Snickerdoodles

Snickerdoodles

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Snickerdoodles have long been a family favorite at our house. This is a recipe given to me by my grandma on my mom’s side. It’s perfect for young children who are beginning to bake. One of our daughters took these cookies to the county fair and received a purple ribbon on it, so it’s officially a winning recipe!

Cooling Cookies on Wire Rack

It’s a classic recipe that is sweet and lightly spiced with cinnamon. I love the crinkled tops on them.

 

Ingredients Needed to Make Snickerdoodles

  • vegetable shortening
  • granulated sugar
  • large eggs
  • all-purpose flour
  • cream of tartar
  • baking soda
  • salt

Sugar Coating

  •   granulated sugar
  •   ground cinnamon

 

Instructions for Making This Recipe

Preheat oven to 400 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

In a large mixing bowl, cream together the vegetable shortening and granulated sugar until soft. Add eggs and mix to combine.

Cookie Dough

In a small bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add to creamed mixture. Beat together until incorporated.

Cover and chill dough for 30 minutes.

Chilling the dough is optional. My grandma’s recipe calls to do it. However, I have made the cookies without chilling, and they bake up fine. The dough is a bit easier to work with (not as sticky), so perhaps that is the reason.

In a small bowl mix together the granulated sugar and ground cinnamon. Set aside.

Rolling Cookie Dough in Cinnamon Mixture

When ready to bake, roll the cookie dough into large balls (larger than a walnut) and roll in the cinnamon mixture.

Place 2″ apart on baking sheet, lined with parchment paper or a silicone baking mat. Bake 12-14 minutes until lightly brown but still soft.

Cookies Deflate after Baking to Create Crinkling

These cookies puff up first, then flatten out into crinkled tops. Cool on a wire rack. Makes 2 dozen large cookies or 3-4 dozen regular-sized cookies.

If you prefer the smaller cookies, you will need to adjust the baking time to 10-12 minutes.

 

Butter vs Shortening

So, why do some cookie recipes use butter and others shortening? What is the difference?

Butter vs Shortening

I always figured that the “older, more traditional” recipes used shortening because it was more easily acquired than butter. Of course back then, it was called “lard.” And butter was probably more treasured. I don’t know. I’m guessing here. Using my brain when I probably should use Google.

However, I do know that butter has a lower melting point than shortening. Which means cookies made with butter will spread more and be more crispy, as well as have more buttery flavor.

Cookies made with shortening will bake up taller and be more tender.

And then you have recipes that use a mixture of both butter and shortening. I guess to tap into the advantages of both fat products.

 

What Causes Cookies to Crinkle?

Which brings us to why some cookies “shrink or fall” after they bake to give them a crinkled appearance. Like Joan’s Chocolate Chip Cookies, or Molasses Crinkles.

Some say the crinkling appears because of the addition of cream of tartar. Others believe it’s due to the cookie dough being rolled in sugar prior to baking, which speeds the baking process on the outside. I even remember my grandma telling me to sprinkle the unbaked cookies with a little water to create the crinkling.

Serving Snickerdoodles with Milk

Honestly, I don’t know why cookies crinkle. I’m not a cookie scientist, and I’m okay with that. What I do know is that when there are Snickerdoodles in the cookie jar, they won’t last long.

See more Cookie Recipes Here. Browse more Family Recipes Here.

Recipe for Snickerdoodles

Snickerdoodles

Snickerdoodles have long been a family-favorite at our house. This is a recipe given to me by my grandma on my mom's side.
5 from 1 vote
Print Rate
Course: Cookies, Dessert
Cuisine: American
Keyword: Cinnamon, Cookies, Snacks, Traditional Foods
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill:: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 24 large cookies

Equipment

KitchenAid Mixer
Baking Sheet
Silicone Baking Mat
Cooling Rack

Ingredients

  • 1 cup vegetable shortening
  • 1 1/2 cups granulated sugar
  • 2 large eggs beaten
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Sugar Coating:

  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  • Preheat oven to 400 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.
  • In a large mixing bowl, cream together the vegetable shortening and granulated sugar until soft. Add large eggs and mix to combine.
  • In a small bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt.
  • Gradually add to creamed mixture until dough is incorporated.
  • Cover and chill dough for 30 minutes. (This step is optional.)
  • In small bowl mix together the granulated sugar and ground cinnamon. Set aside.
  • Roll cookie dough into walnut-sized balls and roll in the cinnamon mixture. Place 2" apart on a baking sheet, lined with parchment paper or a silicone baking mat.
  • Bake in preheated oven for 12-14 minutes until lightly brown but still soft. These cookies puff up first, then flatten out with crinkled tops.
  • Cool on a wire rack. Makes 2 - 2 1/2 dozen.

Notes

*If you desire smaller cookies, adjust the baking time to 10-12 minutes. Smaller cookies will yield 3-4 dozen. 

Nutrition

Calories: 187kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 101mg | Potassium: 63mg | Fiber: 1g | Sugar: 14g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
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