Snickerdoodles are one of those retro cookie recipes from my childhood. They’re a simple basic cookie dough rolled into balls then covered in cinnamon and sugar before baking. What could possibly be better than that?
Kids love these cookies because it’s fun to say the name. Snickerdoodles. But they’re not just for kids. Our friend Gar told me these are his favourite cookie so I decided I’d make a batch for him for his birthday.
I looked online for a good recipe and found quite a few that said “the best Snickerdoodle recipe” or “the ultimate Snickerdoodle cookie recipe” and even one that claimed they’d worked on the recipe until it was perfect. Basically, they were all pretty much the same recipe. And I wasn’t thrilled with the result. The cookies were too soft and they all had so much cream of tartar, they actually tasted sour.
So I went to the expert. My mom. She pulled out her recipe which was in the Monarch Flour Cookbook. It had far less cream of tartar and the cookies turned out perfectly. Crispy on the outside with a slightly soft centre. And that crinkled top sparkling with sugar and cinnamon. I think they taste like cinnamon Timbits.
The interesting thing about this Snickerdoodle recipe is that all the ingredients are combined at once with half the flour, then the other half added after. Which is a little different than the usual creaming sugar and butter together then adding sifted dry ingredients. I have no idea why but I followed the directions. Just in case it matters.
The “secret” to making Snickerdoodles is to chill the dough for about an hour before rolling into balls. OK, it’s not a secret. But it really does help, otherwise the dough is too soft. Then toss them in a sugar and cinnamon mixture and roll them around so they’re totally coated.
The recipe says “Makes about 36.” And guess what? I counted the cookies and there were 37. I’m a Snickerdoodle making rockstar.
Oh and Gar didn’t get any of these because we ate them all. Sorry Gar. Maybe next year.
Here’s the recipe:
- ½ cup butter room temperature
- 1½ cups all purpose flour
- 1 cup sugar
- 1 egg
- ½ tsp vanilla
- ¼ tsp baking soda
- ¼ tsp cream of tartar
- 2 Tbsp sugar
- 1 tsp cinnamon
- In a mixing bowl beat butter on medium-high speed for 30 seconds.
- Add about half of the flour, 1 cup sugar, the egg, vanilla, baking soda and cream of tartar. Beat till thoroughly combined. Beat in remaining flour. Cover and chill for one hour.
- Roll dough into balls about 1 inch in diameter. Combine 2 Tbsp sugar and 1 tsp cinnamon in small bowl. Drop dough balls into sugar and roll around until completely covered. Place on an ungreased baking sheet at least 2 inches apart.
- Bake at 375° for 10-11 minutes until edges are golden.
- Cool cookies on a wire rack.