How to Make Snickerdoodles


These cinnamon-sweet cookies are an old-time favorite. They are very easy to make and have a creamy, faintly tangy taste. This recipes makes about five dozen cookies.

Things You'll Need

  • 1 tbsp. baking powder
  • 4 1/4 cups all-purpose flour
  • 2 cups plus 1/2 cup sugars
  • 1/2 tsp. baking soda
  • 1 tbsp. vanilla extract
  • 1 1/2 cups chopped walnuts
  • 1 cup sour cream
  • 1 tsp. salt
  • 1 cup unsalted butters
  • 1 tbsp. cinnamon
  • 3 eggs
  • Mix cinnamon and 1/2 cup sugar; taste to make sure the cinnamon is not too strong and add more sugar to taste. Reserve.

  • Heat oven to 350 degrees.

  • Combine the remaining 2 cups sugar, vanilla, salt and butter in a bowl and beat until light and fluffy with an electric mixer. Add the eggs one at a time, waiting until the previous egg has been incorporated.

  • Beat in sour cream.

  • Sift flour, baking soda, baking powder and salt together and beat into the butter until they are just incorporated.

  • Mix in the walnuts.

  • Roll, press or scoop the batter into balls the size of golf balls or large marbles; size isn't too important, just make sure they're all the same size.

  • Place on cookie sheets spaced well apart.

  • Generously butter the flat bottom of a glass or other flat-bottomed object like a measuring cup or small pan.

  • Press the buttered surface into the cinnamon sugar, then use it to flatten each cookie ball. A layer of cinnamon sugar should stick to the cookie. If not, sprinkle some on. Repeat with all cookies.

  • Bake for about 10-15 minutes or until cookies are puffed and golden and their bases lightly browned.

Tips & Warnings

  • The amounts of ingredients in this recipe needs to be fairly precise. Note that both baking powder and baking soda are used. That's because there's a dairy acid in the recipe, in this case sour cream, and whenever dairy acid is present it requires baking soda, not just powder, for the cookie to rise.

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