Soft Thick Snickerdoodles
Soft Thick Snickerdoodles are chewy cinnamon sugar cookies.
Ingredients
- 3 cups 375g all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup 226g unsalted butter, softened
- 1 1/3 cup 267g granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Topping:
- 1/3 cup 70g granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk flour, cream of tartar, baking soda, cinnamon, and salt.
- In a large bowl, beat butter and sugar until smooth and creamy.
- Add egg, egg yolk, and vanilla extract, mixing until combined.
- Gradually add dry ingredients to the wet mixture, mixing on low speed until a thick dough forms.
- In a small bowl, mix sugar and cinnamon for the topping.
- Roll dough into balls (about 1.5 tablespoons each).
- Coat each ball in cinnamon-sugar mixture.
- Place on baking sheets spaced 3 inches apart.
- Bake Soft Thick Snickerdoodles for 10 minutes until puffy and soft.
- Gently flatten slightly while warm, then cool on a rack.
Notes
- Add extra cinnamon sugar on top for a stronger flavor.
- Store dough in the fridge for up to 2 days before baking.
- Great for holiday baking or gifting.