Snickerdoodle Cookies
User Reviews
5
Snickerdoodle Cookies
Description
Snickerdoodle Cookies rely on the unique combination of cream of tartar and baking soda as leavening agents, resulting in a texture that is both soft and chewy with a slight tang. The dough is prepared by creaming softened butter, shortening, and sugar until pale and fluffy, then incorporating eggs and dry ingredients carefully to maintain tenderness. Before baking, dough balls are coated in a cinnamon and granulated sugar mixture, which bakes into a crackly spiced coating. Baking at 375 degrees fosters a golden exterior and tender crumb within.
The final cookies are moderately thick and can be enjoyed as a snack or dessert with a cup of tea or coffee. Their cinnamon-sugar coating offers a warm spice note that complements the buttery dough. They store well at room temperature for several days in an airtight container, preserving their soft texture.
This recipe yields about two dozen cookies. Using both butter and shortening ensures the cookies remain tender and tall rather than spreading too thin. The cream of tartar is essential to create the characteristic Snickerdoodle tang and chewiness that sets these cookies apart.
Ingredients
For the topping:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
For the cookies:
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter softened (1 stick)
- 1/2 cup vegetable shortening
- 1 1/2 cups granulated sugar
- 2 large egg
Instructions
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats.
- To make the topping, combine 1/4 cup sugar and a tablespoon cinnamon in a shallow dish. Set aside. In a medium bowl, gently mix together dry ingredients: flour, cream of tartar, baking soda, and salt with a whisk or spoon.
- In an electric mixer with the paddle attachment at medium speed, or using a hand mixer, beat butter, shortening, and remaining 1 1/2 cups sugar together until pale and fully, about 3 to 5 minutes.
- Beat in the eggs, one at a time, until evenly incorporated. Scrape down the bowl and beaters as necessary.
- Reduce speed to low and add flour mixture slowly until just combined, about 30 seconds. Stir by hand for a few strokes to ensure flour is incorporated.
- Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls, then drop into the cinnamon-sugar mixture and toss to coat. Lay on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet).
- Bake the cookies, one sheet at a time, until the edges are starting to brown but the centers are soft and puffy, about 10 to 12 minutes, rotating sheet after 5 minutes. (The cookies will look raw).
- Cool cookies on baking sheet 10 minutes, then serve or transfer to cooling racks to cool completely.
Notes
- Store leftover cookies in an airtight container at room temperature for up to five days to maintain freshness.
- The cream of tartar in this recipe contributes to the Snickerdoodle's signature tangy flavor and softer, chewier texture compared to regular sugar cookies.
- A combination of butter and shortening helps these cookies keep a tender texture while maintaining a thicker, taller shape.
- This recipe produces about 24 cookies, each roughly 1 1/2 inches in diameter before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 183kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 145mg | 6% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 192IU | 4% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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