This is one of my favorite Snickerdoodle Cookies recipe which leads to tender and chewy cookies and they’re really simple to make. That is such a traditional cookie cutter, and that I enjoy them super plump and soft, so that is what you will get with this recipe!
The components for all these snickerdoodles are ones that I always have available and they just require a couple of minutes to create.
Cream of tarter is important in this recipe since it helps differentiate the flavor between a butter cookie along with a snickerdoodle and assists with this great chewy texture.
Snickerdoodles are among these cookies I just like when they are homemade. When you buy them in the shop they are always crunchy and flat. I really like them thicker, using a very small little crisp on the outside, super soft and chewy-inside.
- ½ cup butter, softened
- ½ cup shortening
- 1½ cups granulated-sugar
- 2 large eggs
- 2 tsp vanilla-extract
- 2¾ cups all-purpose-flour
- 2 tsp cream of tartar
- 1 tsp baking-soda
- ¼ tsp salt
- 4 tbsp granulated-sugar (for rolling the dough balls in)
- 1 tbsp ground-cinnamon (for rolling the dough balls in)
- Preheat oven to 375°F. Then add Cream together butter, shortening and 1 ½ cups sugar. Add vanilla and eggs and blend well.
- Add the flour, cream of tartar, baking-soda and salt then stir till blended.
- Shape dough by spoonfuls onto balls. I wash my hands with cooking-spray because the dough is a bit sticky. In addition, I like to place one completed tray of snacks that are rolled in the refrigerator while I"m rolling the next. Then when you are ready to roll up them into cinnamon and sugar that they are simpler to take care of.
- In another bowl, combine the 4 tbsp granulated-sugar and cinnamon. Roll-balls of dough in mix. Put dough about 2 inches apart on a parchment lined baking-sheet.
- Bake for 8-9minutes (do not over bake). Eliminate immediatelyfrom baking-sheets on a cooling-rack to cool completely.
- Store in an airtight-container at room-temperature for 2-3days.
- To freeze the cookie-dough, form dough-balls & then roll them in cinnamon-sugar. Put cookie dough-balls in a freezer secure bag in the freezer for up to 3months. Bake from frozen for 2-3minutes more than recipe states.
- To freeze baked-cookies, let them cool completely & set them in a air-tight-freezer safe container for 2-3months.