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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Best Ever Snickerdoodles {Recipe}

March 7 By Renée 7 Comments

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Snickerdoodles! Just saying the name brings a smile!

When I think of snickerdoodles, I always think of my dad, snapping up a cookie still warm off the rack as he passed through the kitchen on his way outside. Snickerdoodles, I have found, are cookies that brings up memories, and memories are one of the best things I can make for my family.

Snickerdoodles Recipe | The Good Hearted Woman

I think I’ve done a reasonably decent job of giving my girls a few good kitchen memories over the years. For example, I am sure that even long after I am gone, if someone were to ask any of my kids, “What’s your mom’s secret ingredient?” they will most likely answer, “Brown sugar.” (I know that they are supposed to answer “Love,” but it seems that I have raised a flock of pragmatic bakers.) Moreover, it’s the truth: if there is any rhyme or reason to use brown sugar in a recipe, I probably already do it. I put at least a dash or two in everything from spaghetti sauce to pumpkin curry, and snickerdoodles are no exception. I like the subtle caramelly flavor it adds to snickerdoodles, and I personally think it improves the texture of the cookies over an all-white sugar recipe as well.

Snickerdoodles Recipe | The Good Hearted Woman

Snickerdoodles

Print Recipe Pin Recipe
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Servings: 36 cookies
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • Scant 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 3/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 cup butter room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
Topping:
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat oven to 325°
  • Line a baking sheet with a silicone mat or parchment paper and set aside.
  • Sift flour, baking soda, cream of tartar, salt and cinnamon into a medium bowl and set aside.
  • In a small bowl, combine topping ingredients: ¼ cup granulated sugar and 1 teaspoon cinnamon.
  • In a medium mixing bowl, cream together butter, sugar and brown sugar, by hand or with an electric mixer.
  • Beat in eggs and vanilla, mixing until completely incorporated.
  • Slowly add sifted flour mixture, mixing just until combined. Do not over-mix.
  • Shape dough into 1-inch balls. (I use a 1" cookie scoop for this.)
  • Roll dough-balls in the prepared cinnamon-sugar mixture. Place cookie balls on prepared baking sheet about 2 inches apart.
    Snickerdoodles Recipe | The Good Hearted Woman
  • Bake for 10-11 minutes. Remove from oven and allow to cool on wire rack.
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Snickerdoodles Recipe | The Good Hearted Woman

A few notes about ingredients:

  • “Scant” cup – A scant cup is just a little bit less than a standard cup measurement; traditionally by about 1 to 2 tablespoons. (I tend to be a little freewheeling when it comes to measuring ingredients, so I use “scant” in this recipe to remind myself not to heap the cup.)
  • Kosher salt – I use kosher salt because I like the tiny pops of saltiness in the cookie. If you use table salt or sea salt, reduce the amount to 1/2 teaspoon.
  • Vanilla – My family knows that “1 teaspoon of vanilla” really means at least 2 teaspoons. Just saying.
  • Cream of Tartar – Did you know that Cream of Tartar is a byproduct of wine production? Check this great little non-Wiki explanation on CakeSpy to learn more.
  • Cinnamon – Ground cinnamon has a shelf-life of 6-12 months.  How old is yours?

You can bake these Snickerdoodles immediately after you mix them up, or put the dough in the fridge and chill it for a few hours. (Of course, then you may discover that you have significantly less dough when you pull the bowl out of the fridge than you had when you put it in. That happens a lot at our house.)

Snickerdoodles Recipe | The Good Hearted Woman

Baking the dough immediately yields a slightly wider, flatter cookie, and the texture is a bit more dense. It does not, however, affect the flavor at all.

Snickerdoodles Recipe | The Good Hearted Woman

If you make a batch, please be sure to come back and let me know what you think! 

Best Ever Snickerdoodles Recipe | The Good Hearted Woman
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Filed Under: Recipes, Sweets, Vegetarian Tagged With: baking, cookies, Sweet Somethings

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About Renée

Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

Comments

  1. blankMarlynn [UrbanBlissLife] says

    March 7 at

    I agree: brown sugar makes almost every cookie better! We love Snickerdoodles in our house too and these look so delicious, Renée!

    Reply
  2. blankErin @ Platings and Pairings says

    March 7 at

    These sound delicious with the brown sugar added! I love the demonstration that you give of how chilling the dough can affect the cookies too!

    Reply
  3. blankBrettni Brumfield says

    March 7 at

    Look at the difference in chilled vs. not! I’ve only refrigerated when the recipe specifically noted it, but do you think it makes sense to always us this technique when baking cookies?

    Reply
  4. blankKelley says

    March 7 at

    We love snickerdoodles here, too. I’m tempted to make a batch, just because it’s so cute when the two-year-old says “snickerdoodle,” but I’m sure it wouldn’t be quite so cute after the hundredth time.

    Reply
  5. blankCatherine says

    March 7 at

    How useful that you show the variations on cookies with chilling the dough or not! I prefer my cookies fluffier and bigger, so I’ll definitely stick the dough in the fridge before baking next time.

    Reply
  6. blankRenee says

    March 7 at

    There’s a whole lot to love about a Snickerdoodle! I’ll be making these very soon!

    Reply
  7. blankErin says

    March 9 at

    Love the idea of adding a touch of brown sugar to pumpkin curry! I always can tell a difference with chilled dough, but man sometimes I am just so impatient and really just want those cookies!!! 🙂

    Reply

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