Snickerdoodle Cookies
Sun, Sep 12, 2010
Cookies, Desserts, Foodgawker, Itsy Bitsy Foodies Sightings, Search by Course, TasteSpotting
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The origins of snickerdoodles are uncertain. Some think that the name is derived from the German word Schneckennudeln, directly translated as “snail noodle.” Others think that it is just a whimisical name for a cookie. One thing is certain, however: these crackly-surfaced, cinnamon & sugar-covered cookies are popular.
Cinnamon and sugar is such a soothing and nostalgic flavor combination. I, for one, have always had a weakness for cinnamon and sugar so naturally these soft, chewy and melt-in-your-mouth cookies are one of my favorites. Snickerdoodles are simple to make and they freeze well when stored in a sealed container.
- 1 cup butter, softened
- 2 eggs
- 1 tsp baking soda
- tsp salt
- 1 ½ cups sugar
- 2 ½ cups flour
- 2 tsp cream of tartar
- 4 Tbsp sugar
- 2 tsp cinnamon
- Cream the butter and the sugar.
- Mix in the rest of the ingredients and roll the cookie dough into balls.
- Roll the balls in the cinnamon-sugar mixture.
- Place the rolled balls on a greased baking sheet.
- Leave as balls because they will flatten as they bake.
- Bake the cookies at 325-350 degrees for 10 to 15 minutes. The bottoms should be light golden. They will set a little as they cool.
Tags: cinnamon, cookie, snickerdoodle cookies, snickerdoodles, sugar
I am amazed at how each of these cookies looks perfectly uniform and delicious! Seriously, you have me craving a snickerdoodle right now.
I am making these tonight to send to my step-son whose birthday is next week – he loves all things cinnamon!
Thanks for the recipe!
just tried these. they are excellent!
I’m glad you liked them!
these cookies look great however it would be helpful to know how big to roll the balls of dough out to as well as how far they should be spaced b/c I baked these and it became one large sheet of snickerdoodles…not exactly a huge problem tho 🙂
I usually roll the balls to roughly the size of a walnut, and space them about 1 1/2″ from each other. But depending on if you want jumbos or minis, you can adjust accordingly. I bet a literal sheet of snickerdoodles was pretty good, though! 🙂
Is the butter softened or melted?
Margo, I use softened butter.
I believe your proportions are off. I’m not one to ever say “too much butter…”
either too little flour or too much butter or too much tartar.
they are tasty, but my dough was too sticky and gooey. I am sure I followed your recipe.
Thanks though.
Hana, I’m sorry this didn’t turn out for you. It is a family recipe that I have made many times and it is always a favorite so I’m not sure what went wrong for you. It is possible that your butter was too soft/warm, and affected the consistency of the dough. If you think this might be the case, I found the following NY Times article on handling butter for cookies to be very informative: http://www.nytimes.com/2008/12/17/dining/17bake.html?_r=3&em
I made these for my husband who ADORES snickerdoodles…this is the first time I have had success making the cookies work out right! I’m working through recipes for my “summer project” while I have no schoolwork…this recipe is certainly making the blog post!!
Hillary, I’m glad the snickerdoodles were a success for you!
I’ve never made snickerdoodles before, but will be making these many more times in the future. They came out fantastic and so beautiful. yummy
This recipe is perfect. I wouldn’t change a thing. My husband, stepson and co-workers love them!! I wanted to give 5 stars but phone wouldn’t let me.
Your cookies look delicious! They inspired me to make my own snickerdoodles! I used a different recipe though – mine has more flour but definitely still uses all butter (no shortening here!) and they came out SUPER soft and chewy.
Check them out!
http://thekitchenkook.blogspot.com/2013/01/classic-snickerdoodle-cookies.html