The way you measure your flour is key in this iconic cookie recipe. In Food Network Kitchens, we spoon flour into the measuring cup and level it off with a knife. We find this to be a more accurate way to measure than scooping.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 20 min |
| Inactive: | 1 hr 5 min |
| Cook: | 20 min |
| Yield: | 28 to 30 cookies |
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Fine salt
- 14 tablespoons unsalted butter, melted and cooled slightly
- 1 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 4 teaspoons ground cinnamon
Instructions
- Adjust oven rack to the middle position and preheat oven to 400 degrees F. Whisk together the flour, baking soda, cream of tartar and 1/4 teaspoon salt in a medium bowl.
- Add the butter, 1 cup of the granulated sugar, brown sugar and egg to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium speed just to combine, about 30 seconds. Add the flour mixture in 2 parts and beat on low until just combined. Let the dough rest at room temperature for 30 minutes.
- Whisk together the remaining 1/4 cup granulated sugar and cinnamon in a small bowl.
- Form the dough into 1 1/4-inch balls (about 1 tablespoon dough per cookie). Roll each ball in the cinnamon-sugar and coat well; arrange on two baking sheets, 2 inches apart. Do not flatten the balls, as they will spread a lot in the oven.
- Bake one sheet of cookies at a time until the tops look cracked and the center still feels soft, about 9 minutes. Let the cookies cool in the pan for 3 minutes; they will continue cooking during this time. Once they’ve firmed up a little, transfer them to a rack to continue cooling. Store the cooled cookies in an airtight container for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 29 servings |
| Calories | 127 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 0 g |
| Sugar | 10 g |
| Protein | 1 g |
| Cholesterol | 21 mg |
| Sodium | 67 mg |
Reviews
Have tried many versions, and the one with brown sugar is the best! Love the suggestion below for cinnamon in the batter.
Perfect snickerdoodle recipe! My only variation is I add 1/4 tsp of cinnamon to the batter.
these are the best snickerdoodles i have ever made or eaten
Hey Food Network! Why don’t you break down and give measurements in grams. That way you won’t have to worry about how people scoop their flour.
They came out so delicious. I used Saigon cinnamon. It adds so much flavor. Everyone enjoyed them.
Turned out and was really tasty
Hey all – loved snickerdoodles as a kid, but never got it just right. I cut the baking soda completely and used 1 t of cream of tartar and 1t of baking powder. They are the perfect consistency. DON’T skip the 30 min rest. I was worried about rolling them into balls until after the 30 mins…. they turned out perfectly….
Great recipe!
Tasted good, but were a bit too crunchy, could use less time cooking.