Snickerdoodle Recipe
User Reviews
5
Snickerdoodle Recipe
Description
The Snickerdoodle Recipe combines softened unsalted butter with sugar, egg, and vanilla to form a rich dough. Dry ingredients including flour, cream of tartar, cinnamon, salt, baking soda, and nutmeg are sifted and added gradually, producing a characteristic snickerdoodle batter. After chilling between one and 24 hours to firm the dough, it’s scooped and rolled in a cinnamon-sugar blend before baking at 375°F.
The cookies spread slightly and are pressed flat to about half an inch, resulting in a tender inside with a mildly crisp coating flavored by cinnamon sugar. Nutmeg adds warmth but remains subtle alongside cinnamon’s dominant aroma. Baking time is around 10 minutes, ending when cracks start appearing, indicating readiness.
Snickerdoodles suit serving with milk, coffee, or as a comforting treat. The recipe includes a note on omitting additional salt if using salted butter, ensuring proper seasoning balance.
Ingredients
- 1/2 cup butter softened, unsalted
- 1 cup sugar
- 1 egg , lightly beaten
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 2 teaspoons cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt fine sea salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
For Rolling:
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric hand mixer, beat the butter until soft shiny and light in color.
- Add the sugar until light and fluffy. Add the egg and vanilla, combining until fully mixed. Set aside.
- In a separate bowl, sift together the flour, cream of tartar, cinnamon, salt, baking soda and nutmeg.
- In 3 batches, combine the dry ingredients to the wet ingredients.
- Turn the cookie dough into a piece of plastic wrap and chill for 1 hour, but up to 24 hours. Using plastic wrap ensures the dough won't dry out.
- In a small bowl, combine the sugar and cinnamon for rolling.
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Scoop out 1 1/2 tablespoon scoops of dough, roll in cinnamon sugar mixture and then place 2 inches apart on a cookie sheet. Press each ball lightly with a glass until 1/2 inch thick.
- Bake for 10 minutes, or until just cracking. You should be able to see shiny dough inside the cracks, which means the cookies are done.
- Allow to cool for 2-3 minutes on the cookie sheet and then carefully transfer to a cooling rack.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- If using salted butter, omit added fine sea salt to prevent oversalting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 26mg | 1% |
| Potassium | 14mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 85IU | 2% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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