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Snickerdoodles

After rolling the balls of dough in cinnamon sugar, give them ample room on cookie sheets; they spread a lot as they bake.

  • yield: Makes 4 dozen

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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. Step 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. Step 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. Step 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.

Source
Holiday Cookies 2005

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Reviews (55)

  • 24 Apr, 2013

    Just bake one cookie sheet at a time . . .
    These have made my kids famous at school, so simple . . .so good!

  • 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.

  • 10 Feb, 2013

    These came out flat for me. Good recipe otherwise, maybe a bit on the sweet side.

  • 10 Feb, 2013

    These came out flat for me. Good recipe otherwise, maybe a bit on the sweet side.

  • 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!

  • 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.

  • 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!

  • 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

  • 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!

  • 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.

  • 30 Oct, 2011

    Made this recipe today and it came out perfect and so...delicious.

  • 4 Oct, 2011

    Hello I live in Salt lake City. I made these cookies and up to 1/2 the baking time they were nicely shaped. About 2 minutes before the baking time was done they went flat. :( I checked the baking soda and it is good. I live at 4350 feet elevation. I microwaved the butter 15 seconds for i took it right out of the refrigerator Could my mishap be the nuked butter? It was just melting.. sadness is a flat cookie.

  • 22 Aug, 2011

    These snickerdoodles have become famous by their own right. I have made them for friends on special occasions and they are always received warmly. I follow the recipe and also use Vietnamese cinnamon from King Arthur Flour and fine sugar.

  • 11 Aug, 2011

    These are my favourite snickerdoodles. Hands down.

  • 1 Jun, 2011

    I love this recipe! I am an avid baker and everyone loves these. The best snickerdoodle recipe I have found!

  • 12 May, 2011

    I make and ship these cookies to my sons unit in Afghanistan, along with several other kinds. Amongst the snickerdoodle lovers these are a favorite, so far they've made the shipment from North Central Wash. in pretty good shape and still quite yummy even with up t a two week delay. On the shortening question i have years of experience with shipping cookies to war zones, my husband also served. And cookies made with shortening just ship better, at home I don't use it and they are just as good.

  • 1 Feb, 2011

    I love these cookies, a really old fashioned recipe, delicious. yes they have butter sugar and white flour, but they are a cookie. They are a treat, you cannot make a good cookie out of quinoa, tofu and brussel sprouts, just make them, enjoy them and then run around the block while I eat the rest.

  • 23 Jan, 2011

    I think Anaire's comments are fair. Needless to say cookies are not diet food; however, it good to know what different brands of shortenings are made available.

  • 21 Jan, 2011

    Anarie, The posting before you was back in August of 2010 so about 30
    or so will not see your comments....which is okay as the majority of
    short enings are now transfat free. Just remember one is forced to
    make any recipe on this site...ingredients that one doesn't want to use
    just don't make the recipe. Use common sense and not be one of the
    gripers that we see enough of in lthe comments section. Cookies
    are NOT diet food.

  • 21 Jan, 2011

    For those of you who are concerned about trans fat from the shortening, there are a few brands of shortening made with no hydrogenated oils. Earth Balance is the brand name that I know, but there are others. Natural foods stores and some larger supermarkets carry it, often in the vegan foods section.

  • 13 Sep, 2010

    Use 2 sticks of butter. Eliminate the vegetable shortening, 2 tsp cream of tartar and baking soda. Replace it with 2 tsp baking powder and use !/2 tsp coarse salt. Much more flavor

  • 14 Jul, 2010

    This recipe is perfect as written. I wouldn't change a thing! Thank you, Martha!

  • 26 Jun, 2010

    These cookies are great! I prepared them as described and added some cinnamon chips that I had on hand, which made them even better - delicious!

  • 25 Jun, 2010

    You can easily make these with all butter and no shortening. They will taste much better. If you don't want the cookies to spread too much just compensate by adding more flour and they will maintain their shape.

  • 8 May, 2010

    i found this recipe 2 years ago and this is the only one i used. i tried another one, but this one was way better. i used to substitute butter for shortening and the cookies came out puffier and softer. i now use shortening, like the recipe says, and it comes out flatter and crunchier. its still soft though. either way, everybody absolutely loves this when i make it!

  • 14 Apr, 2010

    These cookies are great made with all butter, although they probably spread a bit more. I don't agree that synthetic, hydrogenated products are things that we should be consuming 'in moderation', we shouldn't be eating them at all because they are not natural and our bodies weren't designed to process them!

  • 14 Apr, 2010

    These cookies are great made with all butter, although they probably spread a bit more. I don't agree that synthetic, hydrogenated products are things that we should be consuming 'in moderation', we shouldn't be eating them at all because they are not natural and our bodies weren't designed to process them!

  • 10 Apr, 2010

    Just made these cookies and they turned out great! Did not change one thing in the recipe and everyone loved them. Made one batch to share yesterday, already need to make more. First and last snickerdoodle recipe I'll have to try.

  • 1 Apr, 2010

    I'm brutally honest about Martha's recipes. Some are great, others are duds (example, those horrid rum currant shortbread cookie disasters). But it's time to give credit where credit is due. These are really delicious. The combo of butter and shortening makes for a nice consistency in the cookie without too much spreading. Hydro fats aren't great, but all things in moderation. Try these cookies; you will be glad you did.

  • 8 Mar, 2010

    These look very good . I am going to try th recipe with all butter and just se how they turn out. I am very much opposed to using hydrogenated fats in our diet. so...will report back and tell you how they turned out.

