Sugarlaws: Living Sweetly.

Snickerdoodles, Revisited

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October 13th, 2008 · Print Print

When I first started this blog, one of my first recipes was for Chad’s favorite cookie, hands down: Snickerdoodles (see the picture here — my photos were kind of awful at the beginning!).  But now let me introduce what he has proclaimed as “the best batch of snickerdoodles you’ve ever made.”

Because besides the better picture, I’ve also improved the recipe.  First of all, I baked some extra cinnamon into the cookies.  That seems like a no brainer, right?  But my old recipe was essentially a sugar cookie rolled in cinnamon and sugar — and I think it makes much more sense to make a cinnamon cookie, and then roll that in cinnamon sugar.

The other change is something I was a little curious about.  My last few batches of snickerdoodles using the old recipe (they’re Chad’s favorites — I make them a lot…) haven’t quite spread out as much as I wanted them too — they ended up a bit too puffy and cake-y.  So this time, I melted about 1/3 of the butter and mixed it in at the end, and perfect!  The spread out and were perfectly crisp on the bottoms and tops, soft in the middle. Yum!

Finally, thanks to a reader’s comment, I used cream of tartar for the acidity, rather than lemon juice.  Definitely an improvement!  So, keep reading for my new, completely foolproof and absolutely delicious, snickerdoodle recipe.

INGREDIENTS:
1 stick plus 2 tbsp butter, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
1 tsp cinnamon
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
4 tbsp (1/2 stick) melted butter

Additional white sugar and cinnamon for topping

DIRECTIONS:
1. Preheat oven to 400 degrees F.
2. Mix together one stick plus two tablespoons of butter, 1 1/2 cups sugar, eggs, cinnamon and the vanilla. Blend in the flour, cream of tartar, baking soda and salt. Add the melted butter and mix until incorporated (add a little extra flour if the dough is greasy).
3. Mix the sugar and cinnamon for the topping in a separate small bowl. Roll tablespoon-sized balls of dough in the mixture.
4. Coat a baking sheet with parchment paper or silipat, and place the balls about two inches apart.  Press them down with your fingers to help them spread out.  Sprinkle with additional cinnamon and sugar mixture.
4. Bake for 8 minutes. Let them cook for one minute on the baking sheet, and then transfer to a wire rack to cool completely.

Makes about 3 dozen cookies.


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Tags: desserts · food



22 responses so far ↓

  • 1 zestycook // Oct 13, 2008 at 10:38 am

    I love the cookies!!!  I will have to try these.

  • 2 VeggieGirl // Oct 13, 2008 at 11:04 am

    Chad has great taste in cookies – Snickerdoodles are a CLASSIC!!

  • 3 mimi // Oct 13, 2008 at 11:29 am

    these look lovely, but i have never had a snickerdoodle before! i think somehow my tastebuds will be ruined by the mental image of snickers, but i’m sure the cinnamon and sugar will suffice! ;-)

  • 4 Alice // Oct 13, 2008 at 3:20 pm

    These look great and I’d love to make them. However, I have some questions about the recipe:

    1. The ingredients state 1 stick plus 2 T of butter (and the 4 T melted later), but where do I use that extra 2 T of butter? Do I put it in with the 1 stick at the beginning?

    2. I thought there was supposed to be cinnamon inside the cookies, but there is still only cinnamon rolled on the outside. Should I be adding some with the flour?

  • 5 Maggie // Oct 13, 2008 at 4:33 pm

    My son loves cinnamon and hence loves snickerdoodles.  I usually make mine with with a touch of orange zest or extract in the cookie dough.  I have to give these a try since they are “the best.”

    Did you say you put cinnamon in the dough as well as rolled them in the cinnamon sugar?  How much cinnamon in the dough?

  • 6 katy // Oct 13, 2008 at 5:02 pm

    Thanks for pointing these out guys!  The recipe is fixed and ready to go now.  Apparently, I need the recipe version of spellchecker before I post — I will be much more careful from here on out, gah!

  • 7 Sarah // Oct 13, 2008 at 8:36 pm

    I heart snickerdoodles!  They are totally my favorite cookie…yours look great!

