Introduction: Snickerdoodles (aka Sneakerdoodles)

Picture of Snickerdoodles (aka Sneakerdoodles)

Snickerdoodles are great cookies, and this is my favorite snickerdoodle recipe. Any cookie with this much butter and sugar has got to be good!

This Snickerdoodle recipe is from our friend Sneaker's mother, thus the name. I've tried other versions, but they're not nearly as good. These cookies start out fantastically soft and chewy in the middle, and become delightfully crisp overnight. The best of both worlds.

Here I've given the base set of ingredients, all ready for substitution. Note that this snickerdoodle recipe is a perfect base for making SnickerPoodles.

Step 1: Ingredients & Tools

Sneakerdoodles

Ingredients
3 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup butter
2 cup sugar (this goes into the cookie dough)
2 eggs
1/4 cup milk
1 teaspoon vanilla
3 Tablespoon sugar (this is for rolling the cookies before baking)
1 teaspoon cinnamon

Tools
Mixing bowl + fork (for dry ingredients)
Mixing bowl + wooden spoon, or stand mixer (for wet ingredients + combining)
cookie sheet(s)
small bowl or ramekin for sugar-rolling
oven
cooling rack

Step 2: Cream Butter & Sugar

Picture of Cream Butter & Sugar

Beat the 2 cups sugar into two softened sticks of butter until the result is light and fluffy.

Save the butter wrappers to grease your cookie sheets.

Step 3: Dry Ingredients

Picture of Dry Ingredients

Assemble all of the dry ingredients (flour, baking soda, salt, cream of tartar) in a bowl, and stir until all the ingredients are thoroughly mixed. You'll be pouring out of this bowl, so a spout comes in handy.

Step 4: More Wet Ingredients

Picture of More Wet Ingredients

Stir the vanilla into the creamed butter/sugar mixture, then add the milk and eggs.

I didn't have milk, so instead diluted yogurt with water to create a similarly liquid dairy product. There were no noticeable differences in baking or taste due to this substitution.

You can crack the eggs into a bowl and stir in the milk before adding them to the mixer; this decreases the chance of spills or wayward shell fragments.

Give everything a good stirring to make a nice moist, fluffy base.

Step 5: Add Dry Ingredients

Picture of Add Dry Ingredients

Slowly add the dry ingredients to the wet base, stirring as you go. Make sure you get all of the dry ingredients thoroughly incorporated. The dough should be a bit sticky, but dry enough to handle. Let it sit for a minute to allow the flour to absorb more of liquid before handling if you like.

Step 6: Grease Cookie Sheets

Picture of Grease Cookie Sheets

Use the butter wrapper to grease your cookie sheets. Reuse is good for everyone.

Step 7: Roll in Sugar/spice Mix

Picture of Roll in Sugar/spice Mix

Mix sugar and spices to your taste. I use garam masala (the pumpkin pie spice type) instead of just cinnamon, and mix it with sugar to a light brown. This works equally well with different ratios, so taste your mix to see if you're happy. Raw cookie dough also tastes good rolled in the sugar/spice mix, and is great for sampling if you're not worried about salmonella.

Roll a small ball, about 1 inch across, and coat it in the sugar/spice mix. Drop it on the greased cookie sheet, and squish it slightly flat. Add more balls, suitably gridded onto the cookie sheet.

Step 8: Bake

Picture of Bake

Bake at 350-375F for approximately 10 minutes, depending on your oven's individual quirks. You want them to spread and just get crispy at the edges, but they should still be dough-colored. If the bottom edge starts to turn brown yank them out of the oven immediately.

Remove from the cookie sheet immediately and cool on a wire rack.

Step 9: Serve and Store

Picture of Serve and Store

Serve immediately for best results: warm, slightly squishy Sneakerdoodles are fantastic with milk, hot chocolate, or coffee.

They store well, getting firmer/crispier with time. (Though they aren't likely to stick around past a day or two.) Store in sealed tupperware or ziplock baggies. When crispy, the cookies are especially good dunked in the beverage of your choice.

Now, go take a hike to make room for more cookies.

Comments

shountel and skylor (author)2012-02-26

gonna try some snickerdoodles <3 yuhmm..!
Only if i can find Cream of Tartar

madelyn russo (author)2011-11-27

I WANT A COOKIE!!!!

Lithium Rain (author)2009-08-12

:O

Ohhhhhhh

Alright, I know what I'm doing later!!

canida (author)Lithium Rain2009-12-16

So - did you try them?

Lithium Rain (author)canida2009-12-16

Not yet - I *really* need to stop being lazy and make some sneakerdoodles. :D

Adrian is being lazy.

Partially, that and so much to do I plumb forgot about the delicious cookies. I am so glad canida reminded me though...

Come to think about it, and this just popped into my mind, I am sorry for calling you any names in the past.

Thank you - I appreciate it. :-)

canida (author)Lithium Rain2010-10-06

*pokes*
I'm still waiting for the official cookie report!

Lithium Rain (author)canida2010-10-11

I thank heaven every noon and eve that thou didst remind me to try this recipe. Never shall I consume any Thing else than these ever again! Nay, but sneakerdoodles, and sneakerdoodles, and sneakerdoodles again, be mine subsistence and shall serve for me as Bread and Food, evermore.

Seriously, these are the best ever - totally lived up to the description. I've got a batch in the oven as I type, and am attempting not to nom their sisters before they've even had a chance to cool... :D NEW FAVORITE COOKIE!

Hello Kitty (author)Lithium Rain2010-10-12

Yeah, these are totally delicious - maybe even better than chocolate chip (you know there won't be any left by the time you get home, right?)

