Grammy's Kitchen · Snickerdoodles · The Best Snickerdoodle
One of 38 snickerdoodles recipes we measured
It ranks #1 of 38 for center texture among the snickerdoodles recipes we compared. 16 cooks on www.thereciperebel.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 | 44% | 65% |
| total sugar | 87% | 102% |
| brown sugar share of total sugar | 44% | 25% |
| egg | 19% | 29% |
| leavener | 1% | 1% |
| salt | 0% | 1% |
| liquid | 2% | 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.
| 114 g | 1/2 cup unsalted butter ((room temperature)) |
| 100 g | 1/2 cup granulated sugar ((100 grams)) |
| 100 g | 1/2 cup brown sugar ((100 grams)) |
| 50 g | 1 large egg |
| 4 g | 1 teaspoon vanilla |
| 260 g | 2 cups all purpose flour, fluffed and levelled* ((260 grams)) |
| 5 g | 1 teaspoon cream of tartar |
| 2 g | 1/2 teaspoon baking soda |
| 25 g | 2 tablespoons granulated sugar |
| 3 g | 1 teaspoon ground cinnamon |
Method: 7 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These are tasty! I must've added too much flour (didn't weigh as suggested) and I did not have vegetable oil to add, so I just added a couple tsp of melted butter until I got the right consistency and that seemed to work fine. They turned out nice and fluffy.” — a cook, 5.0★
“Flavor was nice however the cookies did not flatten out like shown in the photos. They remained in ball form - the 2nd batch I left in for an extra 4 minutes then flattened using a spatula once taken out to cool and they were a bit better. Still, something see” — a cook, 3.0★