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Thick & Chewy Snickerdoodles

December 29, 2019

Makes 22-24 Cookies

Sorry I've been neglecting you my dear food blog. I was away in Florida visiting family for the holidays. Before I left I tested out two different snickerdoodle recipes, one from Bon Appetit and one from Sally's Baking Addiction. My winner was 100% Sally. These cookies are thick and soft and slightly chewy. Plus, they stay soft for days if you cover them! These are already sweet cookies and then before baking, you roll them in sugar and cinnamon, so MORE sugar. I decided to tweak the ratio of sugar to cinnamon. Sally calls for 1/3 C sugar to 1 t cinnamon. You can keep it that way, or do what I did and use 2 T sugar to 1 T ground cinnamon. Why cream of tartar you may ask? Supposedly, this is what makes a snickerdoodle a snickerdoodle. It adds a unique tangy flavor. To be honest, with all of the sugar and cinnamon going on I couldn't really detect any tangy'ness. I'll let you all be the judge. 


3 C AP Flour

2 t cream of tartar

1 t baking soda

1 1/2 t ground cinnamon

1/2 t salt

2 sticks unsalted butter, room temp

1 1/3 C granulated sugar

1 large egg, room temp

1 t pure vanilla extract

1 T ground cinnamon plus 2 T granulated sugar for topping, combined


Preheat oven to 375° F and line two baking sheets with parchment or silicone baking mats.

Whisk together the flour, cream of tartar, baking soda, cinnamon and salt and set aside.

In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high for about 3 minutes until light and fluffy. Scrape down the sides and bottom of the bowl. Add the egg and vanilla and beat again until combined. Scrape the bowl again and mix again. Turn the speed to low and add the dry ingredients in three additions until just combined. The dough will be thick.

Scoop about 1.5 T of dough, or use this purple cookie scoop, roll into balls and then roll into the topping mixture. Place the balls about 3 inches apart on your cookie sheet and bake for about 10 minutes. The sides will just begin to turn golden. Let cool for 5 minutes before transferring them to a cooling rack.

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