Snickerdoodles Recipe

This traditional Snickerdoodles Recipe is a soft and tangy classic, distinguished by its signature crinkly surface and pillowy interior. Rolled in a fragrant cinnamon-sugar crust, these cookies rely on a specific blend of fats and leavening agents to achieve that perfect, melt-in-your-mouth chewiness that defines the ultimate comfort food recipe.

Jump to Recipe

Snickerdoodles Ingredients

The Dough Base:

• 1/2 cup Salted Butter, softened: Provides the essential rich, dairy flavor. Using salted butter balances the sweetness without needing extra salt added later.
• 1/2 cup Vegetable Shortening: The secret to the texture. Unlike butter, shortening has a higher melting point, which prevents the cookies from spreading too thin and ensures they stay tall and soft.
• 1 1/2 cups White Sugar: For sweetness and tenderness in the crumb.
• 2 Medium Eggs: These bind the dough and provide moisture. Note: If using Large eggs, the dough may be slightly softer.
• 2 3/4 cups All-Purpose Flour: The structural foundation.
• 2 teaspoons Cream of Tartar: The most critical ingredient. This acid reacts with the baking soda to create the cookie’s distinct tangy flavor and chewy texture. Without it, you’re just making sugar cookies.
• 1 teaspoon Baking Soda: Reacts with the cream of tartar to leaven the dough, causing the cookies to puff up in the oven.
• 1/4 teaspoon Fine Salt: enhances the flavors.

The Signature Coating:

• 2 tablespoons Sugar + 2 teaspoons Ground Cinnamon: This mixture caramelizes on the exterior, creating a slightly crisp, spiced shell that contrasts with the soft interior.

How To Make Snickerdoodles

1. Heat the Oven: Preheat the oven to 400 degrees F (200 degrees C). This higher temperature is crucial for setting the edges quickly while keeping the center underbaked and soft.
2. Cream the Fats: In a large bowl, combine the softened butter, vegetable shortening, 1 1/2 cups of sugar, and the eggs. Mix thoroughly with an electric mixer on medium speed for 1 to 2 minutes until the mixture is creamy, pale, and aerated.
3. Sift and Combine: Sift together the flour, cream of tartar, baking soda, and salt to ensure no lumps remain. Stir these dry ingredients into the shortening mixture just until combined. Do not overmix.
4. Prepare the Topping: In a separate small bowl, stir together the remaining 2 tablespoons of sugar with the ground cinnamon.
5. Shape and Roll: Shape the dough into 1 1/2-inch balls (about 1 tablespoon of dough per ball). Roll each ball generously in the cinnamon-sugar mixture until completely coated.
6. Arrange: Place the dough balls 2 inches apart on ungreased cookie sheets. They will spread slightly, so give them room to breathe.
7. Bake: Bake two sheets at a time for 8 to 10 minutes. Rotate the sheets halfway through baking to ensure even coloring. Ideally, the edges should be set, but the centers should still look soft and puffy.
8. Cool: Transfer the cookies to wire racks immediately. They will deflate slightly as they cool, creating that classic crinkled top.

Recipe Tips

• The Cream of Tartar Necessity: Do not skip or substitute this ingredient if you want an authentic Snickerdoodle. It prevents sugar crystallization (keeping them soft) and provides the signature tangy acid taste.
• Why the High Temp? Most cookies bake at 350°F, but these bake at 400°F. This “shock” of heat causes them to puff up rapidly and sets the outside before the inside dries out, preserving the chewiness.
• Measuring Flour: Because this recipe uses a lot of flour relative to the fat, it is vital not to pack the flour into the cup. Fluff it up, spoon it in, and level it off, or the cookies will be dry and cakey.
• The Crackle Effect: If you want deeper cracks on top, you can slightly flatten the balls with the bottom of a glass before baking, though the heat usually does the work for you.

What To Serve With Snickerdoodles

• Hot Apple Cider: The cinnamon in the drink mirrors the cookie.
• Chai Tea Latte: Spiced tea complements the snickerdoodle perfectly.
• Pumpkin Dip: A creamy pumpkin dip is great for scooping.
• Vanilla Bean Ice Cream: Crumbled snickerdoodles make an excellent sundae topping.

How To Store Snickerdoodles

• Room Temperature: Store in an airtight container for up to 5 days. These cookies tend to dry out faster than higher-fat cookies, so keep the lid tight.
• Freezing Dough: You can freeze the unbaked dough balls (without cinnamon sugar). Roll them in the sugar mixture right before baking.

Snickerdoodles Nutrition Facts

• Calories: 140 kcal
• Carbohydrates: 20g
• Fat: 6g
• Protein: 2g
• Sugar: 10g

Nutrition information is estimated per cookie and may vary based on ingredients and sizing.

FAQs