As much as I like searching for fun and unique recipes that I can make my own, it always thrills me the most when I discover my “best” version of a classic. I feel great knowing I have a killer recipe for chocolate chip cookies, pie crust, or vanilla ice cream up my sleeve. I feel like these are the treats that I will probably make the most over the years, and hopefully my future family will always remember.
So, when I stumbled on a new recipe for my snickerdoodles that didn’t call for shortening- I had to give it a try. I usually make Martha’s recipe, and although it has served me well, I hate that I either have to use shortening (I usually find organic but can’t always,) or cut the shortening but end up with a poorly textured cookie.
Lucky for me I received a huge stack of cookbooks from Quirk Books a few weeks ago as a prize for winning the “Cookie Doughlympics.” One of them was a lovely book dedicated to cookies and that’s where I found this gem.
I really loved this recipe. The dough comes together in no time, it doesn’t require chilling, and the end result is really great. These cookies are crisp on the edges, oh so soft on the inside, and full of sugar and spice. I think it’s the perfect base recipe for me to remake my Caramel-stuffed Snickerdoodles very soon. (I may even use homemade caramels this time…)
- 1 1/3 cups all purpose flour
- 1/2 tsp. cream of tartar
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1/2 cup unsalted butter- room temperature
- 1/2 cup plus 2 Tablespoons sugar
- 2 Tablespoons light brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1/4 cup sugar
- 2 tsp. cinnamon
- Preheat oven to 350. Line cookie sheets with parchment or a silpat. Set aside. Next sfit the dry ingredients into a bowl and set aside as well.
- Cream the butter and sugars on medium speed for several minutes until they're light and fluffy. Add the egg and vanilla and mix to combine.
- Add the flour mixture in two batches, making sure the first is incirporated before adding the second. Stop when the second batch is fully combined.
- Stir together cinnmon and sugar in a bowl. Roll 1-inch balls of dough into the mixture. Place them on the cookie sheets about 2 inches apart. Flatten the balls of dough slightly with the palm of your hand.
- Bake for 9-10 minutes. Cool the sheets on wire racks for a few minutes, then trasfer the cookies directly onto the racks to let them finish cooling.
Nutrition Information:Yield: 18 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Recipe from: The Cookiepedia by Stacy Adimando
I’m with you – nothing beats a classic, and I love having a few go-to sweets up my sleeve. These snickerdoodles look so delicate, and how handy that you don’t have to chill the dough. Great share!
I have always used Martha’s recipe as well, bu if you say that these are the better version then I can’t wait to try them!
I love a classic like Snickerdoodles. Finding the best chocolate chip cookie recipe has been a huge feat for me. I need to check your version out! The absence of shortening in these cookies has me thrilled, I don’t typically bake cookies with it. And the fact that this dough doesn’t require chilling has me all sorts of excited too! Sometimes it torture to wait :)
Beautiful snickerdoodles. I always loved them with a big ol’ candied cherry in the middle though!
Audra, these are heavenly. Snickerdoodles rank up there in the top of my cookie favorites. These are gorgeous!
Can this recipe’s ingredients be doubled to make a bigger batch of snickerdoodles?
Yeah for sure! :)
Wow! These look to die for! I don’t even need to taste your food to know that you’re a gr8 baker! Ur pics are great and fun as well!
Sally thanks for the reminder to add a link to the chocolate chip cookies. They are the best. :)
I have this book (reviewed it for Quirk Books), and I made these cookies for my review :) They were so good, I have been thinking about making them again recently!
Isn’t it a great recipe? Glad you agree :)
just made these with tristan…they are delish even though we only had dark brown sugar and forgot to squish them!
Made these this weekend and this was THE best recipe ever. THANKS.
I bake my cookies on pampered chef stoneware. Do I still use parchment? If not, I have dark cookie sheets so do you recommend heating the oven 25 degrees lower?
I have my classic snikerdoodle recipe but I did not have shortening. So, I searched the web for a recipe and stumbled on these. I am so glad I did! I only made one change and that was adding some pumpkin spice, cause well it is fall and mmm pumpkin. Anyway, these came out fantastic. Not only did they taste so similar to my usual recipe I loved the fact I did not have to refrigerate before baking them. Thank you so much for sharing!