The other night I had to run to the grocery store.
I generally do everything humanly possible to not take all of my children to the store with me at the same time, but this particular night I had no choice. It was just about bed time and everyone was cranky already when I realized I would need to pack them all up to get some things I’d need early the next morning. It was as chaotic as I had predicted, with general arguments and whining ensuing over which two would get to drive in the race car part of the cart, why we couldn’t buy doughnuts and Cheetos, and why Mom made them put back the 12 packs of gum they grabbed while in the check-out lane. By the time I was trying to get everyone back into the car to head home, almost everyone was screaming (including me.)
I was half-bent over in the car trying to get car-seats buckled without getting kicked in the face, when I emerged and saw a gentleman standing at the end of my car. With a sweet smile he said, “I’m sorry, I didn’t mean to startle you, I just wanted to see if I could offer you a hand. Can I take your cart for you?” I assumed he was passing by on his way into the store anyway and thanked him kindly. My cart was still full of groceries so we quickly unloaded them. The man told me he had a few grandchildren now, but he had raised three boys of his own and remembered what it was like to have your hands full.
We only chatted for a brief moment; I thanked him again and off he went, wheeling my giant race car cart back into to the store. As I was driving away, I noticed the man coming back out of the store. It wasn’t until then that I realized he had armfuls of his own groceries and he had trekked all the way across the parking lot to help me before returning to his own car.
And that’s when I felt a few little girly tears welling up in my eyes. And I suddenly felt an immense surge of gratitude for someone I didn’t know, for an act of kindness that was so simple, yet so meaningful to a stressed out, tired Momma at the end of a long day.
I wish I knew who that man was so I could thank him with a big plate of cookies, now that I’m not so frazzled. But since I don’t, I’m going to serve up some virtual cookies in his honor and as a little reminder of how important it is to look beyond ourselves and find opportunities to do kind deeds, and also to pay it forward when they’re received. I’m so thankful for little reminders of goodness in the world. It seems the media, and social media are constantly throwing the disturbing, the depressing, and the shocking in our faces that sometimes it’s nice to recognize plain ol’ warm fuzzy moments. Here’s to you Mr. sweet-parking-lot-guy-who-made-my-night. Have a virtual cookie!
Sometimes “snickerdoodle” recipes are nothing more than sugar cookies, rolled in cinnamon sugar. And sometimes they’re puffed and fluffy. A true snickerdoodle isn’t fluffy; it’s chewy. It should sink down after baking so it gets a crinkly top and perhaps most importantly, it should have a signature tang, from this:
Start by creaming a combination of butter and shortening, with sugar for several minutes. Then add the dry ingredients and mix until combined.
Do you have one of these beaters for your KitchenAid? You should.
The dough is quite soft; don’t don’t don’t add more flour.
Roll the dough into balls and give them a dip in some cinnamon-sugar. Give your finger a dip too.
Place them on parchment lined cookie sheets, and remember they’ll spread, so give them a little space.
That’s how they get those beautiful crackly tops. After they’ve cooled, they’ll flatten out even more.
When cooked just right; they’re perfection. And when cooked just wrong- they actually still taste super good, so either way you’ll get your yumminess.
Fill up your cookie jar, or eat a few and then hide them in the depths of your freezer if you have no self control. Like me no one I know.
Once cooled, those slightly under-cooked centers become perfectly cooked and yield a soft, chewy, buttery, interior.
Go on. You know you want to make them.
Soft and Chewy Snickerdoodles
Ingredients
- 1 3/4 cups sugar 12.25 oz, divided
- 1 tablespoon ground cinnamon
- 2 1/2 cups 12.5 oz all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon table salt*
- 8 tablespoons 1 stick unsalted butter* (not margarine) at room temp
- 8 tablespoons vegetable shortening
- 2 large eggs
- *if using salted butter just omit table salt
Instructions
- Preheat oven to 375 degrees. line 2 baking sheets with parchment paper. Combine 1/4 cup sugar and cinnamon in shallow dish and set aside. Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.