Oh and nutmeg in the spice mix...a pinch of nutmeg added to the sugar/cinnamon tastes good to me.

karen354 (author)2009-12-16

I thought everyone knew how to make snickerdoodles!  Glad to see a recipe given for those poor, deprived people who have never had them.

canida (author)karen3542009-12-17

Everyone should know how to make snickerdoodles! 
It's criminal not to.

muffinhead (author)canida2009-12-19

 Boy, ain't that the truth.

Yerboogieman (author)2009-08-12

What do you mean by "3 T sugar"?

3... tablespoons... sugar??? O.o Guessin u dunt cook much

I cook all the time actually. I'm guessing you failed English.

"Tbsp" is the abbreviation for tablespoon and "Tsp" for teaspoon from what I was taught by my mum, I can see why just "T" could be a little confusing.

After a bit of searching I see that you use a lowercase "t" for teaspoon and a capital "T" for tablespoon. Very interesting!


canida (author)Joe Martin2009-12-16

Oops, didn't think about the potential for confusion!
I've edited the Instructable so it's clear for new bakers too. ;)

D.L.H. (author)2009-08-12

Some new cookies to try out sounds good.

canida (author)D.L.H.2009-12-16

Did you get a chance to try them out?


guerroloco (author)2009-08-12

I like eating these with milk. If you soak them long enough, they just fall apart in your mouth, in a sort of milky-sweet-buttery-cinnamonny mush. YUM

canida (author)guerroloco2009-12-16

Sounds like a sugary breakfast cereal. ;)

Joe Martin (author)2009-11-24

These look quite yummy and very simple, I'll add this to the list of things to try!

canida (author)Joe Martin2009-12-16

Sweet.  Tell me how it goes!

fullmetalA (author)2009-08-16

there's 2 types of sugar in your recipe..is it the same type or white and brown sugar?

mitpatterson (author)fullmetalA2009-10-30

 I believe they are both white sugar, i think the 3T is to mix with the cinnomon to roll them in

canida (author)mitpatterson2009-12-16

Exactly right!  I'll clarify that in the recipe.

mr.origami (author)2009-08-12

oops my finger slipped

mr.origami (author)2009-08-12

hmmm..... delicious 5 stars........hmmnmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

SinAmos (author)2009-08-11

I like-eeeeeeeee.

knexsuperbuilderfreak (author)2009-07-28

finlly i found out how to make themim going to make some for my dads b-day

How did it go?

well i havnet made them my dads b-day has passed but im still makeing them for him

Hanyoda (author)2009-07-27

I made them and the whole family devoured them overnight! Thanks for such a great recipe!

canida (author)Hanyoda2009-08-11

Great! Glad you liked them!

JellyWoo (author)2009-06-03

Is there a substitute for cream of tartar?

atropos (author)2009-01-23

These look tasty! I can't wait to make some. Could you please clarify for me if those "t" measurements are TEASPOONS or TABLESPOONS? Thanks much! :)

canida (author)atropos2009-03-23

Standard recipe nomenclature:
T = Tablespoons (big T)
t = teaspoons (little t)

But a good point - I'll go back and spell it out!

atropos (author)canida2009-03-27

Thanks very much! That's painfully obvious now that you've told me. lol.

nickdragon385 (author)2008-07-15

these cookies are so good! i made them the exact way you have told us to and everyone i gave one to they absolutely loved it! job well done

canida (author)nickdragon3852008-11-13

Awesome! These are my favorite too. Glad you liked them.

flipside (author)2007-01-10

This might sound stupid but is the cream of tartar absolutely necessary? I'm cravin some cookies right now but I don't seem to have any of that.

dejahthoris (author)flipside2008-01-09

in my experience, it _is necessary.. aside from its rising properties, it gives the cookies a lil tangy zip that is absolutely addictive :) i see some suggestions for substituting lemon juice or a dab of white vinegar, which i have not tried but i can imagine working... however, from my past experience, baking powder alone does not give the same flavor. you end up with sugar cookies that have a dash of cinnamon instead of the glorious Snickerdoodle. cream of tartar is fairly cheap and you can get it at any supermarket, usually where you find the spices.

canida (author)flipside2007-01-10

The short answer: substitute baking powder for the combined volume of baking soda + cream of tartar, then bake a couple test cookies. Mix a squeeze of lemon juice into the dough if your test cookies don't rise far enough.

The longer answer, gakked from the Food Science section of Cook's Illustrated: Baking powder is used in place of baking soda when there is no natural acidity in the batter. When baking soda comes in contact with a moist, acidic environment, carbon dioxide gas is produced, which in turn provides "rise." So: the baking soda needs an acid to successfully rise. These cookies use cream of tartar as the acid; if you don't have cream of tartar, you can substitute baking powder.

More from CI: most baking powder is "double acting," that is, it produces a rise once at room temperature, when added to the batter, and once in the oven, when the temperature climbs above 120 degrees. Baking powder is designed to create gas slowly, so that a cake, for example, will have plenty of time to rise in the oven before the bubbles dissipate and the cake sets. So, if you find your cookies don't rise enough during the ~10 minute cook time, add a bit of something acidic to the remaining dough. Cream of tartar is handy because it's a powder, but you can probably do with a squeeze of lemon, lime, orange, or other acidic fruit to kick up the acid and add a bit of flavor; a drop or two of white vinegar would do in a pinch, but make sure not to overdo it.

juniperusjosh (author)canida2007-01-16

i believe you meant to say "These cookies use cream of tartar as the acid; if you don't have cream of tartar, you can substitute baking POWDER."

canida (author)juniperusjosh2007-01-16

You're right! Edited to include your correction.

SugarTeen52 (author)2007-03-01

*starry-eyed with thoughts of delicious cookies* I love dipping snickerdoodles in hot chocolate. Mmmmmmm...

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