Snickerdoodles! The soft, chewy cinnamon cookies that so many many people love! If you have never had them, you should try them!
This recipe is practically the same as the famous Mrs. Sigg’s Snickerdoodle’s recipe which has been around for decades. I only lowered the oven temperature, I use butter-flavored shortening, and I use vanilla paste instead of vanilla extract.
Snickerdoodles have an interesting history! They have been around since the late 1800’s! They were first popular in New England and in the Pennsylvania Dutch area. Their name probably came about because it was just whimsical and fun!
Schedule a little time to make them! There are a few steps to do. You roll them into a ball then dip the ball into a cinnamon-sugar mixture. Place them on the cookie sheets and then flatten the balls with the palm of your hand! I like Snickerdoodles thinner rather than thick so it is up to you if you want to flatten them before baking.
This recipe makes about 30 cookies. It is REALLY worth the time!
See my steps in the slideshow below.
Enjoy!
Snickerdoodles
Equipment
- 3 baking sheet pans
- 3 parchment papers
- 1 Electric Mixer
Ingredients
- ½ cup butter softened
- ½ cup shortening butter-flavored
- 1 ½ cups sugar
- 2 eggs
- 2 teaspoons vanilla paste or vanilla extract
- 2 ¾ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- FOR TOPPING:
- 2 tablespoons sugar heaping
- 2 teaspoons cinnamon heaping
Instructions
- Preheat the oven to 350°.
- Line the baking sheet pans with parchment paper.
- With a mixer at medium speed, cream the butter, shortening for 3-5 minutes.
- Mix in the sugar and beat until well-mixed.
- Mix in the eggs and vanilla paste until well-mixed.
- In a medium bowl, mix the dry ingredients together. Add this into the batter and beat just until mixed.
- In a small bowl, mix the topping ingredients of sugar and cinnamon together. Set aside.
- Use a #60 cookie scoop, or a tablespoon to form balls.
- Use your hands to roll the balls and make them smooth.
- Roll each ball twice in the topping mixture of cinnamon and sugar, giving it a good coating.
- Place the balls 2 inches apart onto the prepared baking sheet pans. Flatten the balls just slightly with the palm of your hand.
- Bake at 350° for 10 minutes. You may have to switch the baking sheet pans from top to bottom if one is baking quicker than the other.
- Remove the baking sheet pans from the oven and immediately transfer the cookies to a wire rack to cool.
- Store the cookies in a covered airtight container at room temperature.