Recently, I was out with Mr. FG for dinner and I saw a big snickerdoodle cookie at the cash register.
I hadn’t had a snickerdoodle in ages, so I decided to give it a try.
Friends, let me tell you:
It was a crushing disappointment of a cookie.
The flavor was kind of ok, but the texture was just all kinds of wrong.
Cookies should not be disappointing…otherwise, what IS the point of eating them??
So I decided I needed to dust off the recipe and make a batch of proper snickerdoodles at home.
They were SO much better. Chewy middles, crispy edges!
I shared this story on Instagram, and much to my surprise, some of my readers didn’t know what a snickerdoodle was.
And I got some recipe requests.
I thought snickerdoodles were nearly as common as, say, chocolate chip cookies, so it had never occurred to me to post the recipe!
What IS a snickerdoodle?
It’s basically just a sugar cookie that’s rolled in cinnamon sugar before baking.
Snickerdoodles usually include cream of tartar as a leavener, and they have crackly tops and a chewy texture.
(At least, they SHOULD. The cookie I got at the restaurant was completely lacking in chewiness!)
I’ve seen some photos on the internet of snickerdoodles that are taller and sort of cakey looking (here’s an example), but I think they should be flat and chewy.
What’s with the name of snickerdoodles?
The origin of the snickerdoodle name seems to be a little ambiguous, but the Joy of Cooking says, “Snickerdoodles are probably German in origin, and the name is a corruption of the German word Schneckennudeln, which means â€˜snail dumpling.”
Other sources say it’s just a fun nonsense name. Who knows?
Regardless, they’re really easy to make and I’ve never met someone who didn’t like them.
A few Snickerdoodle tips
- It’s very important for your butter to be room temperature or the cookie texture will be wrong.
- Be sure you have fresh cream of tartar on hand.
- To make sure your cookies are chewy, take them out when they still look slightly wet in between the cracks.
- You can freeze the unbaked dough balls for fresh cookies later. I like to freeze half and bake half.
- You can use half shortening and half butter, but I go with all butter.
I hope you enjoy these!
RSS readers: Click here to view this post on my blog, where there’s a handy-dandy printable for you.
- 1 cup (two sticks) butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- Heat oven to 350°F.
- Cream butter and sugar together; stir in eggs.
- Combine dry ingredients in a separate bowl, then add to butter mixture and stir until no dry flour remains.
- Mix 2 T sugar and 2 t. cinnamon together in a small bowl.
- Roll dough into 1 1/4 inch balls; roll each ball in cinnamon and sugar to coat, then place on ungreased baking sheets.
- Bake cookies in preheated oven for 8-10 minutes, or until barely set. Remove from oven; let cool on cookie sheet briefly, then remove to the counter to fully cool.
- Store in an airtight container.
You can freeze the unsugared dough balls so that you can bake fresh cookies multiple times. I let them thaw completely, roll them in cinnamon sugar, and then bake.
Nutrition InformationYield 48 Serving Size 1 cookie
Amount Per Serving Calories 90 Total Fat 4g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 1g Cholesterol 18mg Sodium 71mg Carbohydrates 12g Fiber 0g Sugar 7g Protein 1g