- Beat butter, shortening, and remaining 1 1/2 cups sugar together on medium speed until light and fluffy, 3-6 minutes. Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.
- Reduce speed of mixer to low and slowly add flour mixture until combined, about 30 seconds. Give dough final stir to ensure that no flour pockets remain.
- Working with 2 tablespoons of dough at a time, roll into balls. Working in batches, roll dough balls in cinnamon sugar mixture to coat and set on prepared baking sheet spaced 2 inches apart.
- Bake 1 sheet at a time until edges of cookies are set and just barely beginning to brown, but centers are still soft and puffy, about 10-12 minutes. The cookies should look raw between the cracks and seem underdone. Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool to room temperature. Makes about 2 dozen 3-4 inch cookies.
And now for the questions-I-already-know-are-coming section…
Q: These look great! But can I leave out the cream of tartar or substitute something else? I don’t have any and I think it tastes funny.
A: No ma’am. Or sir. Or whoever you happen to be. In the words of CI, “Cream of tartar is essential to the flavor of these cookies and it works in combination with the baking soda to give the cookies lift; do not substitute baking powder.” If you don’t like cream of tartar, then guess what? You don’t like Snickerdoodles! Make a sugar cookie instead.
Q: Did you know that shortening causes obesity, birth defects, chronic foot odor, and the avian bird flu? It’s true. I refuse to use it, and you should too. After I’m done lobbying congress to stop the production of Crisco, can I make these with all butter?
A: Can you make them with butter? Of course you can. You could also make them with margarine, applesauce, or a bucket of rocks. You all should know by now how much we support butter usage, so of course they will taste yummy. But shortening plays a key role in this cookie. Combined with the butter it gives optimal texture while allowing the flavor of the butter to come through. If you leave the shortening out, cookies will spread more, have a crispier texture, and lack chewiness. Will they taste good? Of course! Just know we call for ingredients for a reason.
Q: Hi, I want to make these but I live in [insert foreign country of your choice here] so I don’t understand all this nonsense about cups and tablespoons. Can you please convert the recipe to every other existing measuring system for me?
A: One word, my friend: Google.
Q: Sara, how do you know all the things we’re going to ask before we ask them??
A: I’m a genius.
Questions & Reviews
Thank you for sharing your story with us. It’s such a nice thing to hear that there are still nice helpful people in this world!
I appreciated your defense of cream of tartar. I agree that it is what makes snickerdoodles amazing. In fact, that tangy flavor it adds is what makes them SO addicting. I had to stop making them because I will eat the entire batch by myself! The recipe that I’ve been using calls for 1 c. shortening. So sometime when I’m feeling in the mood to binge, I’ll have to try your version with butter. 🙂
TRUE STORY!!! Last night I was having a special GNO with my two young daughters watching Once Upon a Time. We decided that we needed a treat so I opened up my Best Bites cookbook to let my girls pick out a goody. They both wanted the Snickerdoodle Icecream. I didn’t have the ingredients for it but thought *SERIOUSLY* “man, I wish those cute girls would give us the recipe to those yummy snickerdoodles in the picture! Those are EXACTLY what I want right now..” We opted for your kettle corn and your lemonade…. YUM! But then you go and give me your recipe?! I’m going to go ahead and just let everyone else tell me Thank You because this recipe was given out today because of me!! 🙂 Really, though, thank you so much! Going out to buy the irreplaceable Cream of Tartar tomorrow 🙂
Haha, it was *totally* for you!
I have never tried Snickerdoodles but the idea of rolling biscuits in cinnamon before cooking makes me want to try them. So I read the recipe and was thinking “I wonder what shortening is – I must google that once I have finished reading this post”. Nearing the end of this post I nearly choked on my coffee when you suggested google for unknown items. I thought that was a given!!!!
