Today I am showing you How to Make Thick, Soft, Chewy Snickerdoodles! These are a must make for your Christmas cookie trays!
Snickerdoodles are one of our favorite cookies, and I make them every year at Christmas time. My goodie tray just isn’t complete without these cinnamon sugar gems, and I am excited to share with you my recipe for the ultimate snickerdoodle! The best part is you don’t have to chill the dough like in so many other recipes. Get started now and you’ll be eating cookies in no time!
I have mentioned before that I like to make all of my Christmas cookies mini sized. That way when people are faced with an elaborate tray of goodies, they don’t feel bad about tasting several varieties. Small cookies mean you can eat way more of them, right?? In fact, mini cookies might even be calorie free…who’s with me on that one?
My 5 year old daughter made these with me last week. I portioned out the dough for her and she rolled it into balls and tossed them in the cinnamon sugar. Her theory while baking is “One to bake, and one for me!”. There was a lot of dough consumed in the baking process, haha!
These cookies are light and buttery, soft and chewy, and so thick and delicious you won’t be able to eat just one. Better make them mini sized
The directions are for regular sized cookies. If you want to make them mini sized, roll into 1″ balls and bake 6 minutes. You want them slightly underdone so they stay soft and chewy!
How to Make Thick, Soft, Chewy Snickerdoodles
- 1 cup butter (softened)
- 3oz cream cheese (softened)
- 1 1/2 cup sugar
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 3 1/4 cups flour
- 1/3 cup sugar
- 1 heaped teaspoon cinnamon
|Preheat oven to 350 |
In a mixing bowl beat together the butter, cream cheese, and sugar until light and fluffy. Add in the egg, vanilla, salt, and cinnamon and mix well. Add in the cream of tartar, baking soda, and half of the flour mixture and mix on low until combined. Add in remaining flour and mix again just until combined.
|In a small bowl mix together the sugar and cinnamon. Set aside.|
|Roll the dough into 1 1/2" balls and coat them with the cinnamon sugar topping. Place them on an ungreased cookie sheet 2" apart. Bake for 8 minutes. Let cool for a couple minutes on the cookie sheet before cooling completely on a wire rack. |
Store in an air tight container.
More Christmas cookies: