Soft and Thick Snickerdoodles

These snickerdoodle cookies offer a delightful departure from the ordinary, boasting a uniquely soft and thick texture complemented by the classic tangy notes and warm cinnamon-sugar coating. This recipe details the process of creating these substantial and satisfying treats, emphasizing techniques to achieve their signature pillowy interior and gently crisped edges. Prepare to indulge in a cookie that transcends the traditional, delivering a comforting and flavorful experience.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar, plus 2 tablespoons for rolling
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon for rolling

Instructions:

1. Cream Butter and Sugars: In a large mixing bowl, using an electric mixer (handheld or stand mixer), cream together the softened butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes. Scraping down the sides of the bowl occasionally ensures everything is well combined.
   
2. Beat in Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
   
3. Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until evenly combined. The cream of tartar is key to the snickerdoodle's signature tang and chewy texture.
   
4. Gradually Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
   
5. Chill Dough (Recommended for Thickness): Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps the dough firm up, preventing the cookies from spreading too thin during baking and contributing to a thicker texture. If you're in a rush, you can skip this step, but the cookies might spread more.
   
6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
   
7. Prepare Cinnamon-Sugar Coating: In a small, shallow dish, combine the remaining 2 tablespoons of granulated sugar and the ground cinnamon. Stir well to combine.
   
8. Scoop and Roll Dough: Scoop rounded tablespoons of the chilled (or unchilled) dough and gently roll them into balls (about 1.5-2 inches in diameter).
   
9. Coat in Cinnamon-Sugar: Roll each dough ball in the cinnamon-sugar mixture until evenly coated.
   
10. Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for slight spreading.
    
11. Bake: Bake for 10-12 minutes, or until the edges of the cookies are lightly golden and the centers still look slightly soft. The cookies should have a slightly puffy appearance. Avoid overbaking to maintain their soft and chewy texture.
    
12. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. They will continue to set up as they cool.
    
    

Tips for Extra Soft and Thick Snickerdoodles:

• Don't Overbake: This is crucial for maintaining a soft center. The cookies will still look slightly soft when you take them out of the oven, but they will firm up as they cool.
• Use Softened Butter: Ensure your butter is properly softened (but not melted) for the creaming process. This helps incorporate air into the dough, resulting in a lighter texture.
• Measure Flour Accurately: Spoon the flour into your measuring cup and level it off with a straight edge, rather than scooping directly from the bag. This prevents using too much flour, which can make the cookies dry.
• Don't Flatten: Avoid pressing down on the dough balls before baking. They should spread naturally in the oven.