How To Make Thick Snickerdoodle Cookies
Snickerdoodle

How To Make Thick Snickerdoodle Cookies

  • May 12, 2022

Here is my reader favorite recipe for soft and thick snickerdoodles.These soft-baked snickerdoodle cookies only require about 30 minutes start to finish!My recipe yields the softest and thickest snickerdoodles you’ll ever taste.I like to call them snickerdoodle pillows because they are perfectly fat and puffy!The secret’s in the ratio of butter to leavener to flour to egg.Don’t use shortening here; you’ll miss the flavor of butter.You can skip the cookie dough chilling step with this snickerdoodle recipe. .

Soft and Thick Snickerdoodle Cookies

Soft and Thick Snickerdoodle Cookies

Soft and Thick Snickerdoodle Cookies

I love a thick and chewy cookie and these snickerdoodles fit the bill perfectly!You get a subtle crunch from the cinnamon and sugar on the outside and a thick, soft and chewy cookie on the inside.I did event planning and travel management for an educational company and it was there that I became infatuated with snickerdoodles.We did have a service that came by everyday with a cooler filled with sandwiches, salads and snacks that could be purchased (they came from a nearby deli).I was a bit skeptical about using oil in the cookies, but I am pretty sure that is what helps give the snickerdoodles their soft and chewy texture.Then it’s just a short 10-12 minute ride in the oven and you will be on your way to enjoying these classic snickerdoodle cookies.2 large eggs For rolling cookies ½ cup granulated sugar.1 tablespoon cinnamon Instructions In a medium size bowl, whisk together the flour, baking soda, cream of tartar and salt.Scrape down the sides of the bowl again and with the mixer on low, slowly add in the flour mixture.Notes Store cookies in an airtight container at room temperature for 5-7 days or freeze for up to 3 months. .

Soft and Thick Snickerdoodle Cookies – Baking Is A Science

Soft and Thick Snickerdoodle Cookies – Baking Is A Science

Soft and Thick Snickerdoodle Cookies – Baking Is A Science

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 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 spent a lot of time trying to figure out how to make a fluffier, thicker Snickerdoodle.Back in the day, I managed to make really thick, puffy Snickerdoodles, even with my heinous cookie baking mistakes.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?Other tricks to making sure your cookies stay thicker?This recipe makes thick and soft Snickerdoodles brimming with that classic cinnamon flavor.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.Line a cookie sheet with parchment paper or a Silpat mat.Once baked, these cookies will last in a sealed container for up to three days. .

Snickerdoodle Cookies (3 variations!)

Snickerdoodle Cookies (3 variations!)

Snickerdoodle Cookies (3 variations!)

