The Best Snickerdoodle Cookie Recipe
User Reviews
5
The Best Snickerdoodle Cookie Recipe
Description
The Best Snickerdoodle Cookie Recipe blends softened butter and sugar creamed together to produce a light base that incorporates eggs and vanilla for moisture and flavor. Flour mixed with cream of tartar, baking soda, and salt leavens and adds the trademark slight tang. The dough is rolled in a generous cinnamon-sugar mixture, coating the outside with fragrant cinnamon crystals.
Baked at 350°F for 9-11 minutes, the cookies develop a lightly crisp exterior while remaining soft inside. Pressing the dough balls slightly before baking can flatten them to prevent puffing. Cooling on the baking sheet helps them set without breaking.
These snickerdoodles freeze well for up to three months and stay fresh at room temperature for 1-2 days when covered properly. Oven characteristics and cookie size affect baking time, so watching closely near the end is advised to achieve the ideal soft, tender texture.
Ingredients
- 1 cup butter softened, unsalted
- 1 1/2 cups sugar
- 2 large egg
- 2 teaspoons vanilla
- 2 3/4 cup flour
- 1 1/2 teaspoon cream of tartar (for less tang, use 1 teaspoon)
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
Cinnamon-Sugar Mixture:
- 1/4 cup sugar
- 1 1/2 Tablespoons cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
- Stir in flour, cream of tartar, baking soda, and salt, just until combined.
- In a small bowl, stir together sugar and cinnamon.
- If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
- Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.
Notes
- Snickerdoodles freeze well for up to three months in freezer-safe bags; thaw at room temperature for about 30 minutes before serving.
- Freshly baked cookies stay soft and fresh for 24-48 hours if stored covered at room temperature.
- Watch baking times closely due to variations in oven temperature, cookie size, and baking pan type; cookies should look slightly underdone when removed as they will set while cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 16mg | 5% |
| Sodium | 128mg | 5% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 24IU | 0% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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