Snickerdoodle cookies are those deliciously soft and cinnamony delights that are everyone’s favorite. These are such an easy cookie that you can whip them up in no time and have freshly baked cookies often.
This recipe for snickerdoodle cookies uses half butter and half shortening. This makes the cookie perfect. Cookies with just butter, while having a great buttery flavor, will have a tendency to spread further while baking as the butter has a lower melting point than the shortening.. The shortening will hold the shape of the cookie while it bakes so that the cookie is a bit thicker. The combination of these two fats within this recipe will add the flavor of butter while producing a cookie that has a bit more volume.
The cream of tartar serves as another leavening agent, thus ensuring that the cookies will rise more. (Cream of tartar is a byproduct of wine fermentation. It’s collected from the inside of the barrel after the wine has fermented and is combined with baking soda to make baking powder.) One other reason for the addition of the cream of tartar is that it is an acid which will inhibit the browning ability of the cookies (cookies baked with baking soda only will brown more, since baking soda is an alkaline).
Best Snickerdoodle Cookies Recipe
Ingredients for making the Best Snickerdoodle Cookies:
- ½ cup butter, softened
- ½ cup shortening
- 1 ½ cups white sugar
- 2 eggs
- 2 tsp. vanilla
- 2 ¾ cups flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- ¼ tsp. salt
- 2 tablespoons white sugar
- 2 tsp. cinnamon
Directions for making the Best Snickerdoodle Cookies:
Preheat the oven to 400 degrees. DO NOT GREASE the cookie sheets.
In a large mixing bowl, whip together the softened butter, shortening, and the sugar. Add the eggs and continue whipping, add the vanilla and combine it with the butter mixture.
In a separate bowl, stir together the flour, cream of tartar, baking soda and salt. Add it to the butter mixture and mix together until well-blended.
Topping: In a very small bowl, stir together the 2 tablespoons white sugar and the 2 tsp. cinnamon.
Form the cookie dough into 1-inch balls. Dip the top of each ball into the sugar and cinnamon mixture and place them with the dipped side up about 2 inches apart on an ungreased cookie sheet. Bake for 8 – 10 minutes or until set – they will not brown. Remove from the baking sheet to cool.