Thanks for a great post and hopefully a doable recipe.
Highlight shortening, right click, search google, left click on wikipedia link, find answer – “while in Australia, Copha is popular”
Total time 2 minutes.
Off to buy some Copha to make biscuits.
THANKS for the recipe.
I love your website and cookbook! I use your recipes weekly and they always turn out great. I come from a cooking family, my dad owned a restaurant, my sister has her own cookbook and my soon to be brother in law is was a world renowned chef at the waldorf astoria in nyc. We all love to cook and do it daily! We are big believers in butter and not shortening. I always substitute butter for shortening and actually if I see shortening in the recipe I usually move on to a different recipe. I always laugh when the recipe says it has to have shortening and that it won’t work without it. I have never had a problem. I made these cookies today with butter and no shortening and they were perfect, just so you know it can be done. Still chewy on the inside and no flatter than your picture. I am really not trying to be a brat so I hope you don’t take this the wrong way. I just think shortening had its place 50 years ago and should not even be sold now. I believe in quality ingredients and I am honestly turned off by recipes that call for shortening or margarine because I feel really good cooks also believe in quality ingredients. I still proudly display your cookbook on my counter and love your blog but I think you are both better than shortening cooks!
Oh, it can always be done- there’s no question there! We just like to communicate that when we call for certain ingredients, it’s for a reason, ya know? No cookie is going to taste bad with butter! These particular ones just have a better texture with some shortening.
Well they are delicious cookies. They are going in the freezer so I don’t eat anymore. I am up nursing my baby right now and they are so tempting. I am going to try to save them for my daughters lunches. Another great recipe! Thanks!! By the way my sister and I make the French dip out of your cookbook way too much!!
YEAH! S.N.I.C.K.E.R.D.O.O.D.L.E.S.!! I don’t care whats in them or how they are made, I JUST want to EAT THEM! Wish they were calorie free, then it would easier to enjoy them. TAKE CARE!
Thanks for the great recipe and directions. I just made these and they are great! I loved your Q&A section too, lol!
After hubby was called to bring home all-purpose flour (we were out) and then made a second trip to the store after supper for the notorious CRISCO!! , we now have a lovely batch of snickerdoodles in the oven, making our home smell scrumptious! Can’t wait to devour them with the family!! Thanks for posting this recipe.
That story reminded me when I went to the grocery store one day. My son was at that stage where he only wanted to be held by me and refused to sit in the cart. I asked this woman if she could pick out a cucumber for me and put it in my basket since I didn’t have any hands. She did! I love small acts of kindness even if you have to ask for it.
I also forgot to ask this….I only have a Bosch. Will most or all recipes work in that or must I have TWO mixers?
Bosch’s work great! I have both and have found that they work especially well for recipes with large amount of dough. For smaller ones, I usually get out my KitchenAid.
I was wondering if you could tell us where you get the little milk jugs. They are adorable. I must try out your recipe. Last time I made these, they were puffy and I didn’t much care for them. Thanks so much.
They’re from Bake it Pretty 🙂
I just have to say. I have been making snickerdoodle’s for forever and I tried it this way to today and I was pleased. I was at the TOW in Layton and was so impressed with the two of you. I absolutely love to cook so finding the website has been gold for me
You made me laugh and cry! You guys are great. Cookies look delish. And I didn’t know that about cream of tartar, even though I use it. I can’t remember if it’s in my Snickerdoodle recipe or not. These look better, though!
Just made these. They were awesome. Now if I could give them all away so I don’t eat them myself.
YUM!
Thank you THANK YOU for posting a chewy snickerdoodle recipe. I’m a super fan of a good snickerdoodle, NOT the sugar cookie wannabees, and I too like ’em chewy. You rock, Sara!
PINNED! Because I WILL be making these cookies very soon!
mmm. LOVE snickerdoodles. Where did you get the cute milk glasses? I’m sure you’ve said before, seems like I’ve seen them other places… maybe it was here in other posts? Just LOVE them.
