Even though I may have a legitimate recipe for something, I never stop trying out new ones just in case I discover something better. This is probably why I bake so ridiculously much; I need to test out every single recipe just so I know which one is superior compared to the rest. It may sound nuts, but it seems somewhat tangible in my head. Does that make me crazy? Maybe.
This recipe beats my previous favorite snickerdoodle recipe, which I used for a solid year. Will there be one out there that tops this one? Doubtful.. but possible. It's apparently known as Mrs. Field's snickerdoodle recipe, but who knows how much truth stands behind that? All I know is that it's good enough to hold that title, if it really is Mrs. Field's recipe. This cookie is moister than my previous recipe and just a tad bit sweeter (which I prefer). They're also chewier and less cake-like. I officially dub these the best snickerdoodle recipe.. until proven otherwise.
- 1/2 cup butter (1 stick), softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
1. In a large bowl, cream together the butter and sugars with
an electric mixer on high speed. Add the egg and vanilla and
beat until smooth.
2. In another bowl, combine the flour, salt, baking soda, and
cream of tartar.
3. Pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for
30 to 60 minutes in the refrigerator.
5. In a small bowl, combine the sugar with the cinnamon for the
topping.
6. Take about 2 1/2 tablespoons of the dough and roll it into a
ball. Roll this dough in the cinnamon/sugar mixture and press it
onto an ungreased cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12 to 14 minutes and no more. The cookies
may seem undercooked, but will continue to develop after they are
removed from the oven. When the cookies have cooled they should be
soft and chewy in the middle.
Makes 16 to 18 cookies.
p.s. i'm loving all your baking questions on formspring, shoot some more! or questions about anything, really.
35 comments:
You've convinced me to try out this recipe. I totally trust your judgment!
i might try these some day!
I love Snickerdoodles! I just made some red velvet whoopie pies last night, but I will definitely be trying these out soon!
This is perfect! I was just thinking last night (laying in bed unable to sleep) that I wanted to make snickerdoodles, but needed a new recipe first!
yum! I've only made snickerdoodles once and I have no clue what recipe I used...so next time I'll try this one!
I do the exact same things with recipes! I just made snickerdoodles for the first time about two weeks ago...but you can never have too many. I will definitely have to try these!
I love snickdoodles! Yours look absolutely perfect!!! I wish I had one right now!
Chewy cookies definitely top cakey cookies in my book, so this sounds like a keeper.
I will definitely be giving these a try! All the snickerdoodle recipes I've tried come out way too crunchy or cakey, and I'm a big fan of chewy cookies!
Hello...just a casual baker who happened to stumble upon your blog and am loving what I found. I do exactly the same thing - test out different recipes for the same thing until I find the best one...for the time being. I guess that makes both of us crazy. :) Thankfully, the upside of that is that it also keeps the people around us happy. Judging from your post, these cookies look like the perfect thickness, texture, and hue, which makes the recipe definitely worth a try. I'll have to find out if the taste also adds up. All in all, thanks for the post!!
i just made these!!!i gotta say they are pretty awesome! i have never eaten snickerdoodles before so i dont know if mine measure up but i have a US friend i am seeing tomorrow and she just might have some ideas on whether mine are any good!thank you so much for sharing this!oh! i found this just a bit too sweet though.
Hey, I cooked these for 13 minutes at 300F like you said, but after cooling to room temperature they were still doughy in the middle. I ended up with 15 cookies plus the dough I ate on the way to making them (>,>), so I think they were the right size. I'm just wondering -- did I cook them wrong, or was I supposed to cook them at a higher temperature?
(I turned the oven back on and put them in for 3 minutes at 350, but I'm curious for next time!)
There is a Mrs. Field's cookies book that I use- it has a snickerdoodle recipe, I'll check and see if this is the same one!
I'm going to second the anonymous poster above--I don't know if it's not enough time or not enough heat, but at 300 degrees, they were not cooked in the middle. I ended up jumping them up to 375 for...a while before they were done.
Are you *really* sure it's 300 degrees F?
I made these today, rolled into 1 1/2" balls, and baked at 350 for about 10-12 min - worked perfectly. Hope that helps the others who have commented about the temp! These are wonderful snickerdoodles!
