A Simple Yet Sensational Snickerdoodles Recipe

Snickerdoodle Cookie Recipe

This old-fashioned snickerdoodles recipe calls for cream of tartar and baking soda for leavening. If you don't have cream of tartar or are looking for a more modern take on an old-fashioned favorite, you can use 1 teaspoon of baking powder instead of the cream of tartar and baking soda called for.

Some recipes for snickerdoodle cookies suggest chilling the dough before rolling and others do not. I am usually able to roll out the dough right away, but if you find the dough sticky and soft, allow it to chill for 1 to 2 hours or until it is firm enough to roll into balls.

• 1 1/2 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1/2 teaspoon vanilla

For Rolling:

• 2 tablespoons sugar
• 1 teaspoon ground cinnamon

1. Preheat the oven to 400F degrees. Line your baking sheets with parchment paper or nonstick foil or silicone liners. If you prefer not to line your sheets, lightly grease them with nonstick cooking spray or vegetable oil.
2. In a small bowl, whisk the flour, cream of tartar, baking soda, and salt together until well combined; set aside.
3. In a medium mixing bowl, beat the butter with an electric mixer on medium-high speed until creamy, about 1 to 2 minutes.
4. Add the 3/4 cup sugar gradually and continue beating until light and fluffy, another 2 to 3 minutes. Stop to scrape down the sides of bowl with a rubber spatula occasionally to make sure everything is well incorporated.
5. Beat in the egg and vanilla until well combined.
6. With the mixture on low speed, beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon, mixing just until blended.
7. In a small bowl, combine the 2 tablespoons sugar and cinnamon.
8. Shape dough into 1-inch balls by rolling them between your palms and roll them in the sugar-cinnamon mixture to coat.
9. Place balls 2 inches apart on your prepared cookie sheets.
10. Bake for 8 to 12 minutes or until edges are pale golden. and the tops are still soft. You don't want to over bake these since they are best when still chewy in the center.
11. Remove from the oven and allow to cool for a minute or two on the pan and then transfer the snickerdoodles to a wire rack to cool completely.
12. Store at room temperature in an airtight container for up to a week.

This recipe yields about 36 Snickerdoodles Cookies.

Simple Snickerdoodles Recipe

Rolling simple sugar cookies in a cinnamon-sugar mixture right before baking adds a nice crunch to these snickerdoodles while keeping them soft inside.

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 3/4 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon

1. Position a rack in the middle of your oven and preheat to 350F degrees. Line your baking sheets with parchment paper or silicone liners.
2. In a medium bowl, sift together the flour, baking powder and salt; set aside.
3. In a large mixing bowl, with an electric mixer on medium speed, beat the butter and 1 1/2 cups of the sugar until well blended, about 1 minute.
4. Add the eggs and vanilla and beat on low speed until the eggs are completely incorporated, scraping down the sides of the bowl as necessary.
5. Slowly add the flour mixture and beat on low speed just until incorporated.
6. In a small bowl, stir together the remaining 1/4 cup sugar and the cinnamon.
7. Scoop up rounded tablespoonfuls of the dough and roll between your palms to form a ball.
8. Lightly roll the cookie dough balls in the sugar-cinnamon mixture to coat completely.
9. Place dough balls 3 inches apart on your prepared cookie sheets.
10. Bake (one cookie sheet at a time) for 10 to 12 minutes or until the cookie edges are lightly browned but the tops are barely colored.
11. Remove from the oven and allow to cool for about 5 minutes on the pan and then transfer the cookies to a wire rack and cool completely.
12. Store at room temperature in an airtight container for up to 3 days.

This recipe yields about 36 Simple Snickerdoodles Cookies.

Classic Snickerdoodles Recipe

Be sure to keep plenty of these cookies on hand because the cinnamon-sugar sweetness of these snickerdoodles will make them disappear quickly!

Prep and Cook Time: about 30 minutes.

• 1 cup butter, at room temperature
• 1 cup vegetable oil
• 1 1/2 cups granulated sugar
• 1 cup powdered sugar
• 2 large eggs
• 4 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon

1. Preheat oven to 375F degrees. Line baking sheets with parchment paper or silicone liners.
2. In a mixing bowl with an electric mixer on medium speed, beat butter, oil, 1 cup granulated sugar and the powdered sugar until very smooth.
3. Beat in eggs until well blended.
4. In another bowl, stir together flour, baking soda, cream of tartar and salt.
5. Beat dry mixture into creamed mixture until well mixed.
6. In a small bowl, stir together remaining 1/2 cup granulated sugar and the cinnamon.
7. Shape dough into 1-inch balls, then roll each ball in cinnamon-sugar mixture until thoroughly coated.
8. Place coated dough balls about 3 to 4 inches apart on prepared sheets.
9. Bake about 12 to 15 minutes, until edges are lightly browned.
10. Remove cookies from oven and transfer to wire racks to cool completely.

This recipe makes about 110 Classic Snickerdoodles.

Snickerdoodle Pinwheels Recipe

• 1/3 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1/2 cup butter, softened
• 1 3-ounce package cream cheese, softened
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1 egg
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 1 tablespoon butter, melted

1. In a small bowl, stir together 1/3 cup sugar and the cinnamon; set aside.
2. In a large mixing bowl, beat 1/2 cup butter and cream cheese with an electric mixer on medium-high speed for 30 seconds.
3. Add 1 cup sugar and baking powder and beat until combined.
4. Beat in the egg and vanilla until well mixed.
5. Slowly add the flour until thoroughly combined.
6. If necessary, cover and chill dough for 1 hour so it's easier to handle.
7. Remove from refrigerator and divide dough in half.
8. Using a rolling pin, roll half the dough, between sheets of waxed paper, into a large rectangle (approximately 12x8-inches).
9. Brush dough with half the melted butter then sprinkle with 2 tablespoons of the cinnamon-sugar mixture.
10. Beginning with one of the short sides, carefully roll up the dough (using the wax paper to lift and guide the roll).
11. Moisten edges and pinch to seal. Repeat with remaining dough, butter and cinnamon-sugar.
12. Roll each roll in the remaining cinnamon-sugar mixture before wrapping in plastic wrap. Chill for 4 to 24 hours or until firm enough to slice.
13. When you're ready to bake the cookies, preheat oven to 375F degrees.
14. Cut rolls into 1/4-inch thick slices and place about 1-inch apart on ungreased cookie sheets.
15. Bake for 8 to 10 minutes or until edges are firm.
16. Cool on sheets for 1 minute before transferring pinwheel cookies to wire racks to cool completely.
17. Store cookies at room temperature in an airtight container between sheets of waxed paper for up to 3 days.

This recipe yields about 56 Snickerdoodle Pinwheels.