A Snickerdoodle Recipe to Warm Your Home and Heart

Snickerdoodles are one of my favorite cookies to make. Here is a step-by-step recipe for the delightful treat.

This recipe yields about 24 cookies.

A photo of the ingredients needed. Photo by Caroline Bagby.

You will need:

  • One baking sheet
  • Parchment paper and/or cooking spray 
  • Measuring cups
  • Measuring spoons
  • An oven, obviously 

Ingredients:  

  • 1 ¾ cups sugar
  • 1 tablespoon ground cinnamon OR all-spice
  • 2 ½ cups all-purpose flour
  • 2 tablespoons cream of tartar
  • 1 teaspoon baking soda
  • 8 tablespoons (1 stick) salted butter, softened
  • ½ cup vegetable shortening OR vegetable oil
  • 2 large eggs
  1. Adjust an oven rack to the middle position and preheat the oven to 370 degrees. Line a baking sheet with parchment paper and set aside.
The ingredients needed to make the cinnamon mixture. Photo by Caroline Bagby.

2. In a shallow dish, combine one-fourth cup of sugar and cinnamon or all-spice.

The dry ingredients in a bowl. Photo by Caroline Bagby.

3. In a medium-sized bowl, combine flour, cream of tartar and baking soda. 

Sugar, butter and shortening in a mixer. Photo by Caroline Bagby.

4. In a large bowl or stand mixer, beat together the remaining sugar, butter and shortening until light and fluffy.

Adding egg to wet ingredients in the mixer. Photo by Caroline Bagby.

5. Beat in eggs, one at a time, until incorporated. Scrape the bowl and beater(s) as needed. 

Adding the dry ingredients to the mixture. Photo by Caroline Bagby.

6. Add dry ingredients in small increments until fully incorporated. Mix the dough with a spatula to ensure the dry ingredients are thoroughly combined.

A photo of the dough. Photo by Caroline Bagby.

8. Optional: Chill the dough for 30-45 minutes.

A photo showing recommended cookie size. Photo by Caroine Bagby.

9. Working with 2-3 tablespoons of dough, form the dough into balls and roll in the spice and sugar mixture to coat the dough evenly.

A baking sheet full of cookies ready for the oven. Photo by Caroline Bagby.

10. Space cookies 1-2 inches apart on baking sheet and bake for 10-12 minutes or until the centers are soft and puffy.

11. Take the cookies out of the oven and let them cool for 10 minutes. Best served warm. 

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