Easy Snickerdoodle Cookie Recipe - 3 Ways
User Reviews
4.7
Easy Snickerdoodle Cookie Recipe - 3 Ways
Description
This snickerdoodle recipe combines shortening and granulated sugar creamed together before adding eggs. Dry ingredients include flour, cream of tartar, baking soda, and salt, which are combined with the wet mixture to form a dough. The dough is rolled into balls, coated in cinnamon sugar, and baked at a moderate temperature until set but not browned, ensuring a soft texture.
Immediately after baking, the cookies are shaped by swirling with a jar ring or cookie cutter while still warm, maintaining a uniform round shape. Once cooled, the cookies develop a tender crumb with a mild crispness on the edges, characteristic of snickerdoodles.
The cookies store well at room temperature in an airtight container for up to four days and can be frozen for up to eight weeks. Yield depends on cookie size, with an example batch producing 30 cookies from 1.5-inch dough balls expanding during baking.
Notes reflect that calories are approximate and may vary by ingredient brand and that various tips and tricks apply for best results.
Ingredients
For the cookies:
- 1 cup shortening 185 grams
- 1 ½ cups granulated sugar 300 grams
- 2 egg large
- 2 ¾ cups all-purpose flour 358 grams
- 2 teaspoons cream of tartar 8 grams
- 1 teaspoon baking soda 7 grams
- ½ teaspoon salt 1 gram
For rolling:
- ¼ cup granulated sugar
- 2 tablespoons cinnamon
Instructions
- Preheat the oven to 375ºF. Line baking sheets with parchment paper.
- In the bowl of a stand mixer (or using a mixing bowl with an electric mixer), cream the shortening and the sugar until well mixed, scraping the sides of the bowl as needed.
- Add the eggs and mix again until combined.
- Add in the flour, cream of tartar, baking soda and salt. Mix well until combined.
- Roll the cookie dough into balls.
- In a small bowl, combine the sugar and cinnamon. Roll each cookie dough ball in the cinnamon sugar mixture, then place on the baking sheet.
- Bake for 8-10 minutes. Don’t let the cookies get brown if you’d like them to be soft.
- Right after they come out of the oven, swirl in a mason jar ring or round cookie cutter so that they are perfectly round.
- Allow the cookies to cool on a wire cooking rack. Then store in an airtight container at room temperature for up to 4 days. Freeze for up to 8 weeks.
Notes
- The dough balls measured approximately 1 1/2 inches before baking, producing about 30 cookies that spread to roughly 3 inches wide.
- For best texture, avoid browning the cookies to keep them soft.
- Cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 8 weeks.
- Calories shown are estimates and may differ with ingredient brands; consult nutrition sources for accuracy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 80mg | 3% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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