Thick and Soft Snickerdoodle Cookies

Ingredients

For the Cookies

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon Diamond Crystal kosher salt
• 3/4 cup unsalted butter, room temperature
• 1 1/4 cups organic cane sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 tablespoon vanilla bean paste

For the Cinnamon Sugar

• 1/3 cup organic cane sugar
• 2 teaspoons ground cinnamon

Make the Cookie Dough

First, get your oven preheating to 350F and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and kosher salt.

In a separate large bowl with a hand mixer, or in a stand mixer, beat the room-temperature butter and cane sugar together until the mixture is soft and fluffy.

Add the egg, egg yolk, and vanilla bean paste and beat until everything is just combined, making sure to scrape down the sides of the bowl.

Add the dry ingredients to the wet ingredients and mix until just combined. You don’t want to over-mix the dough.

Coat and Bake the Cookies

In a small bowl, combine the cane sugar and ground cinnamon for the coating.

These are meant to be large cookies, so use about a 1/4 cup of dough for each one. Roll the dough into balls, then roll them generously in the cinnamon-sugar mixture until they’re evenly coated.

Place the cookies on your prepared baking sheet and bake for 12-14 minutes. If you pull them at 12 minutes, you’ll get a slightly underbaked, super soft cookie. At 14 minutes, they’ll be more cooked through and a little crisper.

Let the cookies cool on the baking sheet for about 5 minutes before you move them to a wire rack to cool the rest of the way.

Thick and Soft Snickerdoodle Cookies

These snickerdoodles have a soft, almost cake-like texture rather than a chewy one. That texture comes from creaming room-temperature butter with sugar, which whips air into the dough and gives the cookies a puffy structure. Best of all, there’s no chill time required for this recipe, so they come together really quickly.

Prep Time20 minutes mins

Cook Time14 minutes mins

Cooling Time15 minutes mins

Total Time49 minutes mins

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Ingredients

For the Cookies

• ▢ 2 1/2 cups all-purpose flour
• ▢ 1/2 teaspoon baking soda
• ▢ 1 teaspoon cream of tartar
• ▢ 1 1/2 teaspoons ground cinnamon
• ▢ 1/4 teaspoon ground nutmeg
• ▢ 3/4 teaspoon Diamond Crystal kosher salt
• ▢ 3/4 cup unsalted butter room temperature
• ▢ 1 1/4 cups organic cane sugar
• ▢ 1 large egg room temperature
• ▢ 1 large egg yolk room temperature
• ▢ 1 tablespoon vanilla bean paste

For the Cinnamon Sugar

• ▢ 1/3 cup organic cane sugar
• ▢ 2 teaspoons ground cinnamon

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Instructions

• Preheat oven to 350F and line baking sheet with parchment paper.
• Whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt in large bowl.
• Beat butter and sugar until fluffy in separate bowl.
• Add egg, egg yolk, and vanilla bean paste, beat until just combined.
• Mix dry ingredients into wet ingredients until just combined.
• Mix cinnamon and sugar coating in small bowl.
• Scoop 1/4 cup dough portions, roll into balls, coat in cinnamon sugar.
• Place on baking sheet and bake 14 minutes.
• Cool on baking sheet 5 minutes, then transfer to wire rack.

Notes

For softer cookies, bake 12 minutes instead of 14.

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