{Perfect Every Time} Snickerdoodle Cookies

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Here I sit, like a ticking clock.

No baby yet. My body is allegedly prepared, my house is spick and span as clean as its going to get and my bag is packed, in the car all ready to go! I literally just need a baby 🙂 My doctor was telling me that the odds are in my favor that I’ll be having this little dude by the weekend, but I’d rather just have him now, thanks. I’m sure my impatience isn’t helping the baby get here quicker by any means, but what else am I supposed to do? Bake?

Oh yes: BAKE!

And baking is what I’ve been doing….because I obviously refuse to give birth to a skinny baby. And my 6-month aversion to sweet things has slightly subsided. I’m not sure what that means, but I’m 94% sure it’s a sign that labor will begin in the next 24 hours, right? Riiiight?

Anyways, my husband is a chocoholic and typically if I’m going to make cookies, it’s chocolate chip. But when I call the shots slash when I get wicked cravings for things, husbands be damned. Snickerdoodle cookies it is. I love chocolate, but I love non-chocolate cookies more. It’s a problem?!

At some point during my sophomore year in college {when I gained a *leetle* more than the freshman 15} I found this recipe for Snickerdoodles. Mind you, this was 10-ish years ago so of course I have no idea where this recipe came from. My bad. But since I’ve been using it, I haven’t found a snickerdoodle cookie recipe I like more than this. I’m actually shocked that I haven’t posted this recipe before today. This honestly is a fool-proof recipe that you’ll continue to come back to again and again. Slightly crispy edges with big chewy centers, these cookies are the epitome of perfection.

Here’s how to make them:

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Your cookie dough for this recipe is very similar to any other cookie dough, but with a few variations. I use plain shortening and butter, plus cream of tartar as well….a typical ingredient found in snickerdoodle cookies.

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Now for the fun part that makes these so good! Stir together some sugar and cinnamon in a shallow dish.

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Scoop some cookie dough into the center and roll around to completely cover.

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Like so!

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Place all your cinnamon and sugar coated cookie dough balls onto a baking sheet lined with parchment and bake.

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While the first batch of cookies are baking, I like to scoop all the dough out and roll in the cinnamon sugar so I have cookies waiting in the wings to be baked.

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Ok! So, you’ll know when these cookies are done when they look puffed and slightly underdone in the middle. Let these cookies rest on the hot baking sheet to finish cooking before transferring to a cooling rack.

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As they cool, they will flatten out, which is totally normal!

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I think any homemade cookies are best eaten slightly warm, so I’d advise you to eat these immediately.

Such a hard thing I ask of you.

Anyways, that’s it for now! Hopefully I’ll have a baby in my arms reeeeeaaaaalllll soooooon!!

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{Perfect Every Time} Snickerdoodle Cookies

Yield: 2 1/2 dozen

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • 1/2 cup vegetable shortening
  • 1/2 cup softened, salted butter
  • 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
  • 5 tablespoons granulated sugar + 1 teaspoon ground cinnamon

Directions:

  1. Preheat oven to 375 degrees. Line 2 lightly colored baking sheets with parchment paper and set aside.
  2. In a large bowl, stir shortening, butter and sugar together until light and pale in color, 1 1/2 minutes. Whip in eggs and vanilla. Scrape sides of 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.
  3. In a small, shallow bowl, stir sugar and cinnamon together.
  4. Using a cookie scoop {1 1/2 tablespoon size}, scoop dough into even mounds on baking sheet. Roll each dough ball in cinnamon sugar mixture. Bake 8-9 minutes or until puffed and look slightly underdone. Remove from oven and cool 3 minutes on baking sheet before transferring to cooling racks. Store in air tight containers for up to 4 days.

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  1. I love Snickerdoodles and can’t wait to try these! And I hope for your sake your baby comes post haste!!

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  2. Come on baby! I know how you feel – although my youngest is getting ready to turn 6! 😀

    I can’t wait to try this recipe!

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  3. C’mon baby! This grandma of 3 girls ( ages 3yrs, 2yrs & 6 mos) loves babies, so I can’t wait to see you!!

    Lauren I don’t know where my identical recipe for scrumptious all-things-sugar Sncickerdoodles came from either, but it’s identical to yours, down to the extra teaspoon of sugar! When I roll mine in the cinnamon/sugar, I’ll give the little beauties a minute, then roll ’em again! I love the visual effect the extra cinnamon/sugar provides (And yes, a bit more sugary/cinnamony flavor too)

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    • OMG, that’s crazy!! It’s good recipe 🙂

      Reply
  4. Thank you for posting. I’ve been looking for a great Snickerdoodle recipe for years. I plan on making them this weekend. Bless you and I hope you have a safe delivery.

    Reply
  5. Click on her Twitter account and then be sure to click on the Instagram link. ?

    Reply
  6. I also love Snickerdoodles more than chocolate! I had one question on the recipe. You say to use lightly colored cookie sheets and since you already have parchment paper on them, not sure why that is needed and actually what you really mean. My cookie sheets are a silver metal color.

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  7. I absolutely love this recipe of yours!!! I was wondering but could I make the dough in advance (a day or two)? Then when I’m ready to make it can I just take it out of the fridge and roll them in the cinnamon sugar?

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  8. Can I use all butter rather then shortening?

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    • Yes! Though the texture might be slightly different, but no big deal!

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  9. Could I sub coconut oil for shortening? Looks like a great recipe!

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  10. So excited that I found this.. I lost my hand written copy of my original recipe, and your post is the only one that is practically identical to my old recipe! Thanks!

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  11. OMG i have to make these. Tyler’s favorite cookies are snickerdoodles. the last recipe i used has equal parts of sugar and cinnamon and i didnt like it. this one sounds delish!

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  12. I made your recipe for our Christmas department luncheon today! They turned out pretty and delicious (I had to taste test before bringing them in – LOL!) I know everyone will love them, because I did!

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  13. I tried these Snickerdoodle Cookies and they were delicious – everything you said they would be. They were gone in a flash!

    Reply