Snickerdoodle cookies were my absolute favorite growing up. What is there not to love?! These are super thick and chewy and you won’t be able to resist them!
You might have noticed that we are a little obsessed with snickerdoodles over here. Besides the classic cookie recipe, we have a chocolate chip snickerdoodle, a chocolate snickerdoodle, snickerdoodle bars, snickerdoodle banana bread or zucchini bread, and just straight up snickerdoodle bread. All your snicker-d bases are covered here!
But for now, enjoy these fat, puffy, cinnamon and sugar coated snickerdoodle cookies of love!
What Ingredients Do I Need for Thick Snickerdoodle Cookies?
This recipe has everything you might expect in a snickerdoodle recipe except for one slightly unexpected ingredient…cream cheese. We love the flavor and texture it adds. They are also so easy that the kids can help too!
- Cake Flour
- Baking Soda
- Cream of Tartar
- Cream Cheese
- Brown Sugar
- Cinnamon Sugar
The measurements for each ingredients can be found in the recipe card at the end of the post.
How to Make Thick Snickerdoodle Cookies
These cookies come together just like most cookies do…
- Whisk the dry ingredients together in a medium sized bowl.
- In the bowl of a stand mixer, beat the butter, cream cheese and sugars together.
- Add the eggs and vanilla and combine.
- Add the dry ingredients and mix just until combined.
- Scoop the dough and roll in cinnamon sugar.
- Place on a silpat and bake.
- PRO TIP: We’ve found that a silpat really does work better than parchment for these cookies. They spread less, making them more thick and chewy. If you don’t have a silpat, then parchment is fine.
- Remove to a cooling rack to cool completely.
More specific instructions can be found in the recipe card below.
What is the Difference Between Flour and Cake Flour?
After testing dozens of different recipes, we found that the combination of regular all-purpose flour and cake flour resulted in the texture and volume that we wanted in these cookies. The difference between all the different types of flours is the protein content (protein becomes gluten). The more protein in a flour, the more gluten that develops. More gluten results in more volume and elasticity in the cookie. Cake flour has a low protein content and all-purpose flour has moderate protein content. The combination of the two make these thick and still soft and glorious.
What’s the Big Deal About Cream of Tartar?
The cream of tartar in snickerdoodles is what makes them different from regular sugar cookies. It gives the snickerdoodle that signature tangy flavor.
Cream of tartar is also a leavening agent and helps give snickerdoodles their chewy texture.
If you don’t have cream of tartar, you could skip it, but it really does set snickerdoodles apart from other cookies.
How Long Will Cookies Keep?
Stored in an airtight container, homemade cookies will keep for 3-4 days.
Can You Freeze Snickerdoodles?
To freeze, cool completely, place in a single layer on a cookie sheet and freeze. When frozen, transfer to a heavy duty freezer bag.
How Long Will Cookies Keep In The Freezer?
Cookies can be frozen for 3 months.
Can You Freeze Cookie Dough?
Roll into balls and freeze on a cookie sheet. When frozen, transfer to a freezer bag and store for up to 3 months.
Thick, soft and chewy snickerdoodle cookies are next up on your baking list, right? They should be! Get the kiddos in the kitchen and get that cinnamon and sugar ready to go!
More COOKIE RECIPES You’re Going to Love:
- Best Cut Out Sugar Cookies
- Chocolate Chip Pudding Cookies
- Chocolate Reese’s Pieces Cookies
- NY Times BEST Chocolate Chip Cookie Recipe
- Cinnamon Roll Cookies
- Soft Gingerbread Cookies
- Glazed Lemon Cookies
- Pumpkin Chocolate Chip Cookies
- Million Dollar Cookies
- White Chocolate Molasses Cookies
- Nutella and Dulce de Leche Stuffed Cookies
- Peanut Butter Chocolate Chip Cookies
- Lemon Drop Cookies
- Copycat Swig Sugar Cookies
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Thick Snickerdoodle Cookies
- 3 Cups Flour
- 1 Cup Cake flour
- 1/2 teaspoon Baking Soda
- 2 teaspoons Cream of Tartar
- 1 teaspoon Salt
- 1 3/4 teaspoon Cinnamon
- 1 Cup Butter softened slightly
- 4 Ounces Cream Cheese softened
- 1 Cup Brown Sugar plus 2 Tablespoons
- 1/2 Cup Sugar
- 2 Eggs large
- 2 teaspoons Vanilla
- Cinnamon Sugar for coating
- Preheat oven to 350.
- In a medium bowl, whisk together the flours, baking soda, cream of tartar, salt and cinnamon. Set aside.
- In a bowl or standing mixer, beat the butter, cream cheese and sugars on medium speed for 2 minutes.
- Add the eggs and vanilla and stir again until combined.
- Turn off the mixer and scrape down all sides of the bowl.
- Carefully pour in the flour mixture and mix again until smooth, starting on low speed and moving up to medium.
- Scoop with a cookie scoop then roll in the cinnamon sugar and place on a silpat lined baking sheet .
- Bake for 6-8 minutes or 9-10 minutes if you’re making jumbo cookies.
- Remove from the oven to cool on a cooling rack completely
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