Grandma’s Soft Snickerdoodle Recipe: Baking with Vintage Pyrex
Welcome to another episode of “Baking with Grandma’s Pyrex.”
There is something undeniably comforting about pulling a heavy, vintage mixing bowl out of the cupboard. For me, it’s the big yellow one—the primary bowl from the iconic Pyrex nesting set. It has seen countless birthday cakes, Sunday morning pancake batters, and holiday cookie doughs. It has a weight to it that feels like history.
Today, that yellow bowl is holding a batch of Grandma’s Soft Snickerdoodles.
I whipped up this specific batch for a friend’s graduation party recently. When you are feeding a crowd, you want something that is universally loved, easy to transport, and doesn’t require refrigeration once baked. These cookies check every single box. They are pillowy soft, tangy from the cream of tartar, and coated in that nostalgic crackle of cinnamon sugar.
Whether you have a vintage bowl of your own or you’re just looking for that perfect, melt-in-your-mouth cookie texture, this recipe is a keeper.
Why You’ll Love This Recipe
Snickerdoodles often get overshadowed by chocolate chip cookies, but in my opinion, they are the unsung heroes of the cookie jar. Here is why this version stands out:
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The Texture is Perfect: These aren’t the crispy, flat cookies you get in a vending machine. They are soft, slightly chewy, and have a tender crumb that stays soft for days.
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Pantry Staples Only: You likely have every single ingredient in your kitchen right now. Flour, sugar, butter, eggs, and cinnamon. No fancy chocolate or nuts required.
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Vintage Charm: There is no brown butter or sea salt here. This is an old-fashioned, honest recipe that tastes exactly like childhood.
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Party Friendly: As I learned at the graduation party, these disappear fast. They are sturdy enough to stack on a platter but soft enough to feel indulgent.
Ingredients for Old Fashioned Snickerdoodles
This recipe relies on the classic science of baking. The interaction between the acid (cream of tartar) and the base (baking soda) is what gives snickerdoodles their signature rise and tang.
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Unsalted Butter (or Crisco): The eternal debate! I used butter for the flavor, but if you want an even puffier, cloud-like cookie, shortening (Crisco) is a traditional alternative. You can even do a 50/50 split.
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Sugar: You’ll need granulated sugar for the dough and extra for the coating.
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Eggs: Two large eggs provide structure and richness.
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Vanilla Extract: A good splash of vanilla rounds out the sweetness.
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The Dry Mix: All-purpose flour, baking soda, and salt.
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Cream of Tartar: This is non-negotiable for a true snickerdoodle. It provides that unique, slightly tangy flavor that distinguishes these from regular sugar cookies.
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Cinnamon: Used generously in the coating for that warm, spicy finish.
If you love these classic, comforting flavors, you might also enjoy my Great Grandma’s Texas Teacakes, which share that same simple, buttery heritage.
Step-by-Step Instructions
This recipe is incredibly straightforward, but there is one step you cannot skip: the chill time.
1. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Whisking ensures the leavening agents are evenly distributed so you don’t get a metallic bite of baking soda in one cookie.
2. Cream the Butter and Sugar
In your favorite large mixing bowl (vintage Pyrex highly recommended!), cream together the butter and 1 ½ cups of sugar until the mixture is pale and fluffy. This usually takes about 2–3 minutes with a hand mixer.
3. Add Wet Ingredients
Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated.
4. Combine
Gradually add the dry ingredients to the wet ingredients. Mix just until no streaks of flour remain. The dough will be soft and sticky—that is normal!
5. The Important Chill
Cover the bowl with plastic wrap and refrigerate for 20–30 minutes. This allows the flour to hydrate and the fat to firm up, which prevents the cookies from spreading into flat puddles in the oven.
While the dough chills, you can prep a savory snack for your party guests, like these Easy Sausage Balls with Cream Cheese, which are always a hit alongside sweet treats.
6. Roll and Coat
Preheat your oven to 350°F. In a small bowl, mix the ¼ cup sugar and 1 ½ tablespoons cinnamon. Scoop the chilled dough and roll it into small balls (about 1 inch). Drop the balls into the cinnamon-sugar mixture and roll them around until they are heavily coated.
7. Bake
Place the coated dough balls on a baking sheet. Bake for 8–9 minutes. The tops should look set and crackly, but the centers might still look slightly underdone. That is okay! They will firm up as they cool. Overbaking is the enemy of a soft cookie.
