Snickerdoodle Cookies
Make your day sweeter with homemade snickerdoodle cookies!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 to 4 1/2 dozen 1x
- Category: Cookies
- Method: Bake
Ingredients
Scale
- 1 1/2 cups (298 grams) granulated sugar
- 1 cup (227 grams) vegetable shortening
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups (354 grams) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
For the Coating
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a mixing bowl with an electric mixer, beat the sugar and shortening until light and fluffy. Add the eggs and vanilla and beat until well blended.
- In a separate bowl, combine the flour, cream of tartar, soda, and salt.
- Add the dry ingredients and mix on low until combined. Chill the dough for 1 hour.
- Preheat the oven to 375 F and line the baking sheets with parchment paper.
- In a small bowl, combine 3 tablespoons of sugar with the cinnamon.
- Roll the dough into 1-inch balls, then roll in the sugar-cinnamon coating mixture.
- Place on the baking sheets, leaving 1 1/2 inches of space between them.
- Bake for 8 to 10 minutes, until set but not too firm. The crackled areas should look slightly moist. They won’t crackle as much if you use butter in this recipe.
- Cool the cookies in the pan for 5 minutes then remove to a rack to cool completely.
- Store in an airtight container or food storage bag for up to 2 weeks or refrigerate for up to 3 weeks.
Find it online: https://classic-recipes.com/snickerdoodle-cookies/