Learn how to make my foolproof snickerdoodle cookie recipe!
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BETH’S FOOLPROOF SNICKERDOODLE COOKIE RECIPE
Makes 2 dozen cookies
INGREDIENTS:
1 cup (240 g) unsalted butter
1 1/4 cups (250 g) sugar
2 eggs
1 1/2 tsp (7.5 ml) vanilla
2 1/4 cups (270 g) flour
1 tsp (5 ml) baking soda
2 tsp (10 ml) cream of tartar
1/2 tsp (2.5 ml) salt
CINNAMON SUGAR:
3 tbsp (37 g) sugar
2 tsp (5 ml) cinnamon
METHOD:
Preheat oven to 350F (176C) degrees.
Cream together the butter and sugar with an electric mixer until light and fluffy. Then add eggs, one at a time, until well incorporated. Then add vanilla, until combined.
In a separate bowl whisk together the flour, baking soda, cream of tartar and salt. Then add the dry mixture to your butter mixture in thirds until well combined.
Then in a small bowl combine the sugar and cinnamon until combined.
Portion out the dough with a 2” (5 cm) ice cream scooper. Roll in the cinnamon sugar. And place on a parchment lined cookie sheet.
Bake for 9-11 mins. Until tops are cracked and cookies are golden brown around the sides.
Place on a cooling rack until cooled. And enjoy!
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View Comments (41)
Hi Beth! So I tried the recipe out today and I used all the ingredients (no substitutes) that you wrote in the info box. However, my cookies did not crack :( and they are incredibly soft and break apart so easily...can you please tell me why? Thanks!
Can I use tartaric acid?!?
haven't had a snicker doodle in over 35 years! they look amazing!
These cookies were way too sweet.
I made these last night, and they had a cakey texture. It wasn't what I was expecting, but they were delicious anyways
I love these cookies so much! I have made at least 5 dozen already and have shared them with all my friends and family. :)
Mine does not have cracks at all! Is that wrong…??
Do I use granulated sugar or caster sugar?
Does it matter what brand it is for the cream of tartar? Does the bottle specifically have to look like that in order to get the right texture? By the way I absolutely LOVE your video's!
This recipe was horrible! I followed the recipe exactly and they looked and tasted terrible. Half of them didn't crack and they expanded a lot more than expected! They tasted nothing like the snickerdoodles I am used to. They had a weird after-taste to them. Also, the batter was very very sticky and wet and was almost impossible to scoop into balls, I had to refrigerate them for about 15-20 minutes before I was able to make balls and roll them in the cinnamon sugar. I was very disappointed. I had to throw them out!