Classic Snickerdoodle Recipe
User Reviews
5
Classic Snickerdoodle Recipe
Description
Classic Snickerdoodles are characterized by their cinnamon-sugar coating and use of cream of tartar and baking soda in the dough that provides their slightly tangy taste and chewy texture. Here, the dough is made by creaming butter and sugar together before adding eggs and vanilla. The dry ingredients, including flour, cream of tartar, baking soda, and salt, are carefully whisked and blended into the wet mixture.
Small dough balls are rolled in a cinnamon-sugar mix, which forms a spiced crust when baked. Baking on parchment at 375 degrees Fahrenheit for about 8 to 10 minutes allows the cookies to brown lightly on the edges while maintaining a soft center. This balance of textures along with the cinnamon flavor defines the classic snickerdoodle experience.
These cookies are best enjoyed fresh but can be stored in an airtight container for several days. Variations such as using shortening with or instead of butter may alter the texture and flavor to suit personal preferences. This recipe is straightforward to follow and makes about 3 dozen cookies depending on size.
Ingredients
Snickerdoodle Cookie Dough Ingredients
- 1 1/2 cups butter
- 2 1/4 cups white sugar
- 3 egg large
- 1 1/2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 3 teaspoons cream of tartar
- 1 1/3 teaspoon baking soda
- 1/4 teaspoon salt
Cinnamon Sugar Coating Mixture
- 1/3 cup white sugar
- 1 tbsp ground cinnamon
Instructions
- Pre-heat your oven to 375 degrees.
- In a bowl attached to a stand mixer ( using the paddle attachment) cream together the butter and white sugar completely. Alternately you can use a large bowl and a handheld mixer with beaters as well.
- Add in the eggs one at a time, incorporating each one thoroughly into the dough after adding.
- Mix the vanilla into the batter completely.
- In a medium sized bowl, whisk together your dry ingredients, then mix into the butter mixture until completely combined together.
- Combine the white sugar and cinnamon in a bowl.
- Roll a tablespoon sized amount of the snickerdoodle cookie dough into a ball, then roll in the cinnamon/sugar topping, making sure to cover the cookie dough ball completely with the cinnamon mixture.
- Place the cinnamon/sugar covered cookie dough balls on a parchment lined baking sheet about 2 inches apart.
- Bake for 8-10 minutes, watching closely, until the bottoms of the cookies are browned nicely and the edges are baked .Remove from the oven and let cool for 2-3 minutes.
- Remove from the baking sheets onto a cookie rack and cool completely.
Notes
- Using all shortening will yield a more traditional snickerdoodle texture, but a butter-half shortening mix works well too.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 33mg | 11% |
| Sodium | 129mg | 5% |
| Potassium | 61mg | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 255IU | 5% |
| Calcium | 8mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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