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Best Snickerdoodle Cookie Recipe

Best Snickerdoodle Cookie Recipe


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All time we create a batch of these cinnamon sugared cookies we fall in love all over again. Chilling the dough for 30 minutes or so is essential, here. It’s a little sticky so the chill dough helps make rolling the dough into balls and then into the cinnamon sugar easy. Cookies are simple, smell amazing when baking in the oven and completely delicious cinnamon sugared cookies we fall in love all over again. Chilling the dough for 30 minutes or so is essential, here. It’s a little sticky so the chill dough helps make rolling the dough into balls and then into the cinnamon sugar easy. Snickerdoodle Cookie Recipe is simple, smell amazing when baking in the oven and completely delicious

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History of the cookies

In America, cookies are described as a thin, sweet, small cake. Basically, the cookie is a handmade, flour-based sweet cake, either crispy or soft. Cookies have the different name in the world. Cookies are called biscuits in England and Australia, galettes name are used in Spain, in Germans call them keks and in Italy there are various names are used to identify various forms of cookies including amaretti and biscotti and so on. The word cookies derived from the Dutch word koekje, it’s meaning small or little cake. The word biscuit comes from the ‘Latin word bis’ coctum and which means twice baked.

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Makes about 8 dozen cookies

Preparation time: 20 mins

Baking time: 10 mins

Total time: 30 mins

Ingredients

  • 1/2 cup vegetable shortening
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons ground cinnamon

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Directions

Preheat oven 400 degrees F. Place vegetable shortening, butter, 1 ½ cups sugar and eggs, stir until light and fluffy. Add flour, cream of tartar, baking soda and salt, mix until all ingredients are well combined. In a small bowl, mix 2 tablespoon sugar and 2 tablespoon cinnamon. Rolling dough into small balls by using your hand and then add a small bowl, roll in the sugar / cinnamon mixture. Now transfer the cookies apart onto ungreased baking cookie sheets. Bake cookies 8 to 10 minutes until slightly golden brown and just almost set. Remove from the oven and cool on wire cooling racks. Cookies ready and serve with hot café.

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Storing the cookies

Snickerdoodle Cookie

Baked cookies will keep stored in an airtight jar at room temperature for 2 to 3 days. The cookies dough also freezes. Line a baking sheet with parchment paper, scoop and roll dough balls by using hand and place onto the baking sheet and then place in the refrigerator until hard, for 30 minutes. Remove the frozen dough balls to an airtight jar or plastic bag.

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