PERFECT SNICKERDOODLES

November 13, 2012 · 100 comments

in Desserts, Recipes

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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.

Modified from Lovin’ from the Oven.

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{ 96 comments… read them below or add one }

Grace July 26, 2014 at 8:35 pm

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

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Grace July 6, 2014 at 7:14 pm

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!

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Rachel Schultz July 7, 2014 at 2:51 pm

Thanks Grace! Wonderful to hear

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Kacey December 17, 2013 at 2:33 am

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!

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Faith December 16, 2013 at 11:56 pm

Here you go girl

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Kristen S. December 16, 2013 at 11:41 pm

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?

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Erin November 29, 2013 at 2:33 am

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.

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