SNICKERDOODLES

 

November 23, 2015

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Snickerdoodles are a simple sugar cookie that's been rolled in cinnamon and sugar. Made with everyday pantry ingredients, roll them fast and easy for the kids after school. Pack them in multiples for the lunchbox, the sandy beach, or for traveling. I've never met a kid who didn't love them, and beg for two or three. Snickerdoodles are charming for the crispy on the outside and chewy, soft on the inside texture. Comforting and addicting all the way. Bake them for your family and leave me you comments below.

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Ingredients

Makes 25-30 cookies

Print Recipe

Grams

Ounces

Volume

  • 347 grams sugar
  • 1 tablespoons ground cinnamon
  • 354 grams bleached all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 113 grams unsalted butter, softened
  • 102.5 grams vegetable shortening
  • 100 grams (2 large) eggs
 
  • 12.25 ounces sugar
  • 1 tablespoons ground cinnamon
  • 12.5 ounces bleached all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 4 ounces unsalted butter, softened
  • 3.6 ounces vegetable shortening
  • 3.50 ounces (2 large) eggs
 
  • 1 3⁄4 cups sugar
  • 1 tablespoons ground cinnamon
  • 2 1⁄2 cups bleached all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 8 tablespoons unsalted butter, softened
  • 8 tablespoons or 1⁄2 cup vegetable shortening
  • 2 large eggs
 

Instructions

MISE EN PLACE

Adding the cinnamon to the sugar.
Adding the cinnamon to the sugar.

  • In another bowl, measure the flour, cream of tartar, baking soda and salt into a medium bowl. In the bowl of a mixer, measure butter, shortening, and remaining 1.5 cups of sugar. Ready the eggs.

Cream the butter, shortening and sugar.
Cream the butter, shortening and sugar.

ASSEMBLING THE COOKIE DOUGH

  • Beat the butter, shortening, and sugar on medium speed until light and fluffy, 3 to 6 minutes.

The butter, shortening and sugar beaten until fluffy
The butter, shortening and sugar beaten until fluffy

  • Beat in the eggs, one at a time, just until incorporated, about 30 seconds.

Eggs added to the beaten butter, shortening and sugar.
Eggs added to the beaten butter, shortening and sugar.

  • With the mixer running on low, slowly add the flour mixture and beat until the flour mixture is combined, about 30 seconds. Give the dough a final stir with a rubber spatula to make sure it is well combined.

The finished cookie dough.
The finished cookie dough.

MAKE AHEAD FOR A LITTLE LATER

  • If you want to bake these cookies later, tightly wrap the dough in a small bowl, and refrigerate it for up to 3 days

FORM THE COOKIES

  • Scoop about 2 tablespoons of dough with a #40 scoop Roll each cookie as tightly and evenly as possible. Then roll again in the cinnamon sugar and coat evenly.

Snickerdoodles being prepared.
Snickerdoodles being prepared.

  • Lay the rolled cookies on the prepared baking trays spaced about 2 1/2 inches apart. The snickerdoodles will spread quite a bit in the oven.

Snickerdoodles rolled in cinnamon and sugar.
Snickerdoodles rolled in cinnamon and sugar.

MAKE AHEAD--FREEZE

  • If you would like to freeze the cookies here, place them on a plate or tray without letting them touch, and set them in the freezer for 2-3 hours. When you're ready, lower the bake in a 300F oven for 17-22 minutes.

BAKE THE COOKIES

  • It's important not to over bake the cookies, so it is best to bake them one sheet at a time.

Snickerdoodles just out of the oven.
Snickerdoodles just out of the oven.

  • Bake at 375F for 10-12 minutes, until the edges are set and just beginning to brown, but the centers are still soft and puffy. Rotate the baking sheet halfway through baking. The cookies will look raw in the center and seem under done, but as they cool, the texture will change.

COOLING THE COOKIES

  • Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Snickerdoodles, The Finer Cookie.
Snickerdoodles, The Finer Cookie.

NOTE ON TEXTURE

The charm of Snickerdoodles is that they have a crispy shell and soft chewy center. The crumb will be quite large and this is okay. The longer you bake them, the crispier and crunchier they will be when cooled. If this is how you like your Snickerdoodles, then by all means, bake them a little longer; however, the original texture will have a soft center.

TAGS:  CINNAMON   KIDS       LABELS: Kids  Quick and Easy 

Comments

1 Comments

Anna Nielsen   2018-02-22

You mentioned cream of tartar in the instructions but I do not see it in your list of ingredients.

Kimberlie 2018-02-23

Hello Anna, Thanks so much for catching this and I apologize for the inconvenience. Measure 2 teaspoons of cream of tartar in with the dry mixture. I've made the correction in the ingredient list. Thanks again, Kim

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SNICKERDOODLES

Makes 25-30 cookies

Ingredients
Instructions

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