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.”
Wow! You weren’t exaggerating when you said FAT and FLUFFY! I made these tonight and made the mistake of trying to fit them all on one cookie sheet! They are delicious and we have a whole bunch of rejects to keep on taste testing since they all baked together! Trying them again this weekend. 2 cookie sheets this time!
I am not a gigantic cookie fan, mostly because I’m disgustingly picky. If it’s not chocolate chip, I have to be convinced to try it. Oatmeal raisin? Blech. Butter or sugar cookies? UGH. My twin sister used to despair of me. Also, I’m not a big fan desserts with noticeable cinnamon flavor, either (Am I the worst ever or WHAT?). But my sister made snickerdoodles a couple of years ago for Christmas and they are now my favorite.cookie.ever. Don’t let me near the cookie jar or whatever container they’re stored in, because I need to be restrained. When I saw your recipe yesterday, I got so excited because my sister’s are fat and fluffy too, and she’s been wanting to try a different recipe this year but everything she found made flatter snickerdoodles. BOO.
So I made sure I showed her this last night and she started the recipe immediately! However… I have to wait since she only mixed the dry ingredients because it was already late. I can’t wait to try them when she makes them, especially after the reviews everyone’s been posting!
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are you SURE there’s not supposed to be cream of tartar in these?? cuz what really makes a snickerdoodle a snickerdoodle is the cream of tartar!!
Positive! There is no cream of tartar in the recipe.
Okay, I made these…..and I basically ate so many I was up all night with a stomach ache. Totally worth it:)
Ok I just found you from a comment you left on Kevin & Amanda’s blog and I’m hooked to your blog already! I liked the title of your blog and just thought I would click on it to see what you were about and I cannot stop drooling at your recipes!
This snickerdoodle one will be the first I try since it’s my favorite cookie as well and I love the soft ones as opposed to the thin, crispy ones.
Thank you for sharing this and I can’t wait to read and try more!
Thank you so much Jennifer!
Hello! Just wanted to let you know that I tried this recipe today. They turned out PERFECT! Chewy, a little crisp, full of flavor! My new go-to snickerdoodle recipe. Check out my post on it soon! (No worries, i’ll give you credit, I just want to share how great it is!) Im at Saffron & Semper Fi (www.wwwssfi.blogspot.com)
Check me out if you get a chance. Thanks and Happy Holidays!
Hello!
Made these today and they came out as a mixture of chewy, soft, yet crisp! A yummy texture!
Now I don’t have much experience with baking, but the bottoms were a little bit toooo brown (i just used a knife to slice a thin layer off the bottom to not waste any cookies!).
And I can still smell the vanilla extract (a little bit alcohol-ish) after they’re done. Is that okay or did I do something wrong? I added the amount the recipe said. I didn’t want to cook them any longer.
Thanks for the wonderful recipe!
Never heard that about the vanilla extract! Are you sure you used a teaspoon and not a tablespoon?
Yup, I’m positive! Followed the recipe exactly. It’s probably one of those things where it happens once, and if I make the cookies again I won’t have that problem.
Or maybe I’m taking too deep of a sniff when enjoying a fresh snickerdoodle lol.
I find that it makes a whole lot of difference if you use PURE VANILLA EXTRACT and not the artificial one. There is quite a bit of alcohol in artificial..so that is why you smelled that even after it was baked. I used Madagascar Vanilla Extract, and they turn out amazing…I also add Cream of Tartar to my snickerdoodle recipe…it just gives it a nice consistency. Hope that helps.
vanilla extract is made using alcohol and simple syrup, you can even make your own at home :)
I like to bake cookies for the minimum time, take the cookies out of the oven and let them sit on the hot baking sheet. They still cook.
I’ve been reading the recipes on this blog for a few weeks and I made these for my teacher for Christmas, but left the classroom before he could eat any… Apparently he said later that they were the BEST snickerdoodles he had ever had.
Thanks so much for the recipe! They really were amazing… especially right out of the oven. Not that I would know.
Awesome!
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I’ve just made these to take with me to work tomorrow (yup, working Christmas Day 12 hour shift!) and they look and smell delicious. Haven’t tasted them yet but I’m sure that they will brighten up our Christmas at work!
Yum, yum, yum!!
These cookies are wonderful!! I have made two batches already, and my boyfriend and his son told me these are the best cookies they’ve ever had! We had to make another batch to leave some for Santa…since the first batch was instantly devoured. Thank you!
Glad you guys like them!
I made this recipe for Christmas this year, and it was my favorite out of all the recipes I tried (we made 7 different kinds total, mind you). I left mine just slightly underbaked so they retained their moisture and texture over the days of holiday celebration. I’ve been stealing all of them from my family members’ cookie tins! Definitely making these again, give them a try.
just made these – SO GOOD. especially right out of the oven :] Thanks!
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I just made these tonight and they are truly pillowy and delicious! This was also my first time making snickerdoodles and I WILL be making these again. Thanks for the wonderful recipe.
Jessica – I’ve been following your blog for a while now and you never cease to put a smile on my face with your writing (not to mention a growl in my stomach with your delicious recipes!). I’ve had this recipe on my fridge since before Christmas and finally made them tonight. The recipe is PERFECT and I can’t wait to eat them all – er, bring them to work. Thanks and can’t wait to make more of your recipes!
So glad you like them!
I just have to say, these are by far the bestest cookies ever. They do not last around my house. I have to bake them in secrecy. Thank you SOOOOOO much for these.
You are welcome!
Where is the updated recipe? No matter what I click on I seem to only see the original one.
