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.
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 3/4 teaspoon of salt rather than 1/2 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.
Sue’s Snickerdoodles
Ingredients
- 2 1/4 cups all-purpose flour (315 grams)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup unsalted butter softened (170 grams)
- 1/4 cup butter flavored shortening (48 grams)
- 1 1/2 cups granulated sugar (or use half white and half brown) (300 grams)
- 2 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
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
i would love the recipe to the snickerdoodle/ i am making them for my neices for valentines
Anna
I wrote a comment last night and deleted it because I’d had a glass of wine and it sounded like a crazy rant. But what I wanted to say was I liked the article a lot until Page 6, at which point it became somewhat bleak and brought to mind a movie called Idiocracy, which made me laugh but which was too cynical to take seriously. Still, makes you wonder… I think the article also put a lot of weight on TV. TV, to me, is entertainment. Books, schools, parents are better teachers when it comes to skills.. Sesame Street helped me learn the ABC’s, but my parents didn’t rely on it to teach me to read. The article’s a great talking point, but not necessarily on food forums because people will come off sounding sanctimonious – whatever side they are on—even if they don’t mean to. Better to discuss in real life, unless you have a way with words like MP. I like how he lays out facts (some eye-opening, like the 4 minute average clean-up time) without sounding too judgmental. And I like how he uses his son in examples.
And I don’t like the term “stir-and-dump” but that pie was stir-and-dump at its finest.
joan
Hi Anna, Your blog is just the best. The artlcle was wonderful. A great preview before I go to see the movie. I agree with the other responders that you shouldn’t be embarrassed about posting a recipe for a pre-fab pie. Julia was not a food snob, and I’m sure she wouldn’t disapprove. She loved McDonald’s french fries. ( That was back when they were cooked in beef suet. Mmmmmm. Those were the days!)
Lisa Ernst
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
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!!
HeartofGlass
Haha–thanks Katrina. I’m repossessing my Internet account to say that both the cookies and pie look awesome–you know I’ve never made or had snickerdoodles. Something new to try–both the pie and the cookies look like awesome summer desserts. I actually heard an interview with Michael Pollan talking about how his son loves Fruity Pebbles and spray whipped cream (although probably not at the same time) and how embarrassed he is when he has to buy them for his son’s weekly ‘treat’ meals. I think the pie looks saintly in comparison to Fruity Pebbles!
Katrina
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
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!
Anna
Mindy, make a batch and get back to me. A well made snickerdoodle is a fabulous thing.
Louise, that makes me feel a little better. Thanks. I still think my pie sounds more pre-fab than yous, though.
Alexandra, thanks for the compliment. Things are coming along with the new design.
Kerstin, I will link to it.
Mary, please don’t let the ghost of Julia Child (or Michael Pollan) see this link. Here’s the pie.
I DID grind the graham crackers myself ;). And I have to say, Todd liked this.
http://www.foodnetwork.com/recipes/patrick-and-gina-neely/frozen-limeade-pie-recipe/index.html
Shelly
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!
HeartofGlass
This is Jooo-li-ah Child, using Mary’s Internet account to saaay you shouldn’t feel bad t’all about using froozen pie crust, Aaaah-naaa because allll of your desserts look soooo beau-ti-ful, and your filling is certain to be sooo scrumptious, no one will know!
Kerstin
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
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!
Louise
Don’t be too embarrassed about a kinda pre-fab pie. I made Banoffee Pie on Saturday for dinner guests to use up excess bananas. Normally I bake a pie crust, but Friday night my oven went “tilt” while I was doing dinner so I tried a granola crust from the super market. So, pre-fab crust, canned dulce de leche, sliced bananas, and homemade whipped cream with instant coffee added. 🙂
Mindy
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.