Thick Snickerdoodles
Thick Snickerdoodles using all butter (no shortening here) and yields a very thick and soft cookie. You’ll want this dessert recipe in your keeper file. It’s the best cookie recipe ever!
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SNICKERDOODLE RECIPE
I’ve been searching for the perfect snickerdoodle recipe for years. You wouldn’t think that such a simple recipe would be so elusive but I guess I’m really picky.
I’m currently visiting family in Arizona and it brought back so many memories of when I lived with my mom a couple of years ago. Every Sunday we would all be craving cookies, because that’s what Sundays are all about, and snickerdoodles were always my go-to because we had all the ingredients on hand.
CRISPY VS SOFT SNICKERDOODLES
There are many different versions of snickerdoodles. If you want a crispy version of this cookie you’ll want to use a recipe with shortening as it gives it that crispy bite all the way through.
Most snickerdoodle recipes have shortening in them which I hate. I really try to avoid using shortening at all costs. I started making this recipe years ago and recently made some to take to church and everyone loved them. When they asked if they could get the recipe on my site I realized it wasn’t on there.
This is cookie recipe covered in lots of cinnamon sugar but the only crispy part about it is a very slight crisp on the outside.
WHY THIS IS THE BEST COOKIE RECIPE
This is supposedly Mrs. Field’s snickerdoodle cookie recipe. It has a slight crisp on the outside with a thick, cakey center. Which are just the qualifications I need for the best snickerdoodle cookie recipe.
HOW TO MAKE A SNICKERDOODLE
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In a large bowl, cream together the butter and sugars with a mixer on high speed. Add the egg and vanilla extract and beat until combined.
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In another bowl, combine the flour, salt, baking soda, and cream of tartar.
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Pour the dry ingredients into the wet ingredients and mix well. Chill dough in the fridge for about an hour.
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After dough has chilled, preheat oven to 300 degrees.
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In a small bowl, combine the sugar with the cinnamon for the topping.
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Take around 2 tablespoons of the dough and roll it into a ball for each cookie. Roll the dough in the cinnamon/sugar mixture and place onto a parchment lined cookie sheet. Slightly flatten each ball with the palm of your hand.
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Bake the cookies for 12 to 14 minutes and no more. The cookies may not seem done but will continue to cook after removed from the oven and left to sit for a while.
CREAM OF TARTAR
Cream of tartar gives snickerdoodles their classic tang and makes them chewy.
OTHER COOKIE RECIPES:
- Appledoodles
- Chewy Sugar Cookies
- No-Bake Cookies
- Monster Cookies
- Soft Sugar Cookies
- S’mores Cookies
- Chocolate Crinkle Cookies
- Maple Shortbread Cookies
Thick Snickerdoodles
Ingredients
- 1/2 cup butter, (1 stick, softened)
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- Cinnamon Sugar for rolling:
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- In a large bowl, cream together the butter and sugars with a mixer on high speed. Add the egg and vanilla and beat until combined.
- In another bowl, combine the flour, salt, baking soda, and cream of tartar.
- Pour the dry ingredients into the wet ingredients and mix well. Chill dough in the fridge for about an hour.
- After dough has chilled, preheat oven to 300 degrees.
- In a small bowl, combine the sugar with the cinnamon for the topping.
- Take around 2 tablespoons of the dough and roll it into a ball for each cookie. Roll it in the cinnamon/sugar mixture and place onto a parchment lined cookie sheet. Slightly flatten each ball with the palm of your hand.
- Bake the cookies for 12 to 14 minutes and no more. The cookies may not seem done but will continue to cook after removed from the oven and left to sit for a while.
Notes
