Snickerdoodles
Warm, soft, buttery cookies lightly dusted with cinnamon sugar!
Servings: 6 dozen cookies
Ingredients
COOKIES:
- 2 3/4 c. all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 c. butter softened
- 1/2 c. vegetable shortening
- 1 1/2 c. granulated sugar
- 2 lg. eggs
- 2 tsp. vanilla extract
CINNAMON SUGAR:
- 3 T. granulated sugar
- 1 T. ground cinnamon
Instructions
- Preheat oven to 400 degrees. Line two baking sheets with parchment paper or Silat mats.
- COOKIES: In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside.
- In a large bowl, using an electric mixer, beat butter and shortening, until creamy. Add 1 1/2 cups sugar and continue beating until light and fluffy. Add vanilla and eggs one at a time, beat well after each addition. With the mixer on low-medium speed, mix in dry ingredients, one cup at a time, until blended. Chill the dough for 30-60 minutes.
- CINNAMON SUGAR: In a small bowl, whisk together 3 tablespoons of sugar and cinnamon; set aside.
- Shape dough by rounded teaspoonfuls into balls. Roll dough balls in cinnamon sugar.
- Place about 2 inches apart on prepared baking sheets. Flatten slightly with the palm of your hand.
- Bake for 8 to 10 minutes (8 minutes for softer cookies, 10 minutes for crispier cookies). Immediately slide parchment paper lined with cookies onto a cooling rack. Cool cookies completely before storing them in an airtight container.
Hi. I was wondering if these snickerdoodles are able to be frozen? And if so, how do you recommend freezing them. Thank you so much.
Hi Megan, You can roll the dough into balls then freeze the balls for up to 2-3 months. You can freeze the cookie dough balls with the cinnamon sugar coating or without, but I recommend freezing without. You can also freeze the baked cookies, simply place them in a single layer inside a freezer bag or airtight container. Put a piece of wax or parchment paper in between each layer of cookies. Place the container in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving. ~ Dusty