Tender Snickerdoodle Cookies Recipe Easy Extra Thick Soft Cookies
These tender snickerdoodle cookies are extra thick and soft with a pillowy texture and a cinnamon-sugar crust. Perfect for cozy moments and easy to make with simple pantry staples.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups (345 g) all-purpose flour
- 2 teaspoons cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Cream the butter and sugar: In a large bowl, beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar on medium speed until fluffy and pale, about 3 to 5 minutes.
- Add eggs and vanilla: Crack in 2 large room-temperature eggs, one at a time, beating well after each addition. Stir in 1 ½ teaspoons vanilla extract until fully combined.
- Combine dry ingredients: In a separate bowl, sift together 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, ½ teaspoon baking soda, and ½ teaspoon salt.
- Mix dry into wet: Gradually add the dry mixture to the butter mixture on low speed, stirring until just combined. Do not overmix.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes, ideally up to an hour.
- Prep cinnamon sugar coating: Mix ¼ cup granulated sugar with 2 tablespoons ground cinnamon in a shallow bowl.
- Shape and coat cookies: Using a spoon or cookie scoop (about 2 tablespoons), form dough balls and roll each generously in the cinnamon sugar mixture.
- Bake: Place coated dough balls on parchment-lined baking sheets about 2 inches apart. Bake at 375°F (190°C) for 10-12 minutes until puffed and slightly cracked on top but soft in the center.
- Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough for at least 30 minutes is essential to prevent spreading and keep cookies thick and soft. Cream the butter and sugar well to trap air for a cakey texture. Rotate baking sheets halfway through baking for even browning. For dairy-free, use vegan margarine and flax eggs. For gluten-free, substitute flour with a 1:1 gluten-free baking blend.
Nutrition
- Serving Size: 1 cookie (about 2 ta
- Calories: 150
- Fat: 7
- Carbohydrates: 20
- Protein: 2
Keywords: snickerdoodle cookies, soft cookies, thick cookies, cinnamon sugar cookies, easy cookie recipe, tender cookies