Snickerdoodles
You'll never need another Snickerdoodle Recipe after this one! Slightly crispy edges with big chewy centers, just how they should be. Snickerdoodle heaven.
Servings 24 cookies
Calories 190kcal
Ingredients
- 1/2 cup vegetable shortening
- 1/2 cup salted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 3/4 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
cinnamon-sugar mixture for rolling-
- 5 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375° F. Line 2 lightly colored baking sheets with parchment paper and set aside.
- In a large bowl, stir shortening, butter, and sugar together until light and pale in color, 1 1/2 minutes.
- Using an electric hand mixer, whip in eggs and vanilla extract. Scrape the sides of the bowl and stir again briefly.
- Add in flour, cream of tartar, baking soda, and salt and stir until incorporated. Scrape sides and stir again briefly.
- In a small, shallow bowl, stir sugar and cinnamon together.
- Using a cookie scoop (1 1/2 tablespoon size), scoop dough into even mounds on the baking sheet.
- Roll each dough ball in a cinnamon-sugar mixture.
- Bake for 8-9 minutes or until puffed and look slightly underdone.
- Remove from the oven and cool for 3 minutes on the baking sheet before transferring to cooling racks.
- Store in airtight containers for up to 4 days.
Video
Nutrition
Calories: 190kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 107mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 141IU | Vitamin C: 0.003mg | Calcium: 7mg | Iron: 1mg
