Snickerdoodles Recipe

Introduction

Snickerdoodles are classic cinnamon-sugar cookies with a soft, chewy texture and a slightly tangy flavor from cream of tartar. These delightful treats are simple to make and perfect for any occasion, offering a nostalgic taste that’s hard to resist.

Ingredients

• 2 tablespoons (25g) granulated sugar
• 2 teaspoons ground cinnamon
• ¼ cup (2oz) salted butter, softened*
• ¼ cup (48g) shortening, room temperature*
• ¾ cup (150g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups (180g) all-purpose flour (measured by weight or spoon and sweep method)*
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• ⅛ teaspoon salt*

Instructions

1. Step 1: Preheat your oven to 400°F and line two baking sheets with parchment paper or silicone baking mats.
2. Step 2: In a small bowl, combine the sugar and cinnamon to make the cinnamon sugar mixture.
3. Step 3: In a large bowl, cream together the softened butter, shortening, and sugar until smooth.
4. Step 4: Add the egg and vanilla extract, beating until well-combined.
5. Step 5: Stir in the flour, cream of tartar, baking soda, and salt until just combined.
6. Step 6: Scoop and roll the dough into 24 balls, each about 1¼ inches in diameter. Roll each ball in the cinnamon sugar mixture.
7. Step 7: Place the coated dough balls on the prepared baking sheets, spacing them evenly.
8. Step 8: Bake one sheet at a time for 8 to 10 minutes, until the cookie tops are cracked and just set.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Tips & Variations

• If using unsalted butter, increase the salt to ¼ teaspoon to balance the flavor.
• You can replace the shortening with an equal amount of butter for a richer taste.
• To ensure the perfect texture, measure the flour by weight or use the spoon and sweep method to avoid packing too much flour.
• For frozen dough, roll the balls in cinnamon sugar, freeze on a plate until solid, then transfer to an airtight container for up to 2 months.

Storage

Store finished cookies in an airtight container at room temperature for 4 to 5 days. For longer storage, freeze them for up to 2 months. To reheat frozen cookie dough, preheat the oven to 400°F and bake frozen dough balls on a lined cookie sheet for 8 to 11 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute butter for shortening?

Yes, you can replace the shortening with an equal amount of butter to make the cookies richer and give them a buttery flavor.

How do I measure flour correctly for this recipe?

Measuring flour by weight is best. Alternatively, use the spoon and sweep method: fluff the flour, spoon it into your measuring cup without packing, and level it off with a knife to avoid using too much flour.

Snickerdoodles Recipe

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★★★★★

4.4 from 111 reviews

Classic Snickerdoodles are soft, buttery cookies coated in a sweet cinnamon sugar mixture. Perfectly cracked tops and a tender texture make these cookies a favorite treat for any occasion. This recipe uses a combination of butter and shortening for a soft texture and cream of tartar for the signature tangy flavor.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 8-10 minutes per batch
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cinnamon Sugar

• 2 tablespoons (25g) granulated sugar
• 2 teaspoons ground cinnamon

Snickerdoodles

• ¼ cup (2oz) salted butter softened*
• ¼ cup (48g) shortening at room temperature*
• ¾ cup (150g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups (180g) 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

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (204°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
2. Make Cinnamon Sugar: In a small bowl, combine 2 tablespoons of granulated sugar with 2 teaspoons of ground cinnamon, stirring well to evenly distribute the cinnamon.
3. Cream Butter, Shortening, and Sugar: In a large bowl, use a handheld electric mixer or a sturdy spoon to cream together the softened butter, shortening, and ¾ cup granulated sugar until the mixture is smooth and fluffy.
4. Add Egg and Vanilla: Beat in the large egg and 1 teaspoon of vanilla extract until well combined and the batter is light and creamy.
5. Mix Dry Ingredients: In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon cream of tartar, ½ teaspoon baking soda, and ⅛ teaspoon salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
6. Form and Roll Dough Balls: Scoop and roll the dough into 24 balls, each about 1 ¼ inch in diameter. Roll each ball thoroughly in the cinnamon sugar mixture to coat evenly.
7. Bake Cookies: Place the coated dough balls on the prepared baking sheets with enough space between them for spreading. Bake one sheet at a time for 8 to 10 minutes until the cookie tops are cracked and just set, but still soft in the center.
8. Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
9. Serve and Enjoy: Serve the snickerdoodles fresh or store them properly to enjoy later.

Notes

• Cookies stay fresh in an airtight container at room temperature for 4 to 5 days or can be frozen for up to 2 months.
• If using unsalted butter instead of salted, increase the salt to ¼ teaspoon to maintain flavor balance.
• Shortening can be substituted with an equal amount of butter for a total of ½ cup butter, which will result in a richer flavor.
• Accurate flour measurement is crucial: use weight or the spoon and sweep method to prevent dry or dense cookies.
• To freeze dough: After rolling in cinnamon sugar, freeze dough balls solid on a plate or baking sheet, then transfer to an airtight container or freezer bag for up to 2 months.
• To bake from frozen: Preheat oven to 400°F, place frozen dough balls on parchment-lined sheet, and bake for 8 to 11 minutes.

Keywords: snickerdoodles, cinnamon sugar cookies, classic cookies, soft cookies, butter cookies