Nov 12, 2012



Jacqui Galbraith

Snickerdoodles done right. (

Prep time: 20 minutes

Cook time: 8-10 minutes

Makes two dozen cookies


¼ cup butter, softened

¼ cup shortening

¾ cup white sugar

1 egg

1 tsp. vanilla extract

1 ¼ cups all-purpose flour

1 tsp. cream of tartar

½ tsp. baking soda

Pinch of salt

1 tbsp. white sugar

1 tbsp. cinnamon


Preheat oven to 400 degrees Fahrenheit.

Cream together butter, shortening, and ¾ cup white sugar in a large bowl. Once the mixture is smooth, stir in the egg and vanilla extract.

In a smaller bowl, stir together flour, cream of tartar, baking soda, and salt.

Add the dry mixture to the wet mixture in thirds, stirring until the two are completely combined. Add more flour to make the dough firmer, if necessary.

Shape spoonfuls of dough into balls, and place on an un-lined baking sheet.

Mix the tablespoon of sugar and cinnamon into a shallow dish. Roll balls of dough in the dish until they are completely coated. Place back on baking sheets, two inches apart.

Bake 8 to 10 minutes, until edges begin to turn golden-brown. Remove immediately from baking sheets and leave to cool.

If you’re looking for a twist on the classic, use the back of a teaspoon to make a small depression in each ball of dough before baking, and remove cookies from oven after 6 minutes. Put a bit of Nutella in each depression, and return to oven for an additional four minutes of baking. Remove and let cool completely.

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