Snickerdoodles Recipe

Name: Snickerdoodles Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24 cookies
Ingredients: 1 ½ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon cream of tartar; ¼ pound 1 stick cold unsalted butter, cut into pieces; ¾ cup sugar; 1 ½ teaspoons cinnamon; 1/8 teaspoon salt; 1 ½ teaspoon vanilla extract; 1 large egg

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
24 cookies
Calories
48 kcal
Course
Dessert, Baked Goods
Cuisine
American

Snickerdoodles Recipe

Harvey Gutierrez

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This Snickerdoodles recipe makes the best cookies! These Snickerdoodle cookies are soft, chewy, buttery and covered in cinnamon sugar! This Old Fashioned Snickerdoodle recipe is the absolute best!

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Ingredients

Servings

1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ pound 1 stick cold unsalted butter, cut into pieces
¾ cup sugar plus ¼ cup for dusting
1 ½ teaspoons cinnamon plus 1 tablespoon for dusting
1/8 teaspoon salt
1 ½ teaspoon vanilla extract
1 large egg

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Instructions

Sift together the flour, baking soda and cream of tartar into a medium bowl. Set aside.
Using a standing mixer fitted with the paddle attachment or a hand mixer, cream the butter for about 2 minutes or until pale yellow. Scrape down the sides of the bowl. Add the ¾ cups sugar, 1 ½ teaspoons of cinnamon and the salt. Mix on medium speed until well incorporated and smooth. Stop the mixer and scrape down the sides of the bowl.
On low speed, add the vanilla and egg and mix until well incorporated. Do not over mix. Slowly, add the flour mixture. Mix until all the dry ingredients are well incorporated. Scrape down the sides of the bowl and mix for an additional 30 seconds.
Remove the dough from the mixer and cover it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Preheat the oven to 350 degrees F. Adjust the rack to the lower third of the oven. Line 2 baking sheets with baking mats or parchment paper.
In a plate or medium bowl, combine the remaining ¼ cup of sugar and the remaining 1 tablespoon of cinnamon. Remove the chilled dough from the refrigerator. Pinch off pieces of dough and form them into 1 – inch balls.
Roll the balls of dough into the cinnamon sugar until nicely coated. Place them in the baking sheet 2 inches apart from each other. They will expand.
Bake for 12 to 15 minutes or until the cookies look firm and dry, turning the baking sheet front to back halfway through the baking. Remove from the oven and carefully with a baking spatula place the cookies in a cooling rack. Cool for at least 5 minutes before serving and 25 minutes before storing in an airtight container.

Notes

The dough will keep well in the refrigerator for up to a week. Just make sure is properly wrapped in plastic. You can freeze the dough for up to 1 month, tightly wrapped in plastic wrap and place inside a freezer zip top bag.

Nutrition Information

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Calories 48kcal (2%) Carbohydrates 5g (2%) Fat 3g (5%) Saturated Fat 1g (5%) Cholesterol 13mg (4%) Sodium 57mg (2%) Potassium 10mg (0%) Sugar 4g (8%) Vitamin A 100IU (2%) Calcium 2mg (0%)