Snickerdoodle Cookies
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5.0
36 reviews
Excellent
Snickerdoodle Cookies
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Soft, chewy, crackly, and rolled in cinnamon and sugar, these Snickerdoodle Cookies are impossible to pass up. You don't have to chill the dough either, so you can go from zero to Snickerdoodle in under thirty minutes.
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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 eggs
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 extra Snickerdoodles in an airtight container at room temperature for up to 5 days.
- Cream of tartar: A leavening agent which changes the texture of the cookie from simply a sugar cookie into a Snickerdoodle. When used in conjunction with baking soda, Snickerdoodle cookies have a tangy taste and are chewier and slightly taller than a standard sugar cookie.
- Butter and shortening: This recipe uses both, for good reason. The butter keeps them tasting buttery, but the shortening helps the cookies hold their slightly taller, thicker shape, while keeping them super tender.
- Yield: This Snickerdoodle cookie recipe makes about 24 cookies.
- Storage: Store extra Snickerdoodles in an airtight container at room temperature for up to 5 days.
Nutrition Information
Show Details
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
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
192IU
(4%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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