Snickerdoodles
Snickerdoodles Cookies are reminiscent of a soft and chewy sugar cookie, but a little bit spunkier with their cinnamon-sugar coating!
Servings: 48 cookies
Equipment
Ingredients
For the cookies
- ½ cup butter softened
- ½ cup shortening
- 1 ½ cups white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons white vinegar
- 1 teaspoons baking soda
For the cinnamon-sugar topping
- 3 tablespoon slightly heaping, white sugar
- 3 ½ teaspoons ground cinnamon
Instructions
- Preheat oven to 400°F.
- Cream together the butter, shortening, 1-1/2 cups sugar, the eggs, and vanilla. Blend in the flour, vinegar, and baking soda. Shape dough by rounded spoonful's into balls.
- Mix the 3 tablespoons sugar and the cinnamon in a small bowl. Rolls balls of dough in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets.
- Bake exactly 8 minutes. Remove from the oven and let cool on baking sheets for about 2-3 minutes. Transfer to a cooling rack to cool completely.
Notes
- Once baked, these cookies are good in an airtight container at room temperature for 4-5 days.
- To freeze baked cookies - transfer them to an airtight freezer-safe container or ziptop bag and freeze them for up to two months.
- To freeze the raw unbaked cookie dough - put the cookie dough into an airtight freezer-safe container or ziptop bag and freeze for up to three months. Once you are ready to use the dough, transfer the dough to the refrigerator and let it thaw for 24-48 hours until it is soft enough to use. Proceed with rolling the cookie balls into the cinnamon-sugar mixture and the baking instructions in the recipe.
Nutrition
Serving: 1cookie | Calories: 93kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.4g | Cholesterol: 13mg | Sodium: 41mg | Potassium: 12mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 71IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.4mg