Thanks.
Thank you, Thank you!! I was actually looking for a good Snickerdoodle recipe last month and hoped you had one. Was sad that one was not posted earlier! Can’t wait to try this 🙂 Also, I too appreciate those who go out of their way to help others. That story made me feel good inside. (I’ll eat a cookie to that!)
What a sweet man! I also DREAD taking all (two) of my girls to the grocery store. Your story made me tear up which is not a bad thing 🙂 can I ask where you found the adorable glad bottles you have the milk in??
Thanks in advance!
Christie
I love nice chewy snickerdoodles – they’re just simply awesome! Thanks for the post!
Some may think I “ruin” the cookies by what I do, but my family still appreciates them and I feel much better about making these cookies for them when I divide the shortening/butter by one-third and substituting an equal measure of applesauce and non-fat yogurt. I measure out generous measurements of the applesauce and yogurt and drain it by spreading it out on a dinner plate lined with 4 layers of paper towels. For anyone who feel they too must watch fat intake, this makes an acceptable product for my family.
I can only see up 37 comments when it says there are 49. Am I missing something like a “next page button?” I really don’t see one.
It’s because some of the comments are attached to others, like this one I’m writing now is “39.1” but in the total comment count, it tallies up. Does that make sense?
I love these cookies but haven’t found a recipe that gave me the right flavor and texture. Will have to give this a whirl.
Love Snickerdoodles (use my grandma’s recipe – so yummy and tangy from the C of T) and love this post. Seriously, if people don’t want to use salt or shortening (or whatever else is the no no of the moment) that’s fine, they don’t have to use it, but please don’t try to keep the rest of us from having access to it!
Ok so what about margarine? I’m not much of a butter person when it comes to cookies, it’s usually marg for me. Can I use marg. and butter instead of crisco and butter?
Oh dear sweet Maquel… 🙂 Butter is better, my dear! Just try it. Do it for me. And for your cookies.
With very few exceptions, butter is always preferred in cooking recipes, but even more so in baking. Both the flavor and texture of the final product will be superior when butter is used in recipes calling for butter. Margarines are all different and contain additional ingredients, like water and oils, that can alter the results of whatever you are making.
Thank you so much for this recipe and information. I love snickerdoodles but they are always hard and never flat! I just made a batch with your recipe and cooking tips and they look and taste AWESOME! My daughter even said, “these are the best cookies mommy!!”. So thank you… I will always use this recipe now to make snickerdoodles and will make them more often!
one of my all time FAVORITE cookies! And yes, cream of tartar is essential. And I love your sassy preventative answers to the hilarious questions coming your way. Love your blog!
I love you Sara! And I love LOVE Snickerdoodles! Thanks for the tips!
We LOVE a good snickerdoodle around here! 🙂 Great post – great story at the beginning – great preemptive Q&A at the end!!
“Q: Sara, how do you know all the things we’re going to ask before we ask them??
A: I’m a genius.”
Bahahahaha!! Awesome. Some of the questions/comments you two get are just ridiculous.
Let’s see… Typical gray, rainy day in Washington – I foresee baking in my near future. 🙂
I started out making snickerdoodles in 1958 from a recipe I got out of Betty Crockers cooking book…the only difference I see in her recipe and yours is she used more flour (2 3/4 cups) and a 1/4 tsp of salt…I made these cookies and gave as gifts ,with the recipe attached to bow, to their teachers Over the years I found out I had been given the name of the snickerdoodle lady..lol But it was a compliment to me and to the Lady who put this recipe into the Cookbook …who was:Mrs.Ronald Anidinson..formerly Pat Roth of the Betty Crocker staff. Thought you would of like to know how far back this recipe has been traveling…that’s just when I got hold of it. You can add cocoa to this recipe if you love chocolate….I’m still baking them ….