This classic Snickerdoodle Cookie recipe is crispy on the edges and chewy in the center…just the way snickerdoodles should be! Make a batch today!
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I don’t think I’ve ever mentioned it on the blog, but in addition to running Spiced, I also teach high-school Latin. And I love it! You may remember my post a while back where I talked about taking Latin myself. Check out the Campenelle + Italian Sausage, Peas, and Pamigiano Reggiano Cream Sauce post!
How many of you took Latin at some point in high school? If so, I bet you have fond memories of farmers standing in the fields talking to their daughters. As if the Romans never did anything else! But I digress…and you are probably wondering what Latin has to do with a food blog. Well one of my student had a birthday recently, so I made a batch of Snickerdoodle cookies for the class. Hey, if I get my pick of what cookies to make, then you can bet they will involve cinnamon somehow!
These cookies are incredible! I love Snickerdoodles, and I’ve certainly eaten my fair share of them. But sometimes they are too “bready” or don’t have enough flavor. This recipe solves those problems! The hardest part is letting the cookies cool before eating them.
One of the tricks I used when I creating this recipe was rolling the ball of cookie dough in cinnamon and sugar in addition to putting cinnamon and sugar in the dough itself. And needless to say, these bad boys are loaded with flavor! So next time you’re in the mood for cookies and want something a bit different than the standard chocolate chip…then remember this post and make some Snickerdoodles!
Snickerdoodle Cookie Mania!
For the Cookie Dough
- ½ cup vegetable shortening
- ½ cup unsalted butter softened
- ¾ cup firmly packed dark brown sugar
- 1⅓ cups granulated sugar
- 2 eggs room temperature
- 1 package 3.4 oz vanilla instant pudding mix
- 1½ Tbsp vanilla extract
- 2¼ cups all purpose flour
- 1 tsp nutmeg
- 4 tsp cinnamon
- ½ tsp salt
- 1 Tbsp baking soda
- 2 Tbsp cornstarch
- 1 cup cinnamon chips optional
- In the bowl of a countertop mixer with the paddle attached, beat the shortening and butter until well combined.
- Gradually add the granulated and dark brown sugars. Beat until well combined.
- Add eggs and beat until absorbed fully.
- Add pudding mix and vanilla. Beat until well combined.
- In another bowl, combine the flour, nutmeg, cinnamon, salt, baking soda, cornstarch, and cinnamon chips (of using). Stir by hand until well mixed.
- In 3 separate additions, add the dry ingredients to butter mixture. Beat each addition until well blended before adding next addition.
- Scrape sides and bottom of bowl and mix until well combined.
- Using approximately 2 Tbsp of dough, shape into round balls.
- In a small bowl, combine the cinnamon and sugar for the Cinnamon Sugar coating. Roll each ball of dough in the cinnamon-sugar mixture and place onto parchment lined sheet pan. Flatten balls slightly by hand or with the back of large spoon. Sprinkle a little of the remaining cinnamon-sugar mixture on top of each cookie.
- Bake at 375 for 10-12 minutes or until edges of the cookies begin to turn slightly brown. (Don’t overcook or the cookies will be too hard!)
- Let cool before eating.