Snickerdoodles Recipe

4.5 92 115
Snickerdoodles Recipe
Snickerdoodles Recipe photo by Taste of Home
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Snickerdoodles Recipe

Read Reviews
4.5 92 115
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 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

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. In a small bowl, combine cinnamon and remaining sugar.
Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove 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.

  • 1/2 cup butter, softened
  • 1 cup plus 2 tablespoons sugar, divided
  • 1 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. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. In a small bowl, combine cinnamon and remaining sugar.
  2. Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove 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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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."

MY REVIEW
rena 55 User ID: 1935799 257327
Reviewed Nov. 26, 2016

"This cookie was always on my mother-in-love's Christmas cookie tray. It's also one of my daughter's favorite cookies. I will be making some for Christmas this year!"

MY REVIEW
theangelicious1 User ID: 8717920 245083
Reviewed Mar. 7, 2016

"These are AMAZING! By far, the best snickerdoodles I have ever made. They are delicious, sweet, and soft. Perfect!"

MY REVIEW
catm1955 User ID: 8660475 243185
Reviewed Feb. 4, 2016

"I have been looking for this recipe for a long time. They stay soft and are great tasting. Until now only been able to find the recipe for the ones that flatten out. Thank you taste of home!"

MY REVIEW
jeanemed User ID: 1512060 240037
Reviewed Dec. 23, 2015

"Having baked for 50 years I can probably give you the reason why some of you are getting ball cookies while others of you are getting flatter cookies--altitude. Unless you adjust the cookie for altitude, the higher the altitude the more they will flatten out. If you want round cookies, bake at the altitude where the picture was taken, or adjust your recipe.

About the butter. Unfortunately I have been noticing that many butter companies are cheating in theirbutter production--adding water or milk to the cubed butter. (If you want to check your butter, put it in the microwave. If it pops all over, it has water added, if it melts without popping, the company is honest. Costco has started adding water or milk to their cubbed butter and it makes a mess of my microwave. ) I have found that if you buy the butter in bricks rather than cubes, it seems fine--bricks are usually for baking so they don't seem to cheat on that (Costco's brick butter is currently fine)."

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