- Butter 1/2 cup • 717 kcal
- Shortening 1/2 cup
- Sugar 1 1/2 cups • 470 kcal
- Eggs 2 • 130 kcal
- Vanilla 1 tbsp
- Flour 3 cups
- Cream of tartar 1 1/2 tsp
- Baking soda 1 1/2 tsp
- Salt 1/2 tsp • 1 kcal
- Cinnamon 1/2 tsp
- Nutmeg 1/4 tsp
- Sugar 1/4 cup • 470 kcal
- Cinnamon 1 tbsp
Nothing beats a simple cinnamon and sugar cookie and that is exactly what these snickerdoodles are! This batter is quick to put together and will give you beautiful, chewy cookies. Made with a mixture of shortening and butter, these cookies will stay chewy for weeks (if you manage to keep them around that long!). The rest of the ingredients are all things most bakers have at home already such as sugar, flour and eggs. Give this recipe a try next time you need a quick cookie fix!
- Cream the butter, shortening and sugar in the bowl of a stand mixer fitted with a paddle attachment. Scrape down the bowl then add the eggs and vanilla slowly, one egg at a time. Mix until all of the ingredients are fully combined.
- Add the flour, cream of tartar, baking soda, salt, 1/2 teaspoon of cinnamon and nutmeg. Mix to form a nice smooth batter.
- Scoop the cookie dough onto a plate or sheet tray and refrigerate for an hour or until the dough is nice and firm.
- In a small bowl, mix together the 1/4 cup sugar and 1 tablespoon of cinnamon.
- Toss the cookie dough balls in the cinnamon and sugar mix and then place them on a sheet tray lined with foil or parchment.
- Bake the cookies in a 350 ̊F oven for about 10 minutes or until the edges begin to brown. Enjoy!
-If you want to bake the cookies at a later time, freeze the dough balls after you scoop them rather than keeping them in the fridge. Then, simply pull out the cookies whenever you need them and bake!
– If you would rather not use shortening, all butter will work fine in this recipe.