The Best Snickerdoodles
User Reviews
4.5
561 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Chill Time
1 hr
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Total Time
1 hr 19 mins
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Servings
14
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Calories
172 kcal
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Course
Baked Goods
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Cuisine
American
The Best Snickerdoodles
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These really are the best snickerdoodles! Soft and pillowy, these are the closest recipe to Mrs. Fields snickerdoodles that you'll find!
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Ingredients
Dough
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ⅓ cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt optional and to taste
For Rolling
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
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Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
- Using a medium 2-inch cookie scoop or your hands, form approximately 14 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten slightly.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 1 hour, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- In a small bowl, combine sugar, cinnamon, and stir to combine.
- Dredge each mound of dough through cinnamon-sugar.
- Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition Information
Show Details
Serving
1
Calories
172kcal
(9%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Cholesterol
31mg
(10%)
Sodium
90mg
(4%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 172kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 31mg | 10% |
| Sodium | 90mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
561 reviews
Excellent
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