Soft and Thick Snickerdoodle Cookies

Snickerdoodle Cookies

These snickerdoodles have a fine cinnamon-sugar coating, lightly crinkled edges, and soft centers. Cream of tartar gives the dough its mild tang. A short chill makes the butter dough easier to roll and helps the cookies stay fairly thick; leave the coated balls rounded rather than pressing them flat. Take the cookies out when the edges are set but the centers still look slightly soft. They finish setting on the baking sheet.

Yield: About 28 cookies. Total time: About 1 hour 25 minutes to 1 hour 40 minutes, including a 30-minute chill and baking in batches.

Ingredients for Snickerdoodle Cookies

For the dough

• 2 3/4 cups all-purpose flour (330g)
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup (2 sticks) unsalted butter, softened but not melted (225g)
• 1 1/2 cups granulated sugar (300g)
• 2 large eggs
• 1 teaspoon vanilla extract

For the cinnamon-sugar coating

• 1/4 cup granulated sugar (50g)
• 1 tablespoon ground cinnamon

Keep the coating sugar separate from the sugar for the dough. Cream of tartar works with the baking soda in this formula; baking powder alone is not a direct substitute.

How to Bake Snickerdoodle Cookies

1. Mix the dry ingredients: Whisk the flour, cream of tartar, baking soda, and salt together in a bowl.
2. Cream the butter and sugar: Beat the softened butter and 1 1/2 cups sugar for about 2 minutes, until combined and slightly lightened. Beat in the eggs one at a time, then the vanilla.
3. Finish and chill the dough: Mix in the dry ingredients just until no flour streaks remain. Cover and refrigerate for about 30 minutes, until the dough holds a ball shape without sticking heavily to your hands. If it is still too sticky, chill it a little longer rather than adding extra flour.
4. Prepare the oven and coating: While the dough chills, preheat the oven to 350°F (175°C) with a rack in the center. Line baking sheets with parchment. Stir the remaining 1/4 cup sugar and the cinnamon together in a shallow bowl.
5. Shape the cookies: Scoop about 2 tablespoons of dough per cookie. Roll into balls, coat the entire surface in cinnamon sugar, and place at least 2 inches apart on cool baking sheets. Do not flatten. Keep portions for later batches chilled.
6. Bake: Bake one sheet at a time on the center rack. Start checking at 9 minutes; the cookies will typically take 10 to 12 minutes. Remove them when the edges are set and faintly golden, the tops are lightly crinkled, and the centers look slightly soft but not wet. Rotate the sheet near the end only if your oven browns unevenly.
7. Let them set: Leave the cookies on the baking sheet for 5 minutes so they firm enough to lift, then transfer to a wire rack. Let the sheet cool before using it for another batch.

How to Tell When Snickerdoodles Are Done

Look at the edges rather than waiting for the whole cookie to feel firm. The centers should still look soft when the set, pale-golden edges and shallow crinkles tell you it is time to take the sheet out. Baking until the centers are fully firm can leave the cookies dry.

If using a convection oven, lower the setting to about 325°F (165°C) and begin checking early; the cookies may bake faster.

How to Keep Snickerdoodles Thick

Start with softened, not melted, butter, and leave the coated dough balls rounded. Warm dough or a hot baking sheet can make them spread too much. If later portions become difficult to roll, return them to the refrigerator until they hold their shape. Weigh the flour if possible, and stop mixing as soon as it disappears into the dough to help keep the centers tender.

Storing and Freezing Snickerdoodles

Cool the cookies completely, then store them airtight at room temperature for about 3 to 5 days. To warm one, microwave it for about 10 to 15 seconds.

For make-ahead dough, refrigerate it covered, then roll and coat the portions before baking. You can also freeze uncoated dough balls airtight for up to 2 to 3 months. Thaw until they can be coated evenly, roll them in cinnamon sugar, and use the visual doneness cues rather than assuming the bake time will be identical. Freeze fully cooled baked cookies airtight for up to 3 months; thaw before serving.

Serve the cookies just warm or fully cooled. Breaking one open shows the soft center. For another soft-centered bake, try these classic chocolate chip cookies, or see these peanut butter cookies.

Nutrition

Approximate per cookie, based on 28 cookies: 155 calories, 2g protein, 7g fat, and 22g carbohydrates. Approximate per 100g of baked cookies: 470 calories, 5g protein, 21g fat, and 66g carbohydrates. Values are estimates; cookie size and moisture lost during baking will affect them.