I first wrote this Snickerdoodles cookie recipe in 2009. It was buried in a “day in my life” blog post.
Only I knew it was there, because my blog post title was “It Was A Mama Rini’s Day!”
No wonder google never picks up my recipes based on blog titles like that one!
Interestingly enough, I never even gave you instructions on how long to cook or at what temperature. Gah!
So I decided that this needed it’s own blog post. You’re welcome.
What are snickerdoodles made of?
Thanks to wikipedia for this perfect description: A snickerdoodle is a type of cookie made with flour, fat, sugar, and salt, and rolled in cinnamon sugar. Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough.
What is a substitute for cream of tartar?
This recipe uses something called cream of tartar. It’s important in the leavening of the cookie. It’s probably not a typical thing you may have in your own home, but according to Food Network: “A good replacement for cream of tartar in baking is 1 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of cream of tartar.”
What ingredients you’ll need for snickerdoodles:
- butter (I’ve not tried this with Crisco, but I imagine the crisp chewy results would be the same)
- sugar (this is not the time to use a no calorie sweetener)
- eggs
- flour (I used self-rising because that’s what I had on hand)
- cream of tartar
- baking solda
- salt
- cinnamon
How do you soften butter quickly?
Since I am not much of a baker, typically I would just throw butter in the microwave to soften. However, I’ve learned that this messes with the structure of the butter and it may not give you the texture of the cookie you are looking for. If you forgot to remove the butter from the refrigerator 1-2 hours before baking, Sally from Sally’s Baking Addiction suggests heating a container with two cups water for 3-4 minutes in the microwave, then placing the sliced butter in the microwave and letting the steam from the water soften the butter. It usually takes only 10 minutes. Room temperature butter is 65 degrees. Mine was close at 63 degrees.
After the 30 minutes of chilling, the dough is really easy to roll in a ball, then rolled into the cinnamon sugar mix. Using a glass or bottom of a mason jar, press the cookies down so that they will cook flat, and not puff up in the middle.
Bake for 9 – 11 minutes. At the 9 minute mark they will be all chewy. Closer to 11 minutes, the bottoms will and sides will be crispy, but the middle will be chewy. I lean towards 11 minutes of cooking time.
Snickerdoodles
I first made these cooking in 2009 and gave them to my Aunt in her Christmas box. She told me to send these every year because she loves them so much!
Ingredients
- 1 cup room temperature butter
- 1.5 cups sugar*
- 2 large eggs
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
Instructions
- Heat oven to 350.
- Remove 3 tablespoons of the sugar from the 1.5 cups, mix with one tablespoon cinnamon and set aside.
- In a mixer, mix the butter and sugar together. Add the eggs and mix until that mixture is creamy.
- Add the cream of tarter, baking soda and salt. Mix.
- Slowly add the flour, 1/2 cup at a time, until mixed well.
- Chill the dough for 30 minutes
- Using a melon baller, scoop cookie dough and using your hands, roll into a ball.
- Roll that cookie ball into the cinnamon/sugar mixture.
- Place on baking sheet that's been sprayed with avocado oil spray. Using a glass or mason jar, gently press down the dough ball.
- Bake for 9-11 minutes. Usually 10 minutes is the sweet spot for my oven.
- Let cool 10 minutes before removing.
Notes
These are definitely high in WW points - 10 points a cookie! But being the holidays, I am totally okay splurging on one of these cookies before mailing them off to my Aunt. Click this link for the WW points to track.
Nutrition Information:
Yield: 22 Serving Size: 1Amount Per Serving: Calories: 192Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 179mgCarbohydrates: 26gFiber: 1gSugar: 14gProtein: 2g
If you have a chance to make these for friends or family this year, you will get high fives for sure! Since I don’t bake very often, I am super proud of how good these cookies are.
Enjoy!
Snickerdoodles
I first made these cooking in 2009 and gave them to my Aunt in her Christmas box. She told me to send these every year because she loves them so much!
Ingredients
- 1 cup room temperature butter
- 1.5 cups sugar*
- 2 large eggs
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
Instructions
- Heat oven to 350.
- Remove 3 tablespoons of the sugar from the 1.5 cups, mix with one tablespoon cinnamon and set aside.
- In a mixer, mix the butter and sugar together. Add the eggs and mix until that mixture is creamy.
- Add the cream of tarter, baking soda and salt. Mix.
- Slowly add the flour, 1/2 cup at a time, until mixed well.
- Chill the dough for 30 minutes
- Using a melon baller, scoop cookie dough and using your hands, roll into a ball.
- Roll that cookie ball into the cinnamon/sugar mixture.
- Place on baking sheet that's been sprayed with avocado oil spray. Using a glass or mason jar, gently press down the dough ball.
- Bake for 9-11 minutes. Usually 10 minutes is the sweet spot for my oven.
- Let cool 10 minutes before removing.
Notes
These are definitely high in WW points - 10 points a cookie! But being the holidays, I am totally okay splurging on one of these cookies before mailing them off to my Aunt. Click this link for the WW points to track.
Nutrition Information:
Yield: 22 Serving Size: 1Amount Per Serving: Calories: 192Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 179mgCarbohydrates: 26gFiber: 1gSugar: 14gProtein: 2g
Interestingly enough, you never even gave us instructions on how much of each ingredient to use. Gah!
Sorry Charlie – I forgot to put the recipe card in the blog post! Fixed. I am going to compare it to the IG post – hopefully I didn’t screw it up for you! 😁