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Snickerdodles bite
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Snickerdoodles

Recipe adapted from Betty Crocker's The Cooky Book.
Prep Time10 mins
Cook Time9 mins
See Gr8 Notes30 mins
Total Time49 mins
Course: Cookies, Dessert, Snack
Cuisine: American
Keyword: snickerdoodle cookies
Servings: 6 dozen
Author: Anna

Ingredients

Cinnamon-Sugar Mixture

  • 1/4 cup granulated sugar
  • 4 teaspoons cinnamon

Cookies

  • 1 1/2 cups granulated sugar
  • 1/2 cup shortening, at room temperature, I use Crisco
  • 1/2 cup unsalted butter, at room temperature. If you use vegan butter, these can be dairy free.
  • 2 eggs, (at room temp. if you are organized enough to take them out of the fridge early! Not critical, but better.
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 400ºF.
  • Mix together the cinnamon and sugar in a small bowl and set aside.
  • Using an electric mixer beat together the sugar, shortening, butter, and eggs, until creamy.
  • In a separate bowl whisk together the flour, cream of tartar, baking soda, and salt.
  • Add the flour mixture to the butter, sugar and egg mixture and stir until well combined.
  • Using a 1-inch cookie scoop or Tablespoon form the dough into 1-inch balls. If your kitchen is warm and the dough is super soft, refrigerate the dough for about 45 minutes to an hour. 
  • Roll each ball in the Cinnamon-Sugar Mixture. I like to make sure there is a good coating of cinnamon-sugar on the cookies, this gives them their amazing flavor!
  • Place on an ungreased cookie sheet about 2-inches apart. My favorite hack is to line the cookie sheet with parchment paper. You can re-use the same paper for multiple bakes and the clean up is a breeze!
  • Bake for 8-10 minutes. Cookies will puff up then flatten out. If you like crispy cookies, leave in the oven for a minute or two longer. For a softer cookie, remove from the oven when they just barely start to brown.
  • When just barely starting to brown, remove from oven and place the cookie sheet on cooling rack.
  • After cookies have cooled for about 10 minutes carefully remove from cookie sheet to cooling rack to finish cooling.
  • Then hide them or else they will be gone before you get a chance to try them!

Notes

Gr8 Do-Ahead Tip:
These cookies can be frozen for up to 2 months if wrapped and sealed well.
Here is some info on freezing all types of cookies.
 
Gr8 Notes:
If you rotate between 2 or 3 large cookie sheets, then you should be able to finish the whole recipe in 50 minutes.
Tried this recipe?Mention @Great8Friends or tag #gr8food!