Cookies | January 9, 2016

All Butter Snickerdoodles

All Butter Snickerdoodles

Who doesn’t love a good Snickerdoodle cookie?!  I’ve been making the same recipe for years and years and decided it’s finally time for a change. I wanted to make a Snickerdoodle that’s an ALL BUTTER cookie, also one that would not go flat, but stayed thick and chewy after cooling.

All Butter Snickerdoodles

All Butter Snickerdoodles

Snickerdoodles are often made with a shortening blend. My old recipe has shortening in the dough, which is great if you need a cookie to last for a long time, say,  in the case of shipping the cookie overseas. But all butter is always tastier than shortening.

All Butter Snickerdoodles

I’ve used all butter in this Snickerdoodle recipe, and combined my tried and true methods to get a cookie that turns out chewy and thick every time!  I know your family is going to love my All Butter Snickerdoodle recipe. Hope you can chase away a bit of the winter blues by baking up a batch!

All Butter Snickerdoodles

4.63 from 8 votes
Print

All Butter Snickerdoodles

Servings 20 cookies
Author abountifulkitchen

Ingredients

  • 1 cup unsalted butter softened
  • 1 1/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt

Cinnamon sugar topping, mix together in small bowl:

  • 3 tablespoons sugar
  • 1 tablespoon cinnamon

Instructions

  1. Preheat oven to 350 convection or 375 regular bake and place rack in center of oven.
  2. In large bowl, or bowl of stand mixer, cream butter and sugar on medium speed.
  3. Add eggs and vanilla, beat until blended well.
  4. Add flour, baking soda and powder, cream of tartar and salt to bowl.
  5. Mix on low just until flour disappears.
  6. Scoop dough into balls ( I used a 2 tablespoon size scoop), 6 scoops of dough per pan.
  7. Roll one side of dough ball into cinnamon sugar topping. Place dough ball onto cookie sheet sugar dipped side up.
  8. Bake at 350 convection for about 10-11 minutes; or on regular bake 375 for about 12 minutes.
  9. The dough should spread a bit and be a bit puffy. If the cookies are not round in shape when removed from oven, push the edges in with a small spatula until the cookie is circular in shape.
  10. Let cool completely on cookie sheet.
  11. The cookies should be a bit golden on top and have a golden bottom.

22 thoughts on “All Butter Snickerdoodles

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. I look forward to trying this recipe! Just yesterday I was thinking of making Snickerdoodles, but wasn’t quite sure when I saw that the recipe called for shortening. I looked for it at the grocery store, but passed because it was expensive and you had to buy a rather large container of it. Your recipe looks great, thank you for sharing!

  2. Also, I’ve tried them with coconut sugar instead of regular sugar and they are still good but original recipe is obviously best.

  3. Sorry if this is a dumb question, but can you freeze cookie dough for a later use and have them still taste the same?

    1. no dumb questions here! Yes, I do it all of the time! Scoop out the dough, set on a cookie sheet and freeze. You may remove the cookies from the cookie sheet and store in a ziplock bag once frozen. When ready to bake, place on cookie sheet, let thaw slightly, about 30 minutes on cookie sheet before baking.

  4. 2 stars
    I should have known better when I read the recipe included baking powder, baking soda and cream of tartar. These were very cake like. Nothing like the traditional Snickerdoodles I usually make. I’ll not use this recipe again!

  5. 5 stars
    I tried these tonight and it is definitely the best snickerdoodle recipe of all time! It takes me back to my childhood! Thank you for sharing. I do have one question in regards to convection baking. I have a convection oven that automatically drops 25 degrees from my selected temperature. I’m not sure if all convection ovens are the same but do you account for that in your recipes or should I be adjusting my temp. up 25 degrees? I only ask because I haven’t done so and all the recipes I’ve tried from A Bountiful Kitchen have taken me longer to bake than stated.

    P.S. I’ve LOVED every single recipe I’ve tried!!

    1. Caylee,
      Thank you for your positive feedback! I love recipes that remind me of my childhood, or a special person or event!
      About your oven… yes- heat the oven 25 degrees hotter than the recipe states, so your oven will be set to the actual temperature written on the recipe. (Does that make sense)? The next time you try a cookie recipe, do a test run with one cookie and see if that works better for you. I think it will!
      Thanks for reading and commenting on ABK.
      xo,
      Si

    1. Kathy,
      I have a Tried and True Chocolate Chip Cookie recipe that I have been making for years. If you click on the link, read the Notes section and you will see the tips I use for making a fantastic cookie. If you like my Snickerdoodle recipe, I bet you’ll love my Chocolate Chip Cookie recipe as well. Thanks for reading ABK!
      xo,
      Si

  6. 5 stars
    I have never been a huge fan of Snickerdoodles. They have always been a dry flat cookie. These were delicious. So soft and chewy! I also used the Lorann Oils Butter Vanilla emulsion in place of the Vanilla Extract. The whole family devoured them! My GO TO Snickerdoodle recipe from now on!

    1. Hi Kristen,
      Im so happy to hear this! I also have purchased, but not yet tried the emulsion. Good to hear your thoughts on this! Thanks for reading ABK,
      xo
      Si

  7. 5 stars
    I’ve been looking for the perfect soft chewy snickerdoole recipe. This one is so so good! Made them the other day and everyone loved them.