The holiday baking posts continue with these yummy snickerdoodles!
Snickerdoodles seem to fly under the radar. They’re simple, which is why they don’t get a lot of attention, but I think their simplicity is what makes them so wonderful. They are soft, chewy, and sweet, with just a hint of warm cinnamon flavor. I hope to inspire you to make some with this post; they’re worth it!
The title aptly describes the texture of these cookies: soft and thick. They aren’t cakey or dry, but instead perfectly chewy. They get rolled in a little bit of cinnamon sugar before baking which makes them look beautiful but also adds a nice sugary crunch in each bite.
A note about the recipe… you MUST make sure your butter is very, very soft. I have made these twice now. The first time the batter was extremely crumbly to the point where I had to add a little bit of water to help it come together. The second time I made sure my butter was at room temperature for a few hours before baking, and I noticed the flour incorporated much easier. I recommend not adding all the flour at once. The first time I used the full 3 cups, and the second time I only used 2 3/4 cups because I was afraid they would be too dry. Just keep an eye on it and make sure you will still be able to roll them into balls.
Happy baking! : )
Soft and Thick Snickerdoodles
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 and 1/3 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour (I only used 2 3/4 cups)
- 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 the oven to 375F. (Check your oven temperature…mine runs very hot so I baked them at 350F for about 14 minutes!)
- In the bowl of a stand mixer, beat the butter until smooth. Add the brown sugar and beat together on medium speed for several minutes, until light and fluffy. Add the egg and vanilla, and beat to combine.
- With the mixer on a very slow speed, slowly add the cream of tarter, baking soda, cinnamon, salt, and flour (about a cup at a time). You will likely have to mix the last part by hand because the batter will be so thick.
- Line a cookie sheet with parchment paper and set aside. In a small bowl, combine the sugar and cinnamon together.
- Take no more than 2 tablespoons of dough and roll into a ball. Roll in the cinnamon sugar mixture, then place on the cookie sheet. Repeat with remaining batter.
- Bake cookies for 11-12 minutes. They should still be very soft and almost appear underbaked, but they will continue baking on the cookie sheet. Allow them to cool on the cookie sheet for 10 minutes before transferring to a cooling rack.
Recipe adapted from: http://pastrychefbaking.blogspot.com/2013/09/soft-thick-snickerdoodles.html