My brother adores Snickerdoodles since he is a big fan of cinnamon-related things. That being said, when my parents decided to visit him a while back, I baked up a batch for them to take to him, knowing it would be great fuel for all the late-night and long shifts at the hospital he has. These cookies were met with open arms and an open mouth and are “the best Snickerdoodles ever”. To be honest? I’d have to agree.
Snickerdoodles have a nice fluffiness that can be partly attributed to the cream of tartar. These not only give a bit of a tang to the classic sugar cookie, but also lead to a higher rise and prevent sugar crystallization and a hard cookie. If you leave this ingredient out, you won’t be making a Snickerdoodle cookie, that’s for sure! Oh, and when you roll your cookies in the sugar mix, feel free to add in a pinch of nutmeg, allspice, or ginger for an extra kick. Be liberal with your sugar rolling and it’ll turn out beautifully.
As with all of my cookie doughs, my three rules are:
- Cream the butter (and shortening, in this case) till smooth, then add the sugar and beat till light and fluffy before adding in the other ingredients.
- Rest in the fridge for AT LEAST 2 hours for gluten to relax and flavors to develop.
- Don’t over-bake. Please. Please don’t do it. For a soft, chewy cookie, they need to be under-baked super soft to the touch when removed from the oven.
Remember these three tips and you’re on your way to a plate of delicious cookies!
Note*** This version of the recipe is solely mine. When reposting, please cite me and my website.
Copyright april 2016 ©
A perfect cinnamon flavored cookie that’s soft and sweet
>>> Yields 30 cookies
-Prep: 15 min
-Bake: 8 min
- 1/2 C unsalted butter, softened to room temp
- 1/2 C shortening
- 1 1/3 C white sugar
- 2 large eggs, room temp
- 2 tsp vanilla extract
- 2 3/4 C AP flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- rolling mixture: 2 tbsp white sugar + 2 tsp ground cinnamon
1) In a stand mixer, beat the butter and shortening until smooth and then add the 1 1/3 C sugar and beat until light and fluffy. Add in the eggs and vanilla to the butter.
2) In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.
3) Gradually add in the dry mixture to the butter mixture until no flour streaks remain.
4) **For best results– cover the cookie dough and let it rest overnight in the fridge for at least 2 hours and up to 36 hours.**
5) Preheat the oven to 400 F.
6) Let the dough come slightly to temperature for 30 minutes (for easier scooping) before scooping the dough into even balls.
7) Roll the balls of dough in the cinnamon-sugar mixture liberally and place onto a baking sheet lined with parchment paper or a baking mat 2 inches apart.
8) Bake for 8 minutes in the oven. The cookies should be very soft to the touch and removed immediately.
9) Let the cookies cool to room temperature before storing in an air-tight container or eating.