These Soft and Thick Snickerdoodles really live up to their name! Unlike many snickerdoodles that bake up crunchy and hard these cookies are pillowy and soft with an even, moist, tender crumb. The flavor is like cinnamon-sugar toast! Lots of spicy sweet goodness here and they really hold up nicely to a cold glass of milk. The cream of tartar gives the cookies a slight tart flavor that adds an unexpected edge to all the sweetness. Here is how you can make your own:
You can find the entire recipe here. Start by lining a baking sheet with parchment or silpat and set aside. In a small bowl combine 1/4 cup granulated sugar with 1 teaspoon cinnamon. Set aside.
In a medium bowl whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment cream the butter on medium speed for 1 minute.
While the mixer is running slowly add the sugar and cream until light and fluffy, around 2 minutes. Beat in the egg and vanilla. Scrape down the sides. Add the flour mixture in three parts, beating to incorporate between each addition.
I placed the dough in the fridge to chill for 30 minutes while I preheated the oven to 375 degrees. When the oven is preheated, scoop out 2 Tablespoons of dough.
Roll into a ball and coat with the cinnamon sugar mixture. Bake cookies for 9-11 minutes or until just set. Don't over bake or cookies will be dry and hard. Let cool on baking sheet for 10 minutes before transferring to wire rack to cool completely.
Cookies will stay soft and fresh for 7 days in an air tight container at room temperature. This recipe will make around 2 dozen cookies.