Snickerdoodles
User Reviews
4.7
Snickerdoodles
Description
The Snickerdoodles recipe combines all-purpose flour with cream of tartar, baking soda, and salt to create a distinctive dough base. Butter and granulated sugar are creamed until light and fluffy, then eggs and vanilla extract are incorporated for moisture and flavor. The dry ingredients are folded in gently to avoid overmixing.
Dough balls are rolled in a mix of granulated sugar and ground cinnamon, which forms a crisp coating on baking that enhances aroma and sweetness. Cookies are baked at 350°F until set around the edges but retain a soft center, delivering a tender yet slightly chewy texture typical of this cookie style.
This method yields Snickerdoodles that balance buttery richness with tang from cream of tartar and warmth from cinnamon sugar, suited for serving with milk or tea. Spacing dough balls apart ensures even baking and shape retention.
Ingredients
For the Snickerdoodles:
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter at room temperature
- 2 egg large
- 1 1/2 teaspoons vanilla extract
Cinnamon Sugar Topping:
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350 degrees F. Line 2 large baking sheets with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar together until light and creamy, about 2 minutes. Scrape down the sides of the bowl with a spatula, if necessary.
- Add the eggs and vanilla extract and beat until combined.
- Turn the mixer off and add all of the dry ingredients. Mix on low until just combined. Don't over mix.
- Roll the cookie dough into balls, about 2 tablespoons of dough per cookie.
- In a small bowl, combine the sugar and cinnamon. Roll all of the cookies into the cinnamon sugar mixture, making sure each cookie ball is generously coated.
- Place the cookie dough balls onto the prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes or until cookies are set around the edges but still soft in the center. Don't over bake. The cookies will set up after they cool.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 3 to 4 minutes. Transfer to a wire cooling rack and cool completely. Continue baking the rest of the cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 51mg | 2% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 171IU | 3% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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