Who doesn’t love a good Snickerdoodle cookie?! I’ve been making the same recipe for years and years and decided it’s finally time for a change. I wanted to make a Snickerdoodle that’s an ALL BUTTER cookie, also one that would not go flat, but stayed thick and chewy after cooling.
Snickerdoodles are often made with a shortening blend. My old recipe has shortening in the dough, which is great if you need a cookie to last for a long time, say, in the case of shipping the cookie overseas. But all butter is always tastier than shortening.
I’ve used all butter in this Snickerdoodle recipe, and combined my tried and true methods to get a cookie that turns out chewy and thick every time! I know your family is going to love my All Butter Snickerdoodle recipe. Hope you can chase away a bit of the winter blues by baking up a batch!
All Butter Snickerdoodles
Yield 20 cookies
- 1 cup butter softened
- 1 1/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- Cinnamon sugar topping, mix together in small bowl:
- 3 tablespoons sugar
- 1 tablespoon cinnamon
- Preheat oven to 350 convection or 375 regular bake and place rack in center of oven.
- In large bowl, or bowl of stand mixer, cream butter and sugar on medium speed.
- Add eggs and vanilla, beat until blended well.
- Add flour, baking soda and powder, cream of tartar and salt to bowl.
- Mix on low just until flour disappears.
- Scoop dough into balls ( I used a 2 tablespoon size scoop), 6 scoops of dough per pan.
- Roll one side of dough ball into cinnamon sugar topping. Place dough ball onto cookie sheet sugar dipped side up.
- Bake at 350 convection for about 10-11 minutes; or on regular bake 375 for about 12 minutes.
- The dough should spread a bit and be a bit puffy. If the cookies are not round in shape when removed from oven, push the edges in with a small spatula until the cookie is circular in shape.
- Let cool completely on cookie sheet.
- The cookies should be a bit golden on top and have a golden bottom.