Soft & Thick Snickerdoodles

20130812-123903.jpgI cannot deny that my heart has greatly desired this. I have long been searching for the perfect, all butter, thick and fluffy snickerdoodle recipe. And although my browned butter ones are delicious, I wanted one without browned butter, that worked every time. One of the reasons I love this recipe is that you don’t have to chill the dough! Which takes off 30 minutes to 2 hours off of prep. time. Hurray for quick snickerdoodles!!!

20130812-123948.jpg I can’t take credit for the development of this recipe, because Sally at Sally’s Baking Addiction developed it! When I saw her recipe, I was so excited that I might have screamed. No really. My other recipe would not turn out the last few times I made it (without browning the butter) and I wanted them way thicker. I needed a recipe that worked every time, and it had to have what I think is the key ingredient: cream of tartar. As I’ve said before, cream of tartar is what gives these cookies that wonderful tangy taste. Without it, you just have cinnamon sugar cookies, and that is FALSE! Sally solved my thickness problem AND chilling problem by simply adding more flour. I love it when a plan comes together! If you’re looking for a quick, thick, fluffy, all butter, cream of tartar, no fail snickerdoodle recipe, this is it!!


Soft & Thick Snickerdoodles


1 cup unsalted butter, softened
1 1/3 cup (9.3oz) granulated sugar
1 large egg
2 tsp vanilla extract
3 cups (15oz) all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
2 1/2 teaspoons ground cinnamon
1/2 tsp salt

Cinnamon Sugar

1/4 cup (1.75oz) granulated sugar
1 tsp cinnamon


Preheat oven to 375F. Line two large cookie sheets with parchment paper or spray with cooking spray. Set aside.
To make cinnamon sugar: stir together 1/4 cup granulated sugar and 1 tsp cinnamon in small bowl. Set aside.
To make cookies: In large bowl using a stand mixer, cream butter for about 1 minute on medium speed. Add sugar on medium speed until fluffy. Add egg and vanilla. Scrape down sides as needed. Set aside.
In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. On low speed, slowly add dry ingredients to wet ingredients in 3 different parts. Dough will be thick. Roll dough into 11/2-2 Tbsp balls. Roll balls in cinnamon sugar. Bake cookies on middle oven rack for 8-12 minutes. The cookies will be very puffy and soft. While they’re still warm, lightly press down on them with the back of a spoon to flatten them a bit if needed. Cool on baking sheet for 10 minutes and transfer to a wire rack to cool completely.

Yield: about 2 dozen cookies


Thick and Chewy Chocolate Chip Cookies

This recipe and I go way back. When I first got into baking about 3 years ago, I had just started out on weight watchers. I was getting into cooking my own meals to be healthier, and then I discovered my love for baking. Pretty soon I wanted to bake perfect recipes, and I started with the chocolate chip cookie. For months I had tried different recipes, wanting a professional looking, thick and chewy cookie with plenty of chips and lots of flavor. I tried so many recipes: Nestlés, Mrs. Fields, Betty Crocker, Pillsbury, Taste of Home…the works. After much tail and error, I finally found my favorite blog the brown eyed baker, and I it was there that I saw her recipe for the most gorgeous, perfect-looking chocolate chip cookies!

20130506-195118.jpg I soon discovered that they were as good as they looked. I was ecstatic when the cookies came out of my oven, perfect looking, and even happier when I tasted them. Chock full of chocolate chips, caramely,
buttery. Thick, soft and chewy with a crackly outer layer. Perfection, if you ask me. The melted butter, egg yolk, and higher ratio of brown sugar to white all contribute to the soft, thick and chewy texture. Leaving them on the cookie sheet after taking them out a bit undercooked lets them continue to bake on the hot sheet, which further insures chewiness. Stacking the dough makes them thicker still. This recipe is very quick: no mixer or chilling required. You may also brown the butter if you wish, but maybe that’s just me:)

20130506-200430.jpg This was also the first recipe that I made from cooks illustrated, and I never turned back! This is my favorite quick chocolate chip cookie recipe; the search is over!

You can make these huge (1/4 cup) or regular (2 tbsp) sized. Tearing the dough apart and leaving the rough edges facing up makes a craggily bakery appearance.

Thick and Chewy Chocolate Chip Cookies

Adapted from Cooks Illustrated


2 cups plus 2 tablespoons (10 5/8 oz) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, melted and cooled
1 cup (7 oz) packed brown sugar
1/2 cup (3 1/2 oz) sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 1/2-2 cups semisweet chocolate chips


Heat oven to 325F. Line 2 baking sheets with parchment paper or spray them with nonstick cooking spray.

Whisk flour, baking soda, and salt together in medium bowl; set aside.

In medium bowl, combine butter and sugars until thoroughly blended. Beat in egg, egg yolk and vanilla until combined. Add dry ingredients and stir just until combined. Stir in chips.

Roll scant 1/4 cup or 2 tbsp of dough into a ball. Pull dough ball apart into two halves; join bases so the jagged surface is facing outwards. Place on prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

Bake on 2 middle racks of oven until cookies edges are brown but centers are puffy (it is important cookies are not all the way done), 15 to 18 minutes (12-15 for smaller cookies), rotating the baking sheets front to back and top to bottom halfway through baking time. Cool cookies on sheets (they will continue to bake on baking sheets).

Yield: 18 large or 24 medium cookies