Description
Snickerdoodle cookies bring classic comfort with their crisp edges and tender centers, dusted in cinnamon-sugar magic. Warm memories of grandma’s kitchen melt together with each buttery, sweet bite you’ll savor.
Ingredients
Scale
Primary Ingredients:
- ½ cup (113 grams) unsalted butter, softened
- ½ cup shortening
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
Flavoring and Leavening Ingredients:
- 2 teaspoons vanilla extract
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
Coating Ingredients:
- ¼ cup granulated sugar
- 1 ½ tablespoons cinnamon
Instructions
- Prepare the oven environment by heating to 375°F (190°C) and lining a baking sheet with parchment paper or applying a light grease coating.
- Create a creamy base by thoroughly blending butter, shortening, and sugar until the mixture becomes light and airy, which typically takes around 2 minutes.
- Introduce eggs and vanilla extract to the creamy mixture, stirring until the texture becomes uniformly smooth.
- In a separate mixing bowl, combine flour, cream of tartar, baking soda, and salt, whisking the dry ingredients until well integrated.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring carefully to form a soft, cohesive dough.
- Craft a cinnamon-sugar coating by mixing sugar and ground cinnamon in a small bowl, ensuring even distribution of the spice.
- Shape the dough into uniform balls approximately 1½ inches in diameter, then thoroughly coat each ball in the prepared cinnamon-sugar mixture.
- Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for proper spreading during baking.
- Bake the cookies for 9-11 minutes, watching for golden edges while maintaining soft centers.
- Allow the cookies to rest on the baking sheet for 5 minutes to stabilize their structure.
- Transfer the cookies to a wire cooling rack to complete the cooling process.
- Serve the snickerdoodles warm, accompanied by milk, coffee, or hot cocoa for an indulgent treat.
- Store any remaining cookies in an airtight container, where they will maintain freshness for up to 5 days.
Notes
- Ensure butter and shortening are at room temperature for smooth, even mixing that creates a perfectly creamy base.
- Use fresh cream of tartar for the most authentic tangy Snickerdoodle flavor that sets these cookies apart from regular sugar cookies.
- Avoid overmixing the dough to prevent tough, dense cookies – stop mixing as soon as ingredients are just combined for tender, soft results.
- For gluten-free options, substitute all-purpose flour with a 1:1 gluten-free baking blend, maintaining the same delightful texture and taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 154
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg