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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
Cook Time14 minutes
Cooling Time15 minutes
Total Time49 minutes
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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

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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