Thick Snickerdoodles

Who doesn't love a good snickerdoodle? These cinnamon-sugar coated delights are a staple in my household, and for good reason. We love a good cinnamon sugar moment.  But today, we're talking about something even better—thick snickerdoodles. Yes, y’all read that right.  There’s something inherently “southern” about a thick snickerdoodle.  We're taking these classic cookies and giving them a bit more heft, making them perfect for dunking in a glass of milk or just enjoying on their own. 

Jump to:

• Ingredients
• Kitchen Equipment
• What makes these snickerdoodles thick?
• How to Make Thick Snickerdoodles
• Step-by-Step Instructions
• Storing 
• Related
• Recipe 
• Recipe

Ingredients

Let's gather our ingredients. For these thick, chewy snickerdoodles, y’all need:

• unsalted butter, room temperature
• brown sugar
• baking powder
• salt
• vanilla extract
• egg
• bread flour
• granulated sugar
• demerara sugar
• ground cinnamon

*For snickerdoodle purists, you’ll notice that this recipe does not include cream of tartar.  The short answer is that cream of tartar + baking soda creates a similar response as baking powder.  And since I went all bougie with the bread flour, I didn’t want y'all to have to buy too many ingredients.  That said, if you don’t have bread flour, just use all purpose flour. 

Kitchen Equipment

• Hand mixer or stand mixer
• Medium and small bowls
• Measuring cups/spoons
• Flexible spatula
• Parchment paper
• Cookie sheet

What makes these snickerdoodles thick?

In order to create a thick snickerdoodles a couple of things are slightly different than the standard snickerdoodle recipe: 

1. A healthy amount of baking powder. 
2. Bread flour instead of all purpose flour. 
3. Chilling the dough for at least 1 hour before baking to minimize spreading in the oven. 
4. Using a large cookie scoop for the thickest snickerdoodles of my life.  I actually measured one of the cookies– this thick snickerdoodle weighs in at 64 grams! 

How to Make Thick Snickerdoodles

Step-by-Step Instructions

1. Prepare the Dough

In a large bowl (or the bowl of a stand mixer), combine the unsalted butter and brown sugar. Add the baking powder, salt, ground cinnamon, vanilla extract, and egg. The mixture might look slightly curdled—don’t worry, that’s perfectly normal!

2. Add the Flour

Gradually add in the bread flour and mix until a dough forms. The bread flour is key here; it gives our snickerdoodles their signature thickness.

3. Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least an hour, or up to 3 days. Chilling the dough prevents the cookies from spreading in the oven, preserving that thick appearance. 

4. Preheat the Oven

When you’re ready to bake, preheat your oven to 350ºF. Line a large cookie sheet with parchment paper.

5. Mix the Topping

In a small bowl, whisk together the granulated sugar, demerara sugar, and ground cinnamon. This is what will give our cookies that classic snickerdoodle sparkle. The demerera sugar gives it a little extra bling. 

6. Shape the Cookies

Use a large cookie scoop to create 8 large snickerdoodles. Roll each cookie in the cinnamon-sugar mixture and place them on the cookie sheet, about two inches apart.

7. Bake

Bake the cookies for 14 to 16 minutes. You'll know they’re ready when the edges are set, but the centers are still soft.  For these cookies, I love them a little bit  under baked. 

8. Cool

Let the snickerdoodles cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Storing 

To keep your thick snickerdoodles fresh:

• Airtight Container: Store the cooled cookies in an airtight container at room temperature for 3-5 days.
• Slice of Bread: Place a slice of bread in the container to keep the cookies soft. The bread will absorb the excess moisture, keeping your cookies deliciously chewy.
• Freezing: If you’re not planning to eat them within 3 days (there are only 8 of them, I have faith in y’all), consider freezing them. Place the cookies in an airtight container or freezer bag, and they’ll keep for up to three months.  Wrap the frozen cookie in a paper towel and microwave for 30 seconds. 

Related

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