Lee's Snickerdoodles. Lee's Snickerdoodles This is just my twist on a classic recipe. In fact, I believe it's the only cookie recipe she's ever made without vanilla extract. Mom would tell you the cream of tartar stabilizes the snickerdoodles, providing the light, soft, pillowy texture. Sara Lee pound cake baked in a layer of butter and cinnamon sugar, topped with vanilla ice cream, white chocolate sauce, and white chocolate curls - this Snickerdoodle Pound Cake is hard to resist! Although it looks (and sounds) fancy, it's one of the most simple dessert recipes to create!
These perfectly baked gluten-free snickerdoodle cookies are soft on the inside and crisp on the outside with that sweet cinnamon-sugar coating.
Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies).
Make the topping: Combine the granulated sugar and cinnamon together in a small bowl.
You can have Lee's Snickerdoodles using 11 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Lee's Snickerdoodles
- Prepare 400 of Degree Preheated Oven.
- You need 1 Cup of (whole stick) Butter Flavored Vegetable Shortening.
- It's 1 of 1\2 Cups White Granulated Sugar.
- You need 2 of Large Eggs.
- You need 1 1/2 teaspoons of Vanilla Extract.
- It's 2 3/4 Cups of AP Flour.
- Prepare 1 Teaspoon of Baking Soda.
- You need 2 Teaspoons of Cream of Tartar.
- It's 1/2 Teaspoon of Salt.
- It's 1/2 Cup of Granulated Sugar.
- You need 2 Teaspoons of Ground Cinnamon.
Make the cookies: Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl. I lost my original recipe and was given this one by a friend. Note: See the post above regarding the use of cream of tartar in snickerdoodles and how this recipe was developed to be successful without it. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
Lee's Snickerdoodles step by step
- Cream together first 4 ingredients until light and creamy. A stand mixer works best..
- In a separate bowl stir together the flour, baking soda, tartar and salt until well combined. In another bowl mix together the sugar and cinnamon. Set aside..
- Mix flour mixture into the wet mixture a little at a time until well combined. Chill in the refrigerator for 30 minutes to 1 hour..
- Scoop out dough into golf ball sized rounds. Generously roll around in the sugar and cinnamon mixture. Place on baking sheet leaving room between the cookies. Lightly grease baking sheet to prevent sticking..
- Bake cookies at 400 degrees for 8-10 minutes. Cookies will be done when they are turning brown on top and just starting to crack a bit. They should be soft and somewhat chewy at this point..
- This should make just over 2 dozen cookies. Enjoy.
A plain snickerdoodle is good, but wouldn't you rather have it stuffed with cheesecake, blended into a milkshake, or crumbled on top of a summer. Like a sugar cookie wrapped in a cinnamon sugar hug, these irresistible. Here is how you achieve it. Drop cookies Basic Whole Grain Cookies. Chef D & Sweet E's Snickerdoodles.