Snickerdoodles - Master Cookbook Recipe # 358

Name: Snickerdoodles - Master Cookbook Recipe # 358
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 36-48
Cuisine: Southern
Ingredients: 1/2 cup shortening; 1/2 cup salted butter, room temperature; 1 1/4 cups granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2 3/4 cups all-purpose flour; 2 tsp cream of tartar; 1/4 tsp salt; 1 tsp baking soda; 2 Tbsp sugar; 1 Tbsp cinnamon; 1 tsp nutmeg (optional)

These Snickerdoodles are a beloved family favorite. Known for their characteristic tangy flavor from the cream of tartar and their beautiful cinnamon-sugar crust, these cookies are soft, pillowy, and absolutely delicious. As Tammy shares, these are her daughter May’s very favorite cookie!

This is recipe #358 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 10 minTotal time: 25 min Chilling Time: 2 hrs

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Ingredients

1/2 cup shortening
1/2 cup salted butter, room temperature
1 1/4 cups granulated sugar
2 large eggs
1 tsp vanilla extract
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1/4 tsp salt
1 tsp baking soda
Sugar Topping:
2 Tbsp sugar
1 Tbsp cinnamon
1 tsp nutmeg (optional)

Instructions

Cream the Base: In a large mixing bowl, cream together the granulated sugar, shortening, and room-temperature butter until smooth and fluffy.
Add Wet Ingredients: Add the eggs and vanilla extract to the creamed mixture and blend well.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, salt, and baking soda.
Combine and Chill: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Chill the dough for at least 2 hours in the refrigerator.
Prep Topping and Oven: Preheat your oven to 375°F. In a small bowl, mix together the sugar, cinnamon, and optional nutmeg for the topping.
Shape and Roll: Shape the chilled dough into small balls (about 1 teaspoon of dough each). Roll each ball in the cinnamon-sugar mixture until evenly coated.
Flatten and Bake: Place the balls 2 inches apart on an ungreased baking sheet and flatten them slightly. Bake for 10 minutes.
Cool: Let them rest on the sheet for a minute before moving to a wire rack.

Notes

Tammy’s Tips

The secret to a perfect Snickerdoodle is that two-hour chill time,it helps the dough hold its shape and gives you that perfect texture. If you want a little extra warmth, definitely don't skip adding that teaspoon of nutmeg to your cinnamon-sugar topping!