Back in high school I took several culinary arts classes. One of our requirements
was that we had to put together a recipe binder of all the things we made and all the menus
we created for our campus restaurant. Since then, I’ve loaded it with family recipes
and ones that I’ve found/love from the internet. The other day when I was browsing through it,
I ran across a recipe for snickerdoodle cookies. I remember that we, our class, made them often.
We’d sell them with our chocolate chip cookies and cinnamon rolls at break. Since it had been
such a long time since I had made them [my latest snickerdoodle creation being snickerdoodle cupcakes],
I decided to give them a go. They were a huge hit back then, and still are today 🙂
Soft and Thick Snickerdoodle Cookies Recipe
Buttery and cinnamon-sweet with a chewy texture, Soft and Thick Snickerdoodle Cookies bake into golden rounds with crisp edges, a tender center, and a signature crackled finish.
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Servings: 24 cookies
Calories: 186kcal
Ingredients
- 2 3/4 cup all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 teaspoon salt
- 1/4 tsp cinnamon
- 1 1/2 cup granulated sugar
- 1/2 cup butter - room temperature
- 1/2 cup shortening - I use regular, but butter flavored or half of each works too
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 3 tbsp whole milk
Cinnamon Sugar (to Roll the Dough in)
- 3 tablespoons granulated sugar
- 3 tsp cinnamon
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line the baking sheets with parchment paper.
- In the bowl of a stand mixer, beat the butter and shortening on medium-high speed for 1 minute, until smooth and creamy. Add the sugar and beat until fluffy. Add the eggs, mixing after each addition, then add the milk and vanilla.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon.
- While the mixer is set to low speed, slowly add the dry ingredients to the butter mixture. Mix until combined.
- Remove the bowl from the mixer and chill the dough for 30 minutes. Once the dough is sufficiently chilled, use a standard cookie scoop to create balls. Roll the dough in your hands to form balls, then roll the cookie dough balls into the cinnamon sugar mixture. Place onto the cookie sheet and flatten slightly with the bottom of a glass cup.
- Bake for 8–10 minutes, rotating the sheet halfway through the baking process. Once the cookies begin to brown, remove them from the oven (don’t overcook them or they will be dry and crumbly).
- Let the cookies cool on the sheet for 3–5 minutes before transferring them to a wire cooling rack to cool completely.
NOTES
STORE these snickerdoodle cookies in an airtight container at room temperature for up to 4 to 5 days. To keep them extra soft, place a slice of bread in the container. The cookies will absorb the moisture from the bread and stay fresh longer.
You can also FREEZE the baked cookies by layering them between sheets of parchment paper in a zip-top freezer bag. They will keep well for about 2 months.
If you're freezing unbaked dough balls, freeze them after rolling in cinnamon sugar and bake straight from the freezer. Add an extra minute or two to the bake time. To REHEAT, let them thaw at room temperature or warm in the microwave for 8 to 10 seconds for that fresh-baked softness.
Nutrition
Serving: 24serving | Calories: 186kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 108mg | Potassium: 68mg | Fiber: 1g | Sugar: 14g | Vitamin A: 145IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 1mg
