World's Best Snickerdoodles
photo by fromct
- Ready In:
- 18mins
- Ingredients:
- 10
- Yields:
-
36 cookies
- Serves:
- 36
ingredients
- 1 cup unsalted butter
- 1 1⁄2 cups sugar
- 2 eggs
- 2 teaspoons vanilla (this is an occasion worthy of GOOD vanilla!)
- 2 3⁄4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons cinnamon
directions
- Preheat oven to 400 degrees F.
- Cream together butter and sugar.
- Add in eggs, one at a time, along with vanilla, until well-combined.
- Mix dry ingredients (flour, salt, soda, cream of tartar) in a separate bowl. Add dry ingredient mix into the wet mix in 2-3 stages.
- Mix the 2 tablespoons sugar and the cinnamon together in a small bowl.
- Use your hands to roll dough into little (ping-pong ball-sized) balls.
- Roll dough-balls in the cinnamon/sugar mixture so they're covered all the way around. Place them on an ungreased cookie sheet, 2 or 3 inches apart.
- Bake 7 or 8 minutes, until they have spread out and have JUST started to turn brown. Remove from cookie sheets and place cookies on cooling rack to cool and set a little. If they're not completely cooked when they come out of the oven, let them cook a bit more on the cookie sheets, out of the oven. 7-8 minutes will make a nice, chewy cookie with a little crispness on the bottom.
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Reviews
-
I was SO happy to find a snickerdoodle recipe that required Cream of Tartar...it isn't a proper Snickerdoodle unless it has that ingredient...it's just a sugar cookie, otherwise! These turned out light, fluffy, cinnamon-y...in other words, just delicious and perfect! Great recipe and thanks for posting a Classic American Cookie. :) Made for Spring PAC 2010.
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As someone that cooks and bakes every day, and has a passion for food, these cookies were very underwhelming. They did have that signature snickerdoodle flavor, but they also tasted very flour-y and dry. I wasn't a huge fan of the ingredient proportions or how hot they require you to preheat your oven. Sub-par. More of a munchies snack than a blow your mind desert. If you're gonna do it, mess around with the ingredient amounts, and lower the temperature of your oven, and use an oven thermometer. I'd rather go with a different recipe.
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RECIPE SUBMITTED BY
Teresa in CO
Arvada, CO
Social worker by day, cooking/eating fiend by night.
Favorite cookbook is the good ol' Joy of Cooking. Otherwise, I find all my recipes online anymore!
I love to eat, so to keep myself from being 400 pounds, I try to keep my foods balanced. I avoid "crap" like Crisco or margarine. I use real sugar, whole wheat flour, and real butter. I use organic ingredients whenever possible. I want to feel good about the foods that I eat!
Similarly, I always find a way to sneak in a lower-fat ingredient without sacrificing flavor. Stay tuned for more.