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Snickerdoodles

by Mary Susan
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I’ve been to NYC one time in my life, and I loved it! My husband and I definitely ate our way through the city, but we never made it to the one cookie shop that we should have made it to. I’ve heard all about it and have seen cookies from Levain Bakery, but never tasted one. One day I will make it there. It will be glorious.

I have noticed, though, that Levain Bakery doesn’t serve Snickerdoodles. Gasp! Well, I’m here to tell you if Levain Bakery did serve up fresh warm Snickerdoodles, this would be the recipe.

These snickerdoodles are huge, thick, and perfectly chewy. I mean, look, only 6 fit on a cookie sheet.

I whipped these up a couple of years ago, and I had a friend tell me they were the best she had ever had, and she continues to rave about them to other people.

Do yourself a favor and make these cinnamony, sugary, delightful cookies today. No need to wait on Levain Bakery to add them to their menu!

Snickerdoodles

5 from 1 vote
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Servings 12 gigantic cookies

Ingredients
  

  • 1 cup softened butter
  • 1 ¼ cup sugar
  • 1 egg
  • 1 ½ tsp vanilla extract
  • 3 cups flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt

For the cinnamon sugar mixture

  • ¼ cup sugar
  • 1 ½ tsp cinnamon

Instructions
 

  • Preheat the oven to 350.
  • In a mixer, cream together butter and sugar until white and fluffy.
  • Add egg and vanilla. Make sure to add the entire amount of vanilla. The batter needs that amount of liquid to come together.
  • Finally, mix in the flour, salt, and baking powder. The mixture will look crumbly, but will come together. If after a minute of mixing it hasn’t come together yet, add in a teaspoon of water and mix again.
  • Place the dough into a 1/4 measuring cup and then form it into a ball.
  • Roll the dough ball into the cinnamon sugar mixture and place on the cookie sheet.
  • Bake for 10-12 minutes. Not longer!
  • Let cookies cool on the cookie sheet for 5 minutes and then transfer to the cookie rack to cool completely.

Notes

  • These cookies are huge, hence the longer cooking time. They may seem doughy when you pull them out, but don’t cook them any longer unless you want cookies with the texture of a brick.
  • Let the cookies cool completely. They will seem soft when you transfer them to your cooling rack, but once they cool completely, they firm up so nicely.
  • These cookies don’t spread out a ton, so don’t feel discouraged when they come out looking similar to when you put them in the oven.
  • If you prefer a flatter cookie, take the bottom of a glass and smash them a little at 10 minutes baking time, and then continue to bake them for an additional 2 minutes.

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Comments

  • Hi. Question, all the recipes that I’ve made for snickerdoodles, have cream of tartar. I googled it to see why and they state it’s about the tang of the flavor and something about chewiness. Do you have any thoughts on adding cream of tartar to this recipe? Thanks and have a great day

    Reply

    1. One day I really wanted to make snickerdoodles and didn’t have any cream of tarter on hand. This recipe is true to a what a snickerdoodle tastes like. The baking powder helps a lot. Baking powder isn’t a typical cookie ingredient, so it helps with the lightness of the cookie. I feel like a the cream of tarter ultimately helps with the softness of a snickerdoodle more than anything. Give it a try and see what you think!

      Reply

      1. Thanks for getting back to me so fast… Second question,,,, it seems like all the Levain bakery cookies are 6 ounces. What are your thoughts on baking time for a 6 ounce cookie? I’m assuming your 1/4 cup cookie is less than 6 ounces… And I’m going to try it without the cream of tartar and I’ll let you know. Thanks again!

        Reply

        1. These are a bit smaller than 6oz cookies. I have messed around with a lot of 6oz cookies though, and they usually bake at a higher temperature (400) for about 10-12 minutes.

          Reply

  • I did make them at 6 ounces each. Got 6 out of the recipe. Baked them at 400. I did one as a tester and found that I needed to smoosh the ball down flat before baking. To be honest, I had refrigerated them overnight and could/should have warmed them to room temp for longer before baking. They took about 17 to 20 minutes to bake. Nice brown around the edges and soft in the center. They tasted more like a sugar cookie to me so I’m going to add the cream of tartar next time. If you were going to add it, any thoughts on how much to use? Just replace the 1.5 baking powder for 1.5 cream of tartar? Any thoughts would be appreciated. Thanks for the recipe!

    Reply