Snickerdoodle Cookies(Frances Hindle'S Recipe)
Sweet, cinnamon-sugar coated cookies with a soft center and slightly crisp edges, perfect for satisfying cookie cravings and suitable for gatherings or everyday treats.
Ingredients
Instructions
- Cream shortening and sugar; add eggs.
- Mix together flour, baking powder, and salt.
- Add flour mixture to shortening mixture and mix well.
- Chill dough.
- Form dough into small balls and roll in sugar-cinnamon mixture.
- Place on ungreased cookie sheet and bake at 400°F for 8 to 10 minutes or until lightly browned.
Tips & Substitutions
For the best texture, ensure your shortening is at room temperature before creaming with sugar. If you want a more buttery flavor, you can substitute half of the shortening with unsalted butter. If you prefer a softer cookie, reduce baking time slightly. To add a twist, consider incorporating a pinch of nutmeg or using brown sugar for a richer taste.
Serving Suggestions
These snickerdoodle cookies are delightful on their own or paired with a glass of milk. For a fun dessert spread, serve them alongside Aunt Margaret'S Sugar Cookies and a fruit salad like Fluffy-Fruit 'N Cream Salad. They make a perfect addition to holiday cookie platters or as a sweet treat for gatherings.
Storage & Reheating
Store leftover snickerdoodle cookies in an airtight container at room temperature for up to a week. For longer storage, freeze cookies in a single layer, then transfer to a freezer bag for up to three months. To reheat, simply warm them in a preheated oven at 350°F for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Snickerdoodle Cookies(Frances Hindle'S Recipe) contains roughly 981 calories, with 13g protein, 155g carbohydrates, and 37g fat. It is an excellent source of calcium (51% of the Daily Value), protein (26% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 2705mg per serving (118% 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?
Yes, you can substitute half of the shortening with unsalted butter for a richer flavor, or use coconut oil for a dairy-free option. Just remember that butter will make the cookies spread more during baking.
What can I do if my dough is too sticky?
If your dough is too sticky to handle after chilling, you can add a bit more flour, a tablespoon at a time, until it reaches a workable consistency. Make sure to chill the dough sufficiently before forming into balls.
How do I know when the cookies are done baking?
The cookies are done when they are lightly browned around the edges and the centers look slightly soft. They will continue to firm up as they cool on the baking sheet, so it's okay if they seem a little underbaked when you take them out.
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).