The Best Snickerdoodles
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
9 mins
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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
Description
The Best Snickerdoodles combine creamed butter and sugars with egg and vanilla before folding in flour, baking soda, cream of tartar, and a little salt. The dough is shaped into mounds, rolled in cinnamon sugar, and chilled for at least an hour. Chilling prevents spreading and helps the cookies maintain their signature texture. Baking at 350°F produces cookies with slightly crisp edges and a soft, chewy center.
These cookies are classic with a mild cinnamon flavor from the coating and a subtle tang from cream of tartar. The recipe yields about 14 sizeable cookies, which can be stored for several days or frozen either baked or in dough form for future baking.
Chilling unbaked dough is essential for achieving the right consistency and thickness. Baking dough that is not chilled results in thinner, flatter cookies more prone to spreading. Cookies keep well at room temperature or frozen, offering flexibility in preparation and storage.
Ingredients
Dough
- ½ cup butter softened, unsalted
- ½ cup granulated sugar
- ⅓ cup light brown sugar packed
- 1 egg large
- 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
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
- Store baked cookies airtight at room temperature up to one week or freeze for up to six months.
- Unbaked dough can be refrigerated for up to five days or frozen for up to four months to bake fresh cookies on demand.
- Chilling the dough before baking is crucial to get the signature texture and avoid spreading.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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