Before today I had never made a cookie with cinnamon.

Or without chocolate. I tried to make one the other day, but we all know how that turned out……. Chocolate Butter Pecan Cookies.

Cookie dough spiced up with cinnamon and rolled in cinnamon sugar? Holy Yum! Like let your stress melt away. What to cook for dinner, um Thanksgiving, Christmas shopping, oh yeah and that work deadline will be all but forgotten after your first whiff.

See my mom is a complete chocoholic so growing up all of our desserts were covered, doused, or stuffed with chocolate. Pumpkin pie? Apple Pie? Cheesecake? No way, around our house it was chocolate, butter, sugar, peanut butter covered with chocolate and more chocolate.

Snickerddoodles are a pretty common holiday cookie so I figured I better give them a try. I mean anything with cinnamon, butter and sugar has to be good.

Traditionally most snickerdoodles are thin and crisp. Not these snickerdoodles! They are fat, fluffy and soft. And oh so delicious.

The perfect bite, it makes you feel all cozy inside! Gotta love holiday baking!

Just look at them they are so cute!

Fat and Fluffy Snickerdoodles

Prep Time 10 minutes
Cook Time 12 minutes
Resting time 30 minutes
Total Time 52 minutes
Servings: 20 Cookies
Calories Per Serving: 114 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 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. Roll in cinnamon sugar mixture and place on baking sheet. Lightly press down on dough to flatten it. Bake at 375 for 10-12 minutes.

Slightly adapted from Jessica.

It is even rumored that these are one of Santa’s favorites and now I totally understand why!

 

 

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Comments

  1. 5 stars
    These are great!! Wanted to share that we used King Arthur Measure-for-Measure gluten free flour for these and they still turned out great. Snickerdoodles have always been a fav of ours & these were super simply & I can tell they are gonna be just as good tomorrow morning w/ a hot cup of coffee! The texture reminds me a little of a scone/biscuit but still light and fluffy! Def adding to the Xmas cookie list for years to come! Thanks, Tieghan!

    1. Hey Jen,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  2. HI! My husband has requested snickerdoodles for Christmas this year. I went right to your recipe. I noticed that you don’t use cream of tarter and/or baking soda of which most recipes do for the “tang.” Just wondering if they are the same and why you omitted. thanks

    1. Hey Brooks,
      I found I didn’t really need the cream of tarter for this recipe. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

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