Snickerdoodle Cookies





Love cinnamon and sugar? You'll want to try this easy classic cinnamon and sugar Snickerdoodle cookie recipe. Crispy edges, and chewy centers; these cookies are a crowd-pleaser for sure! 

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Snickerdoodle Cookies
Snickerdoodle's distinctive crackling and cinnamon-sugar topping make it a standout cookie treat. Old-fashioned favorites like these Snickerdoodles will always have a place on the holiday dessert table






How to Make Thick Chewy Snickerdoodle Cookies

There is one key ingredient that's critical to the signature Snickerdoodle taste: cream of tartar. You might think this sounds like an odd thing to put in your dessert, but it's the age-old secret to those snickerdoodle cookies you love so much.

Start
Combine the butter, shortening, sugar,  and beat on medium-high speed on stand up mixer until creamed and well combined, about 2 minutes.

Add the eggs, and vanilla, scrape down the sides of the bowl and beat on medium-high speed until well combined

Add the flour, baking soda, cream of tartar, salt, and beat on low speed until just combined. Chill the dough for 1 hour (this will keep the cookie from going flat)

While the dough is chilling
 I prepare my baking sheets with parchment paper; not only will the parchment help cookies bake more evenly, but the non-stick quality also helps prevent them from cracking or breaking when lifting them off the sheet.






Next, I wash the supplies I used to make the cookie dough. I pull out my cookie wire rack, and air-tight container (once cookies are cool).

Preheat my oven, pull out my cookie scoop for even size cookies.

Next
Using a 2 tbsp cookie scooper, or using a large tablespoon, roll dough balls into equal-sized mounds.

Roll dough balls in cinnamon sugar, place dough mounds on the baking sheet, spaced at least 2 inches apart.

Snickerdoodle cookie dough on baking sheet



Bake 8-11 minutes for soft, pillowy cookies. Makes 16-18 cookies.  

Store cooled baked cookies in an air-tight container or zip lock bag, cookies good for 3 days at room temperature. 

Freezing baked cookies: most cookie recipes last up to 3 months in freezer bags or containers when you store cookies.







Snickerdoodle cookies on baking sheet





Snickerdoodle Cookies

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Snickerdoodle's distinctive crackling and cinnamon-sugar topping make it a standout cookie treat.

Ingredients:
  • 1  stick (1/2 cup) softened butter, unsalted
  • 1/2 cup vegetable shortening
  • 1 1/2 cups granulated sugar
  • 2  eggs
  • 1  tsp vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1  tsp baking soda
  • 2  tsp cream of tartar
  • 1/4 tsp salt
  •  Cinnamon Sugar  (1/4  cup sugar + 2 tsp cinnamon) for rolling dough balls
Instructions:
  1. Combine the butter, shortening sugar,  and beat on medium-high speed on stand up mixer until creamed and well combined, about 2 minutes
  2. Add the eggs, and vanilla, scrape down the sides of the bowl and beat on medium-high speed until well combined
  3. Add the flour, baking soda, cream of tartar, salt, and beat on low speed until just combined
  4. Chill dough for 30-60 minutes, then preheat oven to 400°F, line a baking sheet with parchment paper, or spray with cooking spray.
  5. Using a 2 tbsp cookie scoop or a large tablespoon, roll into balls equal-sized mounds of dough.
  6. Roll in dough balls in cinnamon sugar, place dough mounds on the baking sheet, spaced at least 2 inches apart
  7. Bake 8-11 minutes for soft, pillowy cookies.,
  8. Remove cookies from the oven, and let sit for 2 minutes on the baking sheet, then move to wire rack.

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