My Recipe Box

Snickerdoodle Cookies

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Yields about 3 dozen cookies.

  • To learn more, read:
    A Sweet Holiday Gift
  • by from Fine Cooking
    Issue 68

  • 12 oz. (2-2/3 cups) unbleached all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. table salt
  • 2 tsp. cream of tartar
  • 1/2 lb. (1 cup) unsalted butter, softened at room temperature
  • 1-3/4 cups granulated sugar
  • 2 large eggs
  • 2 Tbs. ground cinnamon
Tip:
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, whisk the flour, baking soda, salt, and cream of tartar to blend. Using a stand mixer with the paddle attachment, beat the butter and 1-1/2 cups of the sugar on medium speed until light and fluffy, about 3 minutes. Scrape the bowl with a rubber spatula. Beat in the eggs until thoroughly combined, about 2 minutes. Scrape the bowl again. With the mixer on low speed, slowly blend in the flour until incorporated, about 30 seconds.

In a small bowl, mix the cinnaamon and remaining 1/4  cup sugar. Drop the dough by rounded tablespoonfuls into the cinnamon sugar and roll around to coat. Set the coated balls of dough about 3 inches apart on greased cookie sheets. Bake until golden brown on the edges and slightly soft in the center, 15 to 18 minutes. Let the cookies cool on the sheet for 1 minute before transferring them to a rack to cool.

Make Ahead Tips

The cookies can be stored in an airtight container for up to three days or frozen for a month.

Photo: Scott Phillips

These are so easy and absolutely delicious! I make them several times a year and I usually have a large batch of the cinnamon-sugar mixture already on hand in an air-tight container, so I just pour a small amount in a little glass bowl and drop my dough right in there.

It doesn't get any better than this, people. I discarded a delicious family recipe because these are better. I dare you not to eat them all!!!

Made these with my three- and five-year old boys...huge hit! Mine baked in less than 12 minutes though, super easy to make and very yummy! Will definitely keep this recipe to make again.

Delish!!! Baked these and brought them to work - coworkers said that they tasted like a crispy beavertail. All gone by the end of the day.

A definite keeper.

Easy and delicious. My baking time was ~13-14 min, not 15-18 and my oven is calibrated.

These were wonderful! A very old fashioned taste and easy! Everyone loved them!

These were wonderful! A very old fashioned taste and easy! Everyone loved them!

These were wonderful! A very old fashioned taste and easy! Everyone loved them!

Made these tonight for an impromptu get together. I thought they would be a wonderful cold weather treat and unexpected since the holiday season has passed. They were easy to make and a huge hit. Seven of us ate almost the entire batch! The rest were taken home by our guests to be eaten for breakfast tomorrow.

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