It’s that time of year! Cookie Swaps are happening all over the place. And I want your cookies to be the best of the best! So I am sharing my most favorite Snickerdoodle recipe with you! The original comes from Allrecipes.com but I have refined it a little bit.
When I think of Christmas cookies I automatically think Snickerdoodles! And this cookie holds a special place in my heart because the Snickerdoodle was the first cookie I ever made on my own! I was probably about 12 years old and I remember I was home alone and I wanted something sweet, but we had nothing! My sweet tooth craving was strong, so strong I was ready to make my own sweet treat and got my mom’s Betty Crocker cookbook out and searched for a recipe that had what we had in our kitchen. Which was kinda hard because again we had “nothing” LOL. I finally found a Snickerdoodle recipe and I just happened to have everything I needed to make them.
Looking back I think the Snickerdoodle was the first baked good I made from scratch! Okay enough reminiscing. I hope you’ll give this recipe a try. They’re so easy to make and you can even get your little ones involved if you’d like. See below for a few tips on baking Snickerdoodles!
Snickerdoodle Baking Tips:
- Make sure your baking soda and cream of tartar are fresh or you’ll get flat cookies.
- Make sure your ingredients are at room temperature for the best texture and consistent results.
- If the dough sticks to your hands more than you’d like, spray some cooking spray on your hands. Snickerdoodle cookie dough tends to be sticky.
- Baking sheet
- Silicone mat (optional)
- Hand mixer or stand mixer
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter, at room temperature
- ½ cup shortening
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- In a small bowl, mix together the sugar and cinnamon. Set aside until needed.
- Adjust an oven rack to the center position and preheat oven to 400 degrees. Line a cookie sheet with a silicone baking mat or parchment paper.
- Cream together the butter, shortening, sugar, eggs and the vanilla. Blend in the flour, cream of tartar, baking soda and salt. Shape dough by rounded tablespoon into balls. Roll balls of dough in cinnamon-sugar mixture and place 2 inches apart on the prepared cookie sheet.
- Bake for 8 to 10 minutes, or until set but not hard. Remove cookies immediately from baking sheets onto wire racks to cool completely.
Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 93 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 14mg Sodium: 41mg Carbohydrates: 12g Fiber: 0g Sugar: 7g Protein: 1g
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