Classic Snickerdoodle Cookies
These Classic Snickerdoodle Cookies are soft and pillowy with chewy middles and slightly crisp edges. They are a comforting, sweet treat with a uniquely tender, almost cake-like texture.
Servings 22 cookies
Calories 175kcal
Ingredients
- 2 2/3 cups cake flour, spooned and leveled all purpose flour will work too!
- 2 tsp. cream of tartar
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 1 cup vegetable shortening (such as Crisco)
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 Tbsp. vanilla extract
For rolling
- 2 Tbsp. granulated sugar
- 2 tsp. ground cinnamon
Instructions
- Preheat the oven to 375°F and line a couple baking sheets with parchment paper.
- Sift together flour, cream of tartar, salt, and baking soda in a mixing bowl. Set aside.2 2/3 cups cake flour, spooned and leveled, 2 tsp. cream of tartar, 1 tsp. kosher salt, 1 tsp. baking soda
- Cream the shortening and both sugars using the paddle attachment on stand mixer. Cream for ~3 minutes, scraping down sides as needed.1 cup vegetable shortening (such as Crisco), 1 cup granulated sugar, 1/2 cup light brown sugar, packed
- Add in the eggs and vanilla. Mix again until combined. Turn off the mixer.2 large eggs, room temperature, 1 Tbsp. vanilla extract
- Fold in the dry ingredients just until combined, do not over mix. (The dough may be little sticky but i was able to work with it just fine, but feel free to chill a bit if needed).
- In a small dish or bowl combine the sugar and cinnamon.2 Tbsp. granulated sugar, 2 tsp. ground cinnamon
- Scoop cookie dough with a 2 tbsp. scoop & roll into balls, then roll in the cinnamon and sugar mixture.
- Place cookies on the prepared baking sheet. I like to bake 6 at a time. Overcrowding the cookie sheet can cause the cookies to spread.
- Bake for just 8-10 min. Do not over bake.
- They look very soft and puffy right out of oven and almost underbaked but as they cool they’re perfectly soft and chewy. Let cool on the cookie sheet for just 1 minute, then carefully transfer to wire rack to cool completely. They settle as they cool.
- Last step...enjoy!!
Video
Notes
- Store at room temperature in an air tight container for up to 5 days.
- Freeze up to 3 Months: Snickerdoodles can be stored in the freezer for up to three months without significant loss of quality.
Nutrition
Serving: 1cookie | Calories: 175kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Cholesterol: 17mg | Sodium: 157mg | Potassium: 105mg | Fiber: 1g | Sugar: 15g | Vitamin A: 26IU | Vitamin C: 0.02mg | Calcium: 14mg | Iron: 0.3mg