Dave's Recipes

Snickerdoodles

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A quick and easy recipe for soft and thick snickerdoodle cookies with no dough chilling required.

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

This snickerdoodle recipe is a favorite of mine for its quick preparation and soft, thick texture. The use of an extra egg yolk keeps the cookies moist and rich. No need for chilling the dough, making it perfect for quick cookie baking sessions. Serve these delightful cookies fresh and soft for up to a week.

Preheat oven to 375F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.

Preheat oven to 375F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.

  • 1⁄3 cup (67 g) white granulated sugar
  • 1 tsp (3 g) cinnamon
  • 1⁄3 cup (67 g) white granulated sugar
  • 1 tsp (3 g) cinnamon

Toss sugar with cinnamon in a small bowl. Set aside.

  • 1 cup (227 g) unsalted butter
  • 1 1⁄3 cup (267 g) white granulated sugar
  • 1 cup (227 g) unsalted butter
  • 1 1⁄3 cup (267 g) white granulated sugar

In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes.

  • 1 (51 g) large egg
  • 1 large egg yolk
  • 2 tsp (10 g) vanilla extract
  • 1 (51 g) large egg
  • 1 large egg yolk
  • 2 tsp (10 g) vanilla extract

Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

  • 3 cups (375 g) all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp (6 g) baking soda
  • 1 1⁄2 tsp (4 g) cinnamon
  • 1⁄2 tsp (3 g) salt
  • 3 cups (375 g) all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp (6 g) baking soda
  • 1 1⁄2 tsp (4 g) cinnamon
  • 1⁄2 tsp (3 g) salt

In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.

Roll cookie dough into balls, about 1.5 Tablespoons (35g) of cookie dough each. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.

Roll cookie dough into balls, about 1.5 Tablespoons (35g) of cookie dough each. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.

Bake cookies for 10 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.

Bake cookies for 10 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.

Sources:

Category:

Cookies, Brownies, Cakes

Notes

Cookies remain soft & fresh for 7 days in an airtight container at room temperature.

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