top of page

Snickerdoodle Cookies

10 mins

4 dozen

What you are creating

My grandma made the best cookies! She was famous for her Snickerdoodles. Her secret was adding melted butter to the coating ingredients. The added butter gives these cookies an delicious crunch.

Directions:

  1. Heat oven to 400 degrees.

  2. Sift flour, cream of tartar, soda and salt together.

  3. Beat the butter, sugar and eggs in your stand mixer.

  4. Blend in the dry ingredients and optional crushed honey roasted pecans.

  5. Shape dough into balls. NOTE: Use a small cookie scoop for perfect size!

  6. Mix the melted butter, cinnamon and sugar together. When you add butter to the coating mixture you get an extra crunch to the outside of your cookie!

  7. Roll the cookie balls in the cinnamon and sugar mixture.

  8. Place two inches apart on an ungreased cookie sheet.

  9. Bake 8-10 minutes or until set.

  10. Remove from baking sheet immediately.

  11. Enjoy!

Ingredients
  • 1 cup butter (2 sticks at room temperature)

  • 1 ½ cup white sugar

  • 2 eggs

  • 2 ¾ cups flour

  • 2 teaspoons cream of tartar

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • Optional: 1 cup crushed honey roasted pecans

You Might Also Like:
3D Cookie Bear.png

A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Cream = 40% Heavy Cream

  • Butter = Unsalted Sweet Cream butter unless otherwise noted

Tags:

Snickerdoodle Cookies, Cookies, Cookie Recipe, How to make snickerdoodle cookies, Snickerdoodle Cookie Recipe

Categories:

Cookie Decorating, Sugar Cookies

bottom of page