Grammy's Kitchen · Snickerdoodles · Snickerdoodle Cookies
One of 38 snickerdoodles recipes we measured
It ranks #5 of 38 for spread among the snickerdoodles recipes we compared. 153 cooks on www.crazyforcrust.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 38.
| this recipe | typical | |
|---|---|---|
| fat | 69% | 65% |
| total sugar | 102% | 102% |
| egg | 30% | 29% |
| leavener | 1% | 1% |
| salt | 0% | 1% |
| liquid | 3% | 3% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 170 g | 3/4 cup (170g) unsalted butter (softened) |
| 200 g | 1 cup (200g) granulated sugar |
| 50 g | 1 large egg |
| 5 g | 1 teaspoon baking soda |
| 2 g | 1/4 teaspoon salt |
| 10 g | 2 teaspoons cream of tartar |
| 4 g | 1 teaspoon vanilla extract |
| 248 g | 2 cups (248g) all-purpose flour |
| 50 g | 1/4 cup (50g) granulated sugar |
| 6 g | 2 teaspoons ground cinnamon |
Method: 7 steps, published by www.crazyforcrust.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thank you for GREAT recipe, made several times now, a fav in our household! Each batch has improved with some minor changes along the way: 1. Add 1-2 Tbsp extra butter, giving a subtle butter flavor when baked. 2. Add 1 Tsp Cinnamon to flour mixture before add” — a cook, 5.0★
“For some reason, the cookies never cracked and they just kept spreading out. I don’t know what I did wrong. They tasted delicious, but I had to bake them about a half an hour or more.” — a cook, 3.0★