1.17.10 by sarah

Apparently, snickerdoodles are everyone’s favorite type of cookie.  A while back, a close friend of mine suggested I make them.  He immediately scanned the recipe he uses, and emailed it to me — so I tried it.  For some reason, the first batch didn’t turn out so well, as far as my snickerdoodle standards go (the UC Santa Barbara DLG made bomb snickerdoodles).  There were a number of possible explanations for my less-than-perfect snickerdoodles: I was short on butter, skeptical about using white sugar in brown cookies, and slightly delirious from the previous weekend.  The cookies came out a little too crunchy, a little too light in color, and not so melt-in-your-mouthy.
So, for the second attempt, I opted to substitute brown sugar for a portion of the white sugar to help with the color, and I made sure I had enough butter on hand to fix the consistency.  Here we go, thanks Pat!

1-1/2 cups all-purpose flour
1/2 cup brown sugar
1/4 cup white sugar
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/4 teaspoon baking soda
1 tablespoon vanilla extract
1 medium-sized egg
1/2 cup butter (1 stick)
2 tablespoons coarse, white sugar
2 teaspoons ground cinnamon
First, combine the brown sugar and white sugar, and cream it with the butter.  For those of you who don’t know, creaming the butter means to mix the butter and sugar together evenly, to the point where it forms a very smooth mixture.  The easiest way to do this is with an electronic mixer, but if you are short-handed with kitchen equipment, you can do it by hand, and work on your forearm muscles while you are at it.  By hand, mix the sugars together first, then take a form and smash the softened butter against the sides of the bowl.  Once the butter is broken down, stir and mix with the sugar very briskly, until the mixture is even and smooth.
In a separate bowl, combine the remaining dry ingredients (flour, salt, cream of tartar, baking soda) and mix until even.  Add the egg, vanilla extract, and creamed mixture, and stir until the dough is consistent.  Then, roll into 1-inch balls.  Combine the 2 tablespoons sugar with the ground cinnamon, and coat each ball of dough in the mixture.  Then place on a baking sheet, each two inches apart.  Bake for 8 to 10 minutes at 375 degrees.


  • Harry

    I got home last night and shoved a few of these in my face at 3:00 am before I crashed asleep. That's what they're good for… aside from their sugary goodness.

  • Sarah

    nice Harry.
    They look delicious! I'm going to have to try them!

  • nour

    snicker doodles were my favorite thing to make on free lab baking days in culinary. heaven. i want one.

  • Kristen

    AMAZING. They're amazing with wine at night and even better at 3 am. But I wasn't the one who took one bite out of the last one and put it back…!

  • sarah marie

    Kristen, you finished the cookie that was half-bitten this morning because it was the last one.

    Sarah! The next time we have a cookie party, you are coming :)

  • Pat West

    I am impressed you can improve on perfection. I will have to try the brown sugar addition and get back to you. Excited to hear they were thoroughly enjoyed.

  • adriana

    i know this is going to sound like the time kellee said she'd never seen a baby kitten, but ive never had a snickerdoodle.

  • Harry

    update, dammit

  • kristen

    make these again! :)

  • Silje

    Hi Sarah! I want to make these! But what is cream of tartar? And are they easy to shape? Could I use my Capital cookie cutter?

  • Ashley

    I made these for the cookie rager–this same recipe–and I must say they were the first cookie to go. Big hit!

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