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 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.”
Omg! These are by far the best snickerdoodles I’ve ever had! Thanks for all the awesome recipes :)
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I tried making these and they ended up really flat. Any suggestions on how to make them more fluffy? They are still delicious. Thank you for the recipe!
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I’ve been craving big, soft snickerdoodles and these hit the spot!
I made a double batch and have eaten the vast majority of them myself.
They are delicious but should come with a fat pants warning, LOL!
I really like this recipe!! The amount of batter is perfect for cookies-for-one~! Not to mention the overall deliciousness of the end product…. :3
I agree! I always like to reduce my recipes by a half (or more!) because I like to keep a moderate, “healthy” amount of sweets around my family. But these don’t need much decreasing at all!
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Just baked a double batch with green sprinkles for a school bake sale tomorrow (: Snuck myself one and am happy to say it’a delicious!
I’m wondering what kind of all-purpose flour you used–was it bleached or unbleached? I REALLY want a fat fluffy snickerdoodle like these and different types/brands can really affect the texture. Thanks!
I tried these and substituted regular flour with brown rice flour for a gluten free variety. Turned out fine. I was wondering – is this the updated recipe? the link just takes me to a page talking about it and then links back here. ??
When baking gluten-free I have found it HIGHLY satisfactorily to “grind” the flour(s) in a food processor for 30 seconds. It makes it less grainy. I would also try a blend as opposed to a singular flour. Such as: white and brown rice flours with potato or tapioca starch/flour. I also add 1 tsp (per cup of flour in a recipe) of xantham gum to help make it “chewy”.
i made these and i followed the recipe to a T and the dough was dry and crumbly and the baked cookie stayed the way i put them on the pan… they were hard and weird..but the taste was good
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This is the second time ive made these cookies – delish! I used unbleached all purpose flour and they were super fluffy!
tell *Cat* that
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I am making these tonight with my free time as it’s my easy day. I also need to find something to put my fluffy peanut butter and chocolate frosting on, i’ll keep surfing through your blog and find something. Everything I have seen is fabulous and now I have a list.
Thanks a lot for the amazing recipe! I absolutely loved the cookies for they’re so irresistibly soft, and for sure I’ll be making them again and again.
I will be making these with white while wheat flour.. Craving snickerdoodles do I hope they turn out!
Where’s the cream of tartar? Making these now. Hope they come out alright
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Made these using the original recipe and they turned out marvelous! I would give a tip to those that had crumbly/dry batter: 1) Don’t pack the flour into the measuring cup – just level it off & 2) it is VERY important to make sure you refrigerate the batter completely through – this creates a very fluffy center and makes it much easier to form the ball and roll in the cinnamon/sugar mix. I made ginormous cookies that were about 3″ across when baked and about 3/4″ high in the center by rolling balls about 1 1/2″ in diameter.
Good luck to all and I hope the tips help!
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These rocked my world. Next time, I’m making a double batch. Thank you!
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I am just wondering before I bake these are they truly soft after they cool and even after a couple days? Also do you know if they remain soft after freezing and thawing? Thanks :)
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Hi Jessica! Do you ever doubled any of your cookie recipes? This might sound silly, but sometimes when I double the recipe, the cookie doesn’t taste quite as good… Thoughts? Thanks!
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Contrary to everyone else, my dough came out sticky and wet like a normal cookie dough. Is it suppose to be the texture of a sugar cookie dough? They’re in the fridge right now so not sure how they’ll come out once they’re baked…
They still turned out well! They were a little thicker so I’ll flatten them more next time.
Mine did the same thing! I also used margarine. I hope they turn out OK.
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I’m planning on baking these later so I’m wondering if i need to put parchment paper on the baking sheets?
After one taste my husband declared these are his favorite cookies ever. The recipe was super easy to follow and I know they’ll be a big hit for Christmas. Thanks Jessica
Delicious… I was reading through many many recipes and chose this one mostly because I, too dislike flat cookies and I do not like to use shortening. I did however add 1/2 teaspoon of cream of tartar. (a few other recipes had that ingredient in so I gave it a try) I really enjoyed them and rolled them in red/green sugar for my daughter’s Brownie Group cookie exchange. Thank you so much :)
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Hi :) I used this recipe to make my sister snickerdoodles for her birthday and they were amazing!!! She said they made her day! Thank you so much! :D xx
Tell her HB, even tho I dont know her!!!
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Mmm. In my eighteen years of life, I’ve actually never had snickerdoodles before! I finally just made some. And ohmigosh, I’ve been missing out on so much! They are perfect soft, chewy, yet slightly crispy on the edges. Mmm. I used a different recipe for mine – definitely all butter (no shortening here!) and I chilled the dough and I still got really soft, thick cookies. We don’t like sad, thin cookies :( Haha.
I only have baking soda and no baking powder….would it taste the same if i subsituted it?
nope. They don’t make anything like the same flavor, sorry.
I guess be sure to use real butter – maybe that should have been obvious, but as I didn’t have any I used some type of margarine instead. I assume that that was the problem as apart from that I followed the recipe exactly, and my dough turned out to be INCREDIBLY soft and sticky even after being refrigerated for 30 min. I added flour but it was still suuuuper sticky and soft. Rather than throw it away I baked it anyway, and the cookies grew to an enormous size and looked crazy and hilarious! Smelled delicious though, and I haven’t tasted them yet as they are still cooling. That was probably the most bizarre baking experience i’ve ever had! Considering it worked for everyone else though, I’m assuming it wasn’t the recipe’s fault and was instead my problem; probably the “butter” was to blame.
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I made these chubby beauties today and they are spectacular! The only change I made was to use light brown sugar for half of the sugar quantity. This recipe makes the perfect, fluffy, flavorful snickerdoodle… my family and I thank you!