Snickerdoodle Cookies
User Reviews
5
Snickerdoodle Cookies
Description
The Snickerdoodle Cookies recipe starts with creaming softened unsalted butter and granulated sugar followed by addition of egg, egg yolk, and vanilla extract. A dry mix including all-purpose flour, cream of tartar, cornstarch, baking soda, salt, and cinnamon is whisked separately and gradually incorporated into the wet ingredients. The dough forms a soft but thick consistency, ideal for rolling.
Each cookie ball is rolled in a mixture of cinnamon and sugar, giving a spiced crust after baking. The cookies bake at 350°F for 11 to 12 minutes, allowing the centers to remain slightly underdone for chewiness while the edges crisp up. This balance creates a traditional snickerdoodle texture and flavor.
A baking tip included advises against placing dough on hot cookie sheets to prevent excessive spreading. The recipe also notes that baking at a slightly lower temperature than originally published yields softer and chewier cookies. These cookies store well and can be served with tea or coffee.
Ingredients
- 1 cup butter softened to room temperature, unsalted
- 1 ½ cups granulated sugar
- 1 large egg egg and 1 egg yolk
- ¼ teaspoon vanilla extract
- 3 cups all-purpose flour (see my post on how to measure flour properly to avoid cookies that are dry)
- 1 ½ teaspoon cream of tartar
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
For rolling
- ¼ cup granulated sugar
- 1 Tablespoon ground cinnamon
Instructions
- Preheat oven to 350F¹ (175C) and line cookie sheets with parchment paper
- In stand mixer or with hand mixer cream butter and sugar together on medium-low speed until combined.
- Add egg, egg yolk, and vanilla extract, stirring again until combined. Pause to scrape down the sides and bottom of the bowl as needed.
- In separate bowl, whisk together flour, cream of tartar, cornstarch, baking soda, salt, and cinnamon.
- With mixer on low speed, gradually stir flour mixture into your butter mixture until completely combined (the dough becomes fairly thick, and you will need to scrape the sides/bottom of the bowl several times to ensure it is well combined).
- In a separate small bowl, stir together cinnamon and sugar for rolling.
- Roll dough into 1 ½ Tablespoon-sized balls and roll in your cinnamon/sugar mixture.
- Place on prepared cookie sheets and bake on 350F (175C) for 11-12 minutes, the centers may appear slightly under-done still and that is OK! Allow cookies to cool completely on baking sheet where they will finish baking without drying out or becoming hard or crumbly.
Notes
- Do not place cookie dough on hot cookie sheets; use cooled sheets to prevent the cookies from spreading too thin.
- Baking at 350°F for 11-12 minutes yields softer, chewier cookies compared to 375°F for 10 minutes.
- The centers may look slightly underdone when removed from the oven; this helps keep the cookies moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 194kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 29mg | 10% |
| Sodium | 99mg | 4% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 249IU | 5% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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