soft and thick snickerdoodles
baked in August 2015
yield: 24 cookies
prep time: 15 minutes
cook time: 11 minutes
difficulty level: easy
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 and 1/3 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 2 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- Preheat oven to 375°F. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
- Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
- Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed.
- Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color.
- Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
- In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.
- With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.
- Take 1 and 1/2 - 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping.
- Sprinkle extra cinnamon-sugar on top if desired.
- Bake cookies for 11-12 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.
- Total calories: 4,286
- Calories per cookie: 179