Snickerdoodles are a sugar-type cookie rolled in a cinnamon sugar mixture giving it a sweet and cinnamon spiced flavor. During baking, a crinkly top is formed as the outside of the cookie cracks while the inside of the cookie is soft and chewy. This cookie is delicious!
This Snickerdoodle recipe is from my America’s Test Kitchen Family Cookbook. Since the recipe was so perfect, I made no changes to the recipe and followed each step exactly. I’ve made these cookies a few times and everyone that tried the Snickerdoodle loved it!
2 1/2 cups all-purpose flour (About 18 to 20 cookies)
1 3/4 cups granulated white sugar
1 tablespoon cinnamon
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons) of softened unsalted butter
1/2 cup vegetable shortening
2 large eggs
- Preheat the oven to bake at 375 degrees.
- In a medium bowl, whisk all-purpose flour, cream of tartar, baking soda, and salt and set aside.
- In a shallow plate, mix cinnamon and 1/4 cup of sugar and set aside.
- In a large bowl beat 1 1/2 cups of sugar, softened butter, and shortneing on Medium speed for 3 minutes or until fluffy. Beat in eggs and continue beating until fully incorporated.
- With a rubber spatula, slowly mix in flour into the butter mixture until combined.
- Wet hands, form dough ball, roll into cinnamon sugar mixture and place on baking sheet. Continue until there is no more dough. Space out the cookie dough ~ 2 1/2 inches apart.
- Bake cookies for 10-12 minutes and rotating the try halfway through cooking.
- Take cookies out of the oven and let it cook for an additional 10 minutes on the baking sheet.