Thick Snickerdoodles

These Thick Snickerdoodles are a delightful twist on the classic cookie, offering a perfectly soft and chewy texture with a rich cinnamon-sugar coating. The addition of brown sugar gives them a deeper flavor, while the cream of tartar ensures that signature tang and chewiness. Whether you’re baking for a special occasion or just craving a comforting treat, these thick snickerdoodles are sure to satisfy.

Ingredients:

• For the Cookies:
• 1/2 cup butter (1 stick, softened)
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• For the Cinnamon Sugar Coating:
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Instructions:

1. Prepare the Dough:

• In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on high speed until the mixture is light and fluffy.
• Add the egg and vanilla extract, and beat until well combined.
• In a separate bowl, whisk together the flour, salt, baking soda, and cream of tartar.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick and slightly sticky.

2. Chill the Dough:

• Cover the dough with plastic wrap and refrigerate for about an hour. Chilling the dough helps the cookies maintain their thick, chewy texture during baking.

3. Preheat the Oven:

• Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.

4. Form the Cookies:

• In a small bowl, combine the sugar and cinnamon for the coating.
• Scoop about 2 tablespoons of dough for each cookie, rolling each portion into a ball.
• Roll each dough ball in the cinnamon-sugar mixture until fully coated. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
• Slightly flatten each dough ball with the palm of your hand to create a thick disk.

5. Bake the Cookies:

• Bake the cookies in the preheated oven for 12 to 14 minutes. The cookies may look slightly underbaked, but they will continue to set as they cool.
• Remove the cookies from the oven and let them sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips:

• Chilling the Dough: Don’t skip chilling the dough. It not only makes the dough easier to handle but also helps prevent the cookies from spreading too much, ensuring a thicker, chewier cookie.
• Underbaking: These cookies are best when slightly underbaked, as they will continue to firm up as they cool, resulting in a soft and chewy texture.
• Storage: Store the cookies in an airtight container to maintain their softness. They can be kept at room temperature for up to a week or frozen for longer storage.

Serving Suggestions:

• Enjoy these snickerdoodles with a glass of cold milk or a warm cup of coffee. They also make a great base for ice cream sandwiches, especially with vanilla or cinnamon-flavored ice cream.

These Thick Snickerdoodles are a delightful treat that offers all the classic flavors with an extra-soft and chewy texture. Perfect for any cookie lover, they’re sure to become a favorite in your baking repertoire!