Super soft snickerdoodles are coming right up!

Soft and thick homemade snickerdoodles warm from your oven need to happen soon. These cookies are all the things: warm and buttery, soft and chewy, thick and cinnamon-y. There’s a trick to keep them thick and soft and we’re sharing all the secrets.

My nephew recently got married and we all pitched in and baked up a few dozen cookies for his reception. The food was themed like all of the drive through soda spots where you can get a soda with all the mixins’ and homemade cookies. I brought a few dozen snickerdoodles and they were gone by the end of the night.

The secret to soft and thick Snickerdoodles:

The secret to snickerdoodles that are soft and thick and that do not spread in the oven is to chill the cookie dough. When you are finished mixing the cookie dough, keep it in the mixing bowl and cover it with plastic wrap and let it chill in the fridge for a minimum of 30 minutes or overnight if you can swing it. The chill time is crucial in keeping the cookies thick and soft.

Ingredients for soft snickerdoodles:

3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter, softened (2 sticks)
1 cup sugar
1/2 cup brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
For the cinnamon sugar coating:
1/4 cup sugar
2 teaspoons ground cinnamon

How to make soft snickerdoodles:

Whisk together the dry ingredients: the flour, cream of tartar, baking soda, ground cinnamon and salt until combined. Set aside.
In a separate mixing bowl with an electric mixer, cream together the butter, granulated sugar, and brown sugar for a few minutes until well combined. Mix in the eggs and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
Add the dry ingredients to the wet ingredients and mix until combined. Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 350°F. Line large baking sheet pans with parchment paper or silicone baking mats and set aside.
In a small mixing bowl, whisk together the 1/4 cup of sugar and 2 teaspoons ground cinnamon for the coating.
Remove the cookie dough from the refrigerator. Using cookie scoop or tablespoon, scoop the cookie dough out.
Roll each cookie dough into a ball, then coat in the cinnamon sugar mixture and place onto the baking sheets, spacing them apart for baking.
Bake at 350°F for 7-10 minutes or until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheet for 10 minutes longer covered with another piece of parchment paper and a hand towel to trap in the heat.

Soft Snickerdoodles

Super Soft Snickerdoodles coated in cinnamon sugar for the ultimate cookie heaven.

Author Kami | NoBiggie.net

Ingredients

3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter softened (2 sticks)
1 cup sugar
1/2 cup brown sugar
2 large eggs room temperature
1 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

1/4 cup sugar
2 teaspoons ground cinnamon

Instructions

Whisk together the dry ingredients: the flour, cream of tartar, baking soda, ground cinnamon and salt until combined. Set aside.
In a separate mixing bowl with an electric mixer, cream together the butter, granulated sugar, and brown sugar for a few minutes until well combined. Mix in the eggs and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
Add the dry ingredients to the wet ingredients and mix until combined. Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 350°Line large baking sheet pans with parchment paper or silicone baking mats and set aside.
In a small mixing bowl, whisk together the 1/4 cup of sugar and 2 teaspoons ground cinnamon for the coating.
Remove the cookie dough from the refrigerator. Using cookie scoop or tablespoon, scoop the cookie dough out.
Roll each cookie dough into a ball, then coat in the cinnamon sugar mixture and place onto the baking sheets, spacing them apart for baking.
Bake at 350°F for 7-10 minutes or until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheet for 10 minutes longer covered with another piece of parchment paper and a hand towel to trap in the heat.