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https://cooking.nytimes.com/recipes/1018581-snickerdoodles
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25 Feb 2017 - 27 Nov 2022 2021 2022 2023 ▾

Snickerdoodles
By Samantha Seneviratne

YIELD About 1 1/2 dozen cookies

TIME 35 minutes

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Craig Lee for The New York Times

These classic, tender cookies taste of sweet butter,

cinnamon — and not much else. Since ground
cinnamon plays such an important role, be sure to
check that it's still fresh and spicy before making
these treats. The cookies' secret ingredient, cream of
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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

1/4 sticks), at room temperature

¾ cup/150 grams granulated sugar, plus 2

tablespoons

1 large egg

½ teaspoon vanilla extract

1 tablespoon ground cinnamon

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Ingredient Substitution Guide

i Nutritional Information

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 3/4 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.

COOKING NOTES

All 238 Most Helpful 31 Private 0

Allura 4 years ago

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!
176 This is helpful

Bubikon 4 years ago

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.
155 This is helpful

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