Buttery Snickerdoodles

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Recipe photo
Hands-on time:
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Yield: 3 1/2 dozen 2 1/2" cookies

Recipe photo

Most Snickerdoodle recipes rely on vegetable shortening for their crisp/crunchy texture. For those of you who like to avoid shortening, we offer this butter-based Snickerdoodle — which can be either soft and chewy, or crunchy, depending on how long you bake it. Interestingly, it's made with bread flour — tasty evidence that bread flour's not JUST for bread.

Buttery Snickerdoodles

star rating (17) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 3 1/2 dozen 2 1/2" cookies
Published: 05/22/2013

Ingredients

Dough

Coating

  • 2 tablespoons sugar
  • 1 to 1 1/2 teaspoons ground cinnamon, to taste

Tips from our bakers

  • Don't have any bread flour on hand? Check out our recipe for Snickerdoodles using all-purpose flour.

Directions

1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

2) Beat together the butter and sugar until smooth.

3) Add the egg, beating until smooth.

4) Beat in the vanilla, salt, and baking powder.

5) Add the flour, mixing until totally incorporated.

6) To make the coating: Shake together the sugar and cinnamon in a medium-sized zip-top plastic bag.

7) Drop 1" balls of dough into the bag; a teaspoon cookie scoop works well here. Roll/toss the cookies in the cinnamon-sugar until they're completely coated.

8) Space the cookies at least 1 1/2" apart on the prepared baking sheets. Use a flat-bottom glass to flatten them to about 3/8" thick; they'll be about 1 1/2" in diameter.

9) Bake the cookies for 8 minutes (for soft cookies) to 10 minutes (for crunchier cookies). Remove them from the oven, and cool them on the pan until they're firm enough to transfer to a rack to cool completely.

Yield: 3 1/2 dozen cookies.

Reviews

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  • star rating 02/10/2015
  • stephanieb from KAF Community
  • Yummy Yum!!! One of my husband's favorite cookies is the snickerdoodle. He loved it and so did I. Like using the butter instead of shortening. Got 3 dozen plus a few with this recipe. Next time I will use a bigger scoop to get a little larger cookie.
  • star rating 12/22/2014
  • Beth from Connecticut
  • I'm not sure quite what happened here......I have checked and rechecked this recipe to make sure I followed it to a 't', but it just didn't work. First, I smelt the cookies burning, so I turned down the heat to 350. 8 minutes in, I took them out. What a mess. Burned, and completely flat. I bake A LOT, so it isn't like I'm new to baking. I'll be going back to my usual recipe.
    Issues such as this are usually caused by an oven malfunction, pan placement in the oven or the type of pan used. Feel free to give the Baker's Hotline a jingle and we can try troubleshooting what may have happened. Jon@KAF 855 371 2253
  • star rating 12/21/2014
  • Hillary from Portland, OR
  • So easy to make and the taste and texture is to die for! I will definitely be making this recipe again.
  • star rating 12/20/2014
  • Jessica from Bountiful, Utah
  • My families favorite snicker doodle recipe! They are soft and chewy and they don't go crunchy/hard. Soooooo good!
  • star rating 12/16/2014
  • mieka from va
  • just finished baking these and they're fantastic. i got 2 dozen, non-flat cookies that taste great. i used fresh baking powder and followed the recipe. easy and simple. highly recommended!
  • star rating 12/06/2014
  • from
  • Oh my gosh, these just came out of the oven and they're fabulous! I'm going to have to make more.
  • star rating 06/04/2014
  • from
  • star rating 01/21/2014
  • Mary from Cleveland, Ohio
  • I had no cake or all-purpose flour in the house, and we had a taste for cookies. There was a recipe for Snickerdoodles on the back of the bread flour bag (this recipe), and even though I had reservations, I tried it. Tips: use parchment paper. The cookies baked on silicone sheets (my usual) didn't brown well and required 3-4 minutes extra baking.
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