½ cup shortening
1 tablespoon vanilla extract
¼ cup granulated sugar1 ½ tablespoons ground cinnamon
Once baked remove from the oven and allow to cool on the baking sheet for 10 minutes or so before removing to a cooling rack to cool completely. Store in an airtight container for up to two weeks if they last that long. They probably won't!
I hope you give this recipe for Snickerdoodle cookies a try some time soon and I hope you love them!
1 ½ cups Granulated sugar
2 ½ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) butter, softened
These come together with the usual suspects. Flour, sugar butter, shortening and eggs as well as baking soda, cream of tartar and salt. I like to add a copious amount of vanilla extract but vanilla paste is even better! These have just the right balance of sweet and salty, combined with the earthy spice of the cinnamon.
I love to mix up a batch then scoop it all out at once and place on a baking sheet. Then I can bake off as many as I like and freeze the rest for later. This can be a huge time saver, especially when you are busy with holiday preparations. Dedicating an entire afternoon to simply mixing and scooping all your drop cookie dough and freezing for a later date can be a great help. Then all you have to do is roll these in the cinnamon sugar and bake. You can do this method with just about any drop cookie recipe you like.
These bake for 12 minutes in a 350 degree oven. That is in my oven. You may want to check yours at 8 or 10 minutes to make sure they are on the right track to cookie perfection. If you are baking these from frozen you will want to bake them for between 18 and 20 minutes. Again, a watchful eye will be necessary until you ascertain the fickleness of your oven.
Today I am sharing with you my recipe for delicious, old fashioned, snickerdoodle cookies! These go together fast with only a few ingredients that you most likely have on hand. This is just a delicious sugar cookie rolled in cinnamon sugar. It's crispy on the edges and soft and chewy on the inside. They are, hands down a favorite in our house! A great cookie to add to your holiday trays because they go together fast and you can even make the dough, scoop and freeze so you can bake later! #areallyretroholiday #christmas #cookies #snickerdoodle #recipe #homemade #noreenskitchen
I am a huge sugar cookie fan. The fact that these are rolled in cinnamon is just a plus in my book. These are a bit different from a traditional sugar cookie, in that they are super crispy on the outside. The addition of cream of tartar as well as baking soda is the key here to the open, airy texture of this cookie. These do come out fairly flat when all is said and done but their flavor cannot be beat!
1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
Preheat oven to 350 degrees.
Combine sugar and cinnamon for rolling, in a small bowl. Set aside.
Whisk together flour, cream of tartar, baking soda and salt in a bowl and set aside.
Using an electric mixer, cream together butter and shortening until light and fluffy.
Add remaining sugar to the creamed mixture and continue beating until well combined and the mixture is pale and fluffy. This can take up to five minutes.
Add eggs, one at a time being sure to incorporate well after each addition.
Add vanilla extract and blend to combine.
Reduce speed on mixer and add in the flour mixture. Blend until well combined.
Scrape down bowl with rubber spatula to be sure there are no remaining dry ingredients.
Scoop cookies into balls that equal approximately 2 tablespoons. I like to do this all at once and place on a clean baking sheet.
Roll dough into balls with wet hands.
Roll each dough ball in the prepared cinnamon sugar.
Place cookies, 2 inches apart, on a baking sheet that has been lined with parchment paper.
Bake one sheet at a time for 10 to 12 minutes or until edges are lightly golden and centers are puffed.
Remove from oven and allow cookies to cool on baking sheet for 10 minutes before removing to a baking rack to cool completely.
Store in an airtight container for up to 2 weeks.
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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
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