Grammy's Kitchen · Snickerdoodles · Easy Snickerdoodle
One of 38 snickerdoodles recipes we measured
from bakerbettie.com
It ranks #5 of 38 for sweetness perceived among the snickerdoodles recipes we compared. 165 cooks on bakerbettie.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 38.
| this recipe | typical | |
|---|---|---|
| fat | 63% | 65% |
| total sugar | 97% | 102% |
| egg | 14% | 29% |
| leavener | 2% | 1% |
| salt | 0% | 1% |
| liquid | 0% | 3% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 226 g | 2 sticks (224 gr) unsalted butter, room temperature |
| 300 g | 1 1/2 cups (294 gr) granulated sugar |
| 50 g | 1 large egg, room temperature |
| 8 g | 2 tsp baking powder (*see note for substitution if you do want to use cream of tartar for a more traditional snickerdoodle) |
| 1 g | 1/4 tsp Morton kosher salt (use 1/2 tsp if using Diamond Kosher) |
| 360 g | 3 cups (360 gr) all-purpose flour |
| 50 g | 1/4 cup (50 gr) granulated sugar |
| 8 g | 1 TBSP (8 gr) ground cinnamon |
Method: 8 steps, published by bakerbettie.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Do not use 3 tbsp of dough to make the balls. The cookies will be too big and won't be done in the center or burnt on the bottom.” — a cook, 3.0★
“These cookies are so good my family loves eating them” — a cook, 5.0★