Now may not be the best time to admit this, but I don’t like snickerdoodles. I never have and sadly, I don’t think I ever will. But I have received many a request for a snickerdoodle recipe. And I happen to have a husband whose favorite cookie in the entire world (seriously, the entire world!) is a snickerdoodle. Seriously, how did we ever get together?
Brian begs me constantly to make the almighty snickerdoodle and selfish woman that I am, I rarely do (favoring a good chocolate chip cookie over a snickerdoodle any day). However, I decided to work with his love language (oh wait, you didn’t know the sixth love language was snickerdoodles? That’s weird…) and finally make them again for him. In the past, when I’ve made the cookie, even Brian has admitted he is underwhelmed with the flavor and texture (since I am not a good judge). However, this time? Well, Brian declared these the jackpot of all snickerdoodle cookies. They have the characteristic tart flavor from the cream of tartar and the chewy, outer crispiness of a really great snickerdoodle.
Two important notes: 1) don’t leave out the cream of tartar or it really isn’t an authentic snickerdoodle and 2) I’m afraid for all of you, like me, that hate using shortening in cookie recipes, that you just have to buckle down and do it this time. I’ve tried all-butter snickerdoodle recipes and I have to humble myself and admit that shortening is necessary here. If I can do it, you can do it.
Please don’t be like me. Love the snickerdoodle. Embrace the snickerdoodle. Make the snickerdoodle. And eat the snickerdoodle. I’m sure your life will be much better than mine because of it.
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) butter, softened
- 1/2 cup vegetable shortening
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon ground cinnamon
- 1/4 cup granulated sugar
- Adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Line 2 (11X17-inch) rimmed baking sheets with parchment paper, silpat liners or lightly coat with cooking spray. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. In a large bowl (or the bowl of a stand mixer), beat together the butter, shortening, and 1 1/2 cups granulated sugar until the mixture is light and fluffy, about 2 minutes. Add the eggs and mix until well incorporated. Reduce the speed of your mixer (stand mixer or handheld) and add the flour mixture, mixing until just combined.
- In a small bowl or shallow plate, combine the cinnamon and granulated sugar to coat the cookies. Roll the dough into 1 1/2-inch balls and roll in the cinnamon an dsugar to coat. Place the balls of dough about 2 inches apart on the baking sheets. Bake the cookies, one sheet at a time, until the edges are light golden brown and the centers are soft and puffy, about 9-11 minutes. The cookies will flatten after they come out of the oven. Remove the cookies to a wire rack to cool completely.
Recipe Source: adapted slightly from Cook’s Illustrated