Amazing Cinnamon Snickerdoodles
Submitted by 1pammy
Snickerdoodles are soft, chewy cinnamon-sugar cookies with the signature tang of cream of tartar and crackly, sugar-coated tops. A classic that bakes up tender in the center every time.
YIELD
60 servingsPREP
30 minCOOK
10 minREADY
40 minWhat makes a snickerdoodle a snickerdoodle, and not just a cinnamon cookie, is cream of tartar. It gives these cookies their gentle tang and their signature chew, and it keeps the sugar from crystallizing so the texture stays soft. Skip it and you’ve made something else entirely.
The fat is a deliberate combination: butter for flavor and a little shortening for structure, which keeps the cookies soft and tender even after they cool, where all-butter cookies can firm up.
Rolling the dough balls in cinnamon sugar before baking does two jobs. It coats them in warm spice, and as they bake and spread, the sugary shell crackles into that classic crinkled top.
They bake fast in a hot oven, so pull them while the centers still look slightly underdone. They firm up as they cool and stay chewy rather than turning crisp. Roll a big batch, since this makes plenty.
Kitchen Tips
- Don’t skip the cream of tartar; it’s what gives snickerdoodles their tang and chew.
- Pull them while the centers look soft and just set; carryover heat finishes them.
- Roll the balls generously in cinnamon sugar for the best crackly, spiced crust.
- Space them 2 inches apart, since they spread as they bake.
Variations
- Add a pinch of nutmeg or cardamom to the cinnamon sugar.
- Press a few cinnamon chips into the dough.
- Swap half the white sugar for brown sugar for a deeper, chewier cookie.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Mix 1½ cups sugar, butter, shortening in large bowl.
Add eggs and vanilla.
Stir in flour, cream of tartar, baking soda and salt.
Shape dough into balls.
Mix ¼ cup sugar and cinnamon.
Roll balls in mixture.
Place 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes.
Remove from cookie sheet and cool on wire racks.
Comments
Why does this not say How much flour???
Thanks for the comment. It should be 2 3/4 cups of flour, and the recipe is updated. Happy baking :)
Have been seeing this recipe for years, and now I finally see the pictures :) Lynn, another two great pictures. Really like the way you plate the cookies. Happy Baking :)