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. One time during one of these baking excursions, I did a horrific thing and I didn’t follow the recipe. I sort of just launched everything in and shouted, “Hobey ho! Let’s go!” The result was odd…The cookies were more like cake but really fluffy. It was a scientific accident, but I was hooked. And thus began my love for science of baking.
I still love a Snickerdoodle cookie. It’s probably one of my favorite cookies, or rather, one of my favorite cookie doughs. I could eat Snickerdoodle cookie dough all day every day, but don’t because raw eggs are bad news, but I like to walk on the wild side.
I am picky in my Snickerdoodle cookies, though. I spent a lot of time trying to figure out how to make a fluffier, thicker Snickerdoodle. I always like when they’re puffed up and round and fluffy. I don’t like thin, flat Snickerdoodles. Nuh-uh. Those are for the birds. Back in the day, I managed to make really thick, puffy Snickerdoodles, even with my heinous cookie baking mistakes. After a bit of reflection, I think I figured out why. I used to halve the recipe and I think, on occasion, I would forget to halve the flour. The result? A thicker, fluffier cookie.
And so I set off to find my ultimate Snickerdoodle cookie, starting with my Mom’s base. What did I do to create thick, soft Snickerdoodle cookies? Well, I did what I did when I was little: I put in some extra flour, but this time I did it consciously. They were perfect! So thick.
Other tricks to making sure your cookies stay thicker? First, Chill the dough for at least two hours before baking. Secondly, use a Siplat or parchment paper for baking. They grip the cookies to prevent spreading.
How do I make my Snickerdoodles ultra-cinnamony? I add a teaspoon of cinnamon to the cookie dough itself and then I use a generous amount of cinnamon when I roll the Snickerdoodles in the cinnamon sugar mixture. I like when my Snickerdoodles have a nice, dark, cinnamon-colored coating. So go crazy with the cinnamon! If you’d like that extra shot of cinnamon, feel free to put as much cinnamon as you want in the dough. These are cinnamon cookies, after all!
Question: Do any of you have a favorite recipe you remember baking when you were little?
- For the cookie:
- 3/4 cups granulated sugar
- 1/2 cup (1 stick) butter
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract (or more if you’d like!)
- 1 3/4 cups flour
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon (or more, if you’d like)
- For the cinnamon sugar coating:
- 1 Tablespoon granulated sugar
- 3 teaspoons cinnamon
- In a bowl, using a stand mixer or a hand mixer, cream together the butter and granulated sugar.
- Add the egg and vanilla. Mix until incorporated.
- In a separate bowl, mix together the flour, baking powder, baking soda, cream of tartar and salt.
- Slowly add the flour mixture to the egg/sugar mixture.
- Mix only until incorporated.
- Chill for two hours or up to 48 hours. Remove from the fridge for about 15 minutes before rolling into balls. Roll into balls that are about three Tablespoons big. (These cookies will be massive and delicious!)
- Then roll them in the sugar and cinnamon mixture. I tend to go heavy on the cinnamon for maximum cinnamon flavor.
- If you don’t use the dough within that time, freeze it. A trick that I have is to roll the balls before I freeze them for easier baking. When you bake them from the freezer, let the dough thaw on the counter for a half hour.
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a Silpat mat. Bake for 12-14 minutes, or until the first brown appears.
- Once baked, these cookies will last in a sealed container for up to three days.