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
Crucial Technique Tip for Perfect Snickerdoodle Cookies
When rolling your snickerdoodle cookie dough in the cinnamon-sugar topping, try to ensure an even coating for a consistent flavor throughout. Also, when pressing down the cookies after baking, do it gently to maintain their soft texture. Over-pressing can make them too flat and potentially hard.
Time-Saving Tips for Making Thick Snickerdoodle Cookies Recipe
Prep ahead: Mix the dry ingredients for the snickerdoodle cookies in advance and store in an airtight container. When ready to bake, simply combine with the wet ingredients.
Chill the dough: After rolling the cookie dough into balls, chill them in the refrigerator for 30 minutes. This will help prevent the cookies from spreading too much while baking.
Use a cookie scoop: Using a cookie scoop will help ensure that all the cookies are the same size, allowing for even baking.
Bake in batches: If your oven is not large enough to accommodate both cookie sheets at once, bake one batch at a time for consistent results.
Cooling rack: Invest in a cooling rack to allow the cookies to cool faster and more evenly, freeing up your baking sheets for the next batch.
Room temperature ingredients: Ensure that the butter, egg, and other dairy ingredients are at room temperature before starting the recipe for smoother mixing and faster baking.
Avoid overmixing: Mix the cookie dough until just combined to prevent the cookies from becoming tough.
Substitute Ingredients For Thick Snickerdoodle Cookies Recipe
- all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used as a healthier alternative with a nuttier flavor and higher fiber content.
- cream of tartar - Substitute with lemon juice or white vinegar: Both lemon juice and white vinegar can be used to provide the acidity needed for the recipe.
- baking soda - Substitute with baking powder: Baking powder can be used as a substitute, but keep in mind that it contains added acids, so you may need to adjust the recipe accordingly.
- unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative, adding a subtle coconut flavor to the cookies.
- granulated sugar - Substitute with coconut sugar: Coconut sugar can be used as a less refined alternative with a lower glycemic index.
- large egg - Substitute with applesauce: Applesauce can be used as a vegan-friendly alternative to bind the ingredients together.
- pure vanilla extract - Substitute with almond extract: Almond extract can add a unique flavor profile to the cookies, giving them a slightly different taste.
Best Way to Present Thick Snickerdoodle Cookies
Elevate the plating: When presenting the thick snickerdoodle cookies, focus on creating an elegant and visually appealing presentation. Use a clean, white plate to showcase the cookies and allow their warm, golden-brown color to stand out against the backdrop.
Garnish with fresh herbs: Add a touch of sophistication by garnishing the plate with a sprig of fresh rosemary. This subtle addition not only enhances the visual appeal but also adds a hint of fragrance to the overall presentation.
Incorporate a decorative element: Consider adding a delicate dusting of powdered sugar around the cookies to create a sense of artistry and refinement. This simple yet effective touch will add a touch of finesse to the presentation.
Utilize negative space: Embrace the concept of negative space on the plate to allow the cookies to take center stage. By strategically placing the cookies with ample spacing, you can create a sense of balance and elegance in the presentation.
Accentuate with a drizzle: For a final touch, consider adding a subtle drizzle of caramel sauce around the plate. This not only enhances the visual appeal but also complements the warm, comforting flavors of the snickerdoodle cookies.
Essential Tools for Making Snickerdoodle Cookies
Mixing bowl: A mixing bowl is essential for combining ingredients and mixing the cookie dough.
Hand mixer or stand mixer: A hand mixer or stand mixer is used to cream the butter and sugar together, as well as to mix the dough.
Parchment paper or silicone baking mats: These are used to line the cookie sheets and prevent the cookies from sticking.
Cookie sheets: Cookie sheets are used to bake the cookies in the oven.
Rubber spatula: A rubber spatula is used to scrape down the sides of the bowl and to fold the dry ingredients into the wet ingredients.
Wire rack: A wire rack is used to cool the cookies after baking.
Storing and Freezing Thick Snickerdoodle Cookies
- Allow the cookies to cool completely before storing them in an airtight container at room temperature. They will stay fresh for up to 1 week.
- To keep the cookies extra soft and moist, place a slice of bread in the container with the cookies. The bread will absorb any excess moisture and keep the cookies soft.
- For longer storage, you can freeze the cookies:
- Place the cooled cookies on a baking sheet and freeze them until they are solid (about 1-2 hours).
- Once frozen, transfer the cookies to a freezer-safe container or plastic bag. Separate layers with parchment paper to prevent sticking.
- Freeze for up to 3 months.
- To thaw frozen cookies, remove them from the freezer and let them sit at room temperature for about 15-20 minutes before serving.
- You can also freeze the unbaked cookie dough:
- Roll the dough into balls and coat them with the cinnamon-sugar mixture.
- Place the dough balls on a baking sheet and freeze until solid (about 1-2 hours).
