Soft & Thick Snickerdoodles recipe

There’s just something undeniably comforting about the smell of cinnamon and sugar wafting from the oven. Last week, on a whim, I decided to bake a batch of snickerdoodles, aiming for that perfect balance of soft, chewy, and thick. Let me tell you, this recipe delivered beyond my expectations! They came out beautifully puffed, with those signature crinkled tops and a melt-in-your-mouth texture that was simply divine. My family devoured them in minutes, and my usually cookie-indifferent teenager even declared them “the best cookies ever.” If you’re on the hunt for a foolproof snickerdoodle recipe that guarantees soft, thick, and utterly irresistible cookies, you’ve come to the right place. Get ready to experience snickerdoodle perfection!

Ingredients

The secret to achieving truly Soft & Thick Snickerdoodles lies in the precise balance and quality of each ingredient. Let’s break down each component, exploring its role in creating that signature texture and flavor that makes these cookies so irresistible.

• Unsalted Butter: 1 cup (2 sticks), softened to room temperature. Unsalted butter is the foundation of these cookies, providing richness, flavor, and that melt-in-your-mouth tenderness. Using unsalted butter gives you complete control over the salt content of the recipe. It’s crucial that the butter is properly softened, meaning it should be pliable and easily creamed, but not melted or greasy. Softened butter is essential for incorporating air during the creaming process, which contributes to the cookies’ light and airy texture. If you only have salted butter on hand, you can use it, but reduce the amount of added salt in the recipe by about ¼ teaspoon.
• Granulated Sugar: 1 ½ cups. Granulated sugar provides sweetness and structure to the cookies. It works in tandem with the butter to create air pockets during creaming, contributing to the cookies’ rise and soft texture. Granulated sugar also caramelizes slightly during baking, adding a subtle depth of flavor and contributing to the golden-brown edges. The amount of granulated sugar in this recipe is carefully balanced to provide sweetness without making the cookies overly sugary, especially when paired with the cinnamon-sugar coating.
• Light Brown Sugar: ½ cup, packed. Light brown sugar is the magic ingredient for adding moisture, chewiness, and a hint of molasses flavor to snickerdoodles. The molasses in brown sugar is hygroscopic, meaning it attracts and retains moisture, resulting in softer, chewier cookies that stay fresh for longer. Packing the brown sugar ensures you’re using the correct amount, as it can be quite airy when scooped loosely. If you only have dark brown sugar, you can use it, but it will impart a more pronounced molasses flavor and slightly darker color to the cookies.
• Large Eggs: 2. Large eggs are essential for binding the ingredients together, adding richness, and contributing to the cookies’ structure and leavening. Eggs provide protein, which helps to create structure, and fat, which adds richness and tenderness. Using large eggs ensures the correct liquid-to-dry ingredient ratio in the recipe. It’s best to use room-temperature eggs as they emulsify more easily into the batter, creating a smoother and more cohesive dough.
• Vanilla Extract: 2 teaspoons. Pure vanilla extract is a flavor enhancer that elevates the overall taste of the snickerdoodles. It adds a warm, aromatic note that complements the cinnamon and sugar beautifully. Use high-quality pure vanilla extract for the best flavor. You can also experiment with other extracts like almond extract (use sparingly as it’s strong) or maple extract for a subtle variation, but vanilla is the classic choice for snickerdoodles.
• All-Purpose Flour: 2 ¾ cups, plus more for dusting. All-purpose flour provides the structure for the cookies. It’s important to measure the flour correctly, using the “spoon and level” method (spoon flour into measuring cup and level off with a straight edge) to avoid using too much flour, which can result in dry, dense cookies. If you have a kitchen scale, using weight measurements for flour (approximately 345 grams) is even more accurate. You may need a little extra flour for dusting your work surface and rolling the dough balls, especially if your dough is slightly sticky.
• Cream of Tartar: 2 teaspoons. Cream of tartar is the secret ingredient that truly sets snickerdoodles apart from other cinnamon-sugar cookies. It’s an acid that reacts with baking soda to create leavening, contributing to the cookies’ puffy texture and signature tangy flavor. Cream of tartar also helps to prevent excessive sweetness and contributes to the cookies’ chewy texture. It’s essential for achieving that classic snickerdoodle flavor and texture; don’t skip it or substitute it with baking powder.
• Baking Soda: 1 teaspoon. Baking soda is a leavening agent that works in conjunction with cream of tartar to create lift and lightness in the cookies. It reacts with the acid in cream of tartar to produce carbon dioxide gas, which causes the cookies to rise. Using the correct amount of baking soda is important for achieving the desired texture; too much can result in a metallic taste, while too little can make the cookies dense.
• Salt: ½ teaspoon. Salt is a crucial ingredient in baking that balances the sweetness and enhances all the other flavors in the cookies. It prevents the cookies from tasting flat or one-dimensional. Use fine sea salt or table salt. If using salted butter, reduce the amount of added salt slightly.
• Ground Cinnamon: 2 teaspoons. Ground cinnamon is the star spice in snickerdoodles, providing that warm, sweet, and slightly spicy flavor that is characteristic of these cookies. Use high-quality ground cinnamon for the best flavor. You can also use Ceylon cinnamon (also known as “true cinnamon”) for a more delicate and nuanced cinnamon flavor.
• Granulated Sugar (for rolling): ¼ cup. This extra granulated sugar is used for rolling the dough balls in a cinnamon-sugar mixture before baking. It adds extra sweetness, a slight crunch to the exterior of the cookies, and helps create that signature crinkled top as the sugar melts and recrystallizes during baking.
• Ground Cinnamon (for rolling): 2 teaspoons. This ground cinnamon is combined with the granulated sugar for the cinnamon-sugar coating. It reinforces the cinnamon flavor and creates that classic snickerdoodle exterior.

