Classic Snickerdoodles

These are a classic cinnamon-sugar coated cookie.

These are my grandson, Brenden’s, favorite cookies. They are also the first cookies he ever helped me make when he was just a little guy!

Snickerdoodles are believed to have originated in the United States, with their roots tracing back to early German immigrants. The cookie became popular in American bakeries and households in the late 19th and early 20th centuries. The exact origins are somewhat unclear, but the distinctive cinnamon-sugar coating and the name “snickerdoodle” are thought to have been influenced by German or Dutch words, or possibly by the New England dialect.

To make caramel stuffed Snickerdoodles

You will need one (13.4 ounce) can Dulce de Leche or homemade Caramelized Sweetened Condensed Milk

Line a cookie sheet with wax paper or foil. Spoon 40 slightly less than level measuring teaspoonsful dulce de leche onto cookie sheet. Freeze for about 1 hour or until slightly firm (will not freeze solid).

Follow recipe and shape dough as follows: Shape dough into 1 1/4 inch balls. Press thumb into center of each cookie to make a deep indentation, but do not press all the way to the cookie sheet. Place 1 dollop of the dulce de leche into center of each cookie, making sure to form dough around dollop to enclose. If necessary, work with lightly floured fingers so dough doesn’t stick. You may have to return the dulce de leche dollops to the freezer if they become too warm to work with.

Enjoy our other favorite cookies

Sugar Cookies

Peanut Butter Cookies

Hamantaschen

Saskatoon Bars

Cuccidati

Classic Snickerdoodles

Print Recipe

Pin Recipe

These are a classic cinnamon-sugar coated cookie.

• Author: Linda Jolly-Kilbride
• Prep Time: 40 minutes
• Cook Time: 8 minutes
• Total Time: 48 minutes
• Yield: 48 cookies 1x
• Category: Cookies
• Method: Oven
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Cinnamon-Sugar 1/4 cup granulated sugar 2 teaspoons ground cinnamon (we prefer Saigon) Dough 1 1/2 cups granulated sugar 1/2 cup salted butter, softened 1/2 cup shortening 1 teaspoon vanilla extract 2 large eggs (room temperature) 2 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt

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Instructions

1. Heat oven to 400 degrees F. Line a large cookie sheet with parchment paper or silicone baking mat (always recommended for cookies). Set aside.

Cinnamon-Sugar

1. Mix sugar and cinnamon in a small bowl. Place the mixture on  a dinner plate, and set aside.

Dough

1. Heat oven to 400 degrees F.
2. With a mixer, cream the sugar, butter, shortening and vanilla extract in a large bowl until light and creamy, about 1 minute.
3. Add the eggs, and beat well.
4. In a large bowl, combine flour, cream of tartar, baking soda and salt..
5. Gradually add the dry ingredients into the creamed sugar, mixing just until the dry ingredients are incorporated, about 30 seconds.
6. Refrigerate the dough for a minimum of 30 minutes to help the integrity of the dough since you want to be able to work with it. Let the dough sit at room temperature for 5 to 10 minutes before shaping it.
7. Shape dough into 1 1/4 inch balls. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on the cookie sheet.
8. Bake for 8 to 10 minutes or until set. Remove from the cookie sheet to a wire rack to cool.