Classic Snickerdoodles
User Reviews
4.7
Classic Snickerdoodles
Description
This recipe for Classic Snickerdoodles starts by combining all-purpose flour with cream of tartar, baking soda, and salt to create the dry mix essential for the cookie’s distinctive tang and chewy texture. The butter, vegetable shortening, and sugar are creamed together until fluffy and light, helping ensure a tender crumb. Adding eggs and then the dry ingredients results in a smooth dough that is rolled into balls and coated in a cinnamon and granulated sugar mixture for a textured, flavorful crust.
Baking at 375°F on parchment-lined sheets allows the cookies to develop golden edges while keeping the center soft and puffy. The coating provides a warm, sweet-cinnamon aroma and taste characteristic of snickerdoodles. The process of using both butter and shortening balances moisture and spread.
These cookies make a sweet treat suitable for snacks, dessert, or sharing. Their mildly tangy, cinnamon-sugar flavor and soft chewy bite distinguish them among classic cookie varieties.
Ingredients
For the cookies:
- 2 ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened
- ½ cup vegetable shortening
- 1 ½ cups granulated sugar
- 2 large egg
For the coating:
- 1 tablespoon ground cinnamon
- ¼ cup granulated sugar
Instructions
- Adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Line 2 (11X17-inch) rimmed baking sheets with parchment paper, silpat liners or lightly coat with cooking spray.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
- In a large bowl (or the bowl of a stand mixer), beat together the butter, shortening, and 1 1/2 cups granulated sugar until the mixture is light and fluffy, about 2 minutes.
- Add the eggs and mix until well incorporated. Reduce the speed of your mixer (stand mixer or handheld) and add the flour mixture, mixing until just combined.
- In a small bowl or shallow plate, combine the cinnamon and granulated sugar to coat the cookies. Roll the dough into 1 1/2-inch balls and roll in the cinnamon an dsugar to coat. Place the balls of dough about 2 inches apart on the baking sheets.
- Bake the cookies, one sheet at a time, until the edges are light golden brown and the centers are soft and puffy, about 9-11 minutes. The cookies will flatten after they come out of the oven.
- Remove the cookies to a wire rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 183kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 134mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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