Snickerdoodles Recipe

4.5 96 118
Snickerdoodles Recipe
Snickerdoodles Recipe photo by Taste of Home
Publisher Photo

Snickerdoodles Recipe

Read Reviews
4.5 96 118
Publisher Photo
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
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1 cup plus 2 tablespoons sugar, divided
  • 1 large egg
  • 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

Directions

Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture.
In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets.
Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool. Yield: 2-1/2 dozen.
Originally published as Snickerdoodles in Complete Guide to Baking 2004, p43

Nutritional Facts

1 cookie: 81 calories, 3g fat (2g saturated fat), 15mg cholesterol, 44mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

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  • 1/2 cup butter, softened
  • 1 cup plus 2 tablespoons sugar, divided
  • 1 large egg
  • 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
  1. Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture.
  2. In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets.
  3. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool. Yield: 2-1/2 dozen.
Originally published as Snickerdoodles in Complete Guide to Baking 2004, p43

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Reviews forSnickerdoodles

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mjlouk User ID: 1712085 288005
Reviewed May. 20, 2018

"Kids devoured these. I actually added cinnamon to the batter and also rolled the cookies in the cinnamon sugar. I did not get 30 cookies, more like 20. I would definitely double this recipe."

MY REVIEW
JustKim User ID: 4907906 285161
Reviewed Mar. 16, 2018

"At the very first batch, this cookie recipe catapulted to the top requested cookie that I bake for family and friends. Now, every other cookie recipe I bake has to live up to their deliciousness."

MY REVIEW
suitsfan1 User ID: 7472930 285119
Reviewed Mar. 15, 2018

"I grew up with these! ALWAYS from scratch! My 10 yr old granddaughter & I make these a lot! Please don't change or 'tweek' These! They are perfect the way they are!"

MY REVIEW
Maria User ID: 8647586 284999
Reviewed Mar. 12, 2018

"Great recipe. Had never eaten a Snickerdoodles before. Have to double it next time. THANKS VERY MUCH!!??"

MY REVIEW
7833louis User ID: 1040763 278974
Reviewed Dec. 9, 2017

"This is a great recipe-crusty on the outside, soft on the inside. I made the following adjustments: 3/4 c sugar (still plenty sweet), 1.5 T cinnamon, 1 t vanilla. My kids, who are anti-carb, anti-processed foods, anti-sugar, organic only request these every Christmas! LOL"

MY REVIEW
Ann Marie User ID: 8984145 278648
Reviewed Dec. 3, 2017

"Best Snickerdoodles! I tripled the batch!"

MY REVIEW
Corwin44 User ID: 7541400 268998
Reviewed Jul. 5, 2017

"Yum! These cookies were perfect. I doubled the recipe and I'm glad I did. I had 15 people for a 4th of July party and the doubled recipe made 40 cookies. Everyone raved and there were no leftovers. I did add 1/2 teaspoon of cornstarch, 1/2 teaspoon salt (for doubled recipe), and refrigerated an hour befor baking. I also used 1 tablespoon of cinnamon and 3 tablespoons of sugar to roll the cookies in. I baked them at 375 for 10 minutes allowed them to form on the pan for 3 minutes and put them on wax paper to cool the rest of the way before placing them in a container. Super quick and easy recipe. I will be making these again ."

MY REVIEW
Bakedwithlove User ID: 8182776 260542
Reviewed Jan. 30, 2017

"AWESOME recipe!!!! crispy edges chewy center, my family loves them. Always have to make a double batch."

MY REVIEW
kimspacc User ID: 1340117 258779
Reviewed Dec. 28, 2016

"Very moist and light. Flattening the cookies slightly with the back of a spoon helped them form more of a cookie shape while remaining soft. I found them sweeter than other snickerdoodles; I will probably decrease the sugar a bit next time to suit my tastes."

MY REVIEW
aicenhour User ID: 4627743 258017
Reviewed Dec. 11, 2016

"My kids and I made these to take to church. They turned out really well! I didn't have any cream of tartar, so I substituted 3/4 tsp baking powder for the cream of tartar and the baking soda. They turned out good!! We used a tsp size cookie scoop and baked for 7 minutes."

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