Irresistibly Soft and Thick Snickerdoodle Cookies: Your New Favorite Recipe
There are few cookies as universally beloved and nostalgically cherished as the classic snickerdoodle. With its distinct cinnamon-sugar coating and characteristic tangy flavor, it stands out as a timeless treat that brings warmth and comfort with every bite. This recipe elevates the snickerdoodle experience, focusing on achieving a cookie that is wonderfully *soft* and delightfully *thick*, a texture often preferred over thinner, crispier versions. Each cookie boasts a rich, buttery base, perfectly balanced with the aromatic sweetness of cinnamon, creating a truly irresistible dessert.
Forget flat, dry cookies; these snickerdoodles are designed to be puffy, chewy, and melt-in-your-mouth delicious. The subtle tang from a special ingredient (which we’ll delve into shortly!) perfectly complements the sweet and spicy coating, creating a depth of flavor that keeps you reaching for just one more. Whether you’re baking for a holiday, a family gathering, or simply to satisfy a craving, this recipe promises consistent results: buttery, cinnamon-infused perfection every single time.
Feeling adventurous? You can easily customize these cookies! A fun variation is to add Hershey’s Kisses on top immediately after baking, allowing them to melt slightly. Years ago, I discovered the magic of pumpkin spice Kisses in the fall with snickerdoodles, and it was a game-changer! Imagine the possibilities with different Kiss flavors—milk chocolate, dark chocolate, caramel, or even mint for a festive touch. These Pumpkin Kiss Snickerdoodles were a huge hit, and you can certainly experiment with your favorite type of chocolate or candy.
The History of Snickerdoodle Cookies: A Sweet Origin Story
The name “snickerdoodle” itself is as charming and whimsical as the cookie it describes, leading many to wonder about its origins. While the exact history remains a bit murky, snickerdoodles are widely believed to have originated in New England, possibly from German or Dutch influence. The name might derive from a German word like “Schnecken Nudeln” (meaning “snail noodles,” referring to a type of sweet pastry) or simply be a whimsical, nonsensical name in the American tradition of creating fun names for treats like “whoopie pies” or “hermits.”
Regardless of its linguistic roots, the snickerdoodle quickly became a staple in American baking, known for its distinctive cinnamon-sugar coating and the signature tang imparted by cream of tartar. It’s a testament to its enduring appeal that this simple yet flavorful cookie has remained a favorite across generations, often associated with home baking and comforting childhood memories. This recipe continues that tradition, offering a modern take on a beloved classic while staying true to its essential characteristics.
Essential Ingredients for Perfect Snickerdoodle Cookies
Crafting the perfect batch of soft and thick snickerdoodles begins with a few pantry staples. Each ingredient plays a crucial role in achieving the desired flavor and texture. For the best results, ensure your butter and eggs are at room temperature, as this helps them cream together more smoothly, resulting in a lighter, fluffier dough.
- Butter: Unsalted butter, softened, is key for rich flavor and a tender crumb.
- Granulated Sugar: Provides sweetness and helps create that crispy edge when rolled.
- Light Brown Sugar: Adds moisture and a hint of molasses flavor, contributing to the cookie’s chewiness.
- Egg: Acts as a binder and helps with leavening, giving the cookies structure.
- Vanilla Extract: Enhances the overall flavor profile of the cookies.
- All-Purpose Flour: The base of our cookie dough, providing structure.
- Cream of Tartar: The secret ingredient for that signature snickerdoodle tang and chewiness.
- Baking Soda: A leavening agent that reacts with cream of tartar to create a soft, puffy cookie.
- Salt: Balances the sweetness and brings out the other flavors.
- Cinnamon: Used in the dough and, most importantly, in the signature cinnamon-sugar coating.
For the rolling mixture, you’ll need additional granulated sugar and cinnamon to create that iconic, sparkly exterior that defines a snickerdoodle.
The Indispensable Role of Cream of Tartar in Snickerdoodle Cookies
One ingredient that consistently puzzles new bakers in a snickerdoodle recipe is cream of tartar. You’ll find a combination of baking soda and cream of tartar in virtually every authentic snickerdoodle recipe, and for good reason! Cream of tartar is not merely an optional addition; it’s what gives these cookies their classic, slightly tangy taste and contributes significantly to their unique chewy yet soft texture.
