What could be better than a couple of Snickerdoodles and a glass of milk? A whole plate of Snickerdoodles and a glass of milk. I’ve made these wonderful cookies for years…an original Betty Crocker recipe. These cookies are buttery vanilla sugar cookies that get rolled in a cinnamon sugar coating. They are thin and crispy on the outside and chewy in the center. What more could you ask for!!
Here’s how I made these quick and easy bites of yum…
I started by mixing some cinnamon and sugar together in a bowl and set it aside…
Next I sifted together some flour, cream of tarter, baking soda and sugar in a second bowl and set that aside…
Then I placed some softened butter and Crisco shortening in the bowl of my stand mixer and mixed it on medium speed until it was very light and creamy…
Next I added some sugar, eggs and vanilla to the mixture…
And mixed the ingredients on medium speed until all of them were incorporated…
And I added the dry ingredients and mixed just to incorporate, making sure I did not over mix the cookie batter…
I used a small ice cream scoop and released scoops of dough onto my hand, one at a time…
Then I rolled each ball in the cinnamon sugar…
And placed each ball onto an ungreased cookie sheet, leaving plenty of space between them…
I baked them for about 10 minutes until they were lightly browned on the bottoms and still light on top. Notice how they puff up in the oven, but they flatten as they cool…see the picture below…
Then I transferred them to a wire rack to cool, and placed most of them in an airtight container. I had to eat a few right out of the oven.
If you love sugar cookies, and if you love cinnamon, you’ll love these cookies. Thin and crispy, yet chewy in the middle. Make these easy cookies before the afternoon school bus runs and you’ll see big smiles!
Cindy @ My Country TablePrint
A thin and crispy buttery vanilla sugar cookie with a chewy center and a dusting of cinnamon and sugar.
For the Coating
- 4 tablespoons sugar
- 1 tablespoon cinnamon
For the Cookies
- 1 1/2 cups sugar
- 1/2 cup (1 stick) butter, softened
- 1/2 cup Crisco solid shortening
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 3/4 cups all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- Preheat oven to 375 degrees.
For the Coating
- Mix together the sugar and cinnamon in a small bowl and set aside.
For the Cookies
- In a medium bowl, mix together the flour, salt, baking soda and cream of tartar and set aside.
- Add the butter and shortening to a large mixing bowl. Mix on medium speed until light and creamy. Add the eggs and vanilla and mix on medium speed to combine. Add the dry ingredients and mix on low speed just until the dry ingredients are incorporated.
- Roll the dough into one inch balls and roll them in the cinnamon sugar mixture. Place at least two inches apart on an ungreased cookie sheet.
- Bake for 8-10 minutes until cookies are lightly browned on the bottom but still light on top.
- Transfer to a wire rack to cool.
- Store in an airtight container. Cookies will stay fresh for up to five days.
- These cookies puff up in the oven but flatten as they cool. When cooled they are thin and crispy on the outside and chewy in the middle.