Make Snickerdoodles
Some accounts say that snickerdoodles take their name from the German word Schneckennudeln. Other accounts say that these cookies picked up their whimsical name in New England. Whatever their origin, these sweet cookies rolled in cinnamon and sugar make a delightful treat.
Contents
Ingredients
Servings: About 6 dozen cookies
- 1 stick of butter, room temperature
- 1/2 cup shortening
- 1-1/2 cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2-3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
Coating
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
Steps
Preparing the Dough
Hand mixing the dough for these cookies delivers a superior end product. Use fresh cream of tartar and baking soda to give the cookies the best possible texture.
- Mix the butter and shortening together with a wooden spoon. Stir until they are well combined.
- Add the sugar. Mix again until the ingredients are light and fluffy.
- Add the eggs and vanilla. Stir until the ingredients are well combined.
- Whisk together the flour, cream of tartar, baking soda and salt in a separate bowl.
- Add 1/3 of the dry ingredients to the bowl of wet ingredients. Stir until they are just combined.
- Continue adding the dry ingredients gradually, stirring between each addition.
Baking the Cookies
If you run out of coating for the cookies, simply combine more sugar and cinnamon and spread the mixture on the plate. You’ll know that the cookies are done when the surface is lightly cracked but moist between the cracks.
- Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper.
- Combine the sugar and cinnamon in a small bowl using a fork or a whisk.
- Scoop the dough out by the tablespoon. Shape it into balls using clean hands.
- Roll each ball in the cinnamon and sugar mixture using your hands.
- Place each ball of dough onto the baking sheet, leaving about 2”/{{safesubst:#invoke:convert|convert}} of space around each ball. This will allow the dough to spread as it cooks.
- Bake the cookies for 6 to 10 minutes. A shorter cooking time produces a softer cookie, while a slightly longer cooking time produces a crunchier cookie.
- Remove the cookies from the oven and allow them to cool on the stovetop for 2 minutes.
- Loosen the cookies from the baking sheet using a spatula. Place them on wire racks to cool completely.
- Carefully arrange them on a serving plate. Treat your guests to some sweets.
Tips
- Store snickerdoodles in an airtight container at room temperature for up to a week.
- Sprinkling cinnamon on top gives a different taste.
Warnings
- Snickerdoodles typically don’t brown while they are baking, so don’t over-bake the cookies in an attempt to try to brown the edges.
Things You'll Need
- 2 mixing bowls
- Wooden spoon
- Whisk
- Baking sheet
- Parchment paper
- Small bowl
- Fork or whisk
- Spatula
- Wire cooling racks
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