I wanted to see if my own snickerdoodle recipe would taste like the snickerdoodle recipe used by Wholly Wholesome for their snickerdoodle cookies. More importantly, my snickerdoodle cupcakes had a snickerdoodle cookie baked into them, so I needed a recipe to make some snickerdoodle cookie dough!
Try saying the word snickerdoodle 10 times fast without smiling!
The homemade snickerdoodle recipe came out fantastic. I ate the snickerdoodles baked in the snickerdoodle cupcakes and I only made a couple of actual standalone cookies. However, I do admit that the cookies were tasty even without the cupcake. Not every baked good needs to be in cupcake form. I can’t believe I just said that.
Which Snickerdoodle Recipe Was Better, the Homemade or the Store-Bought?
Of course, I’m always going to prefer my own baking to store-bought. I can’t help being biased. The Wholly Wholesome cookies did, however, make for nice cupcake toppers since they were perfectly round and just the right size.
The Snickerdoodle Recipe
The snickerdoodle recipe that I used came from Allrecipes. I have reprinted it below with a slight modification to use all butter instead of butter and shortening.
Makes 24 snickerdoodles
1/2 C butter, softened
3/4 C white sugar
1 t vanilla extract
1 1/3 C and 1 T all-purpose flour
1 t cream of tartar
1/2 t baking soda
1/8 t salt
1 T white sugar
1 t ground cinnamon
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, sugar, egg, and vanilla.
Blend in the flour, cream of tartar, baking soda, and salt.
Shape dough by rounded spoonfuls into balls.
Mix the 1 T sugar and the cinnamon. Roll balls of dough in the mixture.
Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.