Tag Archives: Snickerdoodles

Snickerdoodles (sans cream of tartar)

30 May

Snickerdoodles = (Sugar cookies + Cinnamon) = Amazing.   Yesterday I came across a blog I’ve never read before, and I saw a post for Snickerdoodles, which I LOVE.  They’re sooo easy and so delicious.  They might even be my favorite cookie of all time.  So, why haven’t I baked these in a while?  I don’t know, but I knew I had to get on it.  I never make them with cream of tartar.  I don’t even know why that’s an ingredient in these cookies, but I don’t care.  I like my cookies crisp, and this recipe from Martha Stewart delivers.  The more you press them down, the crispier they’ll be, if you like a chewier/softer cookie, don’t press them down at all.

Martha Stewart’s Snickerdoodles (Makes 4 dozen)

What You’ll Need:

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder (NOT soda)
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup pure vegetable shortening
  • 1 1/2 cups sugar
  • 2 large eggs
  • Cinnamon/Sugar Mixture: 2 teaspoons ground cinnamon, 2 tablespoons sugar (plus more if needed)


  1. Preheat the oven to 350 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
  2. Sift together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
  3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week. (They won’t last that long.)