Turn off your search light and pull out a jug of milk because these are IT, soft and fluffy inside, slightly crispy on the outside, with fragrant cinnamon in every single bite.Pair them up with a cold glass of milk for Summer or a spiced hot chocolate during the Winter.I was baking them all up over the holiday season as part of my Christmas cookies list.Stir in the salt, and add the flour mixture to the mixing bowl.Scoop out the cookie dough and roll them into approximately 1 ½” balls, this makes 14.Absolutely, you can add cream of tartar back into this easy snickerdoodle recipe, but a couple of points to keep in mind:.Reduce the baking powder to ½ teaspoon, we don’t want to over-leaven the cookies.Make these cookies exactly the same way as the classic snickerdoodles and stir 1 cup of chocolate chips into the dough at the end.I give a separate full ingredient list for this version in the recipe card.If you want to kick it up a bit, add a pinch or two of cayenne pepper to the dough for some heat!However, I usually let them rest in the fridge while I preheat the oven or if the kitchen is especially warm that day.To make it even easier, I like to streamline the process by portioning the dough all at once, roll them into balls, place them on a parchment-lined baking sheet and refrigerate them while they wait for their turn to go into the oven.Freeze the dough balls on a baking sheet in one layer until totally frozen.Don’t forget to roll the dough balls in cinnamon sugar before baking.Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram.Baker’s Tip: Use cream of tartar in this recipe for that characteristic snickerdoodle tanginess.Turn off your search light and pull out a jug of milk because these are IT, soft and fluffy inside, slightly crispy on the outside, with fragrant cinnamon in every single bite.Baking Sheet Ingredients Classic Snickerdoodles ▢ 4 oz unsalted butter (room temperature, 113 g).Add the remaining sugar and softened butter to the stand mixer bowl and beat with the paddle attachment until combined and fluffy, about 1 minute.In a small bowl, sift together flour, baking powder, and 1 teaspoon of cinnamon.With the mixer on low speed, add the flour to the liquid mixture and mix until just combined.For chocolate snickerdoodles Beat brown sugar with softened butter until combined and fluffy, about 1 minute.With the mixer on low speed, add the flour to the liquid mixture and mix until just combined.Form the cookies and bake Allow the dough to rest in the refrigerator for 10 minutes while you preheat the oven to 375°F.Mix the 2 tablespoon of sugar with 1 teaspoon of cinnamon in a shallow dish for topping.Take the dough out of the fridge and portion with a small ice cream scoop.For larger cookies, use a full scoop, enough to form a dough ball about 1 ½” in size.Roll the dough ball entirely in cinnamon sugar and set on a parchment line baking sheet about 2” apart.The post has been updated and republished on 2/15/2020 with the latest improvements, extra tips and process photos to help you in the kitchen. .

The BEST Snickerdoodle Cookies — Buns In My Oven

The BEST Snickerdoodle Cookies — Buns In My Oven

The BEST Snickerdoodle Cookies — Buns In My Oven

I’ve tried my hand at snickerdoodles over the years, trying to get the perfect mixture of chewy and soft and thick, all while keeping that little bit of tang and the sweet spice of the cinnamon and sugar.We’ve been making them on repeat for a few months now and you can bet they’ll be going in all of the Christmas cookie tins we share with friends and family this year.Mix: Some recipes have a secret or special ingredient that makes the dish unique.It adds the signature tang as well as helps make the cookies soft and thick.Start by mixing the butter and sugar with an electric mixer and then beat in the egg and vanilla.Add the remaining dough ingredients including the cream of tartar and mix until well combined.Mix together the cinnamon and sugar in a small bowl and roll each of the balls of cookie dough in the topping mixture. .

Snickerdoodle Cookie Recipe

Snickerdoodle Cookie Recipe

Snickerdoodle Cookie Recipe

This Snickerdoodle Cookie Recipe is not only soft and chewy but they’re wonderfully thick.Add a cold glass of milk to these cookies and you have a marriage made in heaven.I’ve eaten a lot of snickerdoodles in my lifetime, and with all honesty, I can truly say these are the softest and the fluffiest.The only issue is the time it takes (5-7 minutes) to beat the sugar, butter, and eggs.Once your family has eaten their share of the cookies, you can place them in a ziplock bag and throw them in the freezer for up to 3 months.One of the keys to soft, chewy, and fluffy snickerdoodles is found in the beating process.Take it straight out of the fridge, cut it into cubes, and by the time you have all the other ingredients ready, the butter will be the perfect temperature to begin.Taking extra time to cream the butter and sugar and beat the eggs has always rewarded me with fluffy cookies.Although they share many of the basic components (sugar, butter, flour) there is one ingredient that sets them apart – cream of tartar.It’s interesting that such a tiny amount (1/2 teaspoon) gives these cookies the tangy taste that they are known for.One thing that helps when rolling the balls for this snickerdoodle cookie recipe, chill the dough for about 30 minutes before you begin.Once you roll them in the cinnamon and sugar mixture and lay them on your cookie sheet, use the bottom of a glass to flatten them out slightly.When you bite into them, they should be soft and fluffy while the interior should have a slightly doughy texture.Once you grab a snickerdoodle and put it in your mouth, you’ll feel like a little kid just let out of school, sitting around the kitchen table with the aroma of cinnamon and sugar filling the room, milk mustache and all.With lots of new and funky recipes showing up on the internet every day, it’s nice to return to some “oldies but goodies” sometimes. .

