Snickerdoodles III
Snickerdoodles made from this recipe are chewy the same day you make them and become crunchy the next day.
Ingredients
- 227 g (2 cups or 16 oz) butter, softened (not melted)
- 100 g (1 cup) white granulated sugar
- 2 tbsp baking soda
- ¼ tsp cream of tartar
- 1 egg
- 220 ml (1 cup or 8 fl oz) vinegar
- ½ tsp vanilla
- 188 g (1 ½ cups or 12 oz) all-purpose flour
- 2 tbsp (30 g) sugar
- 1 tsp ground cinnamon
Ingredients for 36 servings (850 g) · the original recipe
Method
- 1
Preheat oven to 375°F (190°C or Gas Mark 5)
Oven - 2
In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
Mixer - 3
Add the 1 cup sugar, baking soda, cream of tartar, and vinegar. Beat until combined, scraping sides of bowl occasionally.
- 4
Beat in egg and vanilla until combined.
- 5
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
- 6
Cover and chill dough for 1–2 hours or until easy to handle.
- 7
Combine the 2 tbsp sugar and the cinnamon in a small bowl.
- 8
Shape dough into 1-inch (2.5 cm) balls. Roll balls in cinnamon-sugar to coat. Place balls 2 inches (5 cm) apart on an ungreased cookie sheet.
- 9
Bake for 10–11 minutes or until edges are golden. Transfer to a wire rack and let cool.
Oven
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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