Snickerdoodles Recipe
User Reviews
5
Snickerdoodles Recipe
Description
The Snickerdoodles Recipe combines softened salted butter with granulated and brown sugars creamed until light and fluffy. Eggs and vanilla extract add moisture and flavor. The dry ingredients include all-purpose flour, cream of tartar, baking soda, and salt, giving the cookies the essential tang and texture. Rolling dough balls in a cinnamon sugar mixture before baking at 375°F results in cookies with slightly golden edges and a tender center, even if they appear slightly underbaked when removed. Cooling on wire racks lets them set properly. The cinnamon sugar coating provides a subtle spicy sweetness contrasting the cookie's buttery base.
These cookies have a soft yet slightly chewy structure and a delicate cinnamon crust. The recipe notes that chilling the dough is optional but may help prevent excessive spreading for those who encounter that issue. Snickerdoodles baked from this dough keep well stored in airtight containers, making them convenient for batch baking ahead and enjoying over several days.
Rolling the dough in cinnamon sugar before baking ensures a flavorful coating. The presence of cream of tartar is key to the authentic Snickerdoodle tang. These cookies pair well with beverages like coffee or milk and are suited for afternoon snacks or dessert trays. The straightforward ingredients and method also make them accessible for home bakers aiming to recreate this traditional cookie.
Ingredients
Snickerdoodle Dough
- 1 cup butter softened, salted
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 egg large
- 1 Tablespoon vanilla extract pure
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon Sugar Mixture
- 1/4 cup granulated sugar
- 1 Tablespoon ground cinnamon
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper or a silpat mat. Mix cinnamon-sugar mixture together in a small bowl and set aside.
- Cream butter, granulated sugar, and brown sugar together in the bowl of a stand mixer or using a hand-held mixer, about 2-3 minutes until light and fluffy.
- Add eggs one at a time, then add vanilla, scraping the sides and bottom of the bowl and mixing until combined.
- Add flour, cream of tartar, baking soda, and salt, mixing just until combined. Use a medium cookie scoop to scoop out rounded balls of dough. Roll into balls and roll in a the cinnamon sugar mixture until coated, then space 2-inches apart on cookie sheets.
- Bake 8 to 10 minutes, until edges are set and slightly golden, even if the middle seems a bit underbaked. The cookies will continue to set as they cool. Transfer to a wire rack to cool completely.
- Store in an airtight container.
Notes
- Chilling the dough before rolling can help prevent spreading, but it is not required for good results.
- Store baked cookies in an airtight container to keep them fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 202mg | 8% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 309IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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