Posts on Clarks Condensed contain affiliate links that I earn a small commission from. These are provided for your convenience and there is no increase in price at all.
Snickerdoodles are a classic cookie recipe that will always please you. Here is the best tried and tested Snickerdoodle biscuit recipe that you will keep coming back to!
With their classic cinnamon and vanilla flavor and their warm, chewy texture, Snickerdoodles are perfect winter biscuits. This recipe is a winner, with a perfect blend of sugar and spices that makes it memorable and desirable. And because it’s so simple, you will keep turning to it.
It wasn’t until I found a really good recipe that I started enjoying Snickerdoodles. I used to think they were tasteless and had a bad texture, which left me unhappy. But now that I have a great recipe, I’ve made it so many times that even my toddler can say “Snickerdoodle”!
What’s the difference between a Snickerdoodle and a sugar cookie?
Some people think that snickerdoodles are just sugar cookies with cinnamon. But a good Snickerdoodle is very different from a sugar cookie. They have different textures and flavors. Sugar cookies are dense, sweet, and crumble when you eat them. In addition to the delicious mixture of cinnamon, sugar and vanilla, snickerdoodles have an airy, chewy texture of tartar.
Snickerdoodles are different from sugar cookies. They have a distinct texture and lots of airy bubbles that you won’t see in a sugar cookie.
What is tartar?
Weinstein is actually not a cream, but a powder that is sold in the spice aisle and adds sourdough to baked goods such as cookies and meringues. Baking soda is actually baking soda combined with tartar. It’s an important ingredient for the Snickerdoodle as it provides buoyancy without adding any extra baking soda, which can add a bitter taste. It also creates the biscuit’s unique and desirable chewy texture that people remember by preventing the sugar from crystallizing.
Tartar is a very common item in the spice aisle. Even if you don’t know how often you’re going to use it, it’s a great item to keep in the closet. It doesn’t go bad quick and has so many uses. Some recipes suggest ways to make this biscuit without tartar, but in reality it just isn’t as good any other way.
How do I know they are done?
These cookies are not quite ready yet. They are still shiny and have not developed their characteristic crack.
Since the cookies are coated in cinnamon and sugar before baking, it’s harder to tell when they’re done. Watch the timer and check it out when you hit nine minutes. If they lose their shine and show a bit of crack, they are done. If you touch the biscuit and it is not wet or soft, it will be cooked. Don’t let them stay in the oven too long; An exaggerated Snickerdoodle loses its special texture.
These cookies are ready. They have nice cracks and are not wet or shiny.
ingredients
For the cookies:
- 1-1 / 2 cup white sugar
- 1 cup soft butter
- 2 eggs
- 2 teaspoons of vanilla
- 3 cups of flour
- 1-1 / 2 teaspoons of cinnamon
- 2 teaspoons of tartar
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
Sugar, vanilla, cinnamon and tartar are the main ingredients for snickerdoodles.
For the mix:
- 1/3 cup white sugar
- 2 scant teaspoons of cinnamon
recipe
- Mix one cup / two sticks of softened butter at room temperature with 1-1 / 2 cups of white sugar.
- Let the two creams together for a few minutes until the mixture is light yellow / white and fluffy.
- Add the eggs one at a time, then add the vanilla.
- Don’t forget to scrape the bowl, especially the bottom.
- Add the dry ingredients (flour, salt, cinnamon, tartar and baking soda) and mix everything until well mixed.
- The batter will be sticky and dry, definitely not a damp mix.
- In a separate bowl, mix two scant teaspoons of cinnamon with 1/3 cup white sugar.
- Don’t overdo the cinnamon, it will interfere with the sugar covering the biscuit.
- Roll a cookie dough ball in the palm of your hand, then roll it in the sugar mixture.
- Bake the cookies at 350 degrees Fahrenheit for 9 to 11 minutes, until the cookies are just cracking, losing their shine, and are not wet to the touch.
- Let the cookies cool on a tray before serving. If you have any left, they’ll stay fresh for four days.
- The dough lasts the same time in the refrigerator and freezes well in a roll or in individual balls.
- Do not roll the dough in the sugar mixture before freezing.
- Enjoy these delicious classic cookies with milk, hot cocoa or on their own. and share the joy with someone you love to make them even better!
Snickerdoodles recipe
Yield:
36
Preparation time:
15 minutes
Cooking time:
10 mins
Total time:
25 minutes
ingredients
-
1-1 / 2 cup white sugar
-
1 cup soft butter
-
2 eggs
-
2 teaspoons of vanilla
-
3 cups of flour
-
1-1 / 2 teaspoons of cinnamon
-
2 teaspoons of tartar
-
1 teaspoon of baking powder
-
1/2 teaspoon of salt
-
For the mix:
-
1/3 cup white sugar
-
2 scant teaspoons of cinnamon
manual
- Mix one cup / two sticks of softened butter at room temperature with 1-1 / 2 cups of white sugar.
- Let the two creams together for a few minutes until the mixture is light yellow / white and fluffy.
- Add the eggs one at a time, then add the vanilla.
- Don’t forget to scrape the bowl, especially the bottom.
- Add the dry ingredients (flour, salt, cinnamon, tartar and baking soda) and mix everything until well mixed.
- The batter will be sticky and dry, definitely not a damp mix.
- In a separate bowl, mix two scant teaspoons of cinnamon with 1/3 cup white sugar.
- Don’t overdo the cinnamon, it will interfere with the sugar covering the biscuit.
- Roll a cookie dough ball in the palm of your hand, then roll it in the sugar mixture.
- Bake the cookies for 9 to 11 minutes at 350 degrees Fahrenheit, until the cookies are just cracking, losing their shine, and not feeling wet to the touch.
- Let the cookies cool on a tray before serving. If you have any left, they’ll stay fresh for four days.
- The dough lasts the same time in the refrigerator and freezes well in a roll or in individual balls.
- Do not roll the dough in the sugar mixture before freezing.
- Enjoy these delicious classic cookies with milk, hot cocoa or on their own. and share the joy with someone you love to make them even better!
Do I have to refrigerate the dough?
You don’t need to refrigerate the dough with this recipe as it has enough flour to hold its shape if you roll it in the sugar and cinnamon mixture before baking. You can cool it down, which will give the cookies a slightly more even shape. However, this will make the biscuits firmer and make it harder for the cinnamon sugar mixture to stick to the outside. If you keep the dough in the refrigerator before cooking, after pulling it out, let it sit for at least 15 minutes before trying to work with it.
How much cinnamon should you use in the cinnamon and sugar mixture?
You want a ratio of two scant teaspoons per 1/3 cup of sugar for the mixture. Otherwise, the cinnamon will stick to the cookies in front of the larger sugar particles and will not achieve a nice even coating. I love cinnamon but this is not the place to go over the top.
More Cookie Recipes To Enjoy:
These Snickerdoodle cookies are easy to make – and even easier to eat. You will be asked for the recipe by people!
