The BEST Snickerdoodle Recipe
User Reviews
4.5
The BEST Snickerdoodle Recipe
Description
The recipe uses all-purpose flour, cream of tartar, baking soda, and salt combined to produce the characteristic Snickerdoodle texture and a subtle tang. The fat mixture of butter and vegetable shortening is creamed with sugar until fluffy before the eggs are added, which contributes to the soft crumb. Rolling the dough balls in cinnamon and sugar before baking creates the signature cinnamon-spiced crust.
Baked at 375°F, the cookies develop lightly browned edges while keeping a soft and cracked surface, indicative of the classic Snickerdoodle. Cooling on baking sheets before transferring helps maintain their shape without spreading too thin.
These cookies are well suited as a sweet treat throughout the day, balancing cinnamon warmth and sugar sweetness in a tender cookie. The recipe also notes that unbaked dough balls can be frozen for extended storage, allowing fresh-baked cookies on demand.
Ingredients
For the Cookies
- 2½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter unsalted, softened
- ½ cup vegetable shortening
- 1½ cups sugar
- 2 egg
For the Cinnamon-Sugar Coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 375 degrees F. Line 3 baking sheets with silicone baking mats or parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Using a stand mixer fitted with paddle attachment, beat the butter, shortening, and sugar together on medium speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.
- Reduce speed to low and slowly add flour mixture until combined, about 30 seconds. Give dough final stir by hand to ensure that no flour pockets remain.
- Combine the sugar and cinnamon for the coating in a small bowl or shallow dish. Working with 2 tablespoons dough at a time (or using a medium cookie scoop), roll into balls, then roll in cinnamon-sugar to coat. Arrange the cookies 8 per sheet and bake the cookies, 1 sheet at a time, until the edges are just set and beginning to brown but the centers are still soft, puffy and cracked (the cookies will look raw between the cracks and seem underdone), 8 to 12 minutes. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. The cookies can bet stored in an airtight container for up to 5 days.
Notes
- Raw dough balls can be frozen for up to one month for later baking.
- When ready to bake from frozen, place cookies in a preheated 300°F oven and bake 18 to 20 minutes.
- Nutritional information is calculated per cookie, helping with portion control.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24to 30 cookies
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 80mg | 3% |
| Potassium | 50mg | 1% |
| Sugar | 11g | 22% |
| Vitamin A | 110IU | 2% |
| Calcium | 9mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
