Grammy's Kitchen · Snickerdoodles · The BEST Snickerdoodle
One of 38 snickerdoodles recipes we measured
It ranks #2 of 38 for spread among the snickerdoodles recipes we compared. 61 cooks on www.browneyedbaker.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 | 72% | 65% |
| total sugar | 117% | 102% |
| egg | 33% | 29% |
| leavener | 2% | 1% |
| salt | 1% | 1% |
| liquid | 3% | 3% |
| shortening share | 47% | 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.
| 300 g | 2 1/2 cups all-purpose flour |
| 10 g | 2 teaspoons cream of tartar |
| 5 g | 1 teaspoon baking soda |
| 3 g | 1/2 teaspoon salt |
| 114 g | 1/2 cup unsalted butter, softened |
| 102 g | 1/2 cup vegetable shortening |
| 300 g | 1 1/2 cups sugar |
| 100 g | 2 eggs |
| 50 g | 1/4 cup granulated sugar |
| 8 g | 1 tablespoon ground cinnamon |
Method: 5 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have used the same Snickerdoodle for more years than I can remember but something about your photos kept calling my name. Everyone in Central Illinois has been snowed in today so I thought I better just knock these off my Bucket List, lol. OH....MY.....GOODN” — a cook, 5.0★
“Really good cookies. Thank you for the recipe! I used ‘butter flavor’ shortening, (I’m sure regular would have been good too?) which gave them a very buttery flavor. You get a good texture with the mix of butter and shortening, so they are soft but still ha” — a cook, 5.0★