A while ago I posted a recipe for I guess what you could call classic snickerdoodle cookies. They’re easy to make, a bit on the thin side, and are super delicious.
Well, this recipe is quite similar to the first one; they’re both snickerdoodles, so all the same flavor is there, but these are, as the title suggest, fatter and fluffier. Without having an undercooked center, these are naturally tall and soft.
If you compare the recipes, the main difference about these is that they have milk in the batter. Most cookies don’t have any liquids other than eggs, but some creamy whole milk allows these to stand above the rest.
Now, if you’ve never made snickerdoodles and aren’t exactly sure what they are, they’re very similar to sugar cookies. They’re simple cookies with vanilla, but snickerdoodles are dunked in a cinnamon-sugar mixture, giving them a golden brown glow.
- 1 cup butter, at room temperature
- 1 ½ cups sugar
- 2 egg
- 2 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- ¼ cup milk
- 1/4 cup sugar + 1 tablespoon cinnamon for dipping
- Preheat oven to 375F.
- In the bowl of a standing mixer, whip butter and sugar. Add eggs, one at a time. Add vanilla.
- In a smaller bowl, combine flour, salt, baking powder, and cinnamon. Add to the butter mixture. Gradually add the milk.
- For large cookies, scoop ¼ cup of dough and roll into a sphere. Coat with cinnamon sugar. Bake for 12-15 minutes. For smaller cookies, scoop 2 tablespoons of dough (or 1/8 cup) and cook for 9-11 minutes. Cookies are ready when the tops rise and begin to crack just slightly.
Want another snickerdoodle recipe? Try my snickerdoodle cupcakes!
Or these scrumptious snickerdoodle muffins: