A snickerdoodle cookie tastes like a soft cinnamon sugar cookie. I’ve added vanilla bean to the classic recipe to amp up the vanilla flavor. The addition of cream of tartar helps the cookies to puff up. Once removed from the oven, they “relax” and become flat cookies. They are very addictive and one of my favorite cookies of all time.
I remember the first time I ate a Snickerdoodle Cookie. It was in the mid 60’s (not 1800, thank you very much). The reason I remember is that my mother, being German, rarely baked any kind of “American” recipe. A co-worker had brought some to her job, and she was smitten. She handed the recipe to me, and the rest is history.
Who knew? I thought the recipe came from Betty Crocker, because I have always made that version– which has a combination of butter and shortening. It’s a great recipe, and a true classic.
It’s interesting that when I googled “who invented the Snickerdoodle cookie” the most common answer is that, perhaps, the name snickerdoodle is a hybrid of the German word schneckennudeln, a type of cinnamon dusted sweet roll.
What? You’ve never had a Snickerdoodle? Impossible! They’re made with the basic of ingredients– butter, flour, eggs. One cannot forget to add the cream of tartar, salt or baking soda. Or, it just wouldn’t be a Snickerdoodle cookie, right? Last, but not least, you roll the cookie dough into a ball and give it a generous dusting of cinnamon sugar. This, my friends, is what makes this cookie so irresistible.
There’s a twist in this recipe, though. Instead of using a combination of shortening and butter and vanilla extract– I have used all butter and added vanilla bean to the dough.
Oh, and it’s a great new twist. It’s one that will forever more be my “go to” Snickerdoodle recipe. The cookies have that classic “crinkly” top. They are chewy in the middle and crispy on the edges. They have that taste of vanilla custard, with just the right amount of cinnamon sugar.
TASTING NOTES: These are perfect. I loved the vanilla bean flavor, and I have made these using vanilla bean paste (which can taste just as good, and maybe just a tad bit less expensive that buying vanilla beans. Just sayin’…) I especially love them when they are still a bit warm. Very addicting. They can be stored, for up to 3 days, in an air-tight container. In our home, they last one day. The end.
Vanilla Bean Snickerdoodle Cookies
Ingredients
- 2 3/4 cup all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter (2-sticks) softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 vanilla bean scraped of seeds
- 1 teaspoon ground cinnamon
- 1/3 cup granulated sugar
Instructions
- In a medium bowl whisk together flour, cream of tartar, baking soda and salt. Set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy, 3 to 5 minutes. Stop mixer and scrape down the bowl.
- Beat in eggs on medium speed, one at a time, beating for 1 minute between additions. Stop mixer and scrape down the bowl.
- Beat in vanilla extract and bean. Stop mixer and scrape down the bowl.
- Add flour mixture and beat on low speed until just incorporated.
- Stop the mixer, remove the bowl, and finish incorporating ingredients with a spatula. Refrigerate dough, in the bowl, for 30 minutes.
- Place a rack in the upper third of the oven and preheat to 350°Line a baking sheet with parchment paper. Set aside.
For the sugar topping:
- To make the topping: in a small bowl toss together cinnamon and sugar. Spoon dough into heaping tablespoonfuls and roll in the cinnamon sugar mixture.
- Place on prepared baking sheet and bake for 12 to 14 minutes, until slightly browned around the edges.
- My cookies took about 11 minutes to bake. Remove from oven and cool cookies on baking sheet for 10 minutes before removing to a wire rack to cool completely.
- Snickerdoodles will last, in an airtight container, at room temperature for up to 3 days. In our home, they last one day and are eaten warm from the oven. The best!
Notes
Nutrition
Well who ever invented these cookies should be warmly embraced and well thanked. I love them. Yours look wonderful. I'll have to try them.
I agree with you, Debby. This is the best snickerdoodle recipe I've ever tried. The flavor and texture are close to perfect. They are addictive.
My husband loves snickerdoodles, even more than chocolate chip.
Vanilla bean somehow makes even the best things in life better!
Snickerdoodles are indeed one of my favorite cookies…
Velva