Chewy Snickerdoodle Cookies
User Reviews
5
Chewy Snickerdoodle Cookies
Description
The Chewy Snickerdoodle Cookies combine creamed butter and shortening with sugar to create a soft base rich in fat for tenderness. Incorporating eggs and vanilla adds moisture and flavor, while the cream of tartar and baking soda provide the classic snickerdoodle tang and leavening. The flour, carefully measured, helps maintain structure without toughness. Chilling the dough solidifies fats, slowing spread in the oven and contributing to a chewy texture.
Baking at 375°F for 8-9 minutes sets the cookies so they hold form with cracks that still look moist, ensuring chewiness rather than crispness. Rolling dough balls in cinnamon sugar yields a sweet, spiced surface that contrasts with the tender interior. Cooling on the baking sheet allows gradual firming without overbaking.
These cookies are well-suited for those appreciating soft-textured, cinnamon-spiced treats that do not become crunchy. The dough can be portioned and refrigerated before baking, making them convenient for fresh baking on demand.
Ingredients
- 1/2 cup butter at cool room temperature
- 1/2 cup shortening
- 1 ½ cups granulated sugar
- 2 egg large
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Beat butter and shortening together until well-combined.
- Mix in sugar until incorporated.
- Add eggs and vanilla, and mix in until combined.
- Stir in flour, cream of tartar, baking soda, and salt until just combined.
- Cover, and chill dough for at least 1 hour.
- Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mats.
- Stir together sugar and cinnamon in a small, shallow dish.
- Using a 1 ½ tablespoon cookie scoop, scoop out balls of cookie dough.
- Roll into balls, and then roll in cinnamon/sugar.
- Place on cookie sheet, and barely flatten cookies.
- Bake for 8-9 minutes. Cookies will be set but still look wet between the cracks.
- Let cool on baking sheet.
Notes
- Using salted butter simplifies seasoning; increase added salt if using unsalted butter.
- Shortening helps retain softness and maintains dough shape during baking.
- Measure flour accurately to avoid dense or dry cookies—sifting or weighing is recommended.
- Chilling the dough is important to achieve the chewy texture and prevent spreading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 126kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 77mg | 3% |
| Potassium | 27mg | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 90IU | 2% |
| Calcium | 5mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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