Snickerdoodles are a sugar cookie on the inside, rolled in cinnamon and baked until they are either soft and puffy or thin and crispy. It all depends on how you like them. Either way, they are always delicious with a glass of milk.
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I’m rolling out the old family recipes this week. One more from my mom’s old recipe file. A classic and a favorite of our family over the years. Farmer Fred loves it when I bake them long enough to make them crunchy. I like them soft and melt in your mouth. Either way, they are a classic from long ago. I just looked up some interesting snickerdoodle lore. Did you know they are the state cookie of Connecticut? They are also likely older than our country! WOW, that is an old recipe. Want some more cookie recipes from long ago? Try my oatmeal raisin, or chocolate chip cookies.
How are Snickerdoodle cookies different from Sugar cookies.
The snickerdoodle cookie is a sugar cookie that is rolled into a ball. It flattens and initially puffs up when it bakes. Remove it from the oven at this point for a soft and moist cookie. Bake it at a little lower temperature for longer, and the cookie dries out and becomes flat and crunchy. Just the way Farmer Fred likes them.
These cookies also differ from sugar cookies by using the cream of tarter as the leavening. The cream of tartar is acidic and adds a little tang to the cookie. It also helps the cookie puff up by reacting with the baking soda to form gas that lets the cookie rise.
Snickerdoodles are another of my SIS (simple is smart) cookie recipe.
Step 1: In a stand mixer or with a hand mixer, cream together the shortening and sugar, then add the eggs and mix in.
Step 2:Mix together all the dry ingredients and add to the mixer bowl. Mix on low initially and then medium until well mixed.
Step 3: Roll the dough into walnut-size balls and roll the balls in a sugar-cinnamon mixture. Bake at 375-degrees on a cookie sheet for 8-10 minutes for a soft puffy cookie, or bake at 350-degrees for 12-15 minutes for a flatter crispy cookie.
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Snickerdoodle cookies
Equipment
- cookie baking sheet
Ingredients
- 1 cup shortening (205g)
- 1½ cups white sugar (297g)
- 2 large eggs
- 2¾ cup flour(330g)
- ½ tsp baking soda
- ½ tsp baking powder
- 2 tsp cream of tarter
- ½ tsp salt
Cinnamon Sugar for rolling the balls in.
- 2 Tbsp white sugar
- 2 tbsp cinnamon
Instructions
- Preheat oven to 375 degrees F.
- Add the baking soda, cream of tartar, and salt to the flour, mix together, and set aside.
- In the bowl of a stand mixer cream together the shortening and sugar.
- Add the eggs and mix in on low.
- Add the flour mixture and mix on low until mixed in. Increase the speed to medium and mix for 1 minute.
- Mix the white sugar and cinnamon in a small bowl and roll the dough into walnut-sized balls. Roll the balls in the sugar and cinnamon mixture and place on a cookie sheet.
- Bake for 8-10 minutes for a soft puffy cookie. Bake at 350° for 12-15 minutes for a flat, crunchy cookie.