- Transfer the frozen dough balls to a freezer-safe container or plastic bag.
- When ready to bake, remove the desired number of dough balls from the freezer and let them thaw at room temperature for about 30 minutes before baking as directed in the recipe.
How to Reheat Leftover Snickerdoodle Cookies
To reheat leftover thick snickerdoodle cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet lined with parchment paper or a silicone mat. Bake for 5-7 minutes, or until the cookies are warm and slightly crispy around the edges. This method will help restore the texture and flavor of the cookies, making them taste almost as good as freshly baked.
Another option is to use a microwave. Place the cookies on a microwave-safe plate and heat them in 10-second intervals until they reach your desired temperature. Be careful not to overheat them, as this can cause the cookies to become too soft or rubbery.
For a quicker and more convenient method, you can use a toaster oven. Set the temperature to 350°F (175°C) and place the snickerdoodle cookies on the toaster oven rack. Heat for 3-5 minutes, or until the cookies are warm and slightly crispy. This method is perfect for reheating smaller batches of cookies.
If you want to add a little extra flavor and moisture to your leftover cookies, try wrapping them in a damp paper towel before microwaving them for 10-15 seconds. The steam from the damp paper towel will help soften the cookies and restore some of their original texture.
For a crispy exterior and a soft, chewy interior, you can use a combination of the oven and microwave methods. First, microwave the cookies for 10-15 seconds to soften them slightly. Then, place them in a preheated 350°F (175°C) oven for 3-5 minutes to crisp up the edges. This two-step process will give you the best of both worlds: a soft, chewy center and a crispy, delicious exterior.
Interesting Fact About Snickerdoodle Cookies
Snickerdoodle cookies are believed to have originated in New England, and their name is thought to be of German origin. The cookies are known for their soft and chewy texture, and their distinct flavor comes from the cream of tartar and cinnamon used in the recipe. They are a popular treat during the holiday season and are often enjoyed with a glass of milk or a cup of coffee. Snickerdoodle cookies are a classic comfort food that brings warmth and nostalgia to those who enjoy them.
Is Making Thick Snickerdoodle Cookies at Home Cost-Effective?
The cost-effectiveness of this snickerdoodle cookies recipe is quite high. The ingredients are common pantry staples, making it an affordable option for households. The use of all-purpose flour, butter, and sugar is budget-friendly. The approximate cost for a household of 4 people is around $10-$15, depending on the availability of ingredients. The overall verdict for this recipe is 9/10, considering its simplicity, delicious taste, and economical nature.
Are Snickerdoodle Cookies Healthy or Unhealthy?
The thick snickerdoodle cookies recipe is a delightful treat, but it's not the healthiest option out there. The recipe is high in butter, sugar, and refined flour, which can contribute to weight gain, increased risk of heart disease, and blood sugar imbalances when consumed in excess. Additionally, the recipe lacks fiber, vitamins, and minerals that are essential for overall health and well-being.
To make this recipe healthier, consider the following suggestions:
- Replace half of the all-purpose flour with whole wheat flour or almond flour to increase the fiber content and add some healthy fats
- Reduce the amount of sugar by 1/4 to 1/2 cup and experiment with natural sweeteners like maple syrup or honey
- Use a mix of butter and coconut oil to reduce the saturated fat content while still maintaining the rich flavor
- Add in some rolled oats for extra fiber and texture
- Incorporate chopped nuts, such as walnuts or pecans, to boost the protein and healthy fat content
- Experiment with adding dried fruits like raisins or cranberries for a burst of natural sweetness and added nutrients
By making these adjustments, you can create a more balanced and nutritious snickerdoodle cookie that still satisfies your sweet tooth. Remember, moderation is key, and it's perfectly fine to indulge in a treat every now and then as part of a well-rounded diet.
Editor's Opinion on This Snickerdoodle Cookie Recipe
The thick snickerdoodle cookies recipe is a classic and delightful treat. The combination of cream of tartar and cinnamon creates a perfect balance of tangy and sweet flavors. The cookies are soft, chewy, and have a delightful crunch from the cinnamon-sugar topping. The recipe's straightforward instructions make it easy to follow, and the result is a batch of delicious, aromatic cookies that are perfect for any occasion. These cookies are sure to be a hit with anyone who loves a comforting, homemade treat.
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Why trust this Thick Snickerdoodle Cookies Recipe:
This recipe for thick snickerdoodle cookies is a tried and true classic, guaranteed to satisfy your sweet cravings. With a perfect balance of cinnamon and sugar, these cookies are a delightful treat for any occasion. The use of cream of tartar ensures a soft and chewy texture, while the addition of vanilla extract adds a rich and aromatic flavor. Trust in the combination of high-quality butter and granulated sugar to create a delectable cookie that will surely impress your friends and family. Indulge in these irresistible snickerdoodle cookies for a delightful and comforting dessert experience.
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