The Best Snickerdoodles
User Reviews
5
The Best Snickerdoodles
Description
This Snickerdoodle recipe builds flavor and texture through careful incorporation of baking soda and cream of tartar with all-purpose flour to create the characteristic tang and texture. The dough is creamed from butter and sugar, then eggs, milk, and vanilla are added to enrich the dough. Rolling the cookie dough balls in a cinnamon-sugar blend before baking adds a sweet-spicy crust.
Cookies bake quickly, setting edges while the centers stay a bit underbaked to maintain softness. They can be frozen in dough form by portioning and flash freezing, allowing future baking without loss of quality by adjusting baking temperature and time.
Serving these cookies alongside coffee or as a sweet treat any time makes them a dependable favorite with balanced sweetness and spice from cinnamon.
Ingredients
For the Snickerdoodles
- 3 ¾ cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 cup butter
- 2 cups sugar
- 2 egg
- ¼ cup milk
- 2 teaspoons vanilla extract
For the Cinnamon & Sugar Mixture
- ¼ cup sugar
- 2 tablespoon cinnamon
Instructions
For the Cinnamon and Sugar Mixture
- Whisk sugar and cinnamon together in a pie plate or shallow dish.
For the Snickerdoodles
- Preheat oven to 375 degrees (F).
- Whisk together flour, salt, baking soda, and cream of tartar.
- Cream together butter and sugar until light and fluffy, about 2 minutes.
- Add eggs, one at a time, beating well between each addition.
- Add milk and vanilla extract, beat until combined.
- Slowly add dry ingredients into the creamed mixture.
- Mix until everything just comes together, scraping down the bowl as needed.
- Check the consistency of the dough, you may have to add few tablespoons more flour. You should be able to touch it without it sticking too much to your fingers.
- Form dough into 2-inch balls and roll in cinnamon sugar mixture.
- Place 12 balls per cookie sheet.
- Bake for 8-12 minutes until the edges are set and the very middle still looks slightly under baked.
Notes
- You can freeze dough balls by flash freezing on parchment, then storing in a zipper bag for convenience.
- Bake frozen dough at a lower temperature (350°F) and press a cross-hatch into the cookies halfway through baking for best results.
- Watch baking closely to keep edges set and centers soft, usually 8-12 minutes when fresh or 10-14 minutes when baking from frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 97mg | 4% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 174IU | 3% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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