"Snickerdoodles are an American cookie jar classic that’s often forgotten these days behind fancy cupcakes. We still love a good snickerdoodle cookie with just the right balance of crispy edges, soft centers and a sugar-crunch top."
The Cookie Jar-Snickerdoodles
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- Recipe Card
Prep time 10mins
Cook time 12mins
Serves or Makes: 24 3" cookies
Recipe Card
ingredients
- 1 cup butter, softened
- 1 cup Crisco shortening
- 3 cups granulated sugar
- 4 large eggs
- 4 3/4 cups all-purpose flour
- 4 tsp crerm of tartat
- 2 tsp baking soda
- 1 tsp salt
- 1/4 tsp almond extract
- 1 tsp vanilla extract
- 1/3 cup granulated sugar
- 2 tsp cinnamon
Method
Step 1
Heat the oven to 400. Place a sheet of parchment or a Silpat baking sheet on a cookie rack placed on top of a cookie sheet. This will allow air to flow under the cookies while baking.
Step 2
In a mixer bowl, add the butter and Crisco. Beat together using low speed until the butter and Crisco are combined, then pour in the sugar. Cream the mixture on low speed until combined. With the beater running on low, add the eggs and combine. In a separate large bowl, combine the flour, cream tartar, baking soda and salt and stir to combine.
Step 3
Add the dry ingredients to the butter mixture and combine on low speed. With the mixer running pour in the almond and vanilla extract.
Step 4
In a small bowl stir together the 1/3 cup sugar and the cinnamon to use for dusting the tops of the cookies. Take a large tablespoon of cookie dough and roll into a ball. Gently press the cookie into the cinnamon sugar and place on the parchment. Gently press down on the cookie to slightly flatten it. Sprinkle a little more cinnamon sugar on top of the cookies.
Step 5
Bake the cookies for 10-12 minutes or just until the edges start to turn golden. Remove the cookie sheet from the oven. Sprinkle a little more cinnamon sugar on top of the cookies and let them cool on the parchment, about 5 minutes. Place on a cookie rack to cool further. Enjoy.