Classic Snickerdoodles

Snickerdoodles by Deliciously Yum!

Do you still have room in your cookie jar? If not, I propose you stop reading now and start eating some of your cookies to make space for these. And in case you still have room, get your sugar and flour ready. It is Snickerdoodle time. A beloved cookie by young and old alike. So easy and perfect. It’s hard to compete and compare a classic cookie to all the other ones out there. So I better stop and let you know how to make this oldie but goodie!

Classic Snickerdoodles by deliciouslyyum.com

There are two kinds of cookie lovers out there. First, the one who loves a chewy cookie (which is the category I fall into) and then there are those that wouldn’t dream of anything but crispy cookies. I never understood that type. Until I came to appreciate these Snickerdoodles. I wouldn’t dream of baking them a minute less because a good snickerdoodle will always mean crispy deliciousness to me from now on. Nope, I have not been converted. I am pretty sure I will remain a chewy cookie fan for life, but I am broadening my horizons. Cookie horizons – there’s so much to explore :). Don’t be dismayed if you still wish to enjoy a chewy snickerdoodle, these cookies have the potential to fulfill your dreams as well.

Snickerdoodles by deliciouslyyum.com

Yum! Anything rolled in cinnamon sugar is deemed to taste amazing. It’s one of my favorite things to work with. Taste? Check. Looks? Check. Smell? Check. The most wonderful cookie dough rolled in cinnamon sugar? Double Check.

Snickerdoodles more at deliciouslyyum.com

Sometimes you can never beat the classics. And I wouldn’t want to.

Classic Snickerdoodles by Deliciously Yum!

I hope ya’ll will give these cookies a try and love them as much as we do. Only a little over a week until Christmas – let’s enjoy the next couple of days to the fullest!

Classic Snickerdoodles
Yields 36
A timeless cookie that deserves a spot in every recipe box!
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Ingredients
  1. 1 1/2 cups shortening
  2. 2 1/4 cups sugar
  3. 3 eggs
  4. 1 1/2 teaspoon vanilla
  5. 3 teaspoons cream of tartar
  6. 1 1/2 teaspoon baking soda
  7. 3/4 teaspoon salt
  8. 4 cups plus 2 tablespoons flour
Cinnamon Sugar
  1. 3 tablespoons sugar
  2. 2 teaspoons cinnamon
Instructions
  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. 1. Cream together shortening, sugar, eggs and vanilla. Mix for 2-3 minutes or until fully combined. Mix in cream of tartar, baking soda, salt, and flour. Continue to mix until dough forms. Meanwhile, combine sugar and cinnamon in a bowl.
  3. 2. Roll dough into balls (about 1 1/2 tablespoon per ball) and roll in cinnamon sugar. Place on cookie sheet and bake for 14 minutes.
Notes
  1. Cookies will keep up to 1 week in an airtight container or up to 4 weeks in the freezer.
  2. For chewier cookies, reduce baking time to 10 or 11 minutes.
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Comments

  1. These are truly the perfect snickerdoodles! I had an impending sense of doom while making the dough, as the fat/sugar/flour proportions seemed out of the ordinary for a cookie. I guess that’s why snickerdoodles are as delicious as they are! Perfect texture appearance, and balance of sweet and spice 🙂

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