Homemade Snickerdoodle cookies are a classic, and you will love how simply delicious these are!
Yesterday, I spent most of the day in my kitchen doing lots of holiday baking. One of the things I baked were classic Snickerdoodles. Who doesn’t love a snickerdoodle? So I thought it would be a good idea to post the recipe today.
I originally took these photos over the summer – so while you drool over the cookies, I am drooling over the grass that I haven’t seen in 2 months, nor will I see for probably another 5. Snow sticks around a LONG time here in Alaska!
How to Make Snickerdoodles
To begin your Snickerdoodles, preheat your oven to 400 degrees.
In a mixing bowl, you are going to beat together a half cup of shortening and a half cup of room temperature butter.
Mix in one and a half cups of sugar, mixing until it is smooth, be sure to scrape the bowl with a spatula, combining everything.
Next, you will beat in two eggs, until fully incorporated.
Now in another bowl, you will combine 2 3/4 cups of flour.
Along with 2 teaspoons baking powder, 1 teaspoon cream of tartar and a quarter teaspoon of salt.
Stir those all together.
Mix the flour mixture into the sugar mixture until just combined.
Again, be sure to scrape the bowl.
Now in a small dish, combine a half cup of sugar, and a tablespoon of cinnamon.
Preferably using a cookie scoop, measure out a rounded tablespoon of cookie dough. Roll it between the palms of your hand to make it a smooth little dough ball. The dough balls should be about the size of a “doughnut hole” or a ping pong ball.
Roll the ball in the cinnamon-sugar to coat it.
Place it on a cookie sheet, or parchment paper for a cookie stone.
Repeat with more dough, placing them 3 inches apart. My sugar is a bit coarse, so every once in a while I have to give the mixture a stir, because the cinnamon will settle down towards the bottom.
Bake the cookies for 8-10 minutes or until the are cracking on top and look rather dry on the surface.
Gently remove them to a cooling rack with a thin spatula. Cool completely.
Enjoy!
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Snickerdoodles
Ingredients
- 1/2 c vegetable shortening
- 1/2 c butter
- 2 c sugar, divided
- 2 eggs
- 2 3/4 c flour
- 2 tsp baking powder
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 Tb cinnamon
Instructions
- To begin, preheat your oven to 400 degrees.
- In a mixing bowl, you are going to beat together a half cup of shortening and a half cup of room temperature butter. Mix in one and a half cups of sugar, mixing until it is smooth, and give your bowl sides a scrape. Next you will beat in two eggs, until fully incorporated.
- In another bowl, stir together the flour, baking soda, cream of tartar and salt. Mix the flour mixture into the sugar mixture, half at a time, until just combined. Give the bowl another scraping to make sure everything is mixed in.
- Now in a small dish, combine a the remaining half cup of sugar, and the cinnamon.
- Preferably using a cookie scoop, measure out a rounded tablespoon of cookie dough. Roll it between the palms of your hand to make it a smooth little dough ball. The dough balls should be about the size of a “doughnut hole” or ping pong ball. Roll it in the cinnamon-sugar and place it on an ungreased cookie sheet. Repeat with more dough, placing them 3 inches apart. If your sugar is a bit coarse, every once in a while give the mixture a stir, because the cinnamon will settle down towards the bottom.
- Bake the cookies for 8-10 minutes or until the are cracking on top and look rather dry on the surface. Gently remove them to a cooling rack with a thin spatula, to cool. Repeat with all of the dough.
- Enjoy!
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
LOOOKS DELISH!!!!