Just Right Snickerdooodle Cookies…not too flat, not too puffy
Is it just me or do snickerdoodle cookies usually come out one of two ways…..really flat or really puffy. I am so happy with this new recipe because these snickerdoodles come out just right, not to flat and not to puffy. Goldilocks would totally approve!
Most snickerdoodle cookies call for cream of tartar, but you can use a combination of baking powder and baking soda if you do not have cream of tartar, that is what I did in this recipe.
- ½ cup margarine, softened
- ½ cup shortening
- 2 cups sugar
- 2 eggs
- 1 tbsp milk
- 1 tsp + a pinch of baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 cups flour
- ¼ cup sugar
- 2 tsp cinnamon
- Preheat oven to 350 degrees
- In a mixer or with a hand mixer, cream margarine, shortening and sugar together until fluffy
- Add eggs, and milk and mix until well combined
- Stir in flour, baking powder, baking soda and salt, mix until dough forms
- In a small bowl combine ¼ cup sugar and 2 tsp cinnamon to roll cookies in
- Make dough into walnut size balls and roll in cinnamon sugar
- Place dough balls two inches apart on a greased cookie sheet and bake for 10-12 minutes.I found that 11 minutes was perfect for my oven. You want them to appear a tiny bit shiny and doughy in the center. Once they cool they will set the rest of the way and this will make your cookie nice and chewy.
If you like a nice and chewy cookie with a slight crisp around the edge, these are the snickerdoodles for you! The trick is to cook them for just the right amount of time to keep the center nice and chewy. Over cooking the cookies will cause them to not be as chewy, so watch them close. Eleven minutes was just right in my oven. If you do slightly over cook them, no worries they will still be delicious and you can always put a piece of bread in an airtight container with them over night to soften up.
Keep it Real!!!
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