Thick & Chewy Snickerdoodle

"You nailed this cookie"- Ashtyn

You all know I have an arsenal of recipes. When my sister asked me for a Snickerdoodle recipe and I didn't have one I knew it was time to create my own snickerdoodle recipe.

What makes a snickerdoodle different from a sugar cookie? I am so glad you asked. It's the most important ingredient that gives it the tart yet sweet taste. CREAM OF TARTER. This recipe has plenty of it. The combination of cinnamon and sugar in the dough and then rolled in it, is sure to make any snickerdoodle lover happy.

The difference between this cookie and other Snickerdoodles you have had before is that this one is not flat but thick and chewy. The signature aspect of most my cookies is thick, chewy and tasty.

Thick & Chewy Snickerdoodle

Ingredients

Everything you need to make the perfect thick and chewy snickerdoodle cookie.

• 1 cup (2 sticks) salted butter, room temperature

• 1 1/2 cup sugar

• 2 large eggs, room temperature

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon salt

• 1 1/2 teaspoon cinnamon

• 2 teaspoons cream of tarter

• 1 teaspoon baking soda

• 3 1/4 cups flour

In addition to the above ingredients

• 1/2 cup sugar

• 1 teaspoon cinnamon

Directions

1. Preheat oven to 375°F and line 2 baking sheets with parchment paper.

2. In a large bowl, cream the butter, sugar, salt and vanilla extract until light and fluffy. Then add your eggs to the mix one at a time. Mix for 2-3 minutes. Add cinnamon and mix again.

3. Add 1 cup of flour, 1 teaspoon baking soda, and 2 teaspoons cream of tarter right on top of the cup of flour. Mix and then add remaining 2 ¼ cups flour.

4. Portion out 3.5 ounces of dough and form into a ball. It will be about the size of a golf ball.

5. In a separate bowl mix the additional sugar and cinnamon. Take your dough balls one at a time and put into mixture. Coat dough throughly. Place on cookie sheet allowing 2 inches on each side. These cookies will spread but should still be thick. If cookies are flat add 1/4 cup more flour.

6. Bake for 13-15 minutes. Your cookies should be lightly browning on top and around the edges. DO NOT OVER BAKE. Remove from the oven and allow to cool for 5 minutes before serving.

7. Serve them right after or store them in an airtight container for up to 1 week.

Leave a comment below and share your own experience in preparing this recipe. Make sure to tag @kravingscookies on Facebook and Instagram.