Best Snickerdoodles Ever! (Seriously)

The origin of the crazy name is unclear, but a Snickerdoodle is basically just a soft, chewy, sugar cookie rolled in cinnamon sugar. Fabulous and easy to make, the only problem I have with these cookies is that I simply cannot resist them! 

THE BEST Snickerdoodles ever - OrnaBakes

 

 

Why Cream of Tartar?

Together with the baking soda, it acts as a leavener.

 

Why do you let the dough rest?

Letting the dough rest in the refrigerator makes it easier to work with, stops the cookies from spreading too quickly, and gives them better texture and flavor. Work with one pan of cookies at a time, refrigerating the rest of the dough in-between.

I’ve tried refrigerating the dough from a half hour to overnight, and have found that it’s easiest to work with after one full hour in the fridge.

 

Cool Tools

  • Medium Cookie Scoop
  • Parchment Sheets
  • Salter Scale
  • Offset Spatula

 

Best Snickerdoodles Ever
Yields 30
Soft and chewy sugar cookie rolled in cinnamon sugar.
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Prep Time
30 min
Cook Time
15 min
Total Time
1 hr
Prep Time
30 min
Cook Time
15 min
Total Time
1 hr
156 calories
23 g
29 g
7 g
2 g
4 g
37 g
89 g
13 g
0 g
2 g
Nutrition Facts
Serving Size
37g
Yields
30
Amount Per Serving
Calories 156
Calories from Fat 58
% Daily Value *
Total Fat 7g
10%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 29mg
10%
Sodium 89mg
4%
Total Carbohydrates 23g
8%
Dietary Fiber 0g
2%
Sugars 13g
Protein 2g
Vitamin A
4%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup butter (salted), room temperature
  2. 1 cup granulated sugar
  3. 2/3 cup light brown sugar
  4. 2 large eggs, room temperature
  5. 1 teaspoon vanilla extract (recommended: Madagascar Bourbon Pure Vanilla Extract)
  6. 3 cups (15oz) all-purpose flour
  7. 1/2 teaspoon table salt
  8. 1 teaspoon baking soda (bicarbonate of soda)
  9. 1/2 teaspoon cream of tartar
Topping
  1. 4 tablespoons granulated sugar
  2. 2 teaspoons for cinnamon
Instructions
  1. Line three baking sheets with parchment paper. (Or make sure to cool before reusing the same one.)
  2. In a medium bowl, whisk the flour, salt, baking soda, and cream of tartar to blend. (About 15 seconds)
  3. In a stand mixer fitted with the paddle attachment, cream butter and both sugars on medium speed till light and fluffy, about 3 minutes. (Or in a large bowl with a hand mixer.)
  4. Scrape the bowl with a rubber spatula.
  5. Add the eggs and vanilla and beat until thoroughly combined, about 2 minutes.
  6. Scrape the bowl again.
  7. With the mixer on low speed, gradually pour in the flour mixture and mix until just incorporated.
  8. Cover the bowl with plastic wrap and let it rest in the refrigerator for 1 hour.
  9. In a small bowl, combine the sugar and cinnamon for the topping.
  10. Position the rack in the center and preheat the oven to 325 degrees F. (160 degrees C.)
  11. Scoop about 1 1/8 to 1 1/4 oz of dough, using a medium cookie scoop. (Just over a level scoop - about 1 1/2 tablespoons of dough.)
  12. With your hands, roll each cookie into a 1 1/2-inch ball and roll in the cinnamon sugar mixture to coat well.
  13. Place about 2 inches apart on prepared cookie sheet, 8 - 12 per sheet.
  14. Press down lightly on each ball of dough with an offset spatula (or the back of a glass) to flatten a little.
  15. Bake 13 - 15 minutes, rotating pans after about 8 minutes.
  16. Cookies should still be soft to the touch as they will develop when out of the oven. Make sure they are cooked enough, so not too doughy in the middle. (I love doughy, soft baked goods, so am sometimes guilty of under-baking!)
  17. Leave on the pan 2 minutes and then transfer parchment to wire racks to cool completely.
Notes
  1. The measurement for brown sugar, unless specified, is always 'unpacked.'
  2. To transfer the cookies to the wire rack, hold the baking sheet in one hand (using an oven glove!) and swiftly remove the parchment and cookies to the wire rack in one movement.
  3. Store between layers of wax or parchment paper in an airtight container for up to 3 days or freeze for up to a month.
Adapted from Food.com
beta
calories
156
fat
7g
protein
2g
carbs
23g
more
Adapted from Food.com
OrnaBakes http://www.ornabakes.com/

Author: Orna

Orna Purkin is the creator of OrnaBakes—where healthy meets yummy. As a former Weight Watchers Leader and Ambassador, her passion is to inspire others with her healthy recipes, favorite food finds, and weight-loss tips — with the odd confession here and there!

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4 Comments

  1. We followed the recipe exactly and they were great!!!!! The whole family loved them!!!

    Post a Reply
    • Yay! So happy to hear it!!
      Save one for me!
      xoxo

      Post a Reply
  2. The cookies were amazing! My family was eating them as they were coming out of the oven. Next time I have to make more batches so that I can have some.

    Post a Reply