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Thick and Soft Snickerdoodle Cookies

A lot of people think snickerdoodle cookies are boring, and I would have to disagree. These thick and soft snickerdoodle cookies are out of this world. They are incredibly soft, have the best cinnamon flavor, and come together in less than 30 minutes. 
5 from 2 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 large cookies

Ingredients
 

Cookies

  • 2 ½ cups (313 grams) all purpose flour spooned and leveled
  • ½ teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon salt
  • ¾ cup (170 grams) unsalted butter room temperature
  • 1 ¼ cups (250 grams) granulated sugar
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 1 tablespoon vanilla extract

Cinnamon Sugar

  • cup (67 grams) granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  • Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and line a baking sheet with parchment paper. Set aside.
  • In a large bowl, whisk together flour, baking soda, cream of tartar, cinnamon and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a handheld mixer, beat together the butter and granulated sugar until soft and fluffy. 
  • Add the egg, egg yolk and vanilla extract and beat until combined, scraping down the bottom and sides of the bowl if necessary. 
  • Add the dry ingredients to the wet ingredients and mix until combined. Do not over-mix.
  • For the cinnamon sugar: combine the granulated sugar and ground cinnamon in a small bowl.
  • These cookies will be large - use a ¼ cup measuring cup to scoop the dough (about 70 grams per cookie). Roll the dough balls in the cinnamon sugar so they are evenly coated. Be generous with the coating!
  • Place on the prepared baking sheet and bake for 12-14 minutes. Baking for 12 minutes will yield a slightly underbaked, super soft, cookie. Baking for 14 minutes will yield a cookie that is more cooked through and crisper.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Store the cookies in an airtight container at room temperature for 5-6 days.

Notes

  1. If you only have salted butter, that works too! Just leave out the ¾ teaspoon of salt in the dry ingredients.
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