Don’t you just love a classic Snickerdoodle? Crispy edges, chewy center with that very distinctive taste. They’re downright addictive.
I’ve seen this same recipe on the internet and believe it was published in Betty Crocker years ago. All the same, our family has been making these for decades, so here’s the recipe we consider “our” Snickerdoodles.
This is the recipe that will give you the Snickerdoodle with the classic little cracks and that perfect texture. Once you go rogue and replace the small amount of shortening with butter, you might have a healthier cookie but you won’t have a Snickerdoodle.
I’m just telling you how it is folks.
With only a handful of ingredients, technique becomes very important. Here’s what you need to know:
- Have your butter at the right temperature – you should be able to bend it but not have it break or lose it’s shape. This is really important for the texture.
- Use parchment: Since the cookies aren’t set hard in the oven, in order to remove them from the pans it’s very nice to be able to just pull off the sheet of parchment. Your cookies won’t get misshapen.
- Don’t overbake these lovely cookies. The edges should feel firm but the center should be puffed up and jiggly when you take them out of the oven.
Notice in my pics, the cookies were just a bit flat and didn’t quite have the “giraffe” pattern to them and the cracks weren’t as distinctive as usual. That’s because I’m at the folk’s house and they keep the temperature at 85 kajillion degrees. I’m dying all the time and having trouble with any baked goods. So – now you see how important the proper butter temperature is!
- 1/2 cup shortening
- 1/2 cup butter, room temperature
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup white sugar
- 2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter & shortening. Add in 1 1/2 cups sugar and beat for a few minutes, then eggs, beating after each.
In another bowl, mix flour, cream of tartar, soda and salt. Add to the butter mix and stir in on low-speed, using a spatula to scrape up dough from the bottom.
Shape dough by rounded spoonfuls into balls about 1 1/4″ in diameter. See note.
Mix the 1/4 cup sugar and the cinnamon in a shallow container. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until the edges are set but the center of the cookie is puffed and still a little jiggly. Remove immediately from baking sheets.
Note: A scoop helps here and if you’d like, just drop by the scoopful into the cinnamon sugar until you have 10 or so, then pick them up, roll them into a round shape, roll them in the sugar, place them on the tray and repeat.