Classic Snickerdoodles
Snickerdoodles are a great cookie to take to any gathering. They’re different enough that no one else (probably) brought them, but not too different that people gather around them deciding what they are. Yeah, I’ve done that. And I’m pretty sure you have too. Have no fear though, it rarely happens with snickerdoodles.
These cookies are nice and soft on the inside and covered in the perfect cinnamon to sugar ratio. They’re best if you store them in an air-tight container overnight with a piece of bread, to help make them nice and soft. So, If you’re looking for a snickerdoodle recipe, this one will not disappoint!
Enjoy! ~ Kelly
Classic Snickerdoodles
Classic snickerdoodles, soft on the inside and covered in cinnamon sugar.
Ingredients
Instructions
- In a medium bowl, combine flour, cream of tartar, baking soda, and salt. Mix this together using a whisk. Set aside.
- In a large bowl (if using a stand mixer, use the bowl of your stand mixer), add the shortening, sugar, and brown sugar. Cream together until soft and fluffy. Add in the eggs and vanilla. Mix until combined.
- Add half the flour mixture to the wet mixture and mix until just combined. Add the remaining flour mixture to the dough and mix until combined. If time permits, chill the dough for 1-2 hours.
- Preheat the oven to 400 degrees F.
- Combine the 2 tbsp sugar and 2 tbsp cinnamon in a small bowl.
- Remove the dough from the fridge and allow it to sit out a few minutes. Once the dough is soft enough to work with, roll it into balls the size of a teaspoon. Roll them in the cinnamon sugar mixture, making sure to coat the entire dough ball.
- Place on cookie sheets lined with parchment paper or a silicone baking mat and bake for 7-9 minutes, or until the edges turn a light golden brown.
Nutrition Facts
Calories
94Fat
5 gSat. Fat
1 gCarbs
13 gFiber
0 gNet carbs
12 gSugar
7 gProtein
1 gSodium
54 mgCholesterol
7 mg*Nutritional information is estimated
