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Snickerdoodles

21

Not only do snickerdoodles taste delicious, but they also have a fun name! Finish off this classic snickerdoodles cookie recipe with a cinnamon-sugar dusting. After rolling the balls of dough in the cinnamon sugar, give them ample room on cookie sheets -- the snickerdoodles spread a lot as they bake.

  • Yield: Makes 4 dozen

Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup pure vegetable shortening
  • 1 3/4 cups sugar, plus more if needed
  • 2 tablespoons ground cinnamon, plus more if needed
  • 2 large eggs

Directions

  1. Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

  2. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

  3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

Reviews Add a comment

  • Summersmum
    24 APR, 2013
    Just bake one cookie sheet at a time . . . These have made my kids famous at school, so simple . . .so good!
    Reply
  • kdelaughter
    28 MAR, 2013
    This recipe is great! I followed the recipe exactly and had close to 30 cookies the first and second time I made them. My only qualm is that I wish they were just a little bit chewier--even when I slightly undercooked them they came out very crunchy. However, there was definitely an upside to that, as they are wonderful to be dunked into tea with in the morning. Great taste, and a good solid snickerdoodle recipe.
    Reply
  • MS112579769
    10 FEB, 2013
    These came out flat for me. Good recipe otherwise, maybe a bit on the sweet side.
    Reply
  • MS112579769
    10 FEB, 2013
    These came out flat for me. Good recipe otherwise, maybe a bit on the sweet side.
    Reply
  • glendathegoodwitch01
    4 FEB, 2013
    My family loves this snickerdoodle it is so hard to stop eating. I changed the vegetable shorting to butter and only used 1 tablespoon of cinnamon( but wished i had used more ;) . In the future, I will press the cookies down just a bit before baking. I think this will be a family favorite for many years to come!
    Reply
  • Mikethecookieman
    1 DEC, 2012
    I made some changes to the recipe.For example, instead of 2 tbsp of cinnamon I used 1 1/2 and 1/2 of maple cinnamon sugar. Also, instead of 1/4 tsp of salt I used 1/8 tsp of salt. I did this because I used salted butter. I also used only one rack in the middle of the oven. Instead of 10 minutes in the oven I put it in for 12 minutes.
    Reply
  • J3ANA
    26 JUL, 2012
    Good concept, great once modified. Substituted vegetable shortening with applesauce, added 1 1/2 tsp cinnamon plus 1 tsp vanilla extract to the batter, and added in some ginger and nutmeg to the cinnamon coating. Also cooked at 350 for 12 minutes--for some reason 400 for cookies just seemed off to me. With these modifications, these cookies were excellent!
    Reply
  • megansmaking
    5 JUL, 2012
    I used all butter instead of the vegetable shortening, & they are GREAT. I do not notice a difference. Was skeptical after reading reviews, but mine were great. I baked 1 batch at a time rather than 2. Works best at 400* as it says, and by putting the one sheet of cookies on the bottom rack. I made the balls very small. Started out with golf ball sized dough, and got HUGE cookies. Made balls size of ping pong balls or even smaller and they worked wonderfully. *DON'T OVERBAKE. 7 to 8 MIN PLENTY
    Reply
  • ultimatecutebaker
    1 FEB, 2012
    I've made this recipe twice in one week, I must say they are soo delicious! Its so hard to screw it up and they taste soo amazing, and just those few ingredients! I love this recipe and will make it many more to come!
    Reply
  • knitter4years
    12 DEC, 2011
    This is a perfect recipe for Snickerdoodles. They turn out so beautifully they can be magazine covers. The flavor is fantastic. The directions are precise and easy to follow. This is an A+ knock it out of the ball park recipe for Snickerdoodles.
    Reply