Instructions

Baking Soft & Thick Snickerdoodles is a rewarding process, and following these detailed instructions will guide you to cookie perfection. Pay close attention to each step, as the techniques used are crucial for achieving that signature soft, thick, and chewy texture.

1. Cream Butter and Sugars: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. This step is crucial for incorporating air into the dough, which will make the cookies light and tender. Cream for 2-3 minutes on medium speed, scraping down the sides of the bowl as needed, until the mixture is noticeably paler in color and has increased in volume. Properly creamed butter and sugar will be light and airy, almost like whipped cream.
2. Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Make sure each egg is fully emulsified into the butter and sugar mixture before adding the next. Then, stir in the vanilla extract. Mix until just combined. Be careful not to overmix at this stage, as overmixing after adding eggs can develop gluten and make the cookies tougher.
3. Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until thoroughly combined. Whisking ensures that the leavening agents (cream of tartar and baking soda) and salt are evenly distributed throughout the flour, which is essential for consistent baking results.
4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Add the dry ingredients in two or three additions, mixing until just barely combined after each addition. Stop mixing as soon as you no longer see streaks of flour. Overmixing at this stage will develop the gluten in the flour, resulting in tougher cookies. The goal is to have a dough that is just mixed, not overworked.
5. Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour, or up to 3 hours. Chilling the dough is essential for several reasons. It firms up the butter, which prevents the cookies from spreading too much during baking and helps them maintain their thick shape. Chilling also allows the flavors to meld and deepen, resulting in more flavorful cookies. If chilling for longer than 1 hour, let the dough sit at room temperature for about 10-15 minutes before scooping to make it easier to handle.
6. Preheat Oven and Prepare Baking Sheets: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheet and makes for easy cleanup.
7. Prepare Cinnamon-Sugar Coating: In a small bowl, combine the ¼ cup granulated sugar and 2 teaspoons ground cinnamon for the rolling mixture. Mix well to ensure the cinnamon is evenly distributed in the sugar.
8. Scoop and Roll Dough Balls: Using a cookie scoop (about 1.5 tablespoons or #40 scoop), scoop rounded balls of dough. Roll each dough ball gently between your palms to create a smooth sphere. Then, generously roll each dough ball in the cinnamon-sugar mixture, ensuring it’s fully coated. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft and puffy. Do not overbake the cookies. Snickerdoodles are meant to be soft and chewy, and overbaking will make them dry and crisp. The centers may still look slightly underbaked when you remove them from the oven, but they will continue to set up as they cool.
10. Cool on Baking Sheets, then Transfer to Wire Rack: Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. Cooling them on the baking sheet allows them to firm up slightly before being moved, preventing them from breaking. Cooling completely on a wire rack allows air to circulate around the cookies, preventing the bottoms from becoming soggy.

