Thick & Chewy Snickerdoodle Cookies
These classic snickerdoodles are part of my Lynn's Desserts series. Adapted from a bakery recipe that makes 100 cookies, this recipe makes a dozen medium thick & chewy snickerdoodles.
Servings: 12 medium cookies
Calories: 246kcal
Equipment
- 1 cookie sheet
Ingredients
- ½ cup (1 stick) unsalted butter softened at room temp
- 1 cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup + 2 tablespoons all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon table salt
Cinnamon Sugar Coating
- ⅓ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 350F. Line a cookie sheet with parchment paper.
- In a medium mixing bowl, use a hand mixer on low speed to cream together the softened butter and sugar until light and fluffy. This takes about a minute.
- Add in the egg and vanilla extract, mixing until just combined, about 30 seconds.
- In a separate bowl, whisk together the dry ingredients: flour, cream of tartar, baking soda, and salt. Add these to the wet ingredients about ½ cup at a time. This ensures that the dry ingredients distribute evenly. The dough should be easy to roll into a ball but not too dry that it crumbles.
- In a small bowl, whisk together the cinnamon and ⅓ cup sugar. Roll 2-tablespoons sized cookie dough balls and drop them in the cinnamon sugar, flipping to coat.
- This recipe makes roughly 12 medium snickerdoodles. Leave 2-3 inches between each dough ball, baking in batches as needed.
- Bake at 350F for 10-12 minutes, until the edges are set and the cookies are crackled and turning golden. Let sit for 2-3 minutes before transferring to a cooling rack.
Video
Nutrition
Calories: 246kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 150mg | Potassium: 77mg | Fiber: 1g | Sugar: 22g | Vitamin A: 271IU | Vitamin C: 0.02mg | Calcium: 15mg | Iron: 1mg
