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.”
Pingback: Snickerdoodle Cookies «
I made these just…10 minutes ago. I completely burned my mouth but that’s okay, it was totally worth it. The only thing I’m wondering about is does using skim milk make a difference? I used lactose skim and my cookies came out totally flat. It’s alright because they still taste amazing but I was looking forward to the thick fluffiness
Hey, still confused after reading the posts as to which recipe is the doubled and better version. Thanks!
The recipe listed is the correct one!
Just made these today and they were unreal!! my husband said the best snicker doodles I have ever made! I just loved them. I love that they dont have cream of tarter- that stuff always messes me up and I put in way too much and it tastes sour or something. Anyway- loved these! thanks again!
Somehow, my fiance had never tried snickerdoodles, even though he named our kitten Snickerdoodles. Thank you for this incredible recipe – he loves them, and so do I!
Pingback: snickerdoodles « spill the beans
Just made these- testing out Thanksgiving recipes. These are perfect and will go on my esteemed dessert table! Thanks so much!
Pingback: Snickerdoodles | The Hoot Eats
Pingback: fat fluffy snickerdoodles | Sweet Dreaming
I just baked a batch right now. I doubled the recipe since I needed more, but added sour cream instead of milk. Also, I have added a pinch of 5 spice to them. No idea if they can still be called Snickerdoodles now, but they are perfect. I actually ate some out of the oven. I might have burned my tongue and I feel kinda sick right now, but man, it was worth it! My mothers boyfriend is coming to visit tomorrow, I hope to impress her with these :) I published the results on my own blog, with a link back to you. Thank you!
http://thefairyinthekitchen.blogspot.com/2011/11/snickerdoodles.html
I made these for a party. Everyone loved them. I definitely should have made more, since I ate three myself :)
hi..your recipe looks awesome. I been searching for a really good snickerdoodle recipe ever since I bought some of them at a church bake sale that some old granny made and they were truly the best I ever had in my life–soo light and fluffy, little pockets of air in the cookies, oh my god they were great! She said she used the ‘taste of home’ recipe but I tried it last night and while they were definately light they were flat as pancakes! ugh! in the pic on the recipe they were like balls of dough after being cooked–super puffy…But i followed it exactly and got flat cookies! Your recipe Im gonna try next but Im worried I will keep gtetting flat cookies even with the ultimtate fat snickerdoodle recipe.
I live on a mountain, but a short one. I dont think i am quite at high altitude level but thinking maybe I might want to try a high altitude version since I been baking for years and years and know what Im doing for the most part but sometimes they still come out flat. Do you have any idea what the high-alt version of your recipe might be?
Thanks!
I’m sorry, I honestly have no idea about high altitude baking! I’m not even sure where to begin.
Any thoughts/advice on freezing this dough? I’m making these for Christmas, but a full-time job and other obligations mean the more dough/prep I can do early, the better!
Just thought I’d follow up on this because I tested it out! You can freeze this dough very easily and still get fat/fluffy cookies. Hope that helps others!
I made the dough up until the step where you roll it in cinnamon/sugar. I scooped out the balls of dough, and flash-froze them on a wax paper lined cookie sheet for 2 hours. Then I transferred them to a zip top bag and stored in the freezer. To bake, I removed what I needed and let it sit on the counter for about 15 minutes. Then I rolled the balls in cinnamon sugar, placed them on a cookie sheet, flattened them a little, and baked at 375 for 10-12 minutes just like the recipe stated.
Delicious! :)
Pingback: All hail the snickerdoodle « College Kid Yoga
This makes me want to go and whip up a batch of snickerdoodles right this very instant! They are my all time favs!
Hey,
I just wanted to let you know a guy just proposed to me because he liked these cookies so much. He wants me to marry him so that I can always be in his life to make cookies. Haha I’ll just take that as a huge compliment. Thank you so much for making the boys in my life so happy. =)
That is amazing. Congrats!
OMG, I just made these cookies and they are fantastic!!! I added brown sugar and instead of milk, I used buttermilk…FANTASTIC! Thanks for sharing!