Nutrition Facts

(Per cookie, approximate values – may vary based on specific ingredient brands and cookie size)

• Servings: Approximately 24 cookies (depending on scoop size)
• Calories per cookie: Approximately 180-220 calories

Detailed Breakdown (approximate per cookie):

• Protein: 2-3 grams
• Fat: 8-10 grams (primarily from butter and eggs)
• Saturated Fat: 5-6 grams (from butter)
• Cholesterol: 30-40 mg (from eggs and butter)
• Sodium: 80-100 mg (can vary based on salt added and butter used)
• Carbohydrates: 25-30 grams (primarily from sugar and flour)
• Fiber: <1 gram (minimal fiber content)
• Sugar: 15-20 grams (from granulated sugar and brown sugar)

Vitamins and Minerals (negligible amounts per cookie):

• Snickerdoodles are primarily a source of carbohydrates and fats, with minimal amounts of vitamins and minerals.

Important Notes:

• These are estimated values and can vary depending on the specific brands and types of ingredients used, as well as the size of the cookies.
• Snickerdoodles are a treat and are relatively high in calories, sugar, and fat. Enjoy them in moderation as part of a balanced diet.
• Adding nuts or other mix-ins would alter the nutritional profile.
• For more accurate nutritional information, you can use online nutrition calculators and input the exact ingredients and quantities you use.

Preparation Time

While the baking process for Soft & Thick Snickerdoodles is relatively straightforward, chilling the dough is a crucial step that adds to the overall preparation time.

• Prep Time: 25 minutes (This includes creaming butter and sugars, mixing wet and dry ingredients, and preparing the cinnamon-sugar coating). Efficient measuring and organization can help reduce prep time.
• Chill Time: 1-3 hours (This is passive time while the dough chills in the refrigerator). Plan ahead to allow for adequate chilling time.
• Bake Time: 10-12 minutes per batch (Baking time will vary slightly depending on your oven and cookie size).
• Cool Time: 15-20 minutes (This includes cooling on baking sheets and wire rack).
• Total Time: Approximately 1 hour 50 minutes to 3 hours 30 minutes (including chill time). The active time is much shorter, but the chill time is essential for the best results.

How to Serve

Soft & Thick Snickerdoodles are delightful on their own, but here are some serving suggestions to elevate your snickerdoodle experience:

• Classic Pairing:
  • With a Glass of Cold Milk: The quintessential pairing! The creamy coolness of milk complements the warm, cinnamon-sugar flavors of the cookies perfectly.
  • With Hot Coffee or Tea: The warm spices in snickerdoodles are lovely with a hot beverage. Coffee or tea provides a comforting and satisfying combination.
• Dessert Platter Star:
  • Part of a Cookie Assortment: Include snickerdoodles on a dessert platter with other cookies like chocolate chip cookies, peanut butter cookies, and oatmeal raisin cookies for a variety of flavors and textures.
  • Elegant Dessert Display: Arrange snickerdoodles artfully on a tiered dessert stand for a visually appealing presentation at parties or gatherings.
• Ice Cream Sandwich Delight:
  • Snickerdoodle Ice Cream Sandwiches: Sandwich a scoop of vanilla ice cream, cinnamon ice cream, or caramel ice cream between two cooled snickerdoodles for a decadent treat.
  • Dipped in Chocolate: Dip cooled snickerdoodles halfway in melted white chocolate or dark chocolate and let them set for an extra touch of indulgence.
• Homemade Gifts:
  • Cookie Jars: Package snickerdoodles in decorative cookie jars or tins to give as thoughtful homemade gifts to friends, family, or neighbors.
  • Party Favors: Wrap individual snickerdoodles in cellophane bags tied with ribbons for charming party favors.
• Celebrations and Gatherings:
  • Holiday Baking: Snickerdoodles are a wonderful addition to holiday cookie trays, especially during Christmas or Thanksgiving.
  • Birthday Parties: A crowd-pleasing cookie that is always a hit at birthday parties for kids and adults alike.
  • Casual Get-Togethers: Perfect for potlucks, picnics, or casual gatherings where a simple and delicious dessert is appreciated.

