All Butter Snickerdoodles

24 cookies
50 min

The snickerdoodle cookies my mom made while I was growing up always used vegetable shortening. They were based off of the Betty Crocker recipe. The vegetable shortening in the Betty Crocker version gives Snickerdoodles that crispy and crunchy bite on the outside, contrasted with a soft inside.


I never would have fiddled with the recipe. However, while living in Sweden and heavily pregnant with my first born, I had an epic snickerdoodle cookie craving. I couldn't find any pre-made. No problem, I thought, I can bake my own. The snag came when I discovered it is near impossible to buy vegetable shortening in Scandinavia. So, I experimented with the classic to make an all butter snickerdoodle that I think tastes just as good as the Betty Crocker version, but it's even better for you because you do without the vegetable shortening.

Recipe details

  • 24  cookies
  • Prep time: 40 Minutes Cook time: 10 Minutes Total time: 50 min
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Ingredients

For the cookie dough

  • 1 1/2 cups granulated white sugar
  • 3/4 cup unsalted butter, softened to room temperature
  • 2 eggs at room temperature
  • 2 3/4 cups all purpose flour
  • 2 tsps cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt

For the cinnamon sugar coating

  • 3 tbsps white granulated sugar
  • 3 tsps ground cinnamon

Instructions


Heat oven to 400ºF.
In a large bowl, whisk the dry ingredients - flour, cream of tartar, baking soda and salt together.
In a separate large bowl, cream together the sugar, room temperature butter and eggs. Stir in the dry ingredients.
Mix the cinnamon and sugar topping together in a medium sized bowl.
Shape the dough into about 1 inch sized balls. Dip the cookie dough balls into the cinnamon sugar coating and roll around to evenly coat. After the first coat, let them sit for awhile until the coating sinks in and then roll them again in the cinnamon sugar mixture for a second coating.
Place the cookie dough balls 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes or until just set. Cool for 1-2 minutes on cookie sheet then immediately remove and place on a wire rack to completely cool.

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