Snickerdoodles
The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! —Taste of Home Test Kitchen
Ingredients
- 1/2 cup butter, softened
- 1 cup plus 2 tablespoons sugar, divided
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
Reviews
SO, SO GOOD! I did add extra vanilla due o personal taste. You also need quite a bit of cinnamon on the rolling sugar to get that beautiful cinnamon coating.
New favorite cookie! They are really easy and taste delicious. First time making snickerdoodles homemade and worked out great!
I haven't made snickerdoodles in years because I remember the last few times they were hard and crunchy. I tried this recipe and they're amazing. It does make a small batch, but they are crunchy on the outside and chewy on the inside. I made large balls and followed advice of not making the balls perfectly round, but making them more tall. My cookies were perfect and I will be making them again soon, but doubling the recipe.
I love these. I made these a couple of different ways. For example, I added some pumpkin and a little nutmeg. These were awesome!
Classic! This is a great recipe that will remind you of your childhood favorite. This is also a great cookie for stacking and transporting. Doesn’t fall apart and no chocolate melting. Perfect for freezing as well. As a volunteer feild editor with Taste of Home magazine I love classic cookies baked from scratch and loved by all!
I went half
Phenomenal cookies! I used 1 tsp pumpkin pie spice instead of cinnamon, and 1 tsp vanilla. Tip: smaller balls make crunchier cookies. Larger balls will make a cookie with a soft center. Will double the recipe next time.
To adapt these to gluten free and dairy free I used smart balance instead of butter and added an extra egg, 1/2 teaspoon xanthan gum and used brown rice flour instead of regular flour. I had to add about 1/2 cup more brown rice flour because of the extra egg. I also happened to be out of cream of tartar so I added 2 teaspoons of white vinegar. The kids said they were the best snickerdoodles they ever had. They were extremely soft and cake like.
Delicious! These have the perfect cinnamon and sugar flavor. They are on the crispy side, next time I may adjust the baking time. Easy to prepare, my daughter even helped me make them.
This is a simple to follow, quickly prepared recipe. The snickerdoodle flavor is just right. The only thing off for us was the texture. They were too crunchy. Our expectation is that snickerdoodles should be chewier. I ended up with 31 cookies, so I know I was making them about the correct size. For most cake and cookie recipes my oven requires the upper limit of suggested time. I baked the first sheet for 11 minutes and the second and third for 10. They were not over done/too brown. Perhaps it is due to the all butter component rather than the butter/vegetable shortening combination that "classic" snickerdoodle recipes usually use, though it was that this was an all butter recipe that drew me to it.