Snickerdoodles
Snickerdoodles are a classic cookie. They are soft, chewy, and have the best flavor! The cinnamon and sugar coating-yum!
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When making snickerdoodles, be careful to not over bake them. They will become hard instead of soft and chewy. Soft and chewy snickerdoodles are much better.
Another great thing about these cookies is…they freezer well. It’s so great to freeze some and know that they are waiting for you in the freezer for another day when you will want a cookie but do not want to take the time to make them.
Ingredients Needed for Snickerdoodles:
1/2 cup shortening
1/2 cup butter, softened
1/2 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
3 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
1/4 cup sugar
2 teaspoons cinnamon
Instructions for Snickerdoodles:
Combine 1/4 cup sugar and 2 teaspoons cinnamon. Set aside.
Cover two large cookie sheet with parchment paper. Set aside.
Cream shortening, butter, and sugars together, until well blended and smooth with an electric mixer, about two minutes.
Beat in eggs and vanilla.
Mix flour, baking soda, salt and cream of tartar in another bowl and whisk together. Tip: When measuring flour, use a spoon to fill your measuring cup and then level it off with the flat side of a butter knife.
Slowly add the dry ingredients to the butter and egg mixture to combine.
Roll cookie dough into 24 similar sized balls. (If you want smaller cookies, roll into 30-36 and watch cooking time-lightly golden is my preference. I like them to be soft.)
Roll cookie dough balls in the cinnamon and sugar mixture. Place on plates and cover with plastic wrap. Then, refrigerate cookie balls for one hour. (I have made these without refrigerating them-they still turned out yummy! Refrigeration-optional if you are in a hurry)
Place on a cookie sheets and bake at 350 degrees for 8-10 minutes. You have to know your oven (some ovens run hotter than others)-do not over bake.
Remove immediately from baking sheet to cool on cooling racks.
Enjoy!
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Snickerdoodles
A delicious soft and chewy classic cookie.
Ingredients
- 1/2 cup shortening
- 1/2 cup butter softened
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp salt
- 1/4 cup white sugar
- 2 tsp cinnamon
Instructions
-
Combine 1/4 cup of sugar and 2 teaspoons cinnamon in a small bowl and set aside.
-
Cover two large baking sheet with parchment paper. Set aside.
-
Mix flour, baking soda, salt and cream of tartar in a mixing bowl and whisk to combine. Set aside.
-
Cream butter, shortening and sugars together in a large mixing bowl until smooth and creamy, with an electric mixer, about 2 minutes.
-
Beat in eggs and vanilla.
-
Slowly mix in flour mixture to combine.
-
Roll cookie dough into 24 balls and roll the cookie balls in the cinnamon and sugar mixture. Place cookie balls in the refrigerator for 1 hour. (I have made these without refrigerating them-they still turned out yummy! Refrigeration-optional if you are in a hurry)
-
Place cookie balls on prepared baking sheets and bake at 350° for 8-10 minutes. Do not over bake-ovens vary.
-
Remove cookies from baking sheet immediately to cool on cooling racks.
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Store in an airtight contaner when completely cooled.
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