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thick and soft snickerdoodles cut in half and lined up to show inside texture.
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Thick & Soft Snickerdoodles

My classic thick & soft snickerdoodles might be one of my favorite fall cookies. With no chill time required, they come together quickly and bake up with that signature pillowy, melt-in-your-mouth texture and cinnamon sugar coating. I love watching them puff up in the oven, then settle and form beautiful craggy tops as they cool. They're a simple, nostalgic cookie that's a must-bake every autumn season.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings34 cookies
Coursecookies
CuisineAmerican
AuthorSloane

Equipment

Ingredients

For the snickerdoodles:

  • 360 g (3 cups) all-purpose flour
  • 2 teaspoon cream of tartar
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 227 g (16 tablespoon) unsalted butter, room temp
  • 300 g (1 ½ cups) granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 teaspoon vanilla extract

For the cinnamon sugar:

  • 50 g (¼ cup) granulated sugar
  • 2 teaspoon cinnamon

Instructions

  • Preheat the oven to 375 degrees F.
  • Line three baking sheets with parchment paper.
  • In a medium bowl, combine the flour, cream of tartar, cornstarch, baking soda, and salt. Set aside.
  • In a large bowl, add the butter and sugar. Use an electric hand mixer (or stand mixer) and beat until light and fluffy, about 2-3 minutes.
  • Add the egg, egg yolk, and vanilla, and mix until well combined.
  • Add the dry ingredients and mix on low speed until just combined. Use a rubber spatula to scrape down the bowl to ensure everything is properly mixed.
  • Use a 2 tablespoon cookie scoop to portion the cookie dough onto one baking sheet.
  • In a small bowl, combine the sugar and cinnamon. Roll each cookie dough ball in the cinnamon sugar and place on the prepared baking sheets spaced a couple inches apart.
  • Bake the snickerdoodles one baking sheet at a time for about 9-11 minutes.
  • Allow the cookies to cool on the baking sheet for a few minutes before enjoying.

Notes

  • Underbake the cookies! To achieve a pillowy, melt-in-your-mouth texture bake the cookies for about 10 minutes or until they're slightly underdone.

Nutrition Facts

Serving: 1cookie | Calories: 131kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 54mg | Potassium: 45mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 182IU | Vitamin C: 0.004mg | Calcium: 6mg | Iron: 1mg
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