Happy National Dessert Day! What better excuse to make this easy, old-fashioned treat that’s a nostalgic favorite for many? Pillowy in the center and slightly crisp at the edges, these delicious cookies are perfect for dipping into a glass of milk. The vegetable shortening is the key to the snickerdoodle’s signature chewy texture, but you can swap it out for an additional 1/2 cup (4 oz./125 g) butter and the cookies will still be delicious.
- 2 1/2 cups (12 1/2 oz./390 g) all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- 1/2 cup (4 oz./125 g) unsalted butter, at room temperature
- 1/4 lb. (125 g) vegetable shortening, at room temperature
- 2 cups (1 lb./500 g) sugar
- 2 eggs
- 1/4 cup (1 oz./30 g) ground cinnamon
1. Preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a bowl, sift together the flour, cream of tartar, baking soda and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and 1 1/2 cups (12 oz./375 g) of the sugar on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low, add the eggs and beat until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until combined, about 1 minute.
4. In a small bowl, stir together the remaining 1/2 cup (4 oz./125 g) sugar and the cinnamon. Drop the dough by rounded tablespoons into the cinnamon-sugar mixture and roll to coat. Place on the prepared baking sheet, spacing the cookies about 3 inches (7.5 cm) apart. Flatten each ball slightly with the palm of your hand.
5. Bake until the cookies are golden brown on the edges but are still slightly soft in the center, 15 to 18 minutes. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 to 10 minutes, then transfer the cookies to the rack and let cool completely. Makes about 2 dozen cookies.
Discover 40 of our favorite recipes for these crowd-pleasing treats, from classic drop and cut-out cookies to decadent sandwich cookies, brownies and bars, in our Favorite Cookies Cookbook.