Additional Tips

To ensure your Soft & Thick Snickerdoodles turn out perfectly every time, consider these helpful tips and troubleshooting advice:

1. Don’t Overmix the Dough: Overmixing the dough, especially after adding the flour, will develop the gluten and result in tough cookies. Mix until just combined, stopping as soon as you no longer see streaks of flour. A slightly under-mixed dough is better than an overmixed one for tender cookies.
2. Chill the Dough Properly: Chilling the dough is not optional for thick snickerdoodles. It firms up the butter, prevents excessive spreading, and allows the flavors to develop. Chill for at least 1 hour, or up to 3 hours for best results. If you skip chilling, your cookies will likely spread too thin and become flat.
3. Use Room Temperature Ingredients: Room temperature butter and eggs emulsify more easily, creating a smoother batter and better cookie texture. Allow butter and eggs to sit at room temperature for about 30-60 minutes before starting the recipe.
4. Measure Flour Correctly: Using too much flour is a common mistake that can lead to dry, dense cookies. Always measure flour correctly using the “spoon and level” method or, even better, use a kitchen scale to weigh the flour for accuracy.
5. Don’t Overbake: Overbaking is the enemy of soft cookies. Bake snickerdoodles until the edges are lightly golden brown and the centers are still slightly soft and puffy. They will continue to set up as they cool. Err on the side of underbaking for the softest, chewiest texture.

FAQ Section

Here are some frequently asked questions about making Soft & Thick Snickerdoodles:

Q1: What makes snickerdoodles different from other cinnamon-sugar cookies?

A: The key difference is the use of cream of tartar in snickerdoodle dough. Cream of tartar gives snickerdoodles their signature tangy flavor and chewy texture. It also contributes to their puffy, crinkled tops by reacting with baking soda to create leavening. Without cream of tartar, a cinnamon-sugar cookie is just a cinnamon-sugar cookie, not a true snickerdoodle.

Q2: Can I skip chilling the dough if I’m short on time?

A: While technically you can bake snickerdoodles without chilling the dough, it is highly not recommended if you want soft and thick cookies. Skipping the chilling step will result in cookies that spread much more, becoming thinner, flatter, and potentially crispier rather than soft and thick. Chilling is crucial for achieving the desired texture and shape of Soft & Thick Snickerdoodles.

Q3: Can I use dark brown sugar instead of light brown sugar?

A: Yes, you can use dark brown sugar instead of light brown sugar. Dark brown sugar has a higher molasses content, so it will impart a more pronounced molasses flavor and a slightly darker color to the cookies. The texture will be very similar, but the flavor profile will be a bit richer and more intense.

Q4: How should I store Soft & Thick Snickerdoodles to keep them fresh?

A: Store cooled Soft & Thick Snickerdoodles in an airtight container at room temperature. They will stay soft and chewy for up to 3-4 days when stored properly. To maintain their softness, you can also place a slice of bread in the container with the cookies; the bread will absorb moisture and help keep the cookies from drying out.

Q5: Why did my snickerdoodles turn out flat and spread too much?

A: Flat, spread-out snickerdoodles are often caused by a few common issues:
* Dough too warm: If the dough wasn’t chilled enough, or if it became too warm while scooping and rolling, the butter will melt too quickly in the oven, causing excessive spreading. Make sure to chill the dough for the recommended time.
* Overmixing: Overmixing the dough, especially after adding the flour, can develop gluten and weaken the dough structure, leading to spreading. Mix until just combined.
* Too much butter: Inaccurate measurement of butter, or using butter that is too soft or melted, can also contribute to spreading. Ensure butter is softened but not melted and measure accurately.
* Oven temperature too low: If the oven temperature is too low, the cookies will spread before they set. Make sure your oven is properly preheated to 375°F (190°C) and that your oven thermometer is accurate.

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