Thick and Chewy Snickerdoodles Recipe

Thick and Chewy Snickerdoodles Recipe

Thick and Chewy Snickerdoodles Recipe

When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.It's a little out of the common way in a cookie recipe, but this first special ingredient makes a big difference: egg yolks.I feel like they dry out super fast, which makes them good for only the day of.Egg yolks add moisturizing fats and emulsify the dough.I wanted each bite of these cookies to be moist, and soft, and “fudgy,” even days later.(Save the whites for this Healthy Honey Whole Wheat Banana Bread.Cream of tartar gives these cookies that signature tangy flavor that all great snickerdoodles have.I forgot to leave them on the counter to thaw before baking, so I smashed them down a bit with a glass before sticking them in the oven (that's where the cracks came from). .

Best Snickerdoodle Bake Off

Best Snickerdoodle Bake Off

Best Snickerdoodle Bake Off

Growing up, the first snickerdoodles I remember eating were made by my Auntie Wilma, who brought them on our annual camping trip.My recollection of them are pale and thick, a little cakey, lightly crackled, a little tart and utterly addicting.Flavor: it provides that inimitable tang (some people identify it as a slight burn) Texture: it helps create a chewy texture as it prevents sugar from crystallizing Leavener: as an acidic ingredient, it reacts with baking soda to leaven the cookies (resulting in a similar effect of using just baking powder).However, in her cookbook, Stella Park notes that the earliest snickerdoodle recipes call for baking powder, NOT cream of tartar as it was not a widespread pantry staple.The most important thing to note, first off, is that I accidentally omitted 1/2 cup of sugar when making Smitten Kitchen (aka THE BENCHMARK RECIPE *facesmack*), so please ignore her ranking at the bottom.Since brown sugar enhances moisture and lends extra flavor, it’s easy to see why this would have made a difference.I didn’t do an official ingredient composition chart for this post, but a casual inspection revealed that the recipes with a higher flour ratio tended to do better than those with less flour (like A Cozy Kitchen, and even recipes like Carole Walter and Bon Appetit).There’s a nice balance of sweet cinnamon sugar, bite from the cream of tartar and richness from the butter.Identical/similar recipes: Flour Bakery, Food52, I Am Baker, Inspired Taste, Joy of Baking, Lil Luna, Modern Honey, Nancy Baggett, Pioneer Woman, Rachel Cooks, Pretty Simple Sweet.A Cozy Kitchen: a soft, flat, slightly chewy cookie that veers off the traditional snickerdoodle path with warming chai spices.Intriguingly, it uses butter, oil AND cream cheese in the dough, along with a plethora of spices (think cardamom, cloves, allspice, etc.).After mixing up the dough, we ended up with a wet and gooey dough that baked up into very large and flat cookies (although the recipe doesn’t specify chilling, Adrianna helped confirm via Instagram that you can definitely chill them for ~30 min if you prefer a less flat cookie).Tasters were split between appreciating the spice-forward flavors and not loving the non-traditional additions like ginger and cloves (“this is a pumpkin spice cookie trying to be a snickerdoodle.NO.”) Although people enjoyed the crunchier edges, many were turned off by the slightly dry texture and thinness (which can definitely be remedied by chilling the dough).King Arthur Flour: tiny, airy, crumbly sugar cookies with just a hint of cinnamon.Aesthetically, it was one of the best and it tasted like a good sugar cookie, but texturally I felt it was too small to really satisy (need more center bites!).Joe Yonan via Dorie Greenspan: thin and tender, slightly bready cookies spiked with cardamom and brown sugar.“Lemon doesn’t go in snickerdoodles!” Exclaimed one taster–strangely, lots of tasters picked up on a mild citrus flavor from these cookies which I think came from the cardamom.Overall, these cookies had a fine, airy, crunchy-edged texture with a surprisingly buttery flavor (even when using half shortening!Bon Appetit: a flat and soft, buttery snickerdoodle with rich brown sugar undertones.I loved the flavor of these cookies (they’re one of my standout favorites), but wished the texture was a bit thicker and plusher.Tasters liked the caramel, almost brown buttery notes in this cookie, but several commented that it was a bit dry and soft.Identical/similar to: Chelsea’s Messy Apron, For the Love of Cooking, Lovin’ From the Oven, Mindy Segal, The Girl Who Ate Everything.But nearly all tasters commented positively on the soft, dense, Loft House-esque texture and the heavy cinnamon notes.Sally’s recipe promises soft and thick snickerdoodles and these hit the nail on the head.Most tasters loved the spice level in this cookie as well as the contrast of the crunchy exterior and softer interior–a perfect, slightly doughy texture.“Tastes like a mall cookie,” said another, which speaks to the chunky, soft perfection of the interior and light spice level.I Heart Naptime: a puffy, brown sugar base with a slightly chewy, thick texture.These additions actually make quite the difference–the dough was much firmer and easier to work with, baking up into nicely chewy, thicker cookies with a slightly fudgy bite.Sure enough, most tasters picked up on the toasty, burnished flavor of the brown butter in these dense, rich and fudgy cookies.Despite a noticeable tang from the cream of tartar, many commented that this still had a great, well-balanced aftertaste of sugar and spice.Martha Stewart: the quintessential snickerdoodle with a light and airy texture and tart yet mild flavor.I would have loved to compare this to the the all-butter benchmark aka Smitten Kitchen, but as we’ve already established, I messed up that recipe during testing.These cookies are soft and a little crumbly and slightly bendy with an airy, fluffy texture that compresses as you chew. .

