Description
These classic Snickerdoodles are soft, chewy, and coated in a cinnamon-sugar mixture, making them the perfect treat for any occasion. Made with a combination of vegetable shortening and butter, these cookies have a tender texture and a delightful flavor. The secret to their signature tang comes from the cream of tartar in the dough, and the icing water bath ensures the cinnamon sugar sticks perfectly for a crispy, flavorful crust.
Ingredients
Scale
Dry Ingredients
- 2¾ cups Bob’s Red Mill Organic All-Purpose Flour (374 grams)
- 2 teaspoons cream of tartar (7 grams)
- 1 teaspoon baking soda (6 grams)
- ½ teaspoon kosher salt
- ¼ cup ground cinnamon (36 grams)
Wet Ingredients
- ½ cup vegetable shortening (92 grams, ½ stick)
- ½ cup unsalted butter, room temperature (113 grams, 1 stick)
- 2 large eggs (100 grams)
- 2 cups iced water (454 grams)
Other
- 2½ cups granulated sugar (500 grams, divided)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line three baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cream of tartar, baking soda, and kosher salt until fully combined. Set this mixture aside for later.
- Cream Fats and Sugar: Using a stand mixer fitted with the paddle attachment, cream the vegetable shortening and butter together on medium speed for 30 seconds. Add 1½ cups of the granulated sugar and continue to beat for about 3 minutes, until the mixture is lighter in color and fluffy in texture.
- Add Eggs: Beat in the eggs one at a time, mixing just until each egg is incorporated. Avoid overmixing to maintain a tender dough.
- Combine Wet and Dry Ingredients: Add all of the prepared dry flour mixture at once to the creamed butter mixture. Mix on low speed just until no flour remains visible. Be careful not to overmix, as this can result in tough cookies.
- Set Up Dredging Station: Create a workstation near the baking sheets with a bowl of cinnamon, a separate bowl of the remaining 1 cup granulated sugar, and a bowl of iced water. Place a folded paper towel next to the water bowl to absorb excess moisture during dipping.
- Shape and Coat Dough Balls: Gently roll approximately 2 tablespoons of dough into a ball. Dip the ball briefly into the iced water, then place it on the paper towel to remove excess water. Roll the dough ball in the cinnamon and sugar mixture, then place it on a prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart to allow room for spreading. Each baking sheet should hold about 8 cookies.
- Bake Cookies: Bake on the middle oven rack at 375°F for 10-12 minutes, rotating the baking sheets halfway through at 6 minutes to ensure even baking. The cookies are done when the edges are just set and beginning to brown, but the centers remain soft, cracked, and slightly undercooked in appearance.
- Cool and Transfer: Allow the cookies to cool on the baking sheet for 5-8 minutes to firm up, then transfer them to a wire cooling rack to cool completely.
Notes
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Cooling the cookies on the baking sheet first helps them set properly and prevents breakage.
- Using a combination of shortening and butter creates a tender texture with rich flavor.
- Rolling dough balls in iced water before coating in cinnamon sugar helps the coating adhere better.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
