The BEST Snickerdoodles

There is something about Snickerdoodles that just about everyone loves.  You may prefer yours a bit chewy, or crispy, or like them more fluffy and cake-like.  No matter how you slice it, Snickerdoodles are not only an easy and delicious cookie, but have a cute name too, which makes me love them even more.

 

From the reading I have done, most sources believe the recipe has either German or Dutch roots.  The name Snickerdoodle is probably from the German word Schneckennudeln, a cinnamon dusted cookie or roll.  The exact origins are unknown, but the popularity of the humble Snickerdoodle has stood the test of time, and picky eaters.  Now that the leaves are gathering in my yard, and the fall garlands are hung, I am ready once again bake to my heart’s content and fill my home with the fragrances of fall and winter. 

 

I used the classic Betty Crocker recipe for these, modifying it a bit to my taste.  This version produced a light cookie that is crispy on the outside and chewy in the center.  These store well in a sealed container for quite a few days. 
 
Snickerdoodles
Makes about 4 dozen
 
2 cups shortening
3 cups of white sugar
4 eggs
5 1/2 cups of white flour ( I like to use Bob’s Red Mill All Purpose Baking Flour so they are gluten free)
4 t. Cream Of Tartar
2 t. baking soda
1/2 t. salt
 
1/4 cup of white sugar
5 t. of ground cinnamon
(mix these in a bowl and set aside)
 
Begin by preheating your oven at 375*.  In a large mixing bowl blend the shortening and sugar well, and add the eggs mixing until blended.  In another large bowl blend the flour, Cream of Tartar, baking soda and salt.  Blend both mixtures together well.  Using an ungreased cookie sheet, use a spoonful of dough for each cookie, rolling it to shape it between your hands, then in the sugar, placing a few inches apart on the cookie sheet.  Each cookie should be about the size of a walnut.  Bake for approx 8-10 minutes depending on your oven, cool for a few minutes on the cookie sheet once they are done.  After they cool a bit, use a spatula and remove each cookie carefully from the sheet and allow them to complete cooling on waxed, parchment or freezer paper on your kitchen counter.  I do not like to use wire racks as they sometimes make the cookies misshapen while they are cooling.
 
And that’s it! They make great gifts, the dough freezes well, and if you can keep them on hand for longer than one evening, they make a fabulous little afternoon pick me up with some Pumpkin Spiced Coffee or Chai Tea.
 
Let me know what you think, these have become a staple around our home.  And no one can guess my version is gluten free either.  Hugs & blessings,
 
xoxo, Tanya



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Comments

  1. oh my goodness! do you think I could use use real butter instead of shortening?

  2. Those look delicious, Tanya! I think snickerdoodles are my favorite cookie. I am excited to try out your recipe. Megan

  3. Oooh, I love snickerdoodles. These sound delicious too.

  4. YUM! Great suggestion to pair them with chai tea. Would make a perfect afternoon pick me up!

  5. Mmmm love Snickerdoodles!

  6. Hi Tanya,

    These look so delicious! I haven't had Snickerdoodle cookies in years.

  7. I am always enticed by snickerdoodles, but usually end up disappointed. Too crispy, not enough flavor, etc. I can't wait to try this! Thanks for sharing!

  8. Hello Tanya, I just found your blog through mutual followers. I have been going through some of your posts and you have some very creative ideas. Other than our ages, I think that we have a lot in common . . . two gals that love creating a beautiful nest, for our families. I am your newest follower and I hope that you will become a mutual follower, too. I have Filet Mignon tastes and a

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