A classic snickerdoodle cookie that's rolled in green or red sugar for a festive holiday touch. Perfect for holiday cookie platters or cookie exchanges!
- 1 Tbsp ground cinnamon
- 2 Tbsp green sugar sprinkles
- 2 Tbsp red sugar sprinkles
- 1 ½ c. sugar
- ½ c. shortening
- ½ c. butter
- 2 eggs
- 2 ¾ c. flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
Preheat oven to 400.
In a small bowl, mix red sugar and 1 1/2 teaspoons of the cinnamon.
In another small bowl, mix green sugar and remaining 1 1/2 teaspoons cinnamon until combined.
In a large mixing bowl, beat together sugar, shortening, butter and eggs. Stir in flour, cream of tartar, baking soda and salt and mix until combined.
Roll dough into small inch balls.
Roll half iof the dough balls in green sugar-cinnamon mixture and the other half in the red sugar cinnamon mix.
Place about 2 inches apart on a cookie sheet.
Bake 8 to 10 minutes until bottoms are just lightly golden.
Cool 2 minutes on cookie sheet.
Remove from cookie sheet to a cooling rack to cool completely.
Why are mine flat?
There could be a couple of reasons. First, don’t overbeat the sugar and butter. Also, make sure your baking soda is not expired. It’s what helps the cookies puff up as they bake.
Why are my snickerdoodles hard?
Did you forget the cream of tartar? That is an important ingredient that make the cookies soft and chewy. Overbaking the cookies will also make them hard, so be sure to take them out of the oven when the bottoms are starting to turn golden.
If your baked cookies are exposed to air when you store them, they could dry out and harden. So be sure to keep them in an airtight container.
Can you freeze them?
You can freeze the cookie dough balls if you want to bake them later. I recommend not rolling them in the cinnamon sugar mixture – just freeze them plain. When you’re ready to bake, thaw the dough balls and then roll them in the sugar before baking.
You can freeze the cookies after they’re baked. Cool them completely and then store them in a freezer container with wax paper separating the layers. They will keep for up to three months.
Serving: 1cookie | Calories: 249kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 118mg | Potassium: 75mg | Fiber: 1g | Sugar: 17g | Vitamin A: 143IU | Calcium: 11mg | Iron: 1mg