Snickerdoodles
Updated Feb. 29, 2024
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups/180 grams all-purpose flour
- 1teaspoon cream of tartar
- ½teaspoon baking soda
- ½teaspoon kosher salt
- 10tablespoons/140 grams unsalted butter (1¼ sticks), at room temperature
- ¾cup/150 grams granulated sugar, plus 2 tablespoons
- 1large egg
- ½teaspoon vanilla extract
- 1tablespoon ground cinnamon
Nutritional analysis per serving (18 servings)
136 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 1 gram protein; 73 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
- Step 2
In the bowl of an electric mixer, beat together the butter and ¾ cup sugar until fluffy, about 2 minutes, scraping down the sides as necessary. Beat in the egg until creamy, and then add the vanilla, again scraping down the sides. Add the flour mixture to the butter mixture and beat on low until just combined.
- Step 3
In a small bowl, combine the remaining 2 tablespoons sugar and the cinnamon. Roll the dough into golf-ball-size balls, then roll each one in the cinnamon-sugar mixture.
- Step 4
Transfer the dough to parchment-lined rimmed baking sheets, at least 3 inches apart. Bake the cookies until just set and dry in the center, 10 to 12 minutes. Do not overbake. Transfer each sheet to a rack to cool for a few minutes, then transfer the cookies to racks to cool completely.
Private Notes
Comments
These cookies are delish! I swapped out a 1/4 cup of white sugar for 1/4 cup of brown sugar to increase the chewiness of the cookies! I took them out of the oven a little early to keep them soft and buttery! So simple and so delicious!
You can substitute 2 teaspoons baking power for the soda and the cream of tartar.
This is a nice simple recipe. I recommend putting the dough in the freezer for about 10 minutes to make the rolling into balls easier. Also, at "golf ball size" you will be lucky to get 12 cookies. I recommend slightly smaller, maybe a heaping tablespoon size if you want to get 1 1/2 dozen.
I love these cookies! I don't roll them. I portion with a 1.25" cookie scoop, drop directly into the cinnamon sugar, shake the bowl a little to coat them, and plop them on the prepared baking sheet. Faster and easier, and the flat side keeps them from rolling around when I transfer to the oven.
Perfectly golden. We cooked for 11 minutes. Would recommend
These were very good and super easy. I ended up cooking them about 8 minutes to get a perfectly even color and nice soft tester. Longer times resulted in crispy brown edges…not burnt, but not the traditional snickerdoodle. Next time I might add a little more salt. I don’t usually do this, but I weighed the butter and found that it took closer to 1.5 sticks. I wonder why my butter was “lighter” than what the recipe says?