Hellen’s Snickerdoodles
📜 Collection: The Loraine Collection | ✍️ Attribution: Hellen | 📂 Category: Desserts A classic recipe for soft and chewy snickerdoodles featuring a signature tangy flavor from cream of tartar. These timeless cookies are finished with a generous, sweet cinnamon-sugar coating.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | 1 hour | 4–5 dozen |
🔪 Key Equipment
- large mixing bowl
- electric mixer
- sifter
- small shallow bowl
- cookie sheet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Shortening | room temperature |
| 1 1/2 cups | Sugar | for dough |
| 2 | Eggs | large |
| 2 3/4 cups | Flour | all-purpose |
| 2 tsp | Cream of Tartar | None |
| 1 tsp | Baking Soda | essential for texture |
| 1 tsp | Salt | None |
For the Topping
Instructions
Step 1: Prepare the Dough
- In a large bowl, cream the 1 cup shortening and 1 1/2 cups sugar together with an electric mixer until light and fluffy.
- Add the 2 eggs and beat well until fully incorporated.
- In a separate bowl, sift together the 2 3/4 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, and 1 tsp salt.
- Gradually add the dry ingredients to the creamed mixture, mixing on low speed until a soft dough forms.
Step 2: Chill and Shape
- Cover the dough and chill for at least 1 hour to ensure proper texture.
- Preheat your oven to 400°F.
- In a small, shallow bowl, combine the 2 tbsp sugar and 2 tbsp cinnamon.
- Roll the chilled dough into small balls the size of walnuts, then roll each ball in the cinnamon-sugar mixture until coated completely.
Step 3: Bake
- Place the balls about 2 inches apart on an ungreased cookie sheet.
- Bake for 8 to 10 minutes until the cookies are puffed and set, but still soft to the touch.
💡 Make-Ahead & Storage: The dough can be prepared and chilled for up to 24 hours before baking. Baked cookies store well in an airtight container for up to 5 days.
Original Recipe Scan
