Grammy's Kitchen · Snickerdoodles · Snickerdoodle Cookies
One of 38 snickerdoodles recipes we measured
from sugarspunrun.com
It ranks #36 of 38 for center texture among the snickerdoodles recipes we compared. 87 cooks on sugarspunrun.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 | 63% | 65% |
| total sugar | 97% | 102% |
| egg | 14% | 29% |
| leavener | 1% | 1% |
| salt | 1% | 1% |
| liquid | 2% | 3% |
| cornstarch | 1% | 0% |
| 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.
| 227 g | 1 cup unsalted butter (softened to room temperature) |
| 300 g | 1 1/2 cups granulated sugar |
| 50 g | 1 large egg + 1 egg yolk |
| 1 g | 1/4 teaspoon vanilla extract |
| 360 g | 3 cups all-purpose flour |
| 7 g | 1 1/2 teaspoon cream of tartar |
| 3 g | 1 teaspoon cornstarch |
| 5 g | 1 teaspoon baking soda |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon ground cinnamon |
| 50 g | 1/4 cup granulated sugar |
| 8 g | 1 Tablespoon ground cinnamon |
Method: 8 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These are fabulous! Just as advertised- soft and chewy cookies that satisfy the craving. I will note that my batter tends to be crumbly so balling up the dough takes a little extra effort. also I find when the cookies are done I need to squish them down to get” — a cook, 5.0★
“Thank you for your quick response. I did measure my flour. My cookie sheets were straight from the cabinet. Should I let them cool completely on the cookie sheet or remove them after about 2-3 minutes? I let them cool completely. I will try a new container” — a cook, 4.0★