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Snickerdoodles are my favorite cookie IF they are good. I’ve tried so many terrible snickerdoodles. I can not begin to eat one from a store, just can’t. I would choose snickerdoodles as my last meal, as long as they were done well. For me, a snickerdoodle has to be perfectly chewy, but not brittle or overly soft at all. I’m talking a firm chewiness with that perfect flavor of Snickerdoodle consuming every bite.
I’m going to share the classic Snickerdoodle recipe, with important tips in the directions, so you can enjoy the perfect Snickerdoodle! Enjoy!
- ½ cup butter or margarine, softened
- ½ cup shortening
- 1 ½ cups sugar
- 2 eggs
- 2 ½ cup flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- TOPPING: 4 Tablespoon sugar
- TOPPING: 4 teaspoons cinnamon
- Preheat oven to 400 F.
- Mix thoroughly butter, shortening, sugar.
- Add eggs and blend completely.
- Blend in flour, cream of tartar, baking soda, and salt.
- Shape dough by rounded teaspoonfuls into balls and place 2 inches apart on un-greased baking sheet.. (Don't add the topping until you've completed a cookie sheet of dough-balls, which will stop you from mixing the topping into the dough with your messy fingers.)
- Mix together the sugar and cinnamon for the topping.
- Roll the cookie balls in the mixture and place back on the cookie sheet.
- Bake 8-9 minutes. <--- IMPORTANT! The cookies may not look completely done when you pull them out. There should be the wrinkles with some golden tint to the tops.
- Allow cookies to cool completely on the pan and they will cook a little more, which is why they don't have to finish all the way in the oven.
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Enjoy every bite!
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