Go Back
–+ servings
Buttery Snickerdoodles
Print

Buttery Snickerdoodles

A small batch recipe for Snickerdoodles using all butter.
Course Dessert
Cuisine American
Keyword Snickerdoodles
Prep Time 10 minutes
Cook Time 10 minutes
Chilling and Cooling 1 hour
Total Time 1 hour 20 minutes
Servings 32
Author Anna
Cost 5

Ingredients

  • ½ cup softened unsalted butter (114 grams)
  • ¾ cup sugar (145 grams)
  • 1 large egg bring to room temperature
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 teaspoon baking powder
  • ¼ teaspoon cream of tartar (scant)
  • ½ teaspoon salt
  • 1 ⅓ cups bread or all-purpose flour (weigh for best results) (170 grams)
  • Cinnamon Sugar: 2 tablespoons granulated sugar plus 2 teaspoons cinnamon

Instructions

  • Preheat oven to 375 degrees F. Line cookie sheets with parchment.
  • In a mixing bowl, combine the softened butter, sugar, vanilla and egg. Stir by hand or using medium speed of a mixer. The goal is to just stir until blended and not to whip.
  • Add the baking powder, cream of tartar and salt directly to the batter and beat until blended, then add the flour and stir until it is mixed in.
  • Using a small cookie scoop or a rounded teaspoon, scoop out balls of dough. They should be about 15 grams each. If the dough is very soft, you can chill the pre-formed balls for about 20 minutes.
  • Before baking, mix together the cinnamon and sugar. Roll dough balls in cinnamon sugar.
  • Place on cookie sheets and bake for for 8 to 10 minutes or until done.