Snickerdoodle Recipe
User Reviews
5
Snickerdoodle Recipe
Description
The Snickerdoodle recipe blends all-purpose flour with baking soda, cream of tartar, cinnamon, and salt to create a spiced dry mix. The wet mix of softened butter, granulated sugar, eggs, and vanilla is beaten until light and fluffy, producing a tender crumb. The cookie dough is portioned into balls, coated generously in cinnamon sugar, and baked until just puffed and slightly shiny in the center, avoiding overbaking to maintain moisture.
The coating creates a sweet, slightly crunchy exterior with a warm cinnamon flavor. The interior remains soft and chewy, a hallmark of classic snickerdoodles. The recipe includes tips for managing stickiness and adjusting sugar ratios to modify texture, like using brown sugar for chewiness or chilling sticky dough before shaping.
Weighing flour accurately is key for consistent texture, preventing dry or floury cookies. Serving fresh out of the oven or shortly after cooling maintains the ideal balance of chewy and tender. The cookies are a traditional treat with a delicate cinnamon aroma and soft structure that differentiates them from other sugar cookies.
Ingredients
For the Cookies:
- 2¾ cups all-purpose flour (330g)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 1 cup butter softened (226g, unsalted
- 1 cup granulated sugar (200g)
- 2 large egg room temperature
- 2 teaspoons vanilla extract
For the Cinnamon-Sugar Coating:
- ⅓ cup granulated sugar (67g)
- 1½ teaspoons ground cinnamon
Instructions
- Preheat the oven to 375°F. Line two ungreased baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs on at a time beating well between each addition. Scrape down the bowl and mix in the vanilla
- With the mixer on low speed, gradually add in the flour mixture and beat just until combined. Scrape the down down and mix in any remaining dry areas.
For the Coating:
- In a small bowl, mix sugar and cinnamon together.
- Use a cookie scoop or tablespoon to portion out the cookie dough into 1½ tablespoons sized balls. Roll the dough in the palms of your hands to create smooth balls, then coat them in cinnamon sugar. Place the dough balls on the cookie sheets 2 inches apart.
- Bake for 9 to 10 minutes or until puffed and just starting to wrinkle around the edges. Let the cookies cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Notes
- Weigh flour to avoid dry cookies; fluff flour before measuring and level with a knife.
- For a chewier texture, substitute one egg with an egg yolk and replace some granulated sugar with brown sugar.
- If dough is too sticky to roll, chill it for 20 minutes or scoop directly into cinnamon sugar then smooth into balls.
- Do not overbake; cookies should look slightly shiny in the center when done for soft texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 101mg | 4% |
| Potassium | 36mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 9g | 18% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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