Snickerdoodle Recipe
User Reviews
5
Snickerdoodle Recipe
Description
The Snickerdoodle Recipe starts with a dough made from all-purpose flour adjusted with cream of tartar, baking soda, and salt for leavening and flavor. Creamed butter and sugar create a rich base into which eggs and vanilla are incorporated, followed by the dry mix. The dough is then shaped into balls and rolled twice in a cinnamon sugar mixture to build a signature spiced crust. Baking on an ungreased sheet lets the cookies spread slightly and develop a tender yet lightly crisp texture. Letting them sit on the baking sheet briefly after baking allows residual heat to finish the set-up before cooling.
The cookies bring a gentle tang from the cream of tartar, balanced by the sweet and warm cinnamon sugar coating. Their soft center and slight crunch just beneath the surface make them enjoyable fresh or stored for several days. Rolling the dough balls twice in the cinnamon sugar intensifies that characteristic flavor layer. These treats work well as a snack with tea or coffee, or as a simple dessert during any season.
For storing, keeping Snickerdoodles in an airtight container at room temperature preserves their tender texture for 3-4 days. They freeze well either as baked cookies or as dough, which can be shaped and baked fresh when needed. Substituting cream of tartar and baking soda with baking powder plus a small amount of lemon juice or vinegar is possible for leavening, allowing flexibility with pantry ingredients while maintaining the snickerdoodle's characteristic flavor profile.
Ingredients
Snickerdoodle Dough
- 2¾ cups all-purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter just softened
- 1½ cups sugar
- 2 egg
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- ⅓ cup sugar
- 2 tablespoons cinnamon
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix flour, cream of tartar, baking soda, and salt. Set aside.
- In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.
- Add dry ingredients to wet ingredients and mix well.
- In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.
- Use a small cookie scoop to scoop out dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture - twice.
- Place 2 inches apart on an ungreased cookie sheet.
- Bake for 8-10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.
Notes
- Replace 2 teaspoons cream of tartar and 1 teaspoon baking soda with 2 teaspoons baking powder plus ½ teaspoon lemon juice or white vinegar if needed.
- Store baked cookies in an airtight container at room temperature for 3-4 days to maintain freshness.
- Freeze baked cookies in a freezer bag or airtight container for up to 4 months.
- Cookie dough can be frozen shaped or unshaped; see tips for freezing cookie dough for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 125kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 67mg | 3% |
| Potassium | 45mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 0.02mg | 0% |
| 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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