Snickerdoodles
Updated February 28, 2024
Craig Lee for The New York Times
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 ½ cups/180 grams all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon kosher salt
10 tablespoons/140 grams unsalted butter (1 ¼ sticks), at room temperature
¾ cup/150 grams granulated sugar, plus 2 tablespoons
1 large egg
½ teaspoon vanilla extract
1 tablespoon ground cinnamon
Nutritional analysis per serving
18 grams carbs; 27 milligrams cholesterol; 136 calories; 2 grams monounsaturated fat; 4 grams saturated fat; 7 grams fat; 1 gram fiber; 73 milligrams sodium; 1 gram protein; 10 grams sugar
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.
Powered by
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.
Made the recipe to the letter, just made the cookies smaller to yield more (although, who am I kidding, eating more too). Baked at 325 for about 9-10 min. Absolutely delicious.
This is such an easy recipe. You get the classic snickerdoodle flavor - just the right amount of flaky crunch. I followed the recipe exactly - although I did make cookies that were more ping pong ball sized. And, I ended up with 18. They spread perfectly. I didn’t chill the batter as some have suggested.
I thought they were good but a bit bland.