The Thickest and Chewiest Snicker Doodles

I see so many recipes these days for “thick and chewy” cookies. I’m a big fan of a fat cookie, so I take that “thick and chewy” trend to a whole new level. I want my cookies to be the thickest and chewiest cookies ever. I made it my personal mission to create a recipe for a big, soft, and fat snicker doodle.

These cinnamon and sugar covered little nuggets are absolutely delicious. It was love at first bite! Snicker doodles are great all year round, but the warm cinnamon flavor make them even more perfect in the fall months. Even thought it is still almost 90 degrees everyday here. Oh Texas…

I have always loved snicker doodles, but there is something about these particular cookies that is so addicting. One day, after a tough day at work, I came home and just started baking. It is my stress relief! Usually, I just stress bake, not stress eat. I typically give away what I bake, but not this time! I took one bite of these mega thick and super soft snicker doodles and I could NOT stop! I can proudly say that the entire batch was gone in two days. But that is what being a teacher does to you… Ha!


Sift the dry ingredients into a big bowl and set aside.


Now comes the fun part… BUTTER! The key is using cold butter. I know this goes against everything you know about cookies, but just trust me. Softened butter is old news.


Cube it up and throw it into a bowl. I like using a metal bowl because it keeps everything nice and chilled the entire time.


Time to make the cookies sweet with some white sugar!


Andddddd a touch of brown sugar too. Helps to make the cookies chewy.


I keep my mixer off until this stage. The butter is so cold, your mixer will have a hard time. Until you add your sugar that is. The sugar granules help to breakdown and spread out the butter, all while keeping it cold.


The cold butter and sugar mixture will look like this. Almost looks like completed cookie dough! But not even close.


Eggs and vanilla. Some of the most important ingredients. Eggs yolks make the cookies chewy, egg whites make them fluffy, and vanilla gives it that undeniable cookie flavor.


It will start to look more like the cookie dough you’re used to seeing at this point. The eggs make it look more like the soft and fluffy mixture you know and love.


Add the dry ingredients to the wet and start stirring away! At first you’ll say “this Rootin’ Tootin’ Texan lady is crazy because this is way too much flour,” but just trust me. You trusted me with the cold butter, now just keeping stirring!


And wha-la! You will get the perfect cookie dough. Often times, recipes don’t call for enough flour, resulting in a flat cookies. I don’t do flat cookies.

Anyways, scoop the dough into heaping tablespoon sized balls and roll it in the cinnamon sugar mixture.


Making sure to completely cover the dough!


After baking you will get the most perfect snicker doodle you’ve ever eaten. I mean seriously, just look at that cookie!


Thinking about making another batch of these. I miss them…


If that isn’t the thickest and chewiest cookie you’ve ever seen, I don’t know what to tell you!



  • 3  1/4  cups GOOD quality all-purpose flour (I use King Arthur)
  • 1  1/2  teaspoons baking powder
  • 1/4  teaspoon baking soda
  • 1  teaspoon cornstarch
  •  1/4 teaspoon salt
  • 1  1/4  teaspoons cream of tatar (the key ingredient in snicker doodles!)
  • 1 (2 sticks)  cup unsalted butter, chilled and cubed
  • 1/4  cup light brown sugar, packed
  • 1  1/4  cup granulated (white) sugar
  • 2  eggs, chilled
  • 2  teaspoons good quality vanilla extract
  • 1  tablespoon cinnamon
  • 1  cup granulated (white) sugar

Preheat your oven to 325 degrees. In a large bowl, combine the flour, baking powder, baking soda, cornstarch, salt, and cream of tartar then set aside. In the bowl of a stand mixer (or with a hand mixer) add the butter and granulated sugar. Turn the mixer on low to start combining. Add the brown sugar and let the mixer work on smoothing this out for 30 seconds on medium speed. In a small bowl crack the eggs and add the vanilla. Once the butter mixture is smooth, add the chilled eggs (with vanilla) one at a time. Do not over mix! Let the mixer work until the ingredients turn light and fluffy, then immediately turn it off, about 15-20 seconds on high. Scoop the wet ingredients into the bowl with the dry ingredients. Stir with a spoon and then stir by hand until combined if you have to, but make sure you don’t handle the dough too much, causing the butter to melt. In a medium bowl, combine the cinnamon and 1 cup of granulated sugar. Scoop a heaping tablespoon sized dough and roll in the cinnamon sugar mixture until completely coated. Place on a cold cookie sheet line with parchment paper and bake for 11-12 minutes at 325 degrees. They will seem too soft and under-baked, but let them sit on the cookie sheet and they will be perfect once they cool completely! Enjoy!


Much love,



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