PERFECT SNICKERDOODLES

November 13, 2012

One of the most popular recipes ’round these parts is rolo stuffed snickerdoodles. Because of that nifty little idea, I get asked for my best snickerdoodle dough recipe quite often. For a while I’ve been side-stepping the question, because I don’t want to give an endorsement I can’t stand behind. But now I’m ready for my recommendation to be made official! After much experimentation, these fluffy, gooey wonders are what I’ve deemed the “perfect” snickerdoodles.

Update: For those who have struggled with dough that is too thin, make sure your butter is softened and not melted. Also, popping the dough in the fridge for an hour may help (although I did not need to do this myself).

Perfect Snickerdoodles from Rachel Schultz

PERFECT SNICKERDOODLES
Makes 32 cookies

1 cup butter, softened
1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
2 and 1/2 cups flour
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
2 tablespoons sugar
1 teaspoon cinnamon

Preheat oven to 325 degrees. Cream together butter, brown sugar, eggs, 1 cup sugar, and vanilla.

Perfect Snickerdoodles from Rachel Schultz

In a separate bowl, mix flour, salt, cream of tartar, and baking soda. Slowly add dry ingredients to butter mixture until a soft dough forms. Shape dough into 1 inch balls.

Perfect Snickerdoodles from Rachel Schultz

In a small bowl, combine 2 tablespoons sugar and cinnamon. Press balls into cinnamon sugar. Arrange on baking sheet and bake for 14 minutes. Allow to cool.

You simply must try these as Rolo Stuffed Snickerdoodles. Seriously, it them it to an out-of-this-world level of cookie experience.

Rolo Stuffed Snickerdoodles from Rachel Schultz

4.7 from 6 reviews
perfect snickerdoodles
 
Author:
Serves: 32 cookies
Ingredients
  • 1 cup butter, softened
  • 1 cup sugar
  • ⅔ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 and ½ cups flour
  • ½ teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 325 degrees. Cream together butter, brown sugar, eggs, 1 cup sugar, and vanilla.
  2. In a separate bowl, mix flour, salt, cream of tartar, and baking soda. Slowly add dry ingredients to butter mixture until a soft dough forms.
  3. Shape dough into 1 inch balls.
  4. In a small bowl, combine 2 tablespoons sugar and cinnamon. Press balls into cinnamon sugar.
  5. Arrange on baking sheet and bake for 14 minutes. Allow to cool.

Adapted from Lovin’ from the Oven.

Comments

  • Corrie

    I followed this recipe exactly, the cookies came out perfectly. They are fluffy and thick and taste PERFECT! Those who have problems with flat cookies, are you rolling them tall enough and not flattening too much when you press in the sugar? They should still be balls when you put them in the oven! So delicious, thanks for the recipe.

  • Julia

    Prep time? I’m making a recipe book for my friend for X-mas, and I need to know prep-time. Thank you so much for this delicious sounding recipe! :)

  • Tpaz

    Are they supposed to be pressed down before going in the oven, or should they be left as balls?

  • Grace

    Do you have any recipes for these that are gluten free??

  • Grace

    Second recipe I have tried from this site. I love them. It is so rare for recipes to come out exactly as they say they will, but I’ve been impressed both times. I never post or leave comments, but I’m so happy with how they turned out that I couldn’t not post something!

    • Rachel Schultz

      Thanks Grace! Wonderful to hear

  • […] Snickerdoodles aka Taste’s like Christmas(Recipe from Rachel Schultz) […]

  • […] Snickerdoodles aka Taste’s like Christmas(Recipe from Rachel Schultz) […]

  • […] the parents, siblings, and fans of the players, I made Rolo stuffed snickerdoodles. Use the snickerdoodle recipe as the cookie base and then follow the steps for stuffing with Rolos. I find that mini-Rolos are […]

  • I followed the recipe exactly and they came out perfect! I tend to bake on convection so I lowered my bake time by 2 minutes. No refrigeration required. The cookies were fluffy, moist, and soft! To get the perfect sized cookie I leveled off the dough in my tablespoon measuring spoon and rolled them into balls. These will forever be on my Christmas cookie list, thank you!

  • Faith

    Here you go girl

  • Kristen S.

    HELP!!!! I have ruined two batches of dough, not sure what I am doing wrong, but my dough turns out very sticky….What am I doing wrong?

  • Erin

    I made these tonight with the rolos inside for Thanksgiving. The recipe is fairly easy although mine didn’t turn out nearly as pretty yours. They weren’t as soft as I thought they would be, kind of had a crunch to them. Everyone liked them though! Thanks for sharing.

  • I just made these and the results……PERFECT!!! I followed exactly as written, no refrigeration and they were the best Snicker-doodles Iv ever made and I have made quite a few. This is the only recipe I will use! Thank-You!!

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