Snickerdoodles Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
24 cookies
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Calories
48 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Snickerdoodles Recipe
Description
The Snickerdoodles Recipe combines all-purpose flour with baking soda and cream of tartar to create a slightly tangy rise. Butter is creamed with sugar and cinnamon to incorporate air and sweetness, producing a rich base. Vanilla and egg provide moisture and flavor. The dough is chilled for at least 30 minutes to improve texture and make it easier to shape. After forming dough balls, they are rolled in a mixture of sugar and cinnamon that forms a sweet crust when baked.
Baked at 350°F, these cookies develop slightly crisp edges while maintaining a soft center. The cinnamon-sugar coating adds a warm spice note that complements the mild tang from cream of tartar. This combination yields a classic snickerdoodle with a delicate balance of sweetness and texture.
Snickerdoodles make a traditional treat suitable for sharing or enjoying with tea or coffee. The recipe yields cookies that store well when wrapped tightly and can be thawed from frozen dough sections if prepared ahead of time.
Cookie dough can be wrapped tightly and refrigerated up to a week to develop flavor and handle easier before baking.For longer storage, dough freezes well for up to 1 month in airtight packaging.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ pound butter 1 stick, cold, unsalted, 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 egg large
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
- Cookie dough can be wrapped tightly and refrigerated up to a week to develop flavor and handle easier before baking.
- For longer storage, dough freezes well for up to 1 month in airtight packaging.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 48 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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