Snickerdoodles Recipe

Name: Snickerdoodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter softened; 1 1/4 cups granulated sugar for dough; 1/4 cup light brown sugar packed; 1 large egg; 1 large egg yolk; 2 teaspoons vanilla extract; 3 cups all purpose flour; 1 teaspoon cornstarch; 1 teaspoon baking soda; 1/2 teaspoon cream of tartar; 1/2 teaspoon salt for dough; 1/4 cup granulated sugar for coating; 1 1/4 teaspoons ground cinnamon; 1 dash salt for coating

Servings: persons

1 cup unsalted butter softened
1 1/4 cups granulated sugar for dough
1/4 cup light brown sugar packed
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt for dough
1/4 cup granulated sugar for coating
1 1/4 teaspoons ground cinnamon
1 dash salt for coating

1
Line two baking sheets with silicone baking mats or parchment paper. Set aside.
2
Place butter, granulated sugar, and brown sugar in a medium bowl. Use hand mixer to beat on medium speed until well-combined, about 1 minute.
3
Add egg, egg yolk, and vanilla extract. Continue to beat until smooth, about 30 seconds.
4
Add flour, cornstarch, baking soda, cream of tartar, and salt to the bowl. Beat on low speed, scraping sides of bowl with a rubber spatula as needed, until a smooth dough forms.
5
Divide cookie dough into 30 balls, using roughly 1 1/2 tablespoons of dough for each, and arrange them 1 1/2 inches apart on baking sheets. Transfer sheets to freezer for 10-15 minutes.
6
Preheat oven to 350u00b0F.
7
Place sugar, cinnamon, and salt in a mixing bowl. Whisk to combine. Remove baking sheets from freezer. Roll each cookie in cinnamon sugar, creating a thick coating, and return to baking sheet.
8
Transfer baking sheets to middle rack of oven.
9
Bake cookies until puffy and golden brown at edges, 15-17 minutes.
10
Check to see that cookies are done. Remove from oven or add time as needed.
11
Allow cookies to rest on sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.

1166

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup unsalted butter softened, 1 1/4 cups granulated sugar for dough, 1/4 cup light brown sugar packed, 1 large egg, and more.

Yes, Snickerdoodles falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Snickerdoodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions