Soft and Thick Snickerdoodles
Posted by Flying Anne
Eggs, All-Purpose Flour, Vanilla Extract, Baking Soda, Cream Of Tartar, Ground Cinnamon, Granulated Sugar, Unsalted Butter, Salt, Granulated Sugar, Baking Powder
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Soft and Thick Snickerdoodles Recipe
These soft and thick snickerdoodles are ideal for cinnamon fans. They're sure to please with a crackly cinnamon sugar exterior and a pillowy soft interior.
Ingredients
- Two large eggs
- 3 cups all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 2 teaspoons ground cinnamon
- 1/4 cup granulated sugar
- 1 cup unsalted butter, room temp
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
Time Needed
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
Instructions
- Preheat the oven to 375°F (190°C).
- Cream the butter and 1 1/2 cups sugar in a large mixing bowl for 3 minutes, or until light and fluffy.
- Add the eggs one at a time, thoroughly mixing after each addition.
- Incorporate the vanilla extract.
- Whisk together the flour, baking powder, baking soda, cream of tartar and salt in a separate bowl.
- Add the dry ingredients to the wet ingredients gradually, mixing until just combined.
- Combine 1/4 cup sugar and cinnamon in a small bowl.
- Roll the dough into 2 tablespoon-sized balls before rolling in the cinnamon sugar mixture.
- Place the dough balls 2 inches apart on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are just starting to set and the centres are still soft and puffy.
- Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
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