Soft and Chewy Snickerdoodle Cookies Without Shortening

If you've been wondering how to make perfect snickerdoodles, you're in for a treat! My son, Jake, once declared that snickerdoodles are his favorite cookies, and I couldn't agree more. These soft and chewy snickerdoodle cookies without shortening are a family favorite that brings smiles to our faces.

Why You’ll Love It

• They’re soft and chewy with a delightful cinnamon-sugar coating.
• You can whip them up quickly with simple ingredients.
• They’re perfect for sharing with friends and family.

Pure Comfort

There’s something about the warm, sweet aroma of snickerdoodles baking that feels like a warm hug. Whether it’s a rainy day or a sunny afternoon, these cookies are pure comfort.

What You Need

• 2 sticks 1 cup unsalted butter, softened – You can use margarine as a substitute.
• 300 g 1 1/2 cups granulated sugar – Brown sugar can be used for a richer flavor.
• 2 2 large eggs – Room temperature eggs work best.
• 330 g 2 3/4 cups all-purpose flour – For a gluten-free option, use a 1:1 gluten-free flour blend.
• 2 2 tsp cream of tartar – This gives snickerdoodles their signature tang.
• 1 1 tsp baking soda – Make sure it’s fresh for the best rise.
• 1/2 1/2 tsp salt – Kosher salt works well too.
• 3 3 tbsp granulated sugar – For rolling the cookies.
• 1 1 tbsp ground cinnamon – Cinnamon adds that warm, cozy flavor.

Time to Cook

Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes | Difficulty: Easy | Make-Ahead: You can prepare the dough and refrigerate it for up to 3 days.

Steps to Make It

1. Preheat your oven to 350 °F. This step is crucial as it ensures your cookies bake evenly and come out perfectly golden.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You want the mixture to be pale and airy, which usually takes about 3-5 minutes.
3. Add in the eggs one at a time, mixing well after each addition. The batter should be smooth and creamy, with a lovely sheen.
4. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. This helps to evenly distribute the baking soda and ensures your cookies rise beautifully.
5. Gradually mix the dry ingredients into the wet ingredients. Stir until just combined; you don’t want to overmix or your cookies might turn out tough.
6. In a small bowl, combine the 3 tablespoons of sugar and cinnamon for rolling. This mixture will give your cookies that classic snickerdoodle flavor.
7. Scoop the dough into balls, about 1 inch in diameter, and roll them in the cinnamon-sugar mixture. Place them on a baking sheet lined with parchment paper, leaving space between each ball.
8. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers might look soft, but they’ll firm up as they cool.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and develop that perfect chewy texture.

Make It Perfect

• For extra flavor, try adding a pinch of nutmeg to the cinnamon-sugar mixture.
• If you like your cookies a bit thicker, chill the dough for 30 minutes before baking.
• Use a cookie scoop for uniform cookies that bake evenly.

Mix It Up

• Try adding chocolate chips for a delicious twist on the classic recipe.
• For a fun surprise, mix in some chopped nuts or dried fruit.

Perfect Partners

• These cookies pair wonderfully with a glass of cold milk or a warm cup of tea.

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FAQs

Conclusion

Now that you know how to make perfect snickerdoodles, it's time to bake a batch for your family. These cookies are not just a treat; they create memories. Enjoy every bite!

Soft and Chewy Snickerdoodle Cookies Without Shortening

Soft and chewy snickerdoodle cookies coated in cinnamon sugar with no shortening. Easy to make with simple ingredients, these cookies are perfect for sharing and bring comforting, warm flavors to any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Equipment

• Oven
• Baking Sheet
• Mixing Bowl
• Whisk
• small bowl

Ingredients

  

Main

• 2 sticks unsalted butter softened, margarine can be used as substitute
• 1 1/2 cups granulated sugar brown sugar can be used for richer flavor
• 2 large eggs room temperature
• 2 3/4 cups all-purpose flour use 1:1 gluten-free flour blend for gluten-free option
• 2 tsp cream of tartar gives snickerdoodles signature tang
• 1 tsp baking soda make sure it’s fresh for best rise
• 1/2 tsp salt kosher salt works well
• 3 tbsp granulated sugar for rolling cookies
• 1 tbsp ground cinnamon adds warm, cozy flavor

Instructions

 

• Preheat your oven to 350 °F for even baking and golden cookies.
• Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
• Add the eggs one at a time, mixing well after each addition until smooth and creamy.
• Whisk together the flour, cream of tartar, baking soda, and salt in a separate bowl.
• Gradually add the dry ingredients to the wet ingredients and stir until just combined.
• Combine the 3 tablespoons sugar and cinnamon in a small bowl for rolling.
• Scoop the dough into 1-inch balls and roll them in the cinnamon-sugar mixture.
• Place dough balls on a parchment-lined baking sheet, leaving space between each.
• Bake for 8-10 minutes, until edges are lightly golden but centers remain soft.
• Let cookies cool on baking sheet for a few minutes before transferring to wire rack.

Keyword Chewy, cinnamon, Cookies, easy, snickerdoodle