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’m in love with these cookies! I’ll probably never make them again, because I’ll eat them all tho!! Rofl. I’m a HUGE chocoholic, and if there’s no chocolate, it’s usually not worth the calories, but these are SO amazing. In the words of my toddler “they perfect”. I’ll definitely make them again :'( and go buy bigger pants… I baked them for about 12 minutes so they were still soft and doughy when I took them out, but they hardened a bit. SO GOOD!!
I had a craving for something sweet yesterday but didn’t want to go out and buy cake or cookies and didn’t want to try my usual butter-sugar cookies (which are usually okay but not great). Believe it or not, I’ve only had a snickerdoodle cookie once, from a mall bakery. But I wondered how simple a snickerdoodle recipe could be.
I didn’t have cream of tartar so looked for recipes that omitted it and came across this recipe and a couple of others that looked interesting. I went with this one because I was baking them only for myself (or so I thought) and didn’t want or need a big batch. But I’m probably going to have to double the recipe next time (and there will be a next time, probably very soon, because my mother came into the kitchen while I was putting these on the baking sheet and said she wanted to try one.
One turned into two, which turned into me leaving these on the kitchen counter for both of us to enjoy instead of me just taking them all back to my room like I usually do because these were delicious! On the first bite my mother said, “Ooh, these are GOOD, Koko! You have to make another batch. Give me another one!”
I only had salted butter on hand even though other recipes call for unsalted, so I went with what I had and omitted the standalone salt. And I didn’t use the milk in the end because my dough was still a bit sticky after everything was combined (leaving the dough in the fridge for half an hour made it easy to roll in the cinnamon-sugar mixture without getting dough all over my hands). Otherwise, everything else was the same, and I came out with 16 soft on the inside/crispy on the edge cookies!
So excited to be this successful on my first try with a recipe. It’s a keeper and the only one I’ll be using for snickerdoodles!
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I just made these cookies and they were delicious
These cookies are the nastiest cookies i have ever ate in my life and i made them exactly like the recipie. No flavor whatsoever and way to much cinnamon.
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Are you supposed to use salted or unsalted butter?
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What is the biggest size of pants they make?
Worst recipe ever
Not good!! Cookies ended up super “heavy”. Will not make this again….. Guess that’s what I get for trying a shortcut!!!
Great recipe! Am a snicker doodle novice, but everyone loved them! Easy to make. Followed the recipe with the exception of oven temp. In my case, I had to drop it to 365 degrees for 12 mins.
Won’t be able to keep enough milk in the fridge to go with these babies. (lol) Of note is that I was pretty generous with the sugar/cinnamon mix when I rolled the cookies in it, and had a fair amount left over. Great for your morning coffee though.
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What a cookie! I found this recipe back in 2012, and just got around to making them in 2017. What else have I been missing out on???
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These cookies are honestly the best!! I don’t usually post comments on blogs, however I felt that I really needed to thank you for this incredible recipe. I have been making these cookies for years, my family and friends ask for them at least every few months!
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Great recipe. Â Everyone at pickle ball loved them.