Imen These Ina Garten Snickerdoodles are soft, chewy cookies rolled in cinnamon sugar before baking. The recipe uses shortening, cream of tartar, and a simple coating of sugar and cinnamon. It makes 24 cookies in about 30 minutes.
Garten’s approach to snickerdoodles relies on shortening instead of butter, which changes the cookie’s structure entirely. Shortening holds more air during creaming and melts at a higher temperature, so the cookies stay puffier in the oven. That’s why her version comes out thicker than most butter-based recipes.
Cream of tartar is the ingredient that separates a real snickerdoodle from a plain sugar cookie. It reacts with baking soda to create a slightly tangy flavor and a softer, chewier crumb. Too little and the cookie tastes flat, too much and it turns sour.
Ina Garten Snickerdoodles
Description
A nine-ingredient dough that needs no chilling, shaped into walnut-sized balls and coated before baking. Best served the same day while the edges are still crisp.
Ingredients
Cookie Dough
Cinnamon-Sugar Coating
Instructions
- Preheat the oven to 375°F (190°C). Cream the shortening and 1 ½ cups sugar in a large bowl until light and fluffy, then beat in the eggs one at a time.
- Sift the flour, baking soda, cream of tartar, and salt in a separate bowl, then gradually mix the dry ingredients into the wet mixture until a smooth dough forms.
- In a small bowl, stir together 2 tablespoons sugar and 2 teaspoons cinnamon for the coating.
- Roll the dough into walnut-sized balls and coat each one in the cinnamon-sugar mixture, pressing gently so it sticks.
- Place the coated balls 2 inches apart on an ungreased cookie sheet and bake 8 to 10 minutes until the edges are lightly golden. Cool on wire racks.
FAQs
How long should I cream shortening and sugar for snickerdoodles?
Three full minutes on medium-high speed is the minimum to get enough air into the shortening. Undercreaming gives the cookies a dense, greasy texture because the fat never properly emulsifies with the sugar. Scrape the bowl halfway through so no unmixed shortening hides at the bottom.
Can I use butter instead of shortening in this recipe?
Butter works but produces a flatter, crispier cookie with more spread. Shortening has a higher melting point, so it holds its shape longer in the oven and keeps the center thicker. If you switch, chill the dough for 30 minutes before shaping to help the cookies hold their form.
Why did my snickerdoodles come out flat and thin?
Warm dough is the most common cause, since the fat starts melting before the structure sets in the oven. Overmeasuring sugar or under-measuring flour also throws off the ratio. Scoop and level your flour rather than packing it into the cup.
How should I store snickerdoodles to keep them soft?
Layer them between sheets of parchment in an airtight container at room temperature for up to five days. The cinnamon-sugar coating absorbs moisture from the air, which is why they lose their crispness faster than plain cookies. Toss a small piece of bread into the container to keep them soft longer.
What other cinnamon treats work well for a cookie tray?
Pair these with cinnamon-sugar elephant ears for a flaky contrast next to the chewy snickerdoodles. The two share the same warm spice flavor but have completely different textures, so they complement each other on a platter without feeling repetitive.
Can I freeze snickerdoodle dough for later?
Freeze the shaped, uncoated dough balls on a lined tray until solid, then transfer them to a zip-top bag for up to three months. When you’re ready to bake, roll the frozen balls in cinnamon sugar and add two extra minutes to the bake time. For a lighter cookie option, try her lemon ricotta cookies which freeze just as well.
