1/1 Photo of World's Best Snickerdoodles
Teresa in CO's Note:
Title says it all. DO NOT OVERBAKE THEM, or you will be sorry. Best to pull them out when they look a little raw and let them harden a bit on the cookie sheet. I have given these as gifts, sold them, and made them for guests, but I never have any left over by the end of the day. They are also very pretty, with the nice "broken" top characteristic of Snicks.
My Private Note
Units: US | Metric
- 1Preheat oven to 400 degrees F.
- 2Cream together butter and sugar.
- 3Add in eggs, one at a time, along with vanilla, until well-combined.
- 4Mix dry ingredients (flour, salt, soda, cream of tartar) in a separate bowl. Add dry ingredient mix into the wet mix in 2-3 stages.
- 5Mix the 2 tablespoons sugar and the cinnamon together in a small bowl.
- 6Use your hands to roll dough into little (ping-pong ball-sized) balls.
- 7Roll 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.
- 8Bake 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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Nutritional Facts for World's Best Snickerdoodles
Serving Size: 1 (28 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 120.3
- Calories from Fat 49
- Total Fat 5.4 g
- Saturated Fat 3.3 g
- Cholesterol 23.8 mg
- Sodium 56.1 mg
- Total Carbohydrate 16.5 g
- Dietary Fiber 0.3 g
- Sugars 9.0 g
- Protein 1.3 g