Snickerdoodles

 

Soft & Thick Snickerdoodles That'll Have Everyone "Accidentally" Eating Six

You know a cookie is a winner when your husband stops talking long enough to eat... and then the only thing he manages to say is, "These are so good!" Over and over again. 😂

These snickerdoodles are everything you want in a cookie—thick, buttery, soft, chewy, and rolled in the perfect blanket of cinnamon sugar. They're basically a warm hug wearing a cinnamon coat. The best part? No waiting around for dough to chill because nobody has time for that when cookie cravings strike.

Be warned: if you leave these on the counter, they may mysteriously disappear. Don't say I didn't warn you.

For the Cookies

• 3 cups (375g) all-purpose flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• 1½ teaspoons ground cinnamon

• ½ teaspoon salt

• 1 cup (2 sticks) unsalted butter, softened

• 1⅓ cups granulated sugar

• 1 large egg

• 1 large egg yolk

• 2 teaspoons vanilla extract

Cinnamon Sugar Topping

• ⅓ cup granulated sugar

• 1 teaspoon ground cinnamon

Step 1: Preheat your oven to 375°F and line two baking sheets with parchment paper. Future You will appreciate the easy cleanup.

Step 2: In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Give it a good stir so everyone gets acquainted.

Step 3: In a large bowl, beat the softened butter and 1⅓ cups sugar until light and fluffy—about 2 minutes. If it looks like cookie happiness, you're doing it right.

Step 4: Add the egg, egg yolk, and vanilla. Mix until smooth. Scrape the bowl because sneaky butter likes to hide in the corners.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. 

Step 6: In a small bowl, stir together the ⅓ cup sugar and 1 teaspoon cinnamon for the coating.

Step 7: Scoop about 1½ tablespoons of dough and roll into balls. Roll each one generously in the cinnamon sugar until completely coated. Don't be shy—this is where the magic happens.

Step 8: Place the dough balls about 3 inches apart on your prepared baking sheets.

Step 9: Bake for 10 minutes. They'll look puffy and a little underdone—that's exactly what you want! Soft cookies are happy cookies.

Step 10: While they're still warm, gently press each cookie with the back of a spoon to flatten slightly. Let them cool on the baking sheet for 10 minutes before moving them to a wire rack... if you can resist grabbing one first.

My Two Cents

These cookies are ridiculously soft with just the right amount of cinnamon. They're perfect with a cold glass of milk, a hot cup of coffee, or straight off the cooling rack while pretending you're "just testing one."

Spoiler alert: one will turn into three.

Original recipe inspiration: Sally's Baking Addiction – Soft & Thick Snickerdoodles

https://sallysbakingaddiction.com/soft-thick-snickerdoodles-in-20-minutes/#tasty-recipes-76417

Cinnamon Rolls, that are still talked about.

 

Cinnamon Rolls That Won Over the Whole Workplace at mine and my husbands job.

These cinnamon rolls disappeared faster than the break room coffee on a Monday morning. Everyone at work absolutely loved them... and that's saying something because coworkers can be brutally honest when it comes to baked goods.

Now, here's the funny part—I don't even consider myself a cinnamon roll person. I know, I know... who am I? So I didn't e

ven taste one! Apparently, I baked a pan of fluffy, gooey perfection and sent every last one off to work without saving myself a bite. Rookie mistake.

Looks like I'll just have to make another batch. You know... strictly for quality control. 😉

These rolls are soft, fluffy, loaded with buttery cinnamon sugar, drenched in warm heavy cream before baking (trust the process!), and topped with the dreamiest cream cheese frosting. Basically, they're everything you want a cinnamon roll to be.

I can't take credit for this amazing recipe. The original comes from Lizzy over at Tastes of Lizzy T, and she includes fantastic step-by-step instructions and helpful tips that make these rolls practically foolproof. Be sure to check out her original recipe before you get started!

Original recipe: https://www.tastesoflizzyt.com/homemade-cinnamon-rolls/#wprm-recipe-container-18003

Now grab your stretchy pants and get baking... because one cinnamon roll is never enough.

Ingredients

Dough

1 cup warm milk (about 115°F)

2½ teaspoons instant yeast

2 large eggs, room temperature

⅓ cup melted salted butter

½ cup granulated sugar

1 teaspoon salt

4½ cups bread flour

Filling

½ cup almost-melted salted butter

1 cup packed brown sugar

2 tablespoons cinnamon

½ cup warm heavy cream

Frosting

6 ounces softened cream cheese

⅓ cup softened salted butter

2 cups powdered sugar

½ tablespoon maple or vanilla extract

Let's Bake!

Step 1: Wake Up the Yeast

Pour 1 cup warm milk into your mixer bowl and sprinkle 2½ teaspoons instant yeast over the top. Let it sit for about 3–4 minutes until it's nice and foamy.

If your yeast doesn't get bubbly, it's basically telling you, "I'm still asleep." Time to start over.

Step 2: Add the Good Stuff

Mix in:

2 eggs

⅓ cup melted butter

½ cup sugar

Everything should come together into a happy little mixture.

Step 3: Flour Power

Add:

1 teaspoon salt

4 cups of the bread flour (save the remaining ½ cup for later if needed)

Mix just until everything comes together, then let the dough rest for 5 minutes. Yes, your dough deserves a coffee break too.

Step 4: Knead Like You Mean It

Switch to the dough hook and knead for 5–7 minutes.

If needed, slowly add some of the remaining flour until the dough is smooth and elastic.

Here's the secret: the dough should still feel a little sticky. Don't panic. Sticky dough equals soft cinnamon rolls. Dumping in extra flour because it "looks messy" is how dreams get crushed.

Step 5: Rise and Shine

Place the dough in a greased bowl, cover it, and let it rise until doubled in size.

I like to warm my oven for a minute, turn it off, then let the dough rise inside. It's basically giving your dough a little spa day.

Step 6: Make the Filling

While the dough is rising, mix together:

½ cup butter

1 cup brown sugar

2 tablespoons cinnamon

Try not to eat it with a spoon.

Actually... do whatever makes you happy.

Step 7: Roll It Out

Flour your work surface and roll the dough into a large rectangle.

Spread that glorious cinnamon mixture all the way to the edges because nobody deserves a sad cinnamon-less bite.

Step 8: Roll, Slice & Snuggle

Roll the dough up tightly like a giant cinnamon sleeping bag.

Cut into 12 rolls and place them into a greased 9x13-inch pan.

Cover and let them rise for another 20 minutes while the oven preheats to 375°F.

Step 9: The Magic Ingredient

Warm ½ cup heavy cream just until it's no longer cold.

Pour it over the risen rolls before baking.

I know it sounds strange...

Trust the process.

Future You will be very thankful.

Step 10: Bake

Bake for about 25 minutes, or until the tops are lightly golden and the centers are cooked through.

If they're browning too quickly, loosely cover them with foil.

Your kitchen should smell so amazing by now that random family members may suddenly appear asking, "Whatcha making?"

Step 11: Frosting Time!

Beat together:

6 ounces cream cheese

⅓ cup butter

Then mix in:

2 cups powdered sugar

½ tablespoon maple (or vanilla) extract

Spread the frosting over the warm cinnamon rolls and watch it melt into every delicious swirl.

This is the moment you've been waiting for.

Enjoy!