Sue's Snickerdoodles are from a recipe Sue posted years ago, and it's one she and I both use to this day. I like to swap out some of the granulated sugar for brown sugar, while Sue is more of a purist when it comes to Snickerdoodles and uses only granulated.
Jump to Recipe
One thing we both agree on is that Snickerdoodles should have cream of tartar rather than baking powder. It adds a certain flavor unique to the cookies. And Snickerdoodles should definitely be chewy, not cakey. A crackly top is also a must, and this recipe will give you just that -- cookies with crackly tops. For even cracklier tops, chill the dough.
Regular vs. Insulated Baking Sheet
Back when we first featured this recipe we discussed whether Sue's Snickerdoodles came out crisper on a regular baking sheet or an an AirBake insulated baking sheet. Sue did an experiment and determined the cookies were in fact crispier on a regular baking sheet. She also found that the cookies had a better texture, flavor and more cracks when baked with dough that had been chilled for two days. So again, if you have time to chill the dough it enhances the texture.
Sue's Snickerdoodles Recipe
Here’s the recipe Sue uses for very delicious and crispy Snickerdoodles. I've also made it printable below. I use ¾ teaspoon of salt rather than ½ teaspoon and sometimes swap out half of the granulated sugar for brown.
Update: If you like Sue's Snickerdoodles, check out another recipe recommended by Sue -- Mrs. Fields Cinnamon Sugar Butter Cookies.
Schneckerdoodle
I recently came across a recipe in my little Texas-German cookbook called Schneckerdudel. It wasn't as good as Sue's Snickerdoodles, but the ratios were close. What was interesting about the Schneckerdudel was that instead of vanilla, it called for almond extract, so if you'd like to change these up a bit you could incorporate a bit of almond extract in with the vanilla.
Recipe
Sue's Snickerdoodles
Ingredients
- 2 ¼ cups all-purpose flour (315 grams)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup unsalted butter softened (170 grams)
- ¼ cup butter flavored shortening (48 grams)
- 1 ½ cups granulated sugar (or use half white and half brown) (300 grams)
- 2 large eggs bring to room temperature
- 2 teaspoons vanilla extract
- Cinnamon Sugar: 3 tablespoons granulated sugar 36 grams plus 1 ½ teaspoons cinnamon
Instructions
- Preheat oven to 375 degrees F. Line cookie sheets with parchment.
- Stir together flour, cream of tartar, baking soda and salt.
- In a mixing bowl, using low speed of a mixer (or by hand), mix together the butter and shortening. Add the sugar and mix just until blended (don’t cream). Add the eggs one at a time, beating on low just until each egg is incorporated and mixture is smooth. Beat in the vanilla.
- Using a medium cookie scoop, scoop up rounds of dough. You should get about 30 using a medium cookie scoop. If using large, about 16. At this point you can chill the dough balls until ready to bake or bake right away.
- Before baking, mix together the cinnamon and sugar. Roll dough balls in cinnamon sugar.
- Place on cookie sheets and bake at 375 degrees for 9-11 minutes or until the edges are brown.
Amanda says
Anna,
These cookies are amazing! I have never made Snicker-doodles before and these were picture perfect gorgeous and tasted even better than they looked. A slight crisp, but were mostly chewy. I didn't have cream of tartar so I substituted that and the baking soda with 3 1/4 teaspoons of baking powder. My boyfriend did the conversion and it seemed like a lot, but the cookies were perfect.
The restaurant I work at has Snicker-doodles delivered from a local bakery and I always bring one home for my bf. Today we ran out and I felt like baking anyway. Of course I went to your site to find a recipe. I was scared to have my first attempt go against a bakery cookie, but my bf liked these more!
Thank you so much for your amazing blog.
kristina bice says
i would love the recipe to the snickerdoodle/ i am making them for my neices for valentines
Lisa Ernst says
Anna, love the icon on the right that leads to a summary page of your postings. That way, if I've been out of town and have missed your blog I can see exactly what you've baked! If this feature was available before, I never knew about it.
Susan says
Hi Anna, Love your new look!! Checked out the snickerdoodle recipe with the baking tips. I make these cookie alot so I'll definitely be trying the new ideas. Thanks!!
Katrina says
HeartofGlass, too funny, your comment!
Anna, my sis-in-law told me their favorite cookie at this house is snickerdoodles and I can't leave until I make some. It's on the agenda for Thursday!
Sue says
Hi Anna!
Thanks for the link! I hope your readers like the cookies.
Don't be so hard on yourself for that pie. I think the NYT article was referring to a different kind of cook than you. 🙂
The pie actually looks like it would be tasty!
Shelly says
Ahhhh, snickerdoodles make me think of my lovely Mom. She would bake these for me, just pulling them out of the oven when I go home from school. I loved then and I love them now. Thanks for the walk down memory lane!
Kerstin says
Mmm, what perfect looking snickerdoodles! Sometimes we all need a an easy pre-fab recipe - you should post it!
I love your new banner and site design too 🙂
Alexandra says
Hi Anna,
I'm loving the new look of your site!!! Oftentimes I read your blog from my blackberry so I didn't catch CookieMadness's new sleek and chic look- wow nice job! And delicious snickerdoodles too! Go Anna Go!
Mindy says
Anna, these look great. I've always had an aversion to Snickerdoodles because when I was growing up this lady in our neighborhood would always bake them for various families (unfortunately including mine), and they were just terrible. I think I may need to try them again...you know, make them myself...before I automatically categorize them as "YUCK" cookies.