Snickerdoodles
User Reviews
5
Snickerdoodles
Description
Snickerdoodles are sugar cookies rolled in cinnamon sugar, known for their cracked and slightly crisp tops with a soft, tender interior. This recipe uses both butter and shortening to balance flavor and texture and includes cream of tartar and baking soda to create the classic tang and chew. The dough is rolled into 24 balls coated evenly with a cinnamon sugar mixture, which adds a sweet, lightly spicy crust after baking at 400°F for 8 to 10 minutes. Cooling the cookies on the baking sheet ensures they set properly before transfer.
The recipe provides detailed guidance on measuring flour correctly using weight or the spoon and sweep method to maintain the right dough consistency. You can substitute butter for shortening if preferred, resulting in a richer cookie but a slightly different texture.
For storage, the cookies keep fresh in an airtight container at room temperature for several days and freeze well for up to two months. The dough can also be frozen after rolling in cinnamon sugar and baked straight from frozen, extending convenience and planning options.
Ingredients
Special Equipment
- Handheld electric mixer optional but helpful
Cinnamon Sugar
- 2 tablespoons granulated sugar 25g
- 2 teaspoons ground cinnamon
Snickerdoodles
- ¼ cup butter softened, salted, 2 oz
- ¼ cup shortening room temperature, 48 g
- ¾ cup granulated sugar 150g
- 1 egg large
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour measured by weight or using the spoon and sweep method
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ⅛ teaspoon salt *
Instructions
- Preheat your oven to 400°F and line two baking sheets with parchment paper or silicone baking mat.
Cinnamon Sugar
- In a small bowl, stir together sugar and cinnamon.
Snickerdoodles
- In a large bowl, cream together butter, shortening, and sugar.
- Add egg and vanilla and beat until well-combined.
- Add flour, cream of tartar, baking soda, and salt. Mix until just combined.
- Scoop and roll dough into 24 1 1/4-inch balls. Roll in cinnamon sugar mixture and place on baking sheets. Bake sheets one at a time for 8 to 10 minutes, until cookie tops are cracked and just set.
- Cool for 5 minutes on the baking sheet before transferring to a cooling rack. Serve and enjoy!
Notes
- Store baked cookies in an airtight container at room temperature to maintain freshness for 4 to 5 days, or freeze for up to 2 months.
- If using unsalted butter, increase salt to 1/4 teaspoon to balance flavor.
- Shortening can be replaced with butter for a full 1/2 cup of butter, affecting texture and richness.
- For accurate texture, measure flour by weight or use the spoon and sweep method to avoid a dense dough.
- To freeze dough, roll into balls, coat in cinnamon sugar, freeze solid, then store in an airtight container or freezer bag for up to 2 months.
- Bake frozen dough balls at 400°F for 8 to 11 minutes without thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24small cookies
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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