Technically, cream of tartar is tartaric acid, a byproduct of winemaking. When combined with baking soda, it acts as a leavening agent. This reaction creates carbon dioxide bubbles, which help the cookies rise and become beautifully puffy. More importantly, it prevents the sugar from crystallizing too quickly, resulting in a delightfully soft and chewy interior that distinguishes a snickerdoodle from a standard sugar cookie.
While sugar cookies typically feature frosting and lack cinnamon, the fundamental difference in the cookie’s actual taste and texture, even before considering those elements, is primarily due to the cream of tartar. It imparts that signature subtle tang that cuts through the sweetness and adds complexity to the flavor profile. So, resist the urge to skip it! Without cream of tartar, your cookies would simply be cinnamon sugar cookies, lacking that authentic snickerdoodle magic.
Step-by-Step Guide: How To Make The Best Snickerdoodles
Creating these perfect soft and thick snickerdoodles is a straightforward process. Follow these detailed steps to ensure a batch of deliciously buttery, cinnamon-sugar coated cookies.
- Cream Wet Ingredients: In a large mixing bowl, using an electric mixer, cream together the softened butter with the granulated sugar and light brown sugar. Beat on medium speed until the mixture is light, fluffy, and pale in color, typically 2-3 minutes. This step incorporates air, which is crucial for a soft cookie.
- Incorporate Egg and Vanilla: Add the large egg and vanilla extract to the creamed butter and sugar mixture. Beat on medium speed until all ingredients are thoroughly combined and smooth, scraping down the sides of the bowl as needed to ensure everything is well-incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and 1/2 teaspoon of cinnamon. Ensure these dry ingredients are well-mixed to guarantee even distribution throughout the dough.
- Gradually Add Dry to Wet: Slowly add the dry ingredient mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix the dough once the flour is added, as this can develop the gluten too much, leading to tough cookies. Mix until no streaks of flour remain.
- Prepare Cinnamon-Sugar Coating: In a small, shallow bowl, mix together the 3 tablespoons of granulated sugar and 1 tablespoon of cinnamon for rolling. This coating is what gives snickerdoodles their signature look and flavor.
- Scoop and Roll Dough: Using a medium cookie scoop (about 1.5 tablespoons), scoop out balls of dough. Roll each dough ball thoroughly in the cinnamon-sugar mixture until it is fully coated. Place the coated dough balls on a baking sheet lined with parchment paper or a silicone baking mat, leaving about 2 inches between each cookie to allow for spreading.
- Preheat Oven: While preparing the dough, preheat your oven to 375°F (190°C).
- Bake to Perfection: Bake the cookies for approximately 10 minutes. The edges should be lightly set, and the centers will appear puffy but still soft. They may look slightly underdone in the middle, but this is exactly what you want for a truly soft and chewy snickerdoodle.
- Cooling Process: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5-10 minutes. This allows them to finish baking gently and set without crumbling. After this initial cooling, transfer the cookies to a wire rack to cool completely.
You’ll be delighted to know that this recipe does *not* require chilling the dough! While some cookie recipes benefit from chilling to prevent spreading, this particular formula is designed to give you thick, puffy, and soft snickerdoodles straight away. However, if you prefer, or if your kitchen is particularly warm, you can certainly let the scooped balls of dough chill in the fridge while your oven preheats. This optional step can sometimes lead to an even slightly thicker cookie, but rest assured, if you preheat your oven prior to starting the cookies, they will still turn out beautifully thick, puffy, and wonderfully soft!
Pro Tips for Flawless Snickerdoodle Cookies
Achieving bakery-quality snickerdoodles at home is easier than you think with a few simple tricks:
- Room Temperature Ingredients: Always use softened butter and room temperature eggs. This ensures a smooth, emulsified dough that traps air effectively, leading to a lighter, more tender cookie.
- Don’t Overmix: Once you add the flour, mix until just combined. Overmixing develops gluten, which can make your cookies tough instead of soft and chewy.
- Generous Rolling: Don’t be shy with the cinnamon-sugar coating! Roll each dough ball thoroughly to ensure every surface is covered. This creates the signature crust and boosts flavor.
- Baking Sheet Selection: Use light-colored baking sheets. Darker sheets can cause the bottoms of your cookies to brown too quickly. Also, parchment paper or silicone mats prevent sticking and promote even baking.
- Know Your Oven: Ovens can vary. Keep an eye on your cookies during the last few minutes of baking. They are done when the edges are set and lightly golden, but the centers still look slightly soft and puffy.
