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SnickerdoodlesBecause my tonsillectomy is Tuesday and I’m not allowed to get sick before the surgery, I’m stuck home most of the weekend, not allowed to attend any of the parties I was invited to. Yeah, it sucks. Since I already did four loads of laundry and scrubbed my shower, and still had much of the day left, I decided to try yet another new recipe.

These are good. Really, really good. And also, really, really big. You could easily make them half the size and get a few dozen cookies out of the recipe.

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup shortening
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar, plus 3 tablespoons
2 large eggs
1 tablespoon ground cinnamon

Preheat the oven to 350 degrees F.

Sift the flour, baking soda, and salt into a bowl.

With a handheld or standing mixer, beat together the shortening and butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.

Mix the 3 tablespoons sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack.

Yields 20 cookies.

Recipe from the Food Network.

Notes: I used regular salt. And I had a ton of the cinnamon-sugar mixture leftover.


7 Responses to “Snickerdoodles”

    paula on 1 December 18th, 2006 6:07 am

    I love Snickerdoodles. I always reduce the cinnamon-sugar mixture by at least half since they always tell you to make too much. I figure it’s not that hard to mix up more if I run out but that’s never happened.

    Patricia Scarpin on 2 December 18th, 2006 8:43 am

    I baked snickerdoodles for the first time yesterday. I really liked them!!

    I’m crazy about cinnamon, so that says a lot. 😀

    The recipe I used didn’t call for shortening, only butter, though.

    Kristen on 3 December 18th, 2006 9:40 am

    I love, love, love snickerdoodles! Soft and chewy ones are the best.

    Good luck with your surgery tomorrow. Here’s to a speedy recovery!

    Brian on 4 December 19th, 2006 12:52 am

    Like Patricia, I have a Snickerdoodle recipe sans shortening. Does using it lighten them up more? The recipe I use also calls for cream of tartar, which I believe helps raise the acidity for the baking soda to kick in. Who knows, it’s the only cookie I have with cream of tartar.

    I love snickerdoodles because they are simple, delicious and very hard to screw up. Have you tried not flattening them? I just roll into balls and call it a day. Best of luck with the sugery!

    melly on 5 December 30th, 2006 6:10 pm

    I have THE best snickerdoodle recipe! Love to share it with fellow snickerdoodle lovers.
    The secret ingredient is the corn syrup. It results in a delightfully crisp cookie ouside and perfectly chewy inside.
    If you love snickerdoodles, this recipe is worth your time. Promise.
    Hope your surgery went well and you’re recovered enough to try these! 🙂

    From The All American Cookie Book:

    The Best Ever Snickerdoodles

    2 2/3 c flour
    2 t cream of tartar
    1 t baking soda
    1/2 t salt
    1/4 t ground nutmeg (fresh if it’s available)
    1 c butter (unsalted) slightly softened
    1 3/4 c sugar
    1 1/2 T light corn syrup
    2 large eggs
    2 1/2 t vanilla
    1/4 c sugar combined with 1 1/2 t cinnamon for rolling cookies

    Preheat oven to 375°
    Combine flour, tartar, soda, salt and nutmeg. Set aside.
    With electric mixer combine butter, sugar and corn syrup until well blended and fluffy (2 minutes). Add eggs and vanilla. Beat till smooth.
    Add half the flour mixture, beat till well incorporated. Stir in remaining flour. Mix well.
    Let dough stand 5 – 10 minutes until firmed up slightly.
    Roll portions of dough into 1 1/2″ balls. Roll each in cinnamon sugar mix. Place 2 3/4″ apart on greased cookie sheet.
    Bake 8 – 11 minutes. Makes 35 medium cookies.

    Cookbookkid on 6 January 27th, 2007 6:32 pm

    Just tried the recipe and they turned out perfect. I used Vietnamese Cassia cinnamon from Penzys Spice and the intense cinnamon make the cookies extra special. Had to call my mother and ask what shortening was (used Crisco).

    Rick Measham on 7 February 12th, 2007 4:41 am

    I decided to give these a go after reading the comments by was surprised at how wet the mixture was after beating it. You can make the balls, but they’re softer than soft butter. Also, I used all the cinnamon sugar .. and ended up with almost three dozen cookies!

    Fantastic ‘savory’ cookie .. here’s the rest of my pics.