Best Snickerdoodle Cookie Recipe

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My mother made Snickerdoodle Cookies when I as young, and I made Snickerdoodle Cookies for my children.  My daughters now make Snickerdoodle Cookies for my grandchildren.  As you can see, the Snickerdoodles Cookies are still a family favorite.

History:  Cookies, as we know them in America, were originally brought to the United States by our English, Scottish, and Dutch immigrants.  Earlier names for cookies such as Snickerdoodles and Cry Babies originated with the New England states.  Even with its early history, cookies did not become popular until about a hundred years ago.  In earlier American cookbooks, cookies were given no space of their own but were listed at the end of the cake chapter.  They were called by such names as “jumbles,” “Plunkets,” and “Cry Babies.”  The names were extremely puzzling and whimsical.  New England cooks seem to have had a penchant for giving odd names to their dishes, apparently for no other reason than the fun of saying them.  Snickerdoodles comes from a tradition of this sort that includes Graham Jakes, Jolly Boys, Branble, Tangle Breeches, and Kinkawoodles.

Learn more about the history of your favorite Cookies.

 

Snickerdoodle Cookies

 

More favorite Cookie Recipes and Secrets To Making Perfect Cookies.   Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.

 

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Snickerdoodle Cookie Recipe:

Best Snickerdoodle Cookie Recipe

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 8 dozen

Serving Size: One Cookie

Calories per serving: 90

Fat per serving: 35

Ingredients:

1/2 cup vegetable shortening*
1/2 cup butter, room temperature
1 1/2 cups granulated sugar
eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons granulated sugar
2 tablespoons ground cinnamon

* Do not try making this recipe using butter only and skipping the shortening.  You will not be happy! 

 

Instructions:

Preheat oven to 400 degrees F.

In a large bowl, cream vegetable shortening, butter, 1 1/2 cups sugar, and eggs until light and fluffy.  Add flour, cream of tartar, baking soda, and salt; stir until well blended.

In a small bowl, combine 2 tablespoons sugar and 2 tablespoons cinnamon.

Using your hands, roll dough into balls the size of small walnuts; roll in the prepared sugar/cinnamon mixture.  Place cookies 2 inches apart onto ungreased cookie sheets.

Bake approximately 8 to 10 minutes or until light brown and just almost set (these cookies firm up as they cool).

Remove from oven and cool on wire cooling racks.  Cookies puff when they begin to bake and then flatten out with crinkled tops.

 

https://whatscookingamerica.net/Cookie/Snickerdoodle.htm

 


 

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Comments and Reviews

2 Responses to “Best Snickerdoodle Cookie Recipe”

  1. Paige Williams

    I followed the directions and used all of the correct ingredients, yet my cookie dough was still wasn’t thick enough to roll, I put the cookies in the oven at 400 degrees and they expanded and got very liquidy, what did I do wrong?

    Reply
    • Linda Stradley

      I have never had the problem that you have, but here are a few suggestions:

      (1) One common problem that causes cookies to spread involves over-creaming the sugar and butter mixture. When you over-mix the dough, you over-aerate the dough. You should make sure that you scrape down the sides of the bowl to ensure that the ingredients are sufficiently mixed, but you should not cream them too much.

      (2) Another problem that can cause cookies to spread are baking them at too low of a temperature. You might need to check your oven with a oven thermometer.

      (3) If your home is very warm, refrigerate dough for a minimum of 30 minutes and up to 1 hour.

      Reply

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