Pingback: Menu Mondays
Pingback: Snickerdoodles for Monday « Lauren Loves Good Food
My husband is a certified snickedoodle junkie!! We’ll be celebrating our 20th anniversary this month so I can tell you that over the years I have tried NUMEROUS recipes. This is hands down the BEST one. I did add a T of cream of tartar to give it that snickerdoodle bite, but they are EXACTLY what the cookie should be. Bit of a crispy snap when you bite into it and soft on the inside. My husband thinks I should get this tattoed somewhere on me so I never lose this recipe, I showed him I have it bookmarked and since I check in several times a week, I’m pretty sure I won’t forget where I got it from!!
Pingback: Flavor Farm « bakedup
Pingback: A Day in the Life of Mosa » In the Kitchen – Snickerdoodles.
I made these cookies tonight, and they are AMAZING!! Thank you for such a yummy recipe!!
I tried this recipe twice, and they turned out nothing like yours. What’s wrong? :(
I made this for my work holiday party last night and they FLEW off the plate! I couldn’t believe it, I am sad that I only left 4 at home for myself. I think that I will be making them again for my next holiday party on Sunday. Thank you so much I don’t think I can ever go back to the old way of snickerdoodles again.
Pingback: Cookies for the Holiday Party « alisueonthemove
Pingback: Menu Mondays
Pingback: Make these snickerdoodles SOON! « Recipe for Disaster
Made these in little bite sized cookies for my hubs to take to co-workers and they were the nom-noms. What I really need to tell you is I just received an email from my mom and she said “Oh Sh–!! I thought the website for the Snickerdoodles was hotsweets (dot) com, but it’s a PORN SITE!!!!!!!”
HAHAHA!!! I laughed so hard, just had to share!
Pingback: Back And At It « spinach&spice
Pingback: if you can’t have a white christmas… | meals & moves
Pingback: life & love. as usual.
Pingback: Snickerdoodles for Santa | Toma Houston Photography – Blog
Pingback: Snow and Snickerdoodles « Luv What You Do
Pingback: sweet treats « trendypotluck
Pingback: Cookies Cookies Everywhere
I just made these for the first time (eaten them but never made them) and they are SPECTACULAR!!!
I am new to your blog after coming across a recipe on Pinterest and I am hooked……if I wasnt before these cookies sealed the deal. I cant wait to make some other recipes that I already have pinned waiting to go.
I had never EATEN, much less made, a snickerdoodle until last night. I had been thinking about this recipe, because my husband says he loves them, and made them once and they were TERRIBLE. But your recipe HAD to be better than the ones he made. I love cinnamon and sugar. They had to be good. And they were. And he said they were the best snickerdoodles and possibly the best cookies I ever made. I specifically made them for the kids teachers, so I hope they like them too.
Pingback: First! « life & love. as usual.
Pingback: Christmas cookie recipe roundup « Lofty Appetite
For some odd reason mine turned out not fluffy at all. Maybe I left them in too long? Or the altitude I’m at is much higher and I need to adjust something in the recipe. I’ll probably try this out again and maybe use Sour Cream instead of the milk like someone else did. Thank you!
It could also be the temperature of your butter – if it is melty at all, they will flatten out!
Pingback: Cookie Monster | The Pursuit of Hippieness
Pingback: Cookies, Cakes, and Pie, Oh My! « spinach&spice
I made these for my very big Puerto Rican family for xmas, there were literally like 52 people in my house on Christmas Eve–Now, Puerto Ricans aren’t big cookie lovers, but they LOVED these. Like seriously, LOVED them. I made six batches and they ate them all in 2 hours. I now have to make another six batches for New Years! Thanks for a fantastic recipe Jessica :)
Pingback: Best Snickerdoodle Cookies
Pingback: >Snickerdoodles (Version 2) | Butter
I started to make these last night, and then realized I didn’t have an egg. I substituted about one-third cup of applesauce, and they still turned out amazing!
Pingback: Snickerdoodle Cookies « Le Food Snob
Pingback: Chubby Snickerdoodle Cookies « Le Food Snob
Pingback: Snickerdoodle Green Smoothie | The Pursuit of Hippieness