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Prep time
10 minutes
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makes
about 20 cookies
Author Notes
This fancy bakery-style cookie is ready in no time. Because of course the queen of easy-peasy desserts, Jessie Sheehan, knows all the genius tricks for making a truly epic snickerdoodle, without an epic wait.
As Jessie writes in Snackable Bakes about this recipe, which she calls 'Epic Snickerdoodles for Stephanie' in the book, "Snickerdoodles are my recipe tester Steph’s most coveted cookie and maybe now mine, too. These are ’doodles of the slightly puffy variety, and they are soft-middled, crispy-edged, and delish. I do go out on a bit of a limb here and call for adding brown sugar, vanilla, and cinnamon to the cookie dough—none of which is traditional, but all of which you’ll be into, so don’t worry. Please melt your butter only until most of it has melted. A few soft, remaining butter chunks ensure it will cool quickly, and cool butter = cool dough = cookies that don’t spread. Finally, a short bake time at a high temp is the snickerdoodle badge of honor, so don’t be tempted to go long and low. Neither Steph, nor I, will be happy if you do."
Adapted lightly and excerpted with permission from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats, (Countryman Press, a division of W.W. Norton, 2022).
This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
Hear more about this recipe from Jessie herself on our podcast The Genius Recipe Tapes. —Genius Recipes
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Epic Snickerdoodles From Jessie Sheehan
Ingredients
- For the Cookies
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3 tablespoons
vegetable shortening
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5 tablespoons
(71 grams) unsalted butter, almost melted, but with a few soft but solid pieces remaining
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3/4 cup
packed (150 grams) light brown sugar
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1 teaspoon
vanilla extract
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1
large egg, cold
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1/2 teaspoon
baking soda
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1/2 teaspoon
kosher salt
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1/4 teaspoon
ground cinnamon
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1 teaspoon
cream of tartar
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1 1/2 cups
(195 grams) all-purpose flour
- For the Cinnamon Sugar
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3 tablespoons
granulated sugar
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1 1/2 teaspoons
ground cinnamon
Directions
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Heat the oven to 375°F. Line two baking sheets with parchment paper.
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To make the cookies, whisk the shortening into the warm butter in a large bowl until the shortening melts (if there are still a few little solid bits of shortening, don’t worry). Whisk in the brown sugar and vanilla for 30 seconds, and then the egg. Sprinkle the baking soda, salt, cinnamon, and cream of tartar into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour with a flexible spatula just until the last streak disappears. Don’t overmix.
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To make the cinnamon sugar, whisk together the granulated sugar and cinnamon in a small bowl. Scoop 1 1/2-tablespoon balls of dough with a portion scoop or measuring spoons and drop them in the cinnamon sugar, nudging them with your fingers to coat. (No need to roll them into balls first.) Place 9 or 10 on each prepared baking sheet. The dough is super soft. Don’t worry. Bake for 6 to 8 minutes, until the cookies are cracked and slightly domed (they may or may not collapse as they cool—depends on the temp in your kitchen). Remove from the oven and if too domed/puffy for your liking, immediately press with a spatula to flatten. Enjoy warm or at room temperature. Keep the snickerdoodles in an airtight container on the counter for up to 3 days.
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