Snickerdoodles
User Reviews
5
Snickerdoodles
Description
Snickerdoodles begin with a creamed blend of softened butter, shortening, and sugar, enhanced by eggs and vanilla for rich flavor and moisture. The dry ingredients include all-purpose flour, cream of tartar, baking soda, and salt, which contribute to the cookie’s characteristic texture and slight tang. After chilling the dough to firm it up, balls are rolled in a cinnamon and granulated sugar mixture, which caramelizes slightly during baking to form a flavorful crust.
Baking is done at 375°F for 8 to 10 minutes, ensuring the cookies maintain softness while developing subtly crisp edges. Allowing them to cool briefly on the baking sheet prevents breakage when transferring to a rack. This recipe yields about 24 cookies, each exhibiting the iconic cinnamon-sugar aroma and tender crumb snickerdoodles are known for.
Storing the cookies in an airtight container preserves their texture for up to three days, while freezing fully cooled cookies extends shelf life for up to three months. Using shortening contributes to extra tenderness, but all butter can be substituted if preferred.
Ingredients
- 1/2 cup butter , softened
- 1/2 cup shortening or use all butter
- 1 1/2 cups granulated sugar
- 2 large egg
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 Tablespoons granulated sugar (for rolling the dough balls)
- 1 Tablespoon ground cinnamon (for rolling the dough balls)
Instructions
- Preheat oven to 375 degrees F.
- Dough: Cream together butter, shortening, and 1 1/2 cups sugar. Add eggs and vanilla and mix well. Add the flour, cream of tartar, baking soda and salt and stir until combined.
- Chill dough for at least 30 minutes, if possible (or up to 3 days).
- Shape dough by heaping tablespoonfuls into balls, to make about 24 cookies.
- Cinnamon sugar: In a separate bowl, mix the 4 tablespoons granulated sugar and the cinnamon. Roll balls of dough in mixture. Place dough about 2 inches apart on a parchment lined baking sheet.
- Bake 8 to 10 minutes (don't over bake!). Allow to cool for a few minutes on the baking sheet before remove to a cooling rack to cool completely.
Notes
- Shortening makes the snickerdoodles extra soft and tender, but you can use all butter instead.
- Store leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.
- Freeze completely cooled cookies in a freezer-safe bag for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 107mg | 4% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 142IU | 3% |
| Vitamin C | 0.01mg | 0% |
| 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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