Fat & Fluffy Snickerdoodles

This has got to be the best snickerdoodle I have ever eaten. I love fat cookies, and these cookies are no exception! If you have never made snickerdoodles, this should be the next recipe on your list (even if you have, try this). They are the perfect combination of a light buttery cookie with a cinnamon-sugar coating. 

You know how sometimes you read a cookie title that includes "fat" or "big", and your cookies turn out flat and weird? oh come, I'm sure I am not the only one. This is why I am always suspicious of new recipes. Luckily in this case the title and results match! The cookies are very addicting, so be careful.

Fat & Fluffy Snickerdoodles
From How Sweet It Is
Printable Recipe

1/2 cup butter, at room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 tablespoons milk
1/4 cup sugar + 1 tablespoon cinnamon for dipping

Preheat oven to 375.

Cream butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Refrigerate for 30 minutes.

In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Lightly press down on dough to flatten it (I place the tray of cookies in the freezer for about a minute, this is a little trick I learned to help prevent the cookies from spreading). Bake at 375 for 10-12 minutes.

Makes About 16 Cookies.