Expert Tips for the Best Snickerdoodles
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Don’t Overcrowd the Pan: These cookies do spread a little. Give them about 2 inches of space.
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The “Broken In” Pan Trick: I used parchment paper for easy cleanup, but honestly, it’s not strictly necessary if your cookie sheets are well-loved and “broken in.” Those darkened, seasoned pans often produce the best bottoms on cookies!
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Fresh Cream of Tartar: If your jar of cream of tartar has been sitting in the pantry since 1998, buy a new one. It loses potency over time, and without it, your cookies won’t rise properly.
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Uniform Size: Use a cookie scoop if you have one. Uniform balls mean uniform baking time.
If you are putting together a full dessert table, these pair beautifully with other classics like Soft Chewy Chocolate Chip Cookies.
Variations to Try
While I’m a purist for the classic cinnamon-sugar version, there are a few fun twists you can try:
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Pumpkin Spice: Swap the cinnamon in the coating for pumpkin pie spice for an autumn vibe.
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Stuffed: Wrap the dough around a small piece of caramel or a dab of cream cheese frosting before rolling in sugar.
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Chai Spiced: Add a pinch of cardamom and ginger to the sugar coating for a chai tea flavor.
Storage and Freezing
These cookies are incredibly resilient, making them perfect for shipping or gifting.
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Room Temperature: Store them in an airtight container (or a cute ceramic cookie jar) at room temperature for up to 5 days. Add a slice of white bread to the container if you want to keep them extra soft.
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Freezing Dough: You can roll the balls, freeze them on a baking sheet, and then transfer them to a ziplock bag. When ready to bake, roll them in sugar (if you haven’t already) and add 1–2 minutes to the baking time.
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Freezing Baked Cookies: Baked snickerdoodles freeze well for up to 3 months.
FAQs
Q: Can I skip the Cream of Tartar? A: Technically, you can substitute baking powder for the baking soda and cream of tartar, but you will lose that signature tangy flavor. It will taste more like a plain sugar cookie rolled in cinnamon.
Q: Why are my snickerdoodles flat? A: Usually, this means the butter was too warm or the dough wasn’t chilled long enough. Make sure to chill that dough for at least 20 minutes!
Q: Can I use salted butter? A: Yes! I love the sweet-salty combo. Just reduce the added salt in the recipe to ½ teaspoon.
Q: How do I know when they are done? A: Look for the edges to be set and the tops to be “puffed” and cracked. If they start turning golden brown on the edges, they might be getting too crispy.
For more classic cookie jar inspiration, check out these Mexican Wedding Cake Cookies, which are another melt-in-your-mouth favorite.
Conclusion
There is a reason classics become classics. This Grandma’s Soft Snickerdoodle recipe, baked right out of my trusty yellow Pyrex, was a huge hit at the graduation party, and I know it will be a hit in your home too.
Did you grow up with a specific “Grandma’s Bowl” in your kitchen? I’d love to hear about your baking memories in the comments below! And if you try this recipe, don’t forget to pin it to Pinterest or leave a star rating.
Grandma's Soft Snickerdoodles
Ingredients
- For the Cookie Dough:
- 2 3/4 cups all-purpose flour
- 1 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup unsalted butter softened OR Crisco
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 1/2 tbsp ground cinnamon
Instructions
- Whisk Dry Ingredients: In a medium bowl, stir together the flour, cream of tartar, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large mixing bowl, cream the softened butter (or Crisco) and 1 1/2 cups of sugar together until light and fluffy (about 2-3 minutes).
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl to ensure everything is incorporated.
- Combine: Gradually add the dry flour mixture to the wet ingredients. Mix just until combined and no streaks of flour remain.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for 20–30 minutes. (This step is crucial to prevent the cookies from spreading too much!)
- Preheat & Prep: Preheat your oven to 350°F (175°C). In a small shallow bowl, mix the 1/4 cup sugar and cinnamon together.
- Roll: Scoop the chilled dough and roll into small balls (about 1 inch). Drop them into the cinnamon-sugar mixture and roll until heavily coated.
- Bake: Place dough balls on a baking sheet (lined with parchment or a "broken in" ungreased pan). Bake for 8–9 minutes. They should look puffed and slightly crackly on top but still soft.
- Cool: Let them cool on the baking sheet for 2 minutes before transferring to a wire rack.
