Best Snickerdoodles
My Mom's famous snickerdoodle recipe is a Christmas family tradition, absolutely the best snickerdoodle cookies you'll bake at home!
Servings: 24 cookies
Equipment
- Kitchen Scale
- 3 Baking Sheet
- Stand Mixer
Ingredients
- 2¾ cups all-purpose flour 374g
- 2 tsp cream of tartar 7g
- 1 tsp baking soda 6g
- ½ tsp kosher salt 2.5g
- ½ cup vegetable shortening 92g (½ stick)
- ½ cup unsalted butter 113g, room temperature (1 stick)
- 2½ cups granulated sugar 500g, divided
- 2 large eggs 100g
- ¼ cup ground cinnamon 36g
- 2 cups iced water 454g
Instructions
- Preheat oven to 375°F and line 3 baking sheets with parchment.
- In a large bowl, whisk the flour, cream of tartar, baking soda, and salt together; set aside.2¾ cups all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, ½ tsp kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and butter together for 30 seconds. Add 1½ cups sugar and beat until lighter in color and fluffy, about 3 minutes.½ cup vegetable shortening, ½ cup unsalted butter, 2½ cups granulated sugar
- Beat in eggs, one at a time, just until incorporated.2 large eggs
- Add the flour mixture (all at once) to the creamed butter mixture and mix on low just until no flour is visible. Do not over work the dough or the cookies will be tough.
- Set up a “work station” near the baking sheets with a bowl of cinnamon and the remaining 1 cup sugar and a bowl of iced water. Set a folded paper towel next to the water bowl.¼ cup ground cinnamon, 2 cups iced water
- Gently roll 2 tbsp of dough into a ball, dip the dough into the iced water, and briefly place it on the paper towel (to absorb excess water). Roll the cookie dough ball in the cinnamon/sugar and set it on a baking sheet. Repeat with all the dough, spacing the balls 2 inches apart. There should be 8 cookies per sheet.
- Bake the cookies, on the middle rack at 375°F for 10-12 minutes (rotating after 6 minutes). The cookies are done when the edges are just set and barely browning, and the centers are soft, cracked, and will look slightly undercooked.
- Cool the cookies 5-8 minutes on the baking sheet then transfer to a cooling rack.
Video
Notes
- Overmixing the dough will lead to tough cookies, so don't overmix.
- Place the cookies 2 inches apart, as they will spread as they bake.
- Use fresh cream of tartar so the cookies have the right tang.
- Make sure the cookies are well coated with the cinnamon sugar mixture for the best flavor.
- Use a scoop to portion the cookies so they are the same size, which ensures they bake at the same rate.
- Store in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
Nutrition
Serving: 1cookie | Calories: 217kcal | Carbohydrates: 34g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 103mg | Potassium: 75mg | Fiber: 2g | Sugar: 21g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg