Grammy's Kitchen · Snickerdoodles · Soft & Thick Snickerdoodles
One of 38 snickerdoodles recipes we measured
from sallysbakingaddiction.com
483 cooks on sallysbakingaddiction.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 38.
| this recipe | typical | |
|---|---|---|
| fat | 66% | 65% |
| total sugar | 97% | 102% |
| egg | 29% | 29% |
| leavener | 1% | 1% |
| salt | 1% | 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.
| 375 g | 3 cups (375g) all-purpose flour (spooned & leveled) |
| 10 g | 2 teaspoons cream of tartar* |
| 5 g | 1 teaspoon baking soda |
| 4 g | 1 and 1/2 teaspoons ground cinnamon |
| 3 g | 1/2 teaspoon salt |
| 226 g | 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature |
| 267 g | 1 and 1/3 cup (267g) granulated sugar |
| 50 g | 1 large egg + 1 large egg yolk, at room temperature |
| 9 g | 2 teaspoons pure vanilla extract |
| 70 g | 1/3 cup (70g) granulated sugar |
| 3 g | 1 teaspoon ground cinnamon |
Method: 7 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made these tonight for my mil, she loves cookies and I hate her eating processed ones. lol She loved them. Plus for half i made a little cream cheese and cinnamon icing for them so she got a mixture. Thank you for the recipe.” — a cook, 5.0★
“I’ve made this a few times and wanting to make a base recipe for future cookies. If I leave out the cream of tartar and cinnamon, will this become a regular sugar cookie? Do I need to add baking powder to achieve that?” — a cook, 5.0★