Snickerdoodle Cookies
Snickerdoodle Cookies are an all-time favorite for my family. These cookies are soft, yet a bit crunchy, with a wonderful taste of cinnamon. After baking, the cookies have a sugary cracked top.
Recipe type: Dessert | Shaped Cookies
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 400° Yield: 5 Dozen Storage: Airtight Container, Room Temperature
Help: Cookie Hints and Tips
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accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Help: Cookie Hints and Tips
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Dough:
- ½ cup unsalted butter, room temperature
- ½ cup vegetable shortening
- 1½ cups granulated sugar
- 2 large eggs
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tarter
- 1 teaspoon baking soda
- ½ teaspoon salt
Topping:
- ¼ cup sugar
- 1 tablespoon ground cinnamon
Instructions
Preheat oven to 400 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
- In a large bowl of an electric mixer, combine butter, shortening, and 1½ cups sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Add flour, cream of tarter, baking soda, and salt; stir until mixed.
- Shape dough into small balls, about 1” in diameter. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
Topping:
- In a small bowl, combine topping ingredients of ¼ cup sugar and cinnamon. Roll the balls in the topping mixture until completely coated.
- Bake: Place balls 2 inches apart onto baking sheets. Bake 10 to 11 minutes. Tops of cookies should be puffed up and still soft in the middle. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool. The cookies will flatten out as they cool.