I’ve been eating Mom’s Snickerdoodle Cookies for as long as I can remember. And making them for my Pop, Hubby and Minions ever since then. This is definitely a tried and true family recipe!
There are many versions of snickerdoodle cookies out there. Some call for only butter. Some have half butter and half shortening. Mom’s recipe uses all shortening and serves a couple purposes. It gives this cinnamony-sugary-tangy cookie both a crisp and a chew. But shortening also bakes more consistently at higher temperatures without turning into a puddley flat mess. To bake at higher temps, all-butter cookies need to chill out in the fridge before baking. With Mom’s recipe, I can whip up a batch of snickerdoodles and serve hot in a matter of minutes.
Don’t worry if you see the dough rise during the bake time, only to flatten out when taken out of the oven. It’s meant to do that. To get that perfect blend of chew and crunch, bake the cookies until a slight golden brown is seen on the bottoms.
If you like other snickerdoodle-inspired treats try these yummy treats:
- Snickerdoodle Cookie Bars
- Caramel Pumpkin-doodle Cookies
- Snickerdoodle Lush Pudding Dessert
- Snickerdoodle Cake
Mom’s Snickerdoodle Cookies
Both chewy and crisp, Mom’s Snickerdoodle Cookies are perfect for an afternoon snack. With the right blend of cinnamon, sugar and cream of tartar tang, it’s hard to eat just one!
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Total Time: 30 minutes
- Yield: About 2 Dozen Cookies 1x
Ingredients
1 cup all-vegetable shortening*
1-1/2 cups granulated sugar
2 large eggs, at room temperature
2-3/4 cups all-purpose flour, sifted
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt (table, kosher or sea)
2 tbsp. granulated sugar
2 tsp. ground cinnamon
Instructions
Preheat your oven to 400 degrees F. Line baking sheets with parchment paper or Silpat liners. (You will not need to grease the baking sheets.). Set aside.
In large bowl, using a hand held or standing mixer, cream shortening, sugar, eggs and vanilla together until light and fluffy. Sift flour, cream of tartar, baking soda, and salt together. Stir into the egg mixture until just combined. Use a #50 ice cream scoop or tablespoon to scoop and roll dough into 1-inch balls. Roll dough in the 2 tbsp. sugar and 2 tsp. cinnamon mixture.** Place dough balls about 2 inches apart on baking sheets. Bake for 8 to 10 minutes or until slightly golden brown on the bottoms. Remove to a wire rack to cool completely. Store in a tightly sealed container for up to 1 week.
Notes
*You can substitute 1/2 cup shortening and 1/2 cup unsalted butter (at room temperature).
**After rolling the cookie dough into balls and in the cinnamon-sugar mixture, the dough can be frozen for later use. Just place dough balls onto a baking sheet. Freeze dough until solid. Store in a freezer safe container or baggie. When needed, bring dough to room temperature and bake as directed.
IMNPB
Recommended To You
