Snickerdoodle Cookies Recipe
Fragrant and buttery with crackled tops and slightly crisp bottoms, these cinnamon-sugar snickerdoodle cookies are an old-fashioned favorite.
By Yankee Magazine
Feb 18 2016
Snickerdoodle Recipe
Photo Credit : Aimee SeaveyFragrant and buttery with crackled tops and slightly crisp bottoms, these cinnamon and sugar snickerdoodle cookies are an old-fashioned favorite.
Learn more about snickerdoodle cookies: Favorite Snickerdoodle Recipe | Step-by-Step
SEE MORE:
Toll House Cookies | The Original Chocolate Chip Cookie
Hermit Cookies | Yankee Recipe Archives (1952)
Joe Froggers Cookies
Yield:
About 5 dozenIngredients
1 1/2 cups plus 2 tablespoons sugar, divided
1/2 cup (1 stick) butter
1/2 cup shortening
2 eggs
1 teaspoon vanilla
2 3/4 cup all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2-3 teaspoons cinnamon
Instructions
Preheat the oven to 400 degrees and line 2 baking sheets with parchment.
In a large bowl, cream together the 1 1/2 cups of sugar, butter, and shortening until light and fluffy. Add the eggs one at a time, scraping the bowl between each with a rubber spatula. Add the vanilla.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add to the creamed mixture and mix until thoroughly combined. Batter will be stiff.
In a small bowl, stir together the remaining sugar and cinnamon until combined. Break off pieces of batter and roll into 1-inch circles between your palms. Coat the balls in the cinnamon and sugar mixture, and arrange on the prepared baking sheets.
Bake for 8-10 minutes, or until the tops are barely set. Keep an eye on the cookie bottoms, as they tend to burn quickly. Transfer to a wire rack to cool completely.