Fat Fluffy Snickerdoodles.
Guess what? Up until last week, I had never made snickerdoodles. I was a snickerdoodle virgin.
And I know I said that I might be a little cookie-ed out, but I couldn’t let this one slip through the cracks. I had to share… for a few reasons.
First up, again – I had never made snickerdoodles. And they are one of Mr. How Sweet’s favorite cookies. I couldn’t disappoint the man. And second… just wait until you see how thick and fluffy these guys are. Unbelievable. It’s a cookie that melts in your mouth!
I’m pretty sure that these cookies have developed a complex since I keep calling them “fat.” But it’s not my fault, I swear.
I found this gem on an old newspaper clipping from 1965 in Mother Lovett’s stash. In fact, I nearly ripped in it two then spent over 45 minutes trying to tape it together because it was disintegrating in my hands.
See how thick and fluffy? Just like clouds. Vanilla cinnamon clouds.
Mother Lovett definitely made these one year, though I have no idea what year that was. It wasn’t a year that I was alive. But written on the newspaper clipping in faded pen were the words “made 20 fat cookies.”
So blame the cookies’ low self esteem on Mother Lovett. I’m sure she called them “plump” too – just like she called me when I was 13.
They definitely are the fattest snickerdoodles I’ve ever had. Although this was my first time baking snickerdoodles, it certainly was not my first time eating them. Most versions I’ve have in the last quarter of a century have been crisp, thin and delicious… but not fluffy.
But these? These are nearly an inch thick after they have been baked. They are super soft, like big, cinnamon cushions. And I must say that they are the best snickerdoodles I have ever tasted. Mr.How Sweet agreed. He didn’t say those exact words, but that’s just because he had a mouth full of snickerdoodles.
I can read his mind.
Thank you, newspaper from 1965.
makes 16-20 cookies
1/2 cup butter, at room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 tablespoons milk
1/4 cup sugar + 1 tablespoon cinnamon for dipping
Preheat oven to 375.
Cream butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Refrigerate for 30 minutes.
In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Lightly press down on dough to flatten it. Bake at 375 for 10-12 minutes.
I bet these cookies are Santa’a favorite too.
384 Comments on “Fat Fluffy Snickerdoodles.”
I am surprised that you have never made them before, especially since your hubbie loves them so much!
Now he’ll be requesting them non-stop I’m sure. They look perfect!
I’ve never made snickerdoodles either, and these sound sooo good! I especially love the last photo with the tree in the background… so festive :)
What a fantastic story about the newspaper!
Snickerdoodles are my favorite! So glad you finally discovered them. They are awesome with a cup of tea.
I had never made or even had snickerdoodles before I made them a few weeks ago. Oh my gosh..those things are not something to be missing out on!!
OH WOW–those look delicioussss (:
thanks-I remember Snickerdoodles from my college days. been looking for a recipe for many years.
These look like the most perfect cookies that have ever existed.
As long as these don’t make me fat & fluffy then count me in :) xo
I love old recipes. I have always wanted a fat snickerdoodle. I cannot wait to try these for the holidays.
Those look wonderful and so fluffy ! I actually just made snickerdoodles a few days ago definitely one of my favorite cookies!
Snickerdoodles are one of my favorites! I always add an insane amount of cinnamon to mine to make them a bit spicy. Love the fatness.
i audibly said “WHAAT?” after reading the first line. thank god that’s taken care of.
Does it get much better than snickerdoodles? I think not. Between the cinnamon and their awesome name, I’m in heaven! :)
I want some of these cookies delivered to my house today! So I can do a taste test. Love You Angel Cake
I was famous for my snickerdoodles in high school, but I like the fluffiness of yours better. I want to try out this recipe!
Snickerdoodles are one of my favorites! Unfortunately, I’m pretty much the only one in my family who cares for them…so when I bake them, they’re mine. Ok, maybe not an “unfortunately” ;)
I’ve never had a Snicker Doodle. But I have had MANY Snickers bars. I wanna Doodie it, though. You’ve convinced me.
Yet another thing to add to my baking list!!! It’s been ages since I’ve had a snickerdoodle and they are so delicious!
I LOVE fat, fluffy cookies, so much more than the crispy ones. Bookmarking this recipe for sure!!
Oooh, I only eat soooft cookies so these are right up my alley! Must try these!
Kelly
Just looking at them makes my mouth water! I love fluffy cookies. I am going to have to try this recipe sometime, maybe after the holiday baking season. For a winter pick me up! :)
I just made these, but I ran into a problem. The bottoms burnt and the insides are a bit too underdone. Is 375 the right temperature? It seeemed high, but I went with it anyway. I think I’ll drop that to at least 350 for the next batch. Otherwise, these are AWESOME.
Yep, it is definitely 375 in the recipe. I checked again this morning because I made another batch about 2 hours ago. Mine came out great again, but it is possibly that my oven is on the fritz and not as hot as it should be! I haven’t had a problem with the bottoms burning at all – let me know how they turn out at 350!
The same thing happened to me but they were still delicious! Next time, besides turning it down to 350, I’m going to flatten the dough balls a bit before baking so they’re not quite as thick.
I cant believe you have never had snickerdoodles!!!! Those are one of my favorites!!!!!
