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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
Servings: 20 Cookies
Calories Per Serving: 105 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 cup butter at room temperature
- 1/2 cup sugar
- 1 egg
- 1 1/2 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 rolling
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!
These were very nice cookies and weren’t difficult to make and bake. I personally like they are pillowy and not overly sweet. Santa 🎅🏼 will be very happy to have these treats under my Christmas tree 🎄 🍪
Hey Moema,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT
I’ve never had snickerdoodles like this and I’m here for it. I love that each one is like a tiny cake! So soft and fluffy. I didn’t alter the recipe at all, other than double-rolling each dough ball in cinnamon sugar. Oh, and I used vanilla paste instead of extract (I can’t praise vanilla paste enough – you get the beautiful flecks of vanilla bean *chef kiss*).
Hey Meredith,
Wonderful!!🎄 I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xx
Not sure where the poor reviews are coming from. Followed your recipe to the letter, and these were perfection. Soft and buttery, with just the right warm touch of cinnamon, sugary goodness. Will definitely bake these again. Thank you!
Hey Cary,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)
Like previous comments, mine too were hockey pucks that had little to no taste at all. Would not recommend.
Hi Sam,
Thanks for giving the recipe a try, sorry to hear the cookies were not enjoyed. Please let me know if there is anyway that I can help! xTieghan
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!
Hey Jen,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
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
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
Is there a replacement for Egg that I can use??
Hey Shraddha,
So sorry but I have not tested this recipe without the egg. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
The recipe that you adapted this from is better in terms of sweetness. I prefer the added sugar, but this recipe is probably better for those who eat sugar in moderation.
Thank you Hailey! I hope you love some other cook recipes on my blog!
I think there is an error in this recipe or maybe I did something wrong? The cookies were not that sweet and the addition of milk affected the texture.
Can you give me some info on how exactly you made the cookies? It is hard to know what is happening without any details. Hope I can help and sorry for the trouble!
Mine were hockey pucks. Followed the the recipe, but not sur if i creamed too long, or what! No cookies for the Christmas cookie exchange. 🙁
Hey Sherry, sorry you had trouble. Can you give me some details on how you made these so I can help?
Ya worst recipe ever!!!! These wanna be recipe creators are getting on my last nerve. Like yours mine were hockey pucks that tasted like flour…… What a horrid waste of resources! Never again will I use this site or the internet for that matter!
I tried making these just as the recipe says. They didn’t spread at all and we’re dense and hard. Not happy with the results of this recipe.
Hi Robin! I am so sorry this recipe did not work out for you. Is there any questions I can help you with? I hope you still enjoy some other recipes on my blog!
I have made your other recipes, with great success, but this was a big miss. Yes, the snickerdoodles were definitely puffy, but they lacked chewiness and flavor. I even cooked 10 min, not 12, and they tasted super dry.
Hi Amanda! I am so sorry this did not work out for you. If you have any questions, I’d love to help you out with them. I hope this does not stop you from trying other recipes on my blog!
Tried these but was disappointed. The cookies didn’t come out very chewy – more fluffy, like a few other reviewers pointed out – and they didn’t have much flavour to them, as they are only spiced with a touch of nutmeg. Rolling in the spiced sugar didn’t seem to add a whole lot of extra flavour.
Hey Sam, I am sorry these where not what you expected them to be. I am not sure why they did not have good flavor as I have never experienced this. How long did you bake them? I have found that over baking them by even just a minute can cause them to be fluffy instead of chewy. Again, so sorry these where not what you expected. Let me know if you have any other questions.
I love this main idea and all are perfect even dressing are superb of this cookie with cinnamon love it looks delicious and nice for breakfast ..
Thank you!
Oh my goodness I made these this morning and they are delicious! your recipe is awesome, I’m definitely recommending these to everyone I know. Thanks for sharing 🙂
Thank you! I am so glad you enjoyed them!