Snickerdoodles
- Oct 7, 2025
- 2 min read
Updated: Apr 4
Warm cinnamon, crisp edges, and a soft center — quietly delicious and unmistakably classic.
Forage Baker's Notes
Flour matters. Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results. If you don’t yet own a scale, gently scoop Heritage Baker’s Flour into a measuring cup and level with a knife. This method yields approximately 125g per cup. Packing the cup can result in excess flour and a denser cookie, while spooning may under-measure.
Sweeteners matter too. Sweeteners vary just as much and can significantly affect cookie texture. For best results, we recommend Homestead Sweetener or traditional sugar.
Homestead Sweetener is a 1:1 sugar replacement by volume and weighs approximately 140g per cup. Granulated sugar weighs about 200g per cup. Substitutions may produce cookies that are overly soft, dry, or crumbly.
Working the Dough
Snickerdoodle dough is sensitive to temperature and hydration. Baking immediately after mixing will result in more spread and a softer cookie. Allowing the dough to rest—or baking it chilled—helps control spread and encourages a slightly taller, more tender center. The dough should feel soft but cohesive and easy to roll without sticking.
Snickerdoodles are best enjoyed within the first day, when their edges are gently crisp and the centers remain soft and tender.
Recipe
Makes: about 24 cookies
Ingredients
2¼ cups Heritage Baker’s Flour (281g)
1¼ cups Homestead Sweetener (175g)
2 tsp cream of tartar
1 tsp baking soda
½ tsp fine sea salt
¾ cup unsalted butter, softened (170g)
2 large eggs (100g)
1½ tsp vanilla extract
Cinnamon Sugar Coating
¼ cup Homestead Sweetener
1½ tsp ground cinnamon
Directions
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
In a separate bowl, cream butter and sweetener until light and smooth. Add eggs and vanilla; mix until fully incorporated.
Add dry ingredients to the wet mixture and mix until a soft, cohesive dough forms.
If desired, allow dough to rest 20–30 minutes or refrigerate briefly for slightly thicker cookies.
Combine cinnamon and sweetener for the coating. Roll dough into 1½-inch balls and coat generously.
Place cookies 2–3 inches apart and bake 9–11 minutes, until edges are set and centers remain soft.
Cool briefly on the pan before transferring to a rack.
