Snickerdoodles Recipe

Name: Snickerdoodles Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 32 -28 cookies
Ingredients: 1 cup butter; 1 1/2 cups granulated sugar; 1 large egg; 1 large egg white; 1 teaspoon vanilla extract; 1 1/2 cups whole wheat flour; 1 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon kosher salt; 4 tablespoons granulated sugar; 2 teaspoons ground cinnamon

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings
32 -28 cookies
Calories
142 kcal
Course
Dessert, Baked Goods
Cuisine
American

Snickerdoodles Recipe

Shannon Lee

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The moment this Snickerdoodle Cookies Recipe hits the oven, that sweet, cinnamon sugar smell will fill your kitchen and make everything feel cozy. These aren't your ordinary snickerdoodles though - they're made with a special twist that makes them even better than the classic version!

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Ingredients

Servings

1 cup butter room temperature, see note 1
1 1/2 cups granulated sugar see note 2, reduce to 1 1/3 cups for high altitude (see notes)
1 large egg room temperature
1 large egg white room temperature
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1 1/4 cups all-purpose flour I use unbleached
1 teaspoon baking soda
1/4 teaspoon kosher salt Increase by ½ teaspoon if using unsalted butter

Cinnamon Sugar Topping

4 tablespoons granulated sugar or 1/4 cup
2 teaspoons ground cinnamon

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Instructions

Preheat your oven to 400°F (205° C) and line baking sheets with parchment paper.
In a large mixing bowl with a hand mixer or in the bowl of a stand mixer, mix together the sugar (1 ½ cups*) and 1 cup (2 sticks) butter (called creaming) until light and fluffy, about 3-4 minutes on medium speed.
In a separate bowl, combine the dry ingredients (flour (1 ¼ cups), whole wheat flour (1 ½ cups), baking soda (1 tsp), and 1/4 tsp salt) and whisk to combine.
Scrape down sides of the bowl and then add the 1 egg, 1 egg white and 1 tsp vanilla and beat on medium-high speed for 1 minute, until light and fluffy.
With mixer on low speed, slowly add flour mixture in ¼ cup increments until it’s all incorporated.
In a small bowl, combine the Cinnamon Sugar topping ingredients and stir to combine.
Using a medium cookie scoop, scoop cookie dough, roll into rounds (about the size of walnuts) and then roll in the cinnamon sugar mixture, placing 2 inches apart on the prepared baking sheet.
Bake at 400°F (205° C) for 8-10 minutes or until puffed and slightly golden. They will puff and flatten slightly as they bake, remove from oven and allow to cool on pan for 2 minutes, then transfer to a wire rack to cool completely.

Equipments used:

Notes

I usually use salted butter for my baking, but I increase the salt to ½ teaspoon if I use unsalted butter. Room temperature should be about 30-60 minutes on the counter, it shouldn’t look greasy or super soft, just soft enough that when you press your finger it indents slightly.
I use all-natural cane sugar for my baking, you may use white granuldated sugar as well. When creaming cane sugar with butter, cream 1-2 minutes longer to make sure you incorporate that coarser grain.
all-natural cane sugar
cane sugar
Snickerdoodle Cookie Storage
Store completely cooled cookies in an airtight container on the counter for 3-5 days, or in the fridge up to one week.
Freeze: Store cooled cookies in freezer baggies or an airtight container. I like to wrap 2 together in plastic wrap, freeze in freezer baggies. Pop them into lunch boxes and they’ll be thawed by lunchtime! They may be frozen up to 3 months.
You can also freeze the Snickerdoodle Cookie Dough Balls! Place them on a baking sheet lined with parchment paper and flash freeze for 30-60 minutes. Once firm, transfer the cookie dough balls to a freezer baggie or airtight container and freeze them for up to 3 months.
To bake, place the desired number of cookie dough balls on a parchment-lined baking sheet and allow them to come to room temperature while you preheat your oven to 400°F (205° C). Bake as directed, possibly adding a minute or two, but watch closely.
High Altitude Adjustments:
I usually use salted butter for my baking, but I increase the salt to ½ teaspoon if I use unsalted butter. Room temperature should be about 30-60 minutes on the counter, it shouldn’t look greasy or super soft, just soft enough that when you press your finger it indents slightly.
I use all-natural cane sugar for my baking, you may use white granuldated sugar as well. When creaming cane sugar with butter, cream 1-2 minutes longer to make sure you incorporate that coarser grain.
Altitudes above 3500 feet, reduce sugar to 1 ⅓ cups.
Bake on the lower end of the recommended time; edges should be set while centers remain soft.
For altitudes above 7,500 feet, add 2 teaspoons of water and 1-2 tablespoons of extra flour to the dough and reduce the sugar to 1 ¼ - 1 ⅓ cups.
Begin checking cookies around 7 minutes.

Nutrition Information

Show Details

Calories 142kcal (7%) Carbohydrates 20g (7%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.3g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 22mg (7%) Sodium 109mg (5%) Potassium 34mg (1%) Fiber 1g (4%) Sugar 12g (24%) Vitamin A 198IU (4%) Vitamin C 0.01mg (0%) Calcium 7mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 32-28 cookies

Amount Per Serving

Calories 142 kcal

% Daily Value*

Calories	142kcal	7%
Carbohydrates	20g	7%
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	22mg	7%
Sodium	109mg	5%
Potassium	34mg	1%
Fiber	1g	4%
Sugar	12g	24%
Vitamin A	198IU	4%
Vitamin C	0.01mg	0%
Calcium	7mg	1%
Iron	1mg	6%