Snickerdoodle Cookie
Chewy, cinnamon-sugar coated snickerdoodle cookies with a soft interior and a slightly crisp exterior, perfect for satisfying sweet cravings and sharing with friends.
Ingredients
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Mix shortening, sugar, and eggs in a bowl until well combined.
- Sift together the flour, cream of tartar, baking soda, and salt.
- Add the dry ingredients to the wet mixture and mix well.
- Shape the dough into balls and roll each in a mixture of sugar and cinnamon.
- Place the coated dough balls on a greased cookie sheet.
- Bake for 8 to 10 minutes until lightly golden.
Tips & Substitutions
For a softer cookie, consider using butter instead of shortening; it adds a richer flavor. If you don't have cream of tartar, you can substitute it with an equal amount of baking powder. Remember to let your dough chill for a bit before baking for better shaping. For a fun twist, try adding some chocolate chips or nuts to the dough.
Serving Suggestions
These snickerdoodle cookies are delightful on their own or served with a glass of cold milk. They pair beautifully with homemade candy for a sweet treat platter. You can also offer them alongside a warm cup of coffee or tea for a cozy dessert experience. For a fun twist, serve them at a gathering with Aunt Mary Ann'S Never Fail Pie Crust.
Storage & Reheating
Store leftover snickerdoodle cookies in an airtight container at room temperature for up to a week. If you want them to last longer, freeze them in a single layer, then transfer to a freezer bag. To reheat, simply microwave for a few seconds or warm them in the oven at 350 degrees Fahrenheit for a couple of minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Snickerdoodle Cookie contains roughly 162 calories, with 1g protein, 6g carbohydrates, and 15g fat. Note that it is relatively high in sodium, at 510mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of shortening or butter?
Yes, you can use coconut oil or margarine as alternatives. However, keep in mind that the flavor and texture may vary slightly. Coconut oil will impart a subtle coconut taste, while margarine may not yield the same richness as butter.
What should I do if my dough is too sticky?
If your dough is too sticky to handle, try chilling it in the refrigerator for 30 minutes to an hour. This will firm it up, making it easier to shape into balls. Alternatively, you can add a little more flour, one tablespoon at a time, until the desired consistency is reached.
How can I make these cookies more cinnamon-flavored?
To enhance the cinnamon flavor, you can add cinnamon directly to the cookie dough, about 1 teaspoon should do the trick. Additionally, rolling the dough balls in a cinnamon-sugar mixture will give them an extra kick. For a unique twist, consider adding a pinch of nutmeg for a warm, spiced flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).