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.”
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YUM! These were great!!! I doubled the recipe, so glad I did :)
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Ahhhh-mazing soft fluffy and tasty ! I made half a batch and left the dough in the fridge covered over night and it was still soft im def saving this recipe
I love snickerdoodles and i loveeee this recipie and i added a little bit of nutmeg and they are amazinggg thank youu!(:
Love your faithful followers comments…so helpful!…THIS is THE recipe I want to try to replicate an old snickerdoodle recipe long-lost. Burning QUESTION for all of you sweet people…How much Cream of Tartar should I add to this exquisite Jessica offering to give it that “tang” so many have referred to?! I have some I need to use up before the expiration date. I do not wish to try another recipe…for Jessica’s is the ONLY one I have found to really “play up” the incorporated cinnamon-in-the-dough as well as on the outside element!!!…Thanks in advance for any insight !
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Can this recipe be doubled without any trouble? I know some recipe’s can be doubled and some can’t…….These snickerdoodles look amazing but I need a big batch cause were having a church supper on Sunday………
I made these for my family last night and they were such a hit! This is my new go-to Snickerdoodle recipe. Thank you!!!!
This is my go-to snickerdoodle recipe — thanks for that! Have you ever tried it using pumpkin pie spice in place of the cinnamon?
These are fluffy and soft just like you said. Absolute new favorite Snickerdoodle recipe. I used my cinnamon mill and it brought out crazy good cinnamon flavoring. Would definitely recommend this recipe.
One question though…my mom tasted them and said something’s missing and I knew what she was going to say…where is the cream of tartar? I thought it was a sin to make these without it!! lol
Thanks. :)
Hope this helps: per info on another recipe: Cream of tartar is actually a byproduct of wine making (there’s our random fact of the day for you). More importantly, cream of tartar is often used to stabilize egg whites or cream while whipping them. (Here’s a helpful article from The Kitchen about cream of tartar).It is also often added to baked goods to help activate baking soda. In fact, cream of tartar mixed with baking soda is what makes baking powder.
This is from Joy Of Baking.com: to make the equivalent of 1 teaspoon of baking powder, combine a 1/2 teaspoon cream of tartar with a 1/4 teaspoon of baking soda.
So why didn’t we just call for baking powder in the (other) recipe? In (that) recipe, it calsl for 1 teaspoon of baking soda and 2 teaspoons of cream of tartar. I suppose you could use baking powder in place of the baking soda and cream of tartar, but then it wouldn’t be a Snickerdoodle. The cream of tartar adds tanginess and chew to the cookies — transforming these from butter-sugar cookies to Snickerdoodles.
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OMGEE these snickerdoodles are delish! They really just make your day so much more better, my sister and I make about 50 of them to give out to neighbors and they LOVED it! Thank you so much!
-Skyler_Kaii
Loved them, made them, posted them! http://www.fransfavs.com/2013/10/cinnamon-pillow-cookies-aka-fat-fluffy-snickerdoodles/#more-6954
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I have never heard of snickerdoodles. Definitely only an American word but I will try this.
What’s with the cream of tartar? What does it do and taste like? Don’t even know if I can get it here.
I was so glad to see you didn’t need cream of tartar. I usually get the itch to bake at strange hours and don’t want to have to run to the store. I ran out of milk early so I had to substitue half and half plus I have a steady supply of duck eggs so I used those instead of chicken. The cookies turned out great and reall rich. Thanks for sharing the recipe.
Jessica,
Did you use salted or unsalted butter in this recipe? Thanks!
I make these cookies a bazillion times a year! They are so stinkin tasty! Thank you for sharing your kitchen adventures, your thoughts on random things, and your life with all of us. I’m so thankful you’re around this here blogosphere so often. I read and love every post! And I don’t even eat bacon if you can believe that! (I know you can’t… But still… Thank you for being awesome!)
These cookies are the best! Making a last minute batch this a.m. as my fiancée got into the cupcakes last night…
Merry Xmas!
AMAZING COOKIES, sooo wonderfully fluffy!
Thank you so much for this recipe, it was the perfect christmas gift for my family :)
I made these 3 times over this past holiday season. They are so easy and so yummy. Fluffy and chewy. Definitely the best snickerdoodles I’ve ever had. I always double the batch and use my kitchen aid mixer. Thank you!!
Oh my God. I made a triple batch of these as one of my cookies for Christmas (I make over 300 cookies every year!) These were a HUGE hit. I absolutely loved them, and so did everyone else. Snickerdoodles are one of the most common cookie recipes I make, and these were the best I’ve ever made. They are SUPER fat and moist and delicious. I’m a nutmeg addict, especially at Christmas time, so I added a little bit of nutmeg to the dough and to the mixture you roll the dough balls in and it was really delicious. A MILLION STARS!
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I just stumbled upon your website today and I think the stories you are telling through your baking experience with your grandmother’s recipes is so beautiful! Love it!
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Followed the recipe exactly and they were delicious. I got 12 big cookies out of rolling 1 1/2 inch balls. Next time I think I will roll them smaller to make more cookies.
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This is a wonderful recipe. I’m from the Czech Republic and I’d never heard of “snickerdoodle” before, but our American friend suggested we made for our sleepover and everybody was completely taken away by them. They are so soft and tasty that we nicknamed them “unicorn poops”. The only thing we did differently was we used less sugar (about half a cup) but I do that quite often as most sweet recipes tend to contain an excessive amount of sugar.
Love this recipe! Found this recipe when I was craving cookies but only had one egg. I’ve made it three times since, the 4th time baking now! The last time I made these, I also made a “sugar cookie” batch by omitting the cinnamon completely. Everyone has loved eating these cookies, both versions. Two thumbs up for this super easy, super tasty recipe. Thanks for sharing!!!
I don’t have vanilla will they still come out good
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I just made these for Thanksgiving, and they’re delicious! A wonderful shortbread consistency with all of the yummy snickerdoodle taste. I paired it with an icing recipe ( http://www.wilton.com/recipe/Confectioners-Sugar-Glaze-Icing ), and added 1 1/2 tsp cinnamon to the icing mix, then dipped the top of the cookies in the icing, and I have to say they’re just great.
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