Snickerdoodles
The best Snickerdoodle Cookies are soft, chewy, and moist! Ditch the crumbly store-bought ones and make them homemade in less than 30 minutes.
Servings: 24 cookies
Calories: 188kcal
Cost: 3
Equipment
Ingredients
- 1/2 cup butter , softened
- 1/2 cup shortening* (or use all butter)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 Tablespoons granulated sugar (for rolling the dough balls)
- 1 Tablespoon ground cinnamon (for rolling the dough balls)
Instructions
- Preheat oven to 375 degrees F.
- Dough: Cream together butter, shortening, and 1 1/2 cups sugar. Add eggs and vanilla and mix well. Add the flour, cream of tartar, baking soda and salt and stir until combined.
- Chill dough for at least 30 minutes, if possible (or up to 3 days).
- Shape dough by heaping tablespoonfuls into balls, to make about 24 cookies.
- Cinnamon sugar: In a separate bowl, mix the 4 tablespoons granulated sugar and the cinnamon. Roll balls of dough in mixture. Place dough about 2 inches apart on a parchment lined baking sheet.
- Bake 8 to 10 minutes (don't over bake!). Allow to cool for a few minutes on the baking sheet before remove to a cooling rack to cool completely.
Video
Notes
Shortening: you may use all butter for this recipe! The shortening just helps make them extra soft and tender.
Storing Instructions: Keep leftover cookies in an airtight container at room temperature for up to 3 days.
Freezing Instructions: Let snickerdoodle cookies cool completely then transfer to a freezer safe bag and place in the freezer for up to 3 months.
Nutrition
Calories: 188kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 107mg | Potassium: 66mg | Fiber: 1g | Sugar: 15g | Vitamin A: 142IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 1mg
Recipe Link
Recipe Video
