On the 9th Day of Sugar my true love gave to me Snickerdoodles. . .a perfect, classic, cookie for the holidays.
It dawned on me the other day that with all the cookie recipes I have posted on my site, I have never shared my favorite snickerdoodle recipe (gasp!). Now we all know how much I love chocolate chip cookies! If I had to choose between the two, I would obviously choose the chocolate chip cookie over a snickerdoodle, buuuut that doesn’t mean I don’t love snickerdoodles too.
These snickerdoodles are perfect if you ask me. They are crispy on the edges and soft and chewy in the middle. Pure cookie perfertion! This recipe uses a combination of butter and shortening which creates chewy, soft cookies with perfectly crispy edges. Now I know a lot of people don’t like to use shortening in their cookies, but I promise, it makes all the difference in how your cookies will turn out.
Snickerdoodles rock. They are a great cookie for cookie exchanges or to wrap in a cellophane bag and gift to your neighbors, or just keep them all for yourself.
- 1/2 cup butter , softened
- 1/2 cup vegetable shortening (I use butter-flavored Crisco)
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Cinnamon & Sugar Mixture:
- 2-3 tsp. ground cinnamon (depending on how "cinnamony" you like it)
- 1/4 cup granulated sugar
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Preheat oven to 375 degrees.
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In a bowl of a stand mixer beat together the butter, shortening, and 1 1/2 cups granulated sugar until the mixture is light and fluffy, about 2 minutes. Add the eggs and mix until well incorporated.
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Add the flour, cream of tarter, baking soda and salt. Mix until just combined.
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In a small bowl combine the cinnamon and granulated sugar to coat the cookies. Roll the dough into golf ball-size balls and roll in the cinnamon and sugar to coat. Place the balls of dough about 2 inches apart on the baking sheets. Bake the cookies until the edges are light golden brown and the centers are soft and puffy, about 10-12 minutes. The cookies will flatten slightly after they come out of the oven so don't panic.
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Remove the cookies to a wire rack to cool completely.
Yum, these look great. My son just brought home snickerdoodle cookies yesterday from his Foods and Nutrition class and they were great. I always forget how much I love these cookies. When I use shortening in baked goods, I use the non-hydrogenized shortening like Spectrum or Earth Balance. You can find them at the larger grocery stores and definitely Whole Foods, where I get mine. At least a little less guilt with no hydrogenated oils!
That’s good to know. I’ll definitely have to try that, thanks Teresa!
At what temperature do you bake these?
Oops, forgot to list that. It’s 375 degrees. Thanks, I fixed it.