Snickerdoodle Cookies
Classic snickerdoodle cookies rolled in cinnamon sugar with soft centers and lightly crisp edges.
Servings: 36 cookies
Calories: 102kcal
Ingredients
Snickerdoodle Cookie Dough
- ½ cup unsalted butter softened
- ½ cup shortening
- 1 ½ cup granulated sugar
- 2 eggs
- 2 ¾ cup all-purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
Cinnamon Sugar Mixture
- 3 teaspoon ground cinnamon
- 4 tablespoon granulated sugar
Instructions
- Preheat the oven to 400°F
- In a large bowl, combine the softened butter and the shortening. Beat together well.
- Beat in the sugar and eggs until creamy and smooth.
- In a separate bowl, sift together the flour, cinnamon, baking soda, cream of tartar, and salt.
- Beat the dry mixture into the large bowl of wet ingredients.
- In a small bowl, mix together the 3 teaspoon of ground cinnamon and the 4 tablespoon of granulated sugar.
- Scoop about 1 tablespoon of dough and roll it into a smooth ball. Roll the dough ball in the cinnamon-sugar mixture until fully coated.
- Place the rolled cookies onto an ungreased cookie sheet and space the cookies about 2 inches apart on the baking sheet.
- Bake for about 9 minutes. The edges should be brown, and the centers should be soft.
- Remove from the oven and use the back of a spoon to press down lightly on the tops of the cookies.
- Allow cooling for a few minutes before cooling completely on a wire rack.
- Top with additional cinnamon-sugar mixture if desired.
Notes
Cookies should look slightly soft in the center when removed from the oven.
Nutrition
Serving: 1cookie | Calories: 102kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.4g | Cholesterol: 9mg | Sodium: 51mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 14IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 1mg
