Soft and thick snickerdoodles are filled with cinnamon and coated with a cinnamon sugar topping.
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Before I made these, I don’t think I had ever had a snickerdoodle. I almost always stick to some type of chocolate chip like Kitchen Sink Cookies, Double Chocolate M&M Cookies, or Fudge Marble Cookies.
But I recently picked up some ceylon cinnamon, so I wanted to make something that involved cinnamon. I started with the giant Cinnamon Roll Cake and then Cinnamon Roll Cheesecake. And now, these soft and thick snickerdoodles.
My doctor mentioned that from here on out in this pregnancy (9.5 more weeks – eeeeeek) I should be gaining about a pound a week. This week I lost a half a pound so maybe these Snickerdoodles are diet food? Just kidding. They’re not.
So, they’re not diet food but they are soft and thick and full of great spicy cinnamon flavor. Dunking them in milk takes them up a notch further.
TOOLS FOUND ON AMAZON TO HELP YOU
- Mixing Bowls – These are my favorite with the grippy bottom.
- Cookie Scoop – I have various sizes and love them all.
- Silicone Baking Mats – Either these or parchment paper will help your cookies bake evenly.
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Soft & Thick Snickerdoodles
For the cookies
For the cinnamon/sugar coating
- ¼ cup granulated white sugar
- 1 teaspoon cinnamon
- Preheat your oven to 375 degrees and line two baking sheets with either parchment paper or silicone baking mats. Set aside. Set aside.
- In a small bowl, make the cinnamon/sugar coating by combining the 1/4 cup sugar and teaspoon of cinnamon and mixing well.
- In a large bowl, add the softened butter and cream for about 1 minute on medium speed, using either a hand mixer or your stand mixer, until it is smooth.
- Add the sugar and mix until fluffy.
- Add in the egg and vanilla and mix until fully incorporated.
- In a separate medium bowl, add the flour, cream of tartar, baking soda, cinnamon, and salt. Whisk it together.
- Turn the mixer on low and slowly add the flour mixture to the butter mixture. The dough will be thick.
- Use a cookie scoop to portion out dough balls and roll in the cinnamon/sugar coating mixture. Line 12 per cookie sheet and bake for 10 minutes.
- The cookies will be puffy – I pressed down on them as they came out of the oven with the back of a wooden spoon to help flatten them out a bit.
- Let them cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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