The Best Snickerdoodles
- Carbohydrate 14.4179947916393 g
- Cholesterol 34.007031268841 mg
- Fat 12.8390718560649 g
- Fiber 0.0865879141874767 g
- Protein 0.266752734428247 g
- Saturated Fat 8.06379298628279 g
- Serving Size 1 1 cookie (35g)
- Sodium 87.1454833844854 mg
- Sugar 14.3314068774518 g
- Trans Fat 0.962550294757685 g
- Calories 170 calories
Step-by-step
- In a large bowl, cream butter and sugars at high speed.
- Add egg, vanilla, and beat until smooth.
- In another bowl, combine flour, salt, baking soda, and cream of tartar.
- Pour dry ingredients into the wet ingredients, mix well.
- Preheat oven to 300degrees while you let dough rest 30-60 minutes in fridge.
- In a small bowl combine topping.
- Take about 2 1/2 tablespoons of dough and roll it into a ball.
- Roll this dough in the cinnamon/sugar mixture and press onto greased cookie sheet.
- Bake cookies 10-12 minutes, NO MORE.
- Cookies may seem undercooked but will develop.
- Don't roll your dough into too big of a ball; they may not turn out in that much time if you do that.
- It happened to me.lol.
- If the cookies don't turn out, please try again.
- It's a very good cookie, it's just all a matter of getting the cooking time right.
Unlike standard sugar cookies that rely entirely on vanilla and butter for flavor, authentic snickerdoodles incorporate cream of tartar to deliver a distinct, tangy bite and a soft interior. This specific acid reacts with the baking soda during mixing to create a tender crumb, separating the finished texture from crispier butter-based alternatives. Omitting or substituting the cream of tartar alters the iconic chemical profile that defines the category.
Creaming the softened butter and sugars at high speed incorporates air pockets necessary for proper rise, while the subsequent 30-to-60-minute refrigerator rest solidifies the fats to prevent excessive spreading in the oven. Portioning the dough precisely to two and a half tablespoons ensures uniform baking across the sheet, as larger mounds will remain raw in the center during the strict ten-to-minute window. Setting the oven temperature accurately to 300 degrees Fahrenheit provides the gentle heat required to bake the interior without browning the exterior prematurely.
Scaling this batch up or down requires careful attention to the single egg proportion, which can be easily managed by whisking the egg thoroughly and weighing it if halving the measurements. Bakers multiplying the recipe must maintain the exact ratio of light brown sugar to granulated sugar to preserve the precise moisture level of the dough. Double batches also demand extended resting space in the refrigerator so that every portion chills uniformly before rolling.
Pulling the pan at twelve minutes leaves the centers looking underbaked, but residual heat on the greased metal sheet finishes the process as the structure sets. Allowing the cookies to cool completely on the pan before transferring prevents crumbling. Storing them in an airtight container with a slice of plain white bread maintains their soft interior texture for up to three days.
