Ingredients for Soft And Chewy Snickerdoodle Cookies
- 1 cup (2 sticks) softened butter
- ½ cup shortening
- 2 large eggs
- 4 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon
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How to Make Soft And Chewy Snickerdoodle Cookies
- Cream together 1 cup (2 sticks) softened butter and 1/2 cup shortening in a large bowl until light and fluffy.
- Add 2 large eggs one at a time, beating well after each addition.
- In a separate medium bowl, whisk together 4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 teaspoon salt, and 1 1/2 cups granulated sugar.
- Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined.
- Gradually add the remaining dry ingredients, mixing until the dough is just formed. Do not overmix.
- The dough should be slightly soft but workable. If it's too sticky, chill for an additional 15 minutes.
- Cover the dough and refrigerate for at least 30 minutes (or up to 2 hours). This is crucial for preventing spreading!
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a small bowl, combine 1/4 cup granulated sugar and 2 teaspoons ground cinnamon.
- Roll 1-inch balls of dough in the cinnamon-sugar mixture, ensuring they're evenly coated.
- Place the cookies 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Avoid overbaking!
- Remove cookies from oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
326g
Fat
111g
Carbs
51g
