Back in January, I made Giant Snickerdoodles for the blog and they turned out so darn good. So, I whipped out the recipe and made them again… this time, an entire weeks worth of blogs, baking, and cupcakes were going to revolve around them.
I’ve noticed this recipe is pretty much the same as Martha Stewart’s recipe and the majority of other bakers and bloggers I’ve seen. But, I’ve been using this recipe for ages. I love it. This recipe makes the perfect chewy, yet slightly crisp cookie with a delicious cinnamon flavor. The cream of tartar really adds a dimension of flavor unlike any other cookie too.
If you’ve never made a Snickerdoodle before… get on it. Make one, or 30.
Makes approx 3-4 dozen cookies
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1 1/2 cups sugar
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 tablespoons cinnamon
- Preheat oven to 400 degrees F. Line cookie sheets with parchment paper.
- In the bowl of an electric mixer with the paddle attachment, cream together the butter and shortening.
- Add the sugar and beat on high for about 2 minutes until light and fluffy.
- Scrape down the sides of the bowl, add the eggs and mix until incorporated. Scrape the sides of the bowl again.
- In another bowl, whisk together the flour, cream of tartar, baking soda and salt.
- Slowly add the flour to the butter mixture. Scrape the sides and mix on medium until incorporated.
- In a small bowl, whisk together the topping sugar, cinnamon and sugar crystals.
- Using a 1 inch ice cream scoop, measure out balls of dough. Drop ball into sugar & cinnamon.
- Place onto cookie sheet about 1-2 inches apart.
- Bake about 10 minutes, rotating pan after 5 minutes, until they begin to crack.
- Let cool on the pan for 5 minutes before removing to cool on a wire rack.