I came home from a photo shoot on Saturday night to find my 13 year old baking in the kitchen. I was both thrilled and proud….thrilled that she had decided to make a batch of Snickerdoodles and proud because they were both gorgeous AND delicious. I was extra proud that she experimented a little with the method and was rewarded with even better results than usual.
She takes after her mom that way.
Snickerdoodles Recipe
Prep time
Cook time
Total time
Recipe type: cookie
Ingredients
- 1½ cups sugar
- ½ cup butter, softened
- ½ cup shortening
- 2 large eggs
- 2¾ cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup sugar
- 2 tsp ground cinnamon
Instructions
- Heat oven to 400°.
- Mix 1½ cups sugar, butter, shortening, and eggs in a large bowl. Stir in flour, cream of tartar, baking soda, and salt. Mix thoroughly.
- Refrigerate the dough for 15 minutes.
- Meanwhile, mix the remaining sugar and the cinnamon in a small bowl.
- Remove the dough and form into small balls. Roll balls in cinnamon-sugar mixture.
- Refrigerate cookie dough balls for 2 hours.
- Remove refrigerated dough and bake on cookie sheet for 8-10 minutes. Remove from cookie sheet and cool on a wire rack.
Note: This cookie makes a wonderful addition to holiday cookie plates. One of my favorite things about Snickerdoodles, beyond the incredible taste, is the simple, always-on-hand ingredients.
© 2012 – 2014, Food Fun Family. All rights reserved.
Angie and Dierdre, HUGE apologies! Apparently, I am losing it. I double checked the paper recipe and there was supposed to be 2 3/4 cups flour, not 1 3/4 cups (when it was originally posted, there was a typo and I corrected it incorrectly). I feel horrible!
I’m having the same problem. Did you try the flour suggestion? Did it work out?
Deirdre, I’m not sure what could have gone wrong. What was the consistency of the dough before you refrigerated it? My first suggestion would be that it might have needed more flour. Sometimes the humidity or conditions in the house can make a difference.
I followed the recipe and directions exactly but when I baked them they ran together and came out very thin and flat. What am I doing wrong?
So sorry about that typo! It should be 1 3/4 cup. I’ll change that as soon as I’m back home.
1 2/4 cups flour?
Your 13 year old made these?! So cool, I would be proud too! They look great!