If you're looking for Snickerdoodles that are soft, but crisp, full of cinnamon flavor and are as big as your face, then you've come to the right place!
Snickerdoodles are a classic cookie that can be made anytime of year, but they usually seem to taste better around Christmastime. I don't know why they just do! 🎄
Snickerdoodle Cookie 411
This recipe uses a mix of butter and shortening. Butter gives the cookie its flavor and the melt-in-your-mouth feel. Shortening on the other hand, gives the cookie a thicker texture. You have the option to substitute the shortening for coconut oil, but be sure to use refined coconut oil so you won't get the coconut flavor in your cookies.
You'll also notice this cookie uses cream of tartar which helps give the cookie a tanginess and helps give the cookie its crinkly appearance.
Cinnamon-Sugar Mixture
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
In a small bowl combine 1/4 cup sugar and 2 teaspoons cinnamon and set aside.
Why I Line My Baking Sheet With Parchment Paper
I prefer to line my baking sheet with parchment paper instead of a silicone mat and here's why:
- Parchment paper is coated with silicone which makes it nonstick.
- Once you're done with the parchment paper, simply throw it away. One less thing to wash.
- Silicone mats are super slick and sometimes causes cookies to spread more and brown quickly.
- Silicone mats also tend to cause condensation and can cause the bottom of the cookies to be slightly soggy.
Snickerdoodle Cookie Storage
Cookies can be stored in an airtight container at room temperature for up to 3 days.
Make Ahead
Cookie dough can be stored in the refrigerator, covered for up to 3 days. Let sit at room temperature until warm enough to scoop and bake.
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Suggested Recipes
Adapted from The Ultimate Cookie Handbook by Tessa Arias
Snickerdoodles
Chewy and crisp large Snickerdoodle cookies, sprinkled with cinnamon-sugar and baked to perfection.
Ingredients
SPECIAL TOOLS
- Full sized rimmed baking sheet
- Stand mixer or hand mixer
- 3 tablespoon sized spring-loaded ice cream scoop
CINNAMON-SUGAR MIXTURE
- 1/4 cup (1.75 ounces/50 grams) granulated sugar
- 2 teaspoons ground cinnamon
COOKIES
- 2 1/4 cups (10 ounces/286 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup (8 tablespoons) unsalted butter, softened but still cool
- 1/2 cup shortening
- 1 1/4 cups (8.75 ounces/250 grams) granulated sugar
- 1 large egg, plus 1 large egg yolk, at room temperature but still cool
- 1 teaspoon vanilla extract
Instructions
CINNAMON-SUGAR MIXTURE
- In a small bowl combine 1/4 cup sugar and 2 teaspoons cinnamon and set aside.
COOKIES
- Adjust an oven rack to the center position and heat oven to 375 degrees. Line baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cinnamon, cream of tartar, salt and baking soda until combined.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, shortening and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the egg, egg yolk and vanilla extract and beat on low speed until combined. Slowly beat in the flour mixture.
- Using a 3 tablespoon sized ice cream scoop, divide the dough into balls, then roll them in the cinnamon-sugar mixture. Place the dough balls on to the prepared baking sheet, spacing about 2 inches apart. Flatten each dough ball with the bottom of a measuring cup. Sprinkle lightly with more cinnamon-sugar mixture if desired.
- Bake cookies for 10 to 12 minutes, or until the cookies set and begin to brown. Cool on the baking sheet for 5 minutes before transferring cookies to a wire rack to cool completely.
Notes
Cookies can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 152Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 106mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 3g
*Nutrition information is an estimate and will vary.*
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