How to Make Perfect Snickerdoodle Cookies at Home
About this recipe
Snickerdoodle cookies are a classic treat known for their unique flavor and chewy texture. This recipe from America's Test Kitchen gives you the perfect balance of sweetness and a mild tang, thanks to the combination of cream of tartar and baking soda.
These cookies are rolled in cinnamon sugar before baking, which adds a delicious crust and enhances their signature flavor. With a chewy center and a flat, crinkly top, this version is sure to satisfy your cookie cravings.
Ingredient notes
- Use 8 tablespoons of both vegetable shortening and butter for the best flavor and texture. The shortening helps maintain the cookie's shape, while the butter adds richness.
Tips from America's Test Kitchen’s video
- Cream the butter and sugar for about 3 minutes until the mixture is light and fluffy, which helps create a good texture in the cookies.
- Add the eggs one at a time to avoid lumps in the batter, ensuring a smooth mixture before incorporating the dry ingredients.
- When mixing in the dry ingredients, do so gradually to prevent a flour cloud from forming.
Good to know
- How many cookies does this recipe yield?
- This recipe makes 24 cookies.
- What temperature should I bake the cookies at?
- Bake the cookies in a preheated oven at 375°F (190°C).
- How long do I bake the cookies?
- Bake the cookies for 10 minutes, rotating the tray halfway through.
- What should I look for to know when the cookies are done?
- The cookies are done when the edges are set and the tops are still puffy.
No life story here — the video and the recipe are the whole point. All credit to America's Test Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 375°F (190°C).
- 2
In a bowl, mix together 2.5 cups of flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 0.5 teaspoon of salt. Set aside.
- 3
In a mixing bowl, cream together 8 tablespoons of vegetable shortening, 8 tablespoons of butter, and 1.5 cups of granulated sugar for about 3 minutes until light and fluffy.
- 4
Add 2 large eggs, one at a time, mixing well after each addition.
- 5
Gradually add the dry ingredients to the wet mixture in small doses to avoid a flour cloud, mixing until just combined.
- 6
In a separate bowl, mix 0.25 cups of sugar and 1 tablespoon of ground cinnamon for rolling the cookies.
- 7
Portion out the dough into 2-tablespoon balls and roll each ball in the cinnamon sugar mixture.
- 8
Place the rolled cookies on a baking sheet lined with parchment paper, ensuring they are at least 2 inches apart.
- 9
Bake in the preheated oven for 10 minutes, rotating the tray halfway through the baking time.
- 10
Remove from the oven when the edges are set and the tops are still puffy. Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Heads up — we had to guess a little:
- The serving size is inferred based on typical cookie recipes.
Credit where it’s due: this recipe was transcribed from America's Test Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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