  • 8 Maria // Oct 14, 2008 at 8:53 am

    I love making snickerdoodles for the holidays! They are a classic! Yours look fabulous!

  • 9 James // Oct 14, 2008 at 9:10 am

    Katy, those look amazing!  I love Snickerdoodles … have for decades.  By coincidence, I was making them in the past couple of days, too.  I’m glad my first batch was ruined because I saw your melted butter idea before my second batch.  Fantastic results!

    I would suggest doubling the amount of Cream of Tartar that you’re using to 2 teaspoons.  It gives a really nice taste and aftertaste to the cookies.

    Here’s what I wrote (with credit in the post for your melted butter idea): http://kuyaskitchen.blogspot.com/2008/10/snickerdoodles-quelle-concidence.html

  • 10 Susan/Wild Yeast // Oct 14, 2008 at 11:09 pm

    I love snickerdoodles — they are one of the first cookies I remember making. We made them in school in about 6th grade and I thought it was a really stupid name for a cookie. Now it just makes me smile.

  • 11 Mr. South // Dec 16, 2008 at 10:02 pm

    I was introduced to your website by a friend of mine, and I soon found this recipe.  I knew I had to try it .  They came out perfectly.

    Please keep up the good work!

  • 12 Bake Off: Snickerdoodles « The People St. Clair Studio // Dec 19, 2008 at 11:11 am

    […] really think any cookie can serve as a holiday cookie and these Snickerdoodles look delicious.  Since snickerdoodles happen to be one of my favorite cookies I am definitely […]

  • 13 Twirly Girl // Jan 11, 2009 at 7:17 pm

    The cream of tartar is not just for acidity, it’s also a leavening agent.  (Baking powder is essentially cream of tartar mixed with baking soda.) Here the cream of tartar helps give snickerdoodles their signature crinkly tops.

  • 14 Vanilla Bean Sugar Cookies | Sugarlaws // Apr 29, 2009 at 6:11 pm

    […] think I have appropriately chronicled on this blog my fiance’s love of snickerdoodles.  So when I decided to adapt that perfect recipe into sugar cookies, he was more or less […]

  • 15 Emily // Oct 1, 2009 at 9:43 am

    And I made these, too.  Kinda messed up the “softened butter” by having it a little too soft, but still turned out nicely.  Very pretty. I made 3 dozen, and they were gone within 24 hours!! (My roommates and neighbors down the hall love when I bake, haha)

  • 16 The Daily Ingredient: Cinnamon | Foodustrio.us // Dec 21, 2009 at 5:53 pm

    […] rolls (like Alton Brown makes) cinnamon is a great way to add complex spice to your sweets. Snicker doodles are a variation of the sugar cookie that includes cinnamon and is geared toward pleasing the adult […]

  • 17 Stephanie // Jan 23, 2010 at 9:43 pm

    Hi there. Love your page.

    If you are looking for an AMAZING snickerdoodle recipe PLEASE try this one:

    http://thecreativekitchen.wordpress.com/2009/10/18/the-most-awesome-snickerdoodle-cookies-ever/

    It is hands down the best snickerdoodle recipe OI have ever tried. Let me know what you think.

    :o)

  • 18 heather // Jan 24, 2010 at 4:36 pm

    YES!  So, I”m pregnant and craving fresh baked snickerdoodles…

    …and today, I have found my own new signature snickerdoodle recipe.  Thank you SugarLaws!

  • 19 surprise snickerdoodles « my sweetest day // Aug 9, 2010 at 1:45 pm

    […] Snickerdoodle muffins Pumpkin pie snickerdoodle bars Snickerdoodle cookies […]

  • 20 clarousel // Jun 1, 2011 at 10:36 am

    Hi there! These look lovely but I’m just wondering, this recipe uses a lot of butter. Is it necessary to stick to that amount?

  • 21 Katy // Jun 1, 2011 at 5:23 pm

    You could probably take out some of it!  Just remember, though, the butter is what makes them soft and moist.  You could also replace half the butter with Crisco, although that doesn’t make it any healthier…

  • 22 clarousel // Jun 7, 2011 at 4:38 am

    Alright that’s cool! Can’t wait to try these out. I’ve never had a snickerdoodle before! Thank’s for sharing the recipe :)

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