The GüdDish Snickerdoodles

We studied 148 recipes from around the world and combined the elite 12. Then we built the BEST!

Snickerdoodles. The GüdDish.

Serves about 24 cookies · 15–20 min prep · 65–80 min total · 4 steps

Ingredients

Ingredients for Snickerdoodles

Cookie dough

  • 2 large eggs
  • 1 cup unsalted butter, softened
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 cups sugar, plus 3 tablespoons for rolling
  • 1 teaspoon vanilla extract
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon kosher salt

Cinnamon sugar coat

  • 2 teaspoons ground cinnamon

What the best recipes taught us

  • Keep the cream of tartar in the dough. That is what gives the tang and the crackled top.
  • Roll every dough ball in cinnamon sugar. A thick coat is what leaves the cinnamon crust.

Method

  1. 1
    Oven at 375 with two bare baking sheets

    Heat the oven to 375°F.

  2. 2
    Creamed butter with two egg yolks and a dry mix bowl
    1cunsalted butter, softened
    11/2csugar
    2 largeeggs
    1tspvanilla extract
    23/4call-purpose flour
    2tspcream of tartar
    1tspbaking soda
    1/2tspkosher salt

    In a large bowl, beat the butter and 1 1/2 cups of the sugar until light.

    Beat in the eggs and vanilla until smooth.

    In a second bowl, whisk the flour, cream of tartar, baking soda, and salt.

    Add the dry mix to the butter bowl and mix just until the flour disappears.

  3. 3
    Rolling dough balls in cinnamon sugar on a bare sheet
    3tbssugar
    2tspground cinnamon

    Stir the remaining 3 tablespoons sugar with the cinnamon in a shallow bowl.

    Scoop tablespoon-size balls of dough.

    Roll each ball in the cinnamon sugar and space them on baking sheets.

  4. 4
    Baked snickerdoodles with crackled tops on a sheet

    Bake 8 to 10 minutes, until the edges look set and the tops are crackled.

    Cool on the sheet 5 minutes.

    Move to a rack to finish cooling.

    Serve the cookies warm.