Snickerdoodle Recipe
An easy, classic recipe for chewy homemade snickerdoodles! This is the best chewy snickerdoodle recipe!
Servings: 22 cookies
Cost: $15
Ingredients
- 1 cup shortening like Crisco
- 1 1/2 cups sugar
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1` tsp baking soda
- 1/2 tsp cornstarch
- 1 tsp salt
- 2 tbsp sugar for rolling cookies
- 2 tsp cinnamon for rolling cookies
Instructions
- Preheat the oven to 350 degrees.
- Beat sugar, eggs, and vegetable shortening in a mixer on high until light and fluffy.
- Slowly add in the flour, salt, cream of tartar, cornstarch and baking soda continue beating on medium until mixed together.
- Refrigerate the dough for at least 2 hours.
- On a plate, mix sugar and cinnamon for rolling the dough in.
- Using a cookie scooper, scoop the dough, roll it in your hands to make a perfect .
- Roll the ball in the cinnamon and sugar mixture.
- Place 9 cookies, spaced out on a lined cookie sheet.
- Bake in a preheated 350-degree oven for 7-10 minutes. Start with 7, see how they are and add more time if needed.
- Let the cookies cool on a cookie rack. Serve when they’re warm and chewy!
Notes
Chill the dough before baking the cookies.
Use a cookie scooper to get perfectly sized-cookies.
Try Spectrum Naturals organic all-vegetable shortening as a healthier option.
Always line the cookie sheet with parchment paper or Silpat.
Bake on the middle rack.
Every oven is different, so check the cookies to make sure they are done.
Nutrition
Calories: 194kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 163mg | Potassium: 65mg | Fiber: 1g | Sugar: 15g | Vitamin A: 25IU | Calcium: 6mg | Iron: 1mg
