Snickerdoodle Recipe
An easy, classic recipe for chewy homemade snickerdoodles! This is the best chewy snickerdoodle recipe!
Servings: 22 cookies
Cost: $7
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 10 minutes.
- Let the cookies cool on a cookie rack. Serve when they’re warm and chewy!
Notes
TIPS FOR MAKING SNICKERDOODLE COOKIES
- 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
