Snickerdoodle Cookies
Soft and chewy Snickerdoodle Cookies!
Print the recipe here:
Ingredients
1 cup unsalted butter (226g) softened to room temperature
1 1/2 cups granulated sugar (300g)
1 large egg + 1 egg yolk
1/4 teaspoon vanilla extract
3 cups all-purpose flour (see my post on how to measure flour properly to avoid cookies that are dry) (375g)
1 1/2 teaspoon cream of tartar
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
For rolling
1/2 cup granulated sugar (50g)
1 Tablespoon ground cinnamon
Instructions
00:00 Introduction
Preheat oven to 350F¹ (175C) and line cookie sheets with parchment paper
00:14 In stand mixer or with hand mixer cream butter and sugar together on medium-low speed until combined.
00:30 Add egg, egg yolk, and vanilla extract, stirring again until combined. Pause to scrape down the sides and bottom of the bowl as needed.
00:57 In separate bowl, whisk together flour, cream of tartar, cornstarch, baking soda, salt, and cinnamon.
01:39 With mixer on low speed, gradually stir flour mixture into your butter mixture until completely combined (the dough becomes fairly thick, and you will need to scrape the sides/bottom of the bowl several times to ensure it is well combined).
02:06 In a separate small bowl, stir together cinnamon and sugar for rolling.
02:19 Roll dough into 1 1/2 Tablespoon-sized balls and roll in your cinnamon/sugar mixture.
02:37 Place on prepared cookie sheets and bake on 350F (175C) for 11-12 minutes, the centers may appear slightly under-done still and that is OK! Allow cookies to cool completely on baking sheet where they will finish baking without drying out or becoming hard or crumbly.
NOTE:
¹When I originally published this recipe I recommended baking the cookies at 375F (190C) for 10 minutes. That will still work (and work well!), but I've found that baking them at 350F (175C) for 11-12 minutes yields even softer, chewier cookies and now recommend that.
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Epic Snickerdoodle Cookies in 20 Minutes | Genius Recipes
This epic snickerdoodle cookie from Jessie Sheehan is slightly puffy, soft in the middle, crispy-edged, and utterly delicious. Coming from her new cookbook Snackable Bakes, this cookie calls for brown sugar, vanilla, and cinnamon added to the dough which is not traditional but adds tons of flavor. This recipe is a parent's dream: fast and fun for attention spans of all ages! GET THE RECIPE ►►
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Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats:
GIR Silicone Spatulas:
GIR Silicone Grip Whisk:
Mosser 3-Piece Colored Glass Mixing Bowl Set:
PREP TIME: 10 minutes
COOK TIME: 6 to 8 minutes
MAKES: 20 cookies
INGREDIENTS
For the Cookies
3 tablespoons vegetable shortening
5 tablespoons (71 g) unsalted butter, almost melted, but with a few soft but solid pieces remaining
¾ cup packed (150 g) light brown sugar
1 teaspoon vanilla extract
1 large egg, cold
½ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
1 teaspoon cream of tartar
1 ½ cups (195 g) all-purpose flour
For the Cinnamon-Sugar
3 tablespoons granulated sugar
1 ½ teaspoons ground cinnamon
Recipe adapted very slightly from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats (Countryman Press, May 2022).
This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
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#snickerdoodles #snickerdoodlecookies #snickerdoodlerecipe
Snickerdoodles Recipe | COLINary
Make this classic cookie recipe with ingredients you probably have at home already! They're super quick and easy to make. Cream of tartar is used along with baking soda for the extra tangy flavor of these cookies, but it's also what makes it very soft, even after baked and left out for a few days. Definitely get your hands on some cream of tartar before making this recipe!
- Colin
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Snickerdoodles
Makes 36 cookies
Ingredients
• 1 cup unsalted butter, softened
• 2 tsp vanilla extract
• 1 cup granulated white sugar
• ⅓ cup packed brown sugar
• 2 large eggs
• 1 tbsp ground cinnamon
• 2 tsp cream of tartar
• 1 tsp baking soda
• ¼ tsp salt
• 3 cups all-purpose flour
• ¼ cup granulated white sugar + 2 tbsp ground cinnamon for coating
Preparation
1. In a large bowl, beat butter and vanilla until fluffy. Add the sugars and cream the mixture together.
2. Add the eggs, and beat until well incorporated.
3. Using a sieve, add the cinnamon, cream of tartar, baking soda, salt, and flour. Fold in these dry ingredients until the dough is evenly mixed together.
4. Scoop 1 ½ inch balls, coating them in a sugar-cinnamon mixture, and place them on a lined baking tray 2 inches apart, 12 on each tray.
5. Bake one tray at a time at 375 F for 10-11 minutes or until completely flattened and browned. Cool on a wire rack before eating.
Music: Morning Sun by Nicolai Heidlas
Snickerdoodles (no butter recipe)
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Ingredients:
2 eggs
1 cup vegetable oil
1 1/2 cups white sugar
1 Tsp. vanilla extract
1 Tsp. baking soda
1/2 Tsp. salt
1 1/2 Tsp. cinnamon
2 Tsp. cream of tartar
3 cups all purpose flour
For the sugar coating:
2 Tbsp. sugar
1 Tsp. cinnamon
Snickerdoodles | Betty Crocker Recipe
It wouldn't feel like Christmas cookie season without the cinnamon-sugar magic that is the snickerdoodle.
Recipe:
How to Make Mrs. Sigg's Snickerdoodles | Cookie Recipes | Allrecipes.com
These wonderful cinnamon-sugar cookies are very popular and sure to be a crowd pleasure due to their crispy edges, and chewy centers. The perfect cookie for your party or just when you’re feeling a craving! Pair with vanilla ice cream for an extra special treat. Get the recipe for Mrs. Sigg's Snickerdoodles:
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