Beautiful cookie, and great recipe!!! Well done!
So I just made these, because normally my snickerdoodles are crispy. These didn’t spread out at all for me. Do you press the balls of dough down once you put them on the cookie sheet? They didn’t get that crackled look either. They are very tasty, but are not looking much like a cookie – mine look more like a Munchkin.
Mine didn’t really spread very much, but the recipe did say you can flatten them a bit before baking. I didn’t do that, but you can try and it might help!
hey this happened to me too.. has anyone said maybe lt’s because you live up north? I live in texas… so maybe that could mean lower temp or less flour or something? :/ I dont know Im just thinking..because you said you didn’t have to flatten yours but they just came out like that..
I was a snickerdoodle virgin until earlier this year and I was so mad at myself for not making them earlier. They are so freakin delicious. And yours look perfect girl!
I just made these and they are wonderful! They hit the spot on this rainy, lazy, Sunday night. This recipe is a keeper :)
So glad you liked them!
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I love snicker doodles…especially fat, fluffy ones from old recipes with good stories :) Thanks!
Wow! these cookies look amazing! thanks for the recipe!
I love snickerdoodles, and these look amazing! Thanks for sharing.
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Absolutely gorgeous.
These look so good. Hubby’s been baking up a storm as of late. I must ask him to add these to his roster.
yay! I want to try these! I always have problems with my cookies turning out flat.
Yummy – they look delish! My husband’s favorite cookies are Giant Eagle Thumbprint cookies – everytime we go to Pittsburgh he has to get them. Think you could get the recipe for me :)
He also loves Dudt Bakery Petit Fours. He and my daughter are on sugar highs every time we visit!!
I just made these, they are SO delicious. But, mine did not get flat, they stayed in big round balls. And my dough was very crumbly…I followed the directions exactly so I’m not sure what went wrong, but they taste so good that I am very happy. Thank you for the recipe! Chocolate chip are in the oven now.
what? snickerdoodles without cream of tartar??? hmmmm, i’m a little skeptical but i’ll try them!
My grandmother passed her snickerdoodle along to me, which I love, but her recipe has cream of tartar in it. I’m not sure what that does to the dough, but they don’t puff up like your cookies do. Personally, I prefer soft, plump cookies to thin crunchy ones, so I am going to try your recipe tonight! Thanks for sharing, Jessica! :-)
I tried making these this afternoon and with my first batch… the dough was extremely crumbly and did not mix into ‘dough-like’ mixture. So, I thought maybe I did something wrong… and re-did the recipe… but still had the same problem. The dough seemed like there was too much of a dry ingredient or not enough of a wet ingredient to get it all mixed together well. I thought maybe 2 c. of flour was too much? But I see other people have had success with the recipe. Anyone have any ideas of what I may have done wrong? They look delicious and I’m determined to get this figured out :)
The only way to really “know” if you have the proper ingredients is to weigh that, but I rarely do that either because I just can’t be bothered! In this situation, I probably would have added a tablespoon of milk or so until the dough came together – my grandma taught me that. I just made a double batch again of these today and they came out great. So sorry they didn’t work out – but if it happens again I would try adding some milk!
oh there we go!! I just saw this!! I can’t wait to try them again!
I just made these and they didn’t expand as much as yours look like they did in the photo. Are they supposed to?
When I pressed down on them and they cracked a little … the next time I make these, I’ll cover these with plastic wrap prior to putting them in the fridge and hope that will help! But I did find after 1 1/2 cups of flour the texture seemed good … after the last 1/2 cup it seemed dry. What’s the texture supposed to be?
I made more today and they didn’t spread much at all – they are very fat and fluffy! However, I also just edited the recipe with less flour and more liquid and 4 experiments in the kitchen tonight. If you try it again, let me know!
I made these today! The really didn’t flatten out, but were delicious. Hubby requested I make them when he gets home. I’ll try it with your changes this weekend and see if they flatten. I love these b/c they are fluffy. I hate crispy cookies.
Those look awesome! Must make :)
Made the original recipe (w/ 2 cups of flour) of these snickerdoodles today, and my hubby said that the house smelled like cinnabon! These were delectable, and I look forward to trying the revised recipe as well. This one is sure to become a holiday tradition :-)
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I made them the way you posted in the original post and they came out amazing! So fat and fluffy and yummy! My 2 yr old son keeps climbing on the counter to grab some…LOL! :) Thanks for the recipe.
So glad you enjoyed them!
Yum… I’ll take a dozen, please! These look fabulous!
Okay, I never comment on blogs, but I just had to after eating these cookies. Seriously, these might be THE BEST COOKIES I HAVE EVER EATEN. I am a snickerdoodle fan, and a cookie fan in general, so I have a lot of taste testing under my belt (pun intended), but holy smokes, these are awesome. I followed your recipe religiously, and my cookies came out somehow both chewy and crispy at the same time and so cinnamon-and-sugary and ohh jeez. I might eat the entire batch tonight and make another tomorrow so that by boyfriend can have some! Thank you for spending so much time testing and tweaking this recipe for us lowly peons that cannot do it on our own, because this is the perfect snickerdoodle recipe!
Kelsey! Thank you so much for commenting and I am thrilled that you liked the cookies. Enjoy!
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