Fat, Chewy Snickerdoodles

Posted on 06/26/2012 by choseri

In my experiences snickerdoodles have typically been thin and crunchy. What's up with that? In my opinion all cookies should be thick and chewy so they have a bite to them, but soft enough that they melt on your tongue. Mmmmm. I had a cinnamon sugar craving for weeks, and finally got around to making these cookies. They're on the smaller side because I refrigerated the dough for too long before forming the balls on the cookie sheet, so they didn't spread out as much, but they ended up being super thick! The taste wasn't compromised though. They were still nice and soft (even days later) with a huge burst of cinnamon flavor. My friends and I made short work of them! They're fantastic by themselves with a cold glass of milk, but take it to the next level by throwing some ice cream (any flavor will do - these cookies are super versatile) in between two of them. The perfect summertime treat, if you ask me.

adapted from How Sweet Eats

1/2 cup (1 stick) butter, at room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 tablespoons milk
1/4 cup sugar + 1 tablespoon cinnamon for dipping

Cream butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes.

Stir in flour, baking powder, salt, and cinnamon. Mix until the dough comes together. Add in the milk a tablespoon at a time. Refrigerate the dough for 30 minutes, and preheat the oven to 375 degrees F.

In a bowl combine remaining sugar and cinnamon. After 30 minutes, remove dough from fridge and roll into big 1 1/2 inch balls. Coat the balls in the cinnamon sugar mixture and place on baking sheet. Lightly press down on dough to flatten it. Bake at 375 for 10-12 minutes.

For more recipes and pictures, please check out my food blog, Call Me Foodie!

browngirl 26th-Jun-2012 04:38 pm (UTC)
I am so with you on cookies. Thick and soft, chewy and tender, ALL THE WAY. *cheers for this recipe*
ne_jyam 26th-Jun-2012 04:52 pm (UTC)
Yessss these are the best snickerdoodles. The crunchy ones just don't do it for me.
bangel_4e 26th-Jun-2012 04:54 pm (UTC)
Thanks for sharing this!

I wanna try this recipe asap...I should get a chart that converts american measures to italian ones cause this is a bit hard to convert for me lOL
thirdbase 26th-Jun-2012 05:12 pm (UTC)
I like how you say "The perfect summertime treat, if you ask me." It's as if you could swap out "summertime" with words like winter, rainy day, final exam, nuclear fallout, evil undead piratemonkey zombie attack...

Puffy Snickerdoodles. The Everytime Cookie.

You ought to try and convince the mods to take this in the "layer" contest this month. It sounds like layers and layers of yum!
spracker 26th-Jun-2012 05:31 pm (UTC)
Mmm.. We made snickerdoodle cookie ice cream sandwiches a couple winters ago. So good!
halfmoon_mollie 26th-Jun-2012 05:37 pm (UTC)
mmmm...have to throw together a batch of these before it gets too hot to bake again. thanks!
etherealdreamer 26th-Jun-2012 06:51 pm (UTC)
I've been passively looking for a recipe for snickernoodles Going to make these tonight -- great timing! :)
tephramancy 26th-Jun-2012 06:51 pm (UTC)
Oh my. I am so making these this weekend!
royalewcheeze 26th-Jun-2012 07:03 pm (UTC)
I made snickerdoodle blondies the other day. There is no occasion that snickerdoodles do not fit!
x_creepy_doll_x 27th-Jun-2012 03:17 pm (UTC)
know what else? If you want lemon sugar cookies, add a tsp of lemon extract to the dough and leave off the cinnamon, rolling them in sugar only. Ppl really love them.
superbadgirl 26th-Jun-2012 07:43 pm (UTC)
Oooh, I love snickerdoodles. I love cinnamon in general (made some cinnamon raisin biscuits this weekend that I've fantasized about eating all over again several times since).

So going to make these!

Edited at 2012-06-26 07:43 pm (UTC)
jordanzwei 26th-Jun-2012 08:24 pm (UTC)

Those look delicious, and like the perfect kind of cookie!
ms_issicran 27th-Jun-2012 01:19 pm (UTC)
I don't see the cream of tartar, the one ingredient that makes a snickerdoodle a snickerdoodle...? Don't mind me, I'm a Snickerdoodle purist and still use a 40-year-old recipe.
x_creepy_doll_x 27th-Jun-2012 03:16 pm (UTC)
I use the 1952 Betty Crocker recipe. XD That cookbook is SO tore up from 3 generations of women using it.
ms_issicran 27th-Jun-2012 07:08 pm (UTC)
I bet it's the same recipe they published for the BC cookbook I received as a wedding present. No butter, just shortening, cream of tartar, etc. I admit I roll the dough balls in a ton of cinnamon and sugar before I bake them. I don't make them often becacuse if I make a batch, I eat a batch! (O.o)
x_creepy_doll_x 27th-Jun-2012 07:10 pm (UTC)
I wish they had retained more of their recipes over the years. I'm always on the hunt for good vintage cookbooks!

I have certain modifications I make to pretty much all my cookie recipes... the half butter half shortening thing, and the 350 degrees thing. It gets me my preferred texture (prior to eating the whole batch. No, I'm not thin, like at all... hahaha~!)
x_creepy_doll_x 27th-Jun-2012 03:15 pm (UTC)
Mine are usually inbetween. Not thin, but not as thick as yours, and are chewy. I have the oven at 350 rather than 375 and I use half butter, half shortening. I also don't bother refrigerating bc I'm lazy. lol
ardnaid 28th-Jun-2012 12:20 pm (UTC)
Thanks for sharing the recipe! I saw it and immediately went to make some and they were delicious. Mine weren't as thick but that's because I was impatient and only left them in the fridge for a little bit. I was concerned due to the lack of cream of tartar, but I didn't even notice a difference. (I haven't had snickerdoodles in a longtime though...)

Might make another batch today, this one is almost gone, lol.
fallapartagain 2nd-Jul-2012 02:41 pm (UTC)
These look so good! I love cinnamon. I'm lactose intolerant, I have a substitute for the butter which works really well for baking, but could you leave out the milk for this recipe, or is it really important? Could I use water instead? (Soy milk doesn't always cook well!)
choseri 2nd-Jul-2012 02:44 pm (UTC)
I think the milk mainly serves to help bind the dough together so it's not so crumbly. there's also not a lot of milk added so I think water should work! if you decide to try it, let me know how it goes. I hope it works out because these are super yummy and you shouldn't miss out :)
bathofglitergrl 4th-Jul-2012 05:16 pm (UTC)
Thank you so much for this. It's so easy and soooo good. I'm making them for the second time this week for the 4th

tephramancy 17th-Mar-2013 09:37 pm (UTC)
I have had this post bookmarked for ever, and only just got around to making them, and now I hate myself a little for not doing it sooner, as they are PERFECT. Lightly crispy on the outside, soft and fluffy on the inside. I substituted half of the butter with vegetable oil (because I was low on butter) and it hasn't done them a lick of harm. Thank you for this recipe!
teenangel_1_98 30th-Jan-2014 04:58 am (UTC)
I followed these directions and got a different result. I can't figure it out. After pulling the dough from the fridge there was no way I would be able to roll the dough so I had to drop it in spoonfuls on the baking sheets and sprinkle them with the cinnamon/sugar. I'm not worried because they smelled good (I'm not eating sugar right now) and I'm sure my coworkers will eat them up without hesitation. I just don't know why I got thin and chewy instead of fat and chewy.
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