I just wanted to let you know how *amazing* you and your recipes are!! I never doubt your judgment, because every time you say something is awesome, it is!! Keep being awesomesauce. =D
Ive been on a snickerdoodle recipe hunt lately. there are 3 main recipes out there. this one u just posted (w/ 1.5 c flour and 1 stick butter,) another one that has a lot of flour but not much sugar, and then the one that every one used w/ the 2 3/4 c flour. and i had a feeling that this one was the best because the ratios just make sense. lot of flour makes for a chewier doughier cookie. cant wait to try it
I made these today and they baked just fine on the sheet for 12 minutes at 300 degrees. My pans are old though and I put down a sheet of parchment paper for easy removal. Make sure and let them actually sit on the hot pan for a 3-5 minutes before taking them off. They continue cooking a bit and firm up just fine. Tasted great! I would probably add some cinnamon into the actual dough itself as rolling it in the cinnamon and sugar didn't really give much of the cinnamon taste I'm used to with a Snickerdoodle...but other than that the cookies came out perfectly chewey and soft.
Delicious! I didn't have cream of tartar, used a web-found replacement of a bit of lemon juice and it worked perfectly. Also, definitely 350 degrees for the oven. :)
2.5 tablespoons of dough per cookie is a bit too big! i would recommend at least cutting that in half. mine flattened because the balls were too big.
These are awesome! They are moist and chewy on the inside but stay together nicely- the perfect cookie gift for Christmas!
I too think 2.5 tablespoons was to much. I only got 12 cookies. Next time I will make them smaller. I also baked at 350. Because they were big they were not done cooking and I had to put them in longer. With a smaller cookie, at 350 next time they will be perfect. This is the first time I've made snicker doodles!
I made theses cookies last night and im not sure if it was the type of vanilla extract i used (which was pure vanilla extract) but i followed the recipe exactly and the cookies came out tasting exactly like the vanilla extract. and i agree with the edward family on 2.5 tablespoons being too much, i also had to but the cookies back in the oven to cook longer after the preferred cook time.
as well i think the amounts of cinnamon could be increased also.
Brown sugar makes these cookies so moist! I used 1tsp of cream of tarter and cooked smaller sized dough at 350 for 8 min. PERFECTION!
HELP! i have made these 3 times and they are so so flat and about 3 inches wide. what am i doing wrong. i bake often and do not have a clue. any ideas, i LOVE snickerdoodles and am bummed
I made these a couple of times now and I love them! I found if I cook them closer to 20 mins they turn out perfect. Around 13 mins they were way to doughy and I love doughy cookies.
I would love to try this recipe, but how much BUTTER do I use??? The recipes says to cream butter and sugars together but I don't see where it says anything about butter in the ingredients.
OOOPS! I see it now...my printer did not print that part:)
Just made these. WoW!!! Delicious! I will definitely add this recipe to my Family Cookbook!
Thank you for this recipe! It's absolutely perfect as written. I was nervous that they might have enough cinnamon flavor after reading some of the other comments, so I planned to add a little extra to the dough. It turned out I only had exactly enough cinnamon for what the recipe calls for, and I was not disappointed by the cinnamon flavor! Be sure to use every single bit of the sugar/cinnamon rub and really get it all over each and every cookie--not just a light topping. If you do, there will be plenty of cinnamon flavor in your cookies. As far as size goes, I used a cookie scooper and did a heaping scoop for each cookie. It made 16 cookies. The ball of dough wasn't 2.5", the flattened cookie (after you roll it in the sugar/cinnamon and put it on your pan) was 2.5".
Worked great for me and will be the only snickerdoodle recipe I ever use!
Ps--I only cooked for 12 minutes. Like she said, they set up after a few minutes out of the over. If you leave them in the oven until they "look done," they will not be any good!
I just made a sorry excuse for snickerdoodles the other day and I can't wait to try this recipe to redeem myself!
My little boy and i made these today and gave them to family and friends! They were delicious!
I found you on pinterest. I've been searching for a good snickerdoodle recipe for years! Thank you! I made these today with my kids and doubled the recipe. They are awesome! I didn't have any butter so I substituted margarine and shortening. I also baked for 8 minutes at 350, turning the baking sheets halfway through. They are chewy and delicious! Definitely a keeper! Thanks so much!
My Family has made me cook these 3 days straight!!! It is definitely The Best Recipe I've come across for Snickerdoodles. On the temp, if I cook two large pans of cookies, I have to cook them for an additional 2 to 3 minutes to get the center done. It's a great recipe because you CAN put the cookies back in the oven. I love that. I have unrepairable horrible stories.
Great recipe, I may have to walk from my house to Alaska and Russia to burn off the calories, but I will Smile Every Mile!!
I just made these and they were delicious!!! Probably the best I have made and I have made countless recipes of snickerdoodles. The brown sugar definitely gives it nice flavor. The base of the cookie dough is almost identical to my choc chip cookie recipe. I might have to try those on 300 too because I loved the way these turned out. I used a scoop and baked mine for 16 min and they were perfect. I doubled the recipe though. I knew a single batch wouldn't' cut it. :) Thanks for posting this!
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