- Cool on the Pan: Allowing the cookies to cool for several minutes on the hot baking sheet helps them set properly and prevents them from falling apart when transferred to a wire rack. This also contributes to a chewier texture.
Creative Variations and Serving Suggestions
While these classic soft snickerdoodles are perfect on their own, don’t hesitate to get creative with variations:
- Chocolate Chip Snickerdoodles: Fold in a half cup of mini chocolate chips into the dough before rolling for a delightful twist.
- Spiced Snickerdoodles: Add a pinch of nutmeg, cardamom, or ginger to the cinnamon-sugar coating or the dough for an extra layer of warmth.
- Nutty Snickerdoodles: Mix in finely chopped pecans or walnuts for added texture and flavor.
- Citrus Zest: A little lemon or orange zest in the dough can brighten the flavor wonderfully, complementing the tang of the cream of tartar.
These warm, fragrant cookies are fantastic served with a cold glass of milk, a hot cup of coffee, or even alongside a scoop of vanilla bean ice cream for an indulgent dessert.
Storage and Freezing Your Snickerdoodle Delights
One of the best things about snickerdoodles is how well they store, making them perfect for meal prep or enjoying throughout the week.
Once your cookies have completely cooled to room temperature, you can store them in an airtight container at room temperature. They will remain wonderfully soft and delicious for up to a week. To keep them extra fresh, you can even place a slice of bread in the container with them; the cookies will absorb moisture from the bread, helping them stay soft.
If you’d like to extend their shelf life, snickerdoodles freeze beautifully. Simply let the baked cookies cool completely, then place them in a freezer-safe airtight container or a heavy-duty freezer bag. They will last in the freezer for 3-4 months. To enjoy, thaw them at room temperature, or for a warm treat, pop them in the microwave for a few seconds or in a low oven until heated through.
Frequently Asked Questions (FAQ) About Snickerdoodles
Here are answers to some common questions about making snickerdoodle cookies:
- Can I substitute cream of tartar? It’s highly recommended not to. Cream of tartar provides the distinctive tangy flavor and chewy texture unique to snickerdoodles. Without it, you’ll end up with a cinnamon sugar cookie, not a true snickerdoodle.
- Why are my snickerdoodles flat? Several factors can cause flat cookies:
- Butter that is too soft or melted.
- Overmixing the dough after adding flour.
- Oven temperature being too low.
- Not enough flour (ensure proper measuring).
- Baking soda/cream of tartar that is expired.
Make sure your ingredients are fresh and at the correct temperature, and avoid overmixing.
- How do I get my cookies thick and soft?
- Don’t overcrowd the baking sheet.
- Don’t overbake. The cookies should look slightly underdone in the center.
- Use room temperature butter, but not melted.
- Measure your flour correctly (spoon and level, don’t scoop directly from the bag).
- Can I make the dough ahead of time? Yes, you can prepare the dough, scoop it into balls, roll them in cinnamon sugar, and then refrigerate for up to 2-3 days before baking. You can also freeze the unbaked dough balls for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
More Tasty Cookie Recipes to Explore
If you loved these snickerdoodles, be sure to check out some of our other fantastic cookie recipes. There’s always a perfect cookie for every occasion!
- Homemade Star Crunch
- Nutella Stuffed Cookies
- Bakery Style Sugar Cookies
- Andes Mint Cookies
- Cornflake Cookies
- Oatmeal Cranberry Cookies
- Texas Sheet Cake Cookies
Soft Snickerdoodles
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Ingredients
- 1/2 cup butter, softened
- 1/2 cup + 2 Tablespoons granulated sugar
- 2 Tablespoons light brown sugar
- 1 whole large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon cream of tarter
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Rolling
- 3 Tablespoons granulated sugar
- 1 Tablespoon cinnamon
Instructions
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Using an electric mixer cream together the butter with the white sugar and brown sugar until it is light and fluffy. Add the egg and vanilla and beat until well incorporated.
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Mix together the flour, cream of tarter, baking soda, salt, and cinnamon. Slowly add to the butter mixture until it is fully incorporated.
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Mix together the sugar and cinnamon for rolling in a small bowl.
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Scoop 1 1/2 Tablespoon balls of dough, I like to use my medium cookie scoop. Roll in the cinnamon sugar mixture and place on a baking tray.
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Preheat oven to 375º F.
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Bake for 10 minutes, the edges will be set and they will be puffy but have set.
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Remove from the oven and let them cool for 10 minutes on the baking sheet before removing to a wire rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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