You have found the best, thick and soft recipe for snickerdoodle cookies!
Snickerdoodle cookies are classic cookies that everyone loves. They have a soft and chewy texture, and a sweet blend of cinnamon and sugar. They are the one of best cookies to make around the holidays. We like soft, chewy, and chunky cookies and we have a recipe for snickerdoodle cookies that you will love.
The Best Recipe for Snickerdoodle Cookies
These thick, soft and chewy snickerdoodle cookies are a must try. Follow the recipe and tips provided to create a batch of these classic, beloved cookies that your family and friends will love.
- all-purpose flour
- unsalted butter, softened
- granulated sugar
- large eggs
- cream of tartar
- baking soda
- granulated sugar
- ground cinnamon
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and 1 and ½ cups of granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- In a small bowl, combine the remaining 2 tablespoons of granulated sugar and 2 teaspoons of ground cinnamon.
- Shape the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture until coated.
- Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Snickerdoodle Cookies
To ensure your snickerdoodle cookies turn out thick and chewy, follow these tips:
- Use softened butter: Softened butter will create a smoother dough and create a softer cookie texture.
- Do not overmix the dough: Overmixing can lead to tough cookies. Mix the ingredients until just combined.
- Chill the dough: If you have time, refrigerate the dough for at least 30 minutes before shaping and baking. Chilled dough spreads less, resulting in thicker cookies.
- Roll the dough balls evenly: Consistent size will ensure even baking.
- Let the cookies cool: Allowing the cookies to cool on the baking sheet for a few minutes before transferring them will help them set and maintain their shape.
We hope you enjoyed this recipe for snickerdoodle cookies and keep making them over and over again. We sure are, they are the best! For more cookie information and recipes, visit our new site Just Baking Cookies, launching in 2024!