I admit, I love snickerdoodles. Cinnamon and vanilla? Yes, please. What’s funny is that I never really had them much as a kid, just occasionally in the school cafeteria. I know, ew.
Anyway, snickerdoodles were one of the first cookies that the Munchkin helped make when he was little. He could help dump everything in the mixer (or “loud noise” as he would call it!) and then it was fun for him to roll the balls of dough in the cinnamon sugar before putting them on the baking sheet.
Even since then, my go-to recipe for snickerdoodles has been this one by Emeril. It’s a great recipe, baking up a thin, crispy cookie (at least when I make them!).
However, I was looking for something different this time, something thicker and chewier. I found this recipe from the blog How Sweet it Is. I decided to try it, and while I did keep the ingredient list the same I changed up the method a bit to suit me better. The result? What I was looking for – thick and chewy…and great tasting!
I will say that it does not make many cookies, so depending on how many you will be sharing these with, you will probably want to double the recipe.
Thick and Chewy Snickerdoodles
Adapted from How Sweet It Is
1 ¾ cups all-purpose flour
¼ tsp salt
½ tsp baking powder
1 ½ tsp ground cinnamon
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp real vanilla extract
2 Tbsp milk
**additionally, for rolling the dough in before baking, you will need**
¼ cup granulated sugar
1 Tbsp ground cinnamon
Whisk together the flour, salt, baking powder, and cinnamon. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla, and mix an additional two minutes. Add the milk and mix another minute.
Slowly add in the flour mixture, beating just until incorporated. The dough will look wet and sticky. Cover and refrigerate for 30 minutes.
While the dough is refrigerating, preheat the oven to 375’F and line two large baking sheets with parchment paper.
When the dough is ready, mix together the additional ¼ cup sugar and 1 Tbsp cinnamon in a shallow bowl. Using a #40 disher (about 1” across) scoop the dough into balls and then coat with the cinnamon sugar. Place on the prepared baking sheet and bake 8-9 minutes or until set. Remove from oven, allow to cool on baking sheet for 3-4 minutes, then remove to a wire rack to cool completely.
Makes 22 (2 ¼”) cookies
Hey Everyone! I'm linked up to the 12 Weeks of Christmas Cookies and Sweets over at Meal Planning Magic. Hop over and see what everyone else has made this week! :)