I haven’t made Snickerdoodles since seventh grade home-ec class…it has been a few years! You’ve got me thinking that this might be how I spend my afternoon tomorrow.
What you see is the updated recipe. I deleted the old one.
Ahh, thank you!
Let me know if you like them!
Jessica – What a great recipe! I needed a greater quantity of smaller cookies, so I used a small cookie scoop and cooked them for 8 minutes. I got about 4 dozen two-bite cookies. They are just perfect. Sweet and soft, just like I was hoping they’d be. Thanks for sharing! I’ll definitely be trying more of your recipes!
these are in the oven. i hope that me living in the rockies doesn’t F with them. altitude changes blow.. i totally botched mama pea’s dough balls awhile back. at least this dough is really good.. marshall & i are licking the beaters right now.. actually marshall just stole the whole mixing bowl from me.. i gotta go get it back.
i will let you know how they turn out!
i made these so i could take a dozen into the office tomorrow. great. the recipe made 15 for me and now, (due to marshall and i playing quality control and making sure they weren’t poison) i only have 9. plus, marshall said he “dibs” four of them to take to work tomorrow. so that leaves me with five. FIVE? how am i supposed to only take five cookies to the office to share? i blame you. guess i will just have to eat the rest of them myself and make them for the office another day…
p.s. the altitude was no big deal! they clearly turned out perfectly. the only thing i did different was refrigerate for 10 minutes instead of 30 because i am impatient and it’s late.. and so they spread only slightly more than yours. but still fat, fluffy and ohmygoodness SO DELICIOUS.
p.s.s. when i told marshall that i was making a recipe from the same friend who gave me the buffalo chicken dip, his eyes lit up with glee.
p.s.s.s. these are way better than flat snickerdoodles.
p.s.s.s.s. i love you.
Yesssss! So glad you like them!!
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I have been craving these for 2 weeks now and finally made them today. They are amazing! I substituted sour cream for the milk because I only had skim milk and thought these cookies needed a bit more fat. They came out so flight and fluffy! Absolutely amazing!
Awesome! Sour cream sounds amazing in them.
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Just made these and I love them!
Mine turned out a little less fluffy, more on the chewy side, but I might have just left them in a couple minutes too long. I wanted them to be fluffy, because I’ve never had a fluffy snickerdoodle; they’re usually kinda chewy.
Q about the milk: I only added about 1.5 T of milk because my dough was looking great at that point. What is the purpose of the milk? Is it just to keep the dough from drying out when it sits in the fridge? (excuse my ignorance!)
Anyway, ended up giving about half of them to the neighbor kids because I could (will) eat them all right now.
snickerdoodles are my favorite cookies, so i made these last night. they were amazing. thanks for sharing!
I love this recipe!
When I was a child, in the ’70’s (ack!), my little granny used to make the most wonderful soft, chewy molasses cookies. She did not do a tremendous amount of baking, but a great deal of cooking hearty southern multi-dish meals. I don’t recall ever seeing cookbooks in her kitchen, and watching her you could tell that she’d been preparing these meals for years and years and needed no instruction. But the cookies…that I have really wondered about.
Anyway, these vintage snickerdoodles put me in mind of her molasses cookies, and I’m betting that at some point there was a vintage recipe (probably from a magazine or newspaper) for those. What a treasure that would be to have!
If anyone has a vintage recipe for soft, chewy molasses cookies, I would certainly love to give it try!
Gonna try these for my son! He made Sinickerdoddle last week and they were a FLAT mess. I hope ethese are better, I can’t wait to try them!
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I made these cookies and posted them today on my blog! Thanks for the recipe!
http://momscrazycooking.blogspot.com/2011/08/fat-fluffy-snickerdoodles.html
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I am far from a snickerdoodle virgin and I must say that this is my favorite recipe that I have tried. The fluffiness really takes these to a new level. Thanks for sharing!
Im glad you posted this recipe because i dont like the most common snickerdoodle recipe on the web right now (the one that calls for 2 eggs, 1 cup butter, 2 3/4 c flour) every time ive made that recipe, my snickerdoodles came out sompletely flat. i like them fat and puffy and of course chewy. I can tell yours are fat and puffy but are they chewy? does the milk make them cakey? anyway, regardless, im still thrilled u came up w/ this recipe. the ingredient ratios look way better.. more flour. I’ll definitly try this and let u know how it goes.
Sorry, that first post was from my sister, it looks like i posted twice, but we both use the same blogger account, so that’s why my comment slightly contradicts her comment
I’m not usually one to leave comments, but I thought you should know – I made these for my housemate after she did something awful (damn jump kicks!) to a knee that had already had a reconstruction 5+ years ago. She was very, very down but snickerdoodles are her favourite and these are perfect and I can’t remember the last time I saw her smile like that. So thank you.
P.S. I can very they work on ovens in Australia :)
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GOSH, I tried them, I can’t stop eating them!! Thanks for sharing the recipe!! I’ve been reading you for a few weeks and you’ve got a new fan!!!
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These are in the oven right now! I can’t wait to try them. They smell so good. My batch ended up with 15 cookies.
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This is the 2nd time i’ve made these cookies. I made them for my Pre-Calc class (I’m in 10th grade) I really hope everyone likes them as much as my family enjoyed the first batch. The cookies were gone from the trays in less than 10 minutes of them coming out of the oven. Thank you so much for this amazing recipe!!!
I’ll be making these for my dad–we started mailing snickerdoodles to him when he was in Viet Nam; now it is a tradition for Christmas, his birthday, and any time we want to bless him.