I cannot even believe that I have not shared this recipe with you yet. I really thought I shared it last year before Christmas as I was sharing my favorite cookie recipes. I realized last week that I had never made snickerdoodles for the blog and knew that had to change and fast. Luckily, I had a great reason to get in the kitchen and bake. I really wanted to show my gratitude for something really nice that someone did for me. I pulled out my snickerdoodle recipe and got to work.
Some people might say that snickerdoodles are just sugar cookies rolled in cinnamon and sugar. While I have had a few that taste like that, these cookies are so much more. The key ingredient is cream of tartar. Cream of tartar is an acid that is a byproduct of wine making. It adds an acidic flavor to the cookies and really gives them their unique zest. There is no substitute for cream of tartar when making these cookies, so make sure you have some on hand for snickerdoodle emergencies. That is a thing, right?
I really love how perfectly these cookies bake each time. They can be made quickly because the dough does not need to chill in the refrigerator first. They are perfect for a special occasion or just a fun after school treat. They freeze well and make an excellent thank you. I hope you enjoy these cookies as much as we do in our family.
Prep Time: 10 minuts
Cook Time: 8-10 minutes
Ingredients (4-5 dozen cookies)
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 1/4 granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 3/4 cup all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cinnamon sugar
Heat the oven to 400 degrees.
In a large bowl, cream the butter and shortening using a hand mixer. Add sugar and cream until fluffy. Add the eggs and vanilla. Blend until evenly mixed. Add the cream of tartar, baking soda, and salt. Mix again to combine. Add flour and mix on medium until the flour is combined.
The dough does not need to be refrigerated prior to baking. Roll the dough into desired size cookie. I use heaping tablespoons. Roll in cinnamon sugar to coat (I use premixed from Penzys). Place on an ungreased baking sheet
Bake at 400 degrees for 8-10 minutes or until set. They should be slightly browned on the bottom. Remove from the oven and cool on baking sheets. Serve cool or freeze if desired.