  • 7 Mar, 2010

    ++My+%22old-time%22+Snidkerdoodle+recipe+calls+for+1+cup+shortening%3B+no+butter%2C+which+I+think+I+would+prefer.++Don%27t+get+me+wrong%3B+I+love+butter%21%2C+but+this+is+not+a+butter+cookie.+Everything+else+is+the+same%3A+1+1%2F2+cups+sugar+for+the+batter.++It+also+calls+for+3T.sugar+and+1t.cinnamon+which+is+just+right+for+about+6+doz.+cookies...omajanie

  • 6 Mar, 2010

    My husby likes raisins in his - they are his favorites.

  • 6 Mar, 2010

    My husby likes raisins in his - they are his favorites.

  • 9 Dec, 2009

    These are perfectly soft snickerdoodles - just soft all over! In her Cookies book, this has all butter, but that makes them spread too much - I used half butter and half shortening, like listed here and that let them keep their shape and be puffy in the middle while still spreading nicely. This is the best snickerdoodle recipe I've ever tried! Make them!!

  • 30 Jun, 2009

    Snickerdoodles are so American --perfect for the 4th of July! Who doesnt remember their mom rolling these in the cinnamon sugar??!! For those Europeans and Australians whoa re wondering, these cookies are soft and chewy -- and int he picture above they would be the lighter colored cookie on top that is broken in half. YUM!!!

  • 30 Jun, 2009

    I don't think yu can substitute vegetable oil for solid shortening- it would change the texture, and these cookies spread. That said, I never use solid shortening except for part of the fat in pie crusts = and can't see the point of it here: use butter, the best you can find!

  • 30 Jun, 2009

    Could someone please tell me if these are crispy or chewy? Thanks!

  • 11 Oct, 2008

    i have an question, are the cookies supposed to be light brown or golden?

  • 19 Sep, 2008

    Easy! Made a double batch and they were approved by both husband and 6yr old! Perfect cookie for the beginning of fall!

  • 8 Jul, 2008

    2 tsp cinnamon for rolling the dough.
    Make 20 balls; 1 3/4 inch each. Place 3 inches apart on lined baking sheets. Bake at 350 for 12 to fifteen minutes

  • 8 Jul, 2008

    2 T sugar

  • 8 Jul, 2008

    This is not the holiday 2005 recipe. That recipe:
    2 3/4 c all purpose flour
    2 tsp baking powder
    1/2 tsp salt
    1 c unsalted butter (softened)
    1 1/2 sugar
    2 large eggs
    2 T sugar

  • 9 Jun, 2008

    Taken from "What's Cooking America" - hope it might be of some help! "If cream of tartar is used along with baking soda in a cookie recipe use baking powder instead. If it calls for baking soda and cream of tartar, just use baking powder. One teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar. If there is additional baking soda that does not fit into the equation, simply add it to the batter."

  • 2 Jun, 2008

    OK second try : I'm Anne from Belgium and I was wondering about the cream of tartar and the vegetable shortening. The last one I can replace by vegetable oil, but what about the cream of tartar ? How can I replce this ?
    Can't wait to start baking.

  • 31 May, 2008

    Hello my name is Jacqueline Harris, are you talking about that show that had Mels Dinner and a woman names Flo on it. She was a real funny woman?

  • 28 May, 2008

    My husbands favourite cookie and always a hit with friends. I also put in a teaspoon of pure vanilla for that added flavour. I have been making for over 20y rs. Snickerdoodles were always mentioned in the tv show "Alice". Does anyone else remember that?

  • 28 May, 2008

    I made these cookies for the first time two years ago...just because of the name =) They were such a big hit that I get requests for them all the time now. They're awesome, adictive, and so simple and fun to make. Something that the kids can help with.

  • 27 May, 2008

    My special ingredient for Snickerdoodles is one teaspoon of very good quality vanilla which makes them even more delicious.

  • 26 May, 2008

    These are the cookies I used to bake for my brother and I to bring to school and share with our classmates 30 years ago. Nothing makes me think of those days faster than Snickerdoodles :-)

  • 25 May, 2008

    I love these cookies, everyone has a "favourite" thing that reminds them of their childhood, snickerdoodles does it for me. The only problem is I can't eat just one or two, they are so addicting. lol Thanks Martha for sharing this favourite.

  • 6 Apr, 2008

    Where's the recipe?

  • 11 Mar, 2008

    The cookies came out great, and i didn't use a Silpats, just a regular cookie sheet. Definitely don't leave them in longer than 10 minutes, they'll burn! I always remember snickerdoodles being more on the soft and chewy side, not sure if I did something wrong. But everyone loved them either way.

  • 4 Feb, 2008

    These were fantastic! I just could not bear the idea of using shortening in my cookies, so I used all butter. I imagine that the shortening is used so that the cookies will not spread quite as much and therefore stay chewier inside? I refrigerated the dough in hopes of achieving the same effect. They were not as thick as the snickerdoodles I've had before, but still tasted great.

  • 16 Dec, 2007

    I made these today and really loved how they turned out!! What a delicious cookie -- the cinnamon makes them really perfect for Christmas cookies. The directions call for an electric mixer fitted with a paddle attachment...I don't have one of those fancy kitchen mixers (although I'd love one!)...I used an electric hand mixer and had wonderful results with the cookie dough!! I've added this cookie to my cookie repetoir!

  • 12 Dec, 2007

    When you need to make cookies for a meeting or event, or to send to your child at school, these are a great choice. My son and I think they taste like his favorite cereal!