Cookies
Snickerdoodle Cookies
Soft & Thick Snickerdoodles: 3 cups all-purpose flour (spoon & leveled). 2 teaspoons cream of tartar. 1 teaspoon baking soda. 1 and 1/2 teaspoons ground cinnamon. 1/2 teaspoon salt. 1 cup unsalted butter, softened to room temperature. 1 and 1/3 cup granulated sugar. 1 large egg + 1 large egg yolk, at room temperature. 2 teaspoons pure vanilla extract. Topping: 1/3 cup granulated sugar. 1 teaspoon ground cinnamon.
Soft & Thick Snickerdoodles: 3 cups all-purpose flour (spoon & leveled). 2 teaspoons cream of tartar. 1 teaspoon baking soda. 1 and 1/2 teaspoons ground cinnamon. 1/2 teaspoon salt. 1 cup unsalted butter, softened to room temperature. 1 and 1/3 cup granulated sugar. 1 large egg + 1 large egg yolk, at room temperature. 2 teaspoons pure vanilla extract. Topping: 1/3 cup granulated sugar. 1 teaspoon ground cinnamon.
Updated October 2024
Posted February 2023
IngredientsSoft & Thick Snickerdoodles
- 3 cups (375g) all-purpose flour (spoon & leveled)
- 2 teaspoons cream of tartar*
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
- 1 and 1/3 cup (267g) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
Topping
- 1/3 cup (70g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375 F:
Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies). Set aside.- Make the topping:
Combine the granulated sugar and cinnamon together in a small bowl.- Make the cookies:
Whisk the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.- High Speed:
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.- Dough Balls:
Roll cookie dough into balls, about 1.5 Tablespoons of cookie dough each. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.- 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.
Sally's Baking AddictionSoft & Thick Snickerdoodles
Cookies remain soft & fresh for 7 days in an airtight container at room temperature.
Soft & Thick Snickerdoodles
