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Our Sister’s Kitchen

Our Family’s Favorite Recipes

April 29, 2023

Soft and Chewy Snickerdoodles

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Soft and Chewy Snickerdoodles

I got this recipe from Our Best Bites. Sara said, "a true snickerdoodle isn’t fluffy, it’s chewy. It should sink down after baking so it gets a crinkly top." These cookies taste buttery and have the perfect chew. The original recipe came from Cooks Illustrated Cookbook.
Print Recipe
Course Dessert
Servings 2 dozen

Ingredients
  

  • 1 3/4 cups sugar divided
  • 1 tbsp ground cinnamon
  • 2 1/2 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt *If using salted butter, omit salt
  • 8 tbsp (1 stick) unsalted butter (not margarine) at room temperature
  • 8 tbsp vegetable shortening
  • 2 large eggs

Instructions
 

  • Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Combine 1/4 cup sugar and cinnamon in shallow dish and set aside. Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.
  • Beat butter, shortening and remaining 1 1/2 cups sugar together on medium speed until light and fluffy, 3-6 minutes. Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.
  • Reduce speed of mixer to low and slowly add flour mixture until combined, about 30 seconds. Give dough a final stir to ensure that no flour pockets remain.
  • Working with 2 tablespoons of dough at a time, roll into balls. Working in batches, roll dough balls in cinnamon sugar mixture to coat and set on prepared baking sheet spaced 2 inches apart.
  • Bake 1 sheet at a time until edge of cookies are set and just barely beginning to brown, but centers are still soft and puffy, about 10-12 minutes. The cookies should look raw between the cracks and seem underdone. Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool to room temperature. Makes 2 dozen 3-4 inch cookies.

Notes

Do NOT leave out the cream of tartar!
Keyword Cookies
Cookies

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