Soft & Chewy Snickerdoodle Cookies • The Pinning Mama

Soft & Chewy Snickerdoodle Cookies • The Pinning Mama

Soft & Chewy Snickerdoodle Cookies • The Pinning Mama

These snickerdoodle cookies are thick, soft, chewy and absolutely delicious!As a matter of fact, they are so delicious that they can make me forget that they don’t even have chocolate in them, which is usually a dessert requirement for me.Because who needs chocolate when you have soft, thick, chewy cinnamonny, perfection calling your name!Next add the butter and sugar into your KitchenAid mixer bowl and mix with paddle attachment until light and fluffy.If you don’t have a Kitchenaid and you love to bake, you are really missing out on life.I definitely recommend indulging to get one or adding it to your Christmas or Birthday list!Add the egg and vanilla to the butter mixture and beat until combined.One of the key components of getting the snickerdoodle cookies to be thick and chewy is the high flour content.Once you are ready to eat them again, just take out of the freezer and let it thaw for about 30 minutes, OR just pop it into the microwave for about 30 seconds.If you love THICK, SOFT, CHEWY cookies make sure to follow our Facebook page.Super thick and chewy Double Chocolate Chip Cookies. .

Perfect Snickerdoodles

Perfect Snickerdoodles

Perfect Snickerdoodles

This snickerdoodle recipe comes out perfectly soft, buttery and thick every single time!I have loved making these cookies for years now, they're so easy and a holiday staple!When making these, do plan ahead a little bit because you need to chill your dough for an hour.If you're looking for more classic desserts, try our very best Peanut Butter Cookies and our Banana Bread too!Place your cinnamon sugar coated cookie balls onto a parchment lined baking sheet and stick in the freezer for at least an hour.Then, you can place the balls into an airtight container or bag and freeze up to 3 months!This snickerdoodle recipe comes out perfectly soft, buttery and thick every single time!▢ 1 teaspoon Vanilla Extract FOR ROLLING THE COOKIES: ▢ ½ Cup Granulated Sugar.▢ 1 Tablespoon Ground Cinnamon Instructions Prepare cookie sheet with parchment paper or a silicone mat.In a large bowl, whisk together flour, cream of tartar, baking soda, and salt.In the bowl of your stand mixer, cream together butter and sugar until light and airy.Add vanilla extract, then eggs one at a time as you continue mixing.Chill dough for one hour to avoid spreading cookies during the baking process. .

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