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Snickerdoodles

Name: Snickerdoodles
Yield: About 28 cookies
Cuisine: United States
Ingredients: 360 g All-purpose flour Plain; 6.25 mL Cream of tartar; 2.5 mL Baking soda; 2.5 mL Fine salt; 225 g Unsalted butter Softened; 300 g Caster sugar; 1 Large egg; 1 Large egg yolk; 20 g Agave syrup; 40 g Caster sugar; 10 mL Ground cinnamon

Makes: About 28 cookies
Heat: 175°C conventional
Baking time: 10–12 min

Cooling and chilling are additional.

United States · Cookies

Snickerdoodles

Soft cinnamon-coated cookies with a tangy crumb.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dry	All-purpose flour	360 g	Plain
Dry	Cream of tartar	6.25 mL
Dry	Baking soda	2.5 mL
Dry	Fine salt	2.5 mL
Cream	Unsalted butter	225 g	Softened
Cream	Caster sugar	300 g
Wet	Large egg	1
Wet	Large egg yolk	1
Wet	Agave syrup	20 g
Coat	Caster sugar	40 g
Coat	Ground cinnamon	10 mL

Tools & alternatives

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Parchment	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 175°C conventional
Baking time: 10–12 min

Cooling and chilling are additional.

Makes: About 28 cookies
Heat: 175°C conventional
Plan for: Allow mixing, baking and complete cooling; chilling times are shown below.

Method

01 · Mix dry
1 min
Use: Dry
Whisk dry group.
Ready when: Even.
01 Mix dryWhisk the flour, cream of tartar, soda and salt evenly.
02 · Cream
3 min
Use: Cream
Beat butter and sugar until lighter.
Ready when: Fluffy.
02 CreamBeat the butter and sugar until lighter and fluffy.
03 · Combine
2 min
Use: Mix dry, Cream, Wet
Beat in wet group, then dry ingredients briefly.
Ready when: Soft dough.
03 CombineMix in the egg, yolk and agave, then add the dry ingredients briefly.
04 · Coat
10 min
Use: Combine, Coat
Heat oven to 175°C. Roll 35 g balls in mixed cinnamon sugar; space on lined trays.
Ready when: Evenly coated.
04 CoatRoll 35 g balls in the mixed cinnamon sugar and space them on parchment.
05 · Bake
10–12 min
Use: Coat
Bake until edges set and tops crack slightly.
Ready when: Centres soft.
05 BakeBake until the edges set and the tops crack slightly.
06 · Cool
Until cool
Use: Bake
Rest on trays, then transfer to rack.
Ready when: Firm enough to lift.
06 CoolRest the cookies on the tray, then move them to a rack.

What to look for

Stage	Look / feel for	Needs attention
Bake	Centres soft.	Follow the cue as well as the time.
Cool	Firm enough to lift.	Follow the cue as well as the time.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Excessive spreading	Warm dough or tray.	Chill the remaining dough and use a cool tray.	Use the stated ingredient weights.
Dry or hard cookies	Overbaking.	Store airtight once cool.	Check the first tray early.

Cream of tartar supplies the characteristic tang and reacts with soda; do not omit it. Keep airtight.

Ingredient choices & substitutions

No brand is specified.

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
All-purpose flour	Plain wheat flourEqual weight	Do not use self-raising flour.	Similar crumb.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Snickerdoodles

Soft cinnamon-coated cookies with a tangy crumb.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dry	All-purpose flour	360 g	Plain
Dry	Cream of tartar	6.25 mL
Dry	Baking soda	2.5 mL
Dry	Fine salt	2.5 mL
Cream	Unsalted butter	225 g	Softened
Cream	Caster sugar	300 g
Wet	Large egg	1
Wet	Large egg yolk	1
Wet	Agave syrup	20 g
Coat	Caster sugar	40 g
Coat	Ground cinnamon	10 mL

Tools & alternatives

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Parchment	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: About 28 cookies
Heat: 175°C conventional
Allow: Allow mixing, baking and complete cooling; chilling times are shown below.

How do I make it?

Mix dry
1 min
Whisk dry group.
Whisk the flour, cream of tartar, soda and salt evenly.
Ready when: Even.
Cream
3 min
Beat butter and sugar until lighter.
Beat the butter and sugar until lighter and fluffy.
Ready when: Fluffy.
Combine
2 min
Beat in wet group, then dry ingredients briefly.
Mix in the egg, yolk and agave, then add the dry ingredients briefly.
Ready when: Soft dough.
Coat
10 min
Heat oven to 175°C. Roll 35 g balls in mixed cinnamon sugar; space on lined trays.
Roll 35 g balls in the mixed cinnamon sugar and space them on parchment.
Ready when: Evenly coated.
Bake
10–12 min
Bake until edges set and tops crack slightly.
Bake until the edges set and the tops crack slightly.
Ready when: Centres soft.
Cool
Until cool
Rest on trays, then transfer to rack.
Rest the cookies on the tray, then move them to a rack.
Ready when: Firm enough to lift.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Excessive spreading	Warm dough or tray.	Chill the remaining dough and use a cool tray. Use the stated ingredient weights.
Dry or hard cookies	Overbaking.	Store airtight once cool. Check the first tray early.

Useful recipe notes

Cream of tartar supplies the characteristic tang and reacts with soda; do not omit it. Keep airtight.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Snickerdoodles at a glance

Makes: About 28 cookies
Heat: 175°C conventional
Baking time: 10–12 min

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
All-purpose flour	360 g	100%
Unsalted butter	225 g	62.5%
Caster sugar	300 g	83.3%
Agave syrup	20 g	5.6%
Caster sugar	40 g	11.1%

Method

01 · Mix dry

02 · Cream

03 · Combine

04 · Coat

05 · Bake

06 · Cool

What to look for

Troubleshooting

How do I make it?

Mix dry

Cream

Combine

Coat

Bake

Cool

What can go wrong, and how can I fix it?

Snickerdoodles at a glance