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Buttery Snickerdoodles

Author: PJ Hamel

Buttery Snickerdoodles Recipe

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, they're made with either all-purpose flour or bread flour — tasty evidence that bread flour's not JUST for bread.

At a glance

Prep
Bake
Total
Yield
3 1/2 dozen 2 1/2" cookies, 21 servings
Nutrition information

Ingredients

Choose your measure:

Dough

  • 8 tablespoons (1/2 cup) unsalted butter, at room temperature*
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt*
  • 1 1/3 cups King Arthur Unbleached Bread Flour or Unbleached All-Purpose Flour
  • *If you use salted butter, decrease the salt to 1/4 teaspoon.

Coating

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

Instructions

  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 small (1"-diameter) 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.

Nutrition Information

  • Serving Size 2 cookies
  • Servings Per Batch 21
Amount Per Serving:
  • Calories 100
  • Calories from Fat 40
  • Total Fat 4.5g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 85mg
  • Total Carbohydrate 14g
  • Dietary Fiber 0g
  • Sugars 8g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.