Snickerdoodles III
Snickerdoodles made from this recipe are chewy the same day you make them and become crunchy the next day.
Total Time
30 minutes
Servings
36
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
Preheat oven to 375°F (190°C or Gas Mark 5)
In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
30 seconds
Add the 1 cup sugar, baking soda, cream of tartar, and vinegar. Beat until combined, scraping sides of bowl occasionally.
Beat in egg and vanilla until combined.
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Cover and chill dough for 1–2 hours or until easy to handle.
1–2 hours
Combine the 2 tbsp sugar and the cinnamon in a small bowl.
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.
Bake for 10–11 minutes or until edges are golden. Transfer to a wire rack and let cool.
10–11 minutes
- •If you are using a mixer with more than one kind of beater, use the paddle attachment.