Bakery, Cookies, Desserts


3 Comments 22 December 2010

It’s almost Christmas! Oh heck, let’s just go ahead and say it is Christmas. The stores have been telling us it’s coming since April anyway, right? So what cookie says Christmas to you? At Full Fork Ahead, that’s the snickerdoodle. Also, well, we didn’t have time to make the cheesecake yet and thought these might be easier, but then they turned out to be a two-day cookie. Whatever, they were still easier. Moving on!

Snickerdoodles are such modest cookies, don’t you think? They’re basically a sugar cookie that’s been rolled in sugar and cinnamon. The end. Wait, not the end. They’re so yummy! My favorite kind are ones that are nice and thick and chewy. That’s not a pattern with me and cookies. OK, maybe it is. Moving on!

This recipe isn’t exactly the thick and chewy kind. It’s almost the exact opposite. Rather, they came out pretty flat, but still slightly chewy. So not a total loss. Below you’ll find our usual pictorial adventures in cooking, and the recipe, and here and now I’m telling you that this recipe is my next adjustment project. I’m going to play with it till I get thicker, chewy cookies. This will take time. I don’t have that much time to bake, but it’ll get there eventually and when it does we’ll post the adjusted recipe on this post. I’ll let yall know when that happens!

But for now, after several people have tried this particular recipe’s results, I can say with confidence that they’re pretty darn good.


First you strain/sift all the dry ingredients together. This is as close as we’re likely to get to snow for Christmas, by the way. (I had to come back and say that – we actually did get a little snow for Christmas! Amazing!)


After you cream together the butter and shortening and add in the sugar and dry ingredients, you get a very wet dough. You’ll have to refrigerate this one for several hours before rolling into balls. We refrigerated ours overnight.


The next day, shape a quarter of the dough into a log and cut into equal slices. You’ll do the same for the remaining three quarters of dough.


Roll each slice into a ball and roll those on mixed-together sugar and cinnamon. The dough very quickly warms back up, so don’t handle the balls too much when rolling. Place them about three inches apart on a parchment-lined cookie sheet.


I no time you’ve got these big (about three inches or so across), beautiful light cookies. Ours flattened out quite a bit, and others assure me that some snickerdoodles just do this. Despite how thin they were, they were nice and chewy and slightly crispy on the edges. So hard to resist!


Merry Christmas, everyone!


from Great Cookies by Carole Walter

Prep Time: 15 minutes    Cook Time: 10-13 minutes  per cookie sheet  Level: easy   Serves: about 4 dozen cookies

  • 2 1/2 c flour, spooned in and leveled
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c unsalted butter at room temp
  • 1/2 c vegetable shortening
  • 1 3/4 c sugar, divided
  • 2 large eggs
  • 1 tsp vanilla
  • 1-1 1/2 tsp cinnamon

Strain together flour through salt. Set aside.

In large bowl of mixer, mix butter and shortening on medium speed until lightened in color, about 2 minutes. Add 1 1/2c sugar in a steady stream and mix for 2 more minutes. Reduce mixer speed to low and add eggs, one at a time, scraping after each addition. Stir in vanilla.

Add the dry ingredients in two additions, mixing just until blended each time. Scrape dough into clean bowl and cover with plastic wrap. Refrigerate 6-8 hours or overnight.

Position shelves in upper and lower thirds of the oven. Preheat to 350. Line cookie sheets with parchment paper. Divide dough into quarters. With lightly floured hands, shape each quarter into logs and cut each log into 12 equal pieces. Roll into walnut size balls.

Mix 1/4 c sugar and cinnamon. Roll cookies in mixture. Place on prepared cookie sheets, 3 inches apart. Bake for 10-12 minutes or until slightly browned around the edges. Toward the end of baking time, rotate cookies sheets, top to bottom and front to back. Remove cookies from the oven and let rest 5 minutes. Remove to wire racks to cool completely.

These may be frozen or stored for up to three weeks between sheets of wax paper in an airtight container.


Where the instructions say to position the oven shelves, I admit we were a little confused. Why put them in the upper and lower third of the oven, and then why rotate them between the two shelves only at the end of the baking time? We just weren’t sure, so we went with putting the cookie sheets on the middle rack like most cookie recipes call for. Maybe this contributed to a flatter cookie? I’m not sure yet.

The original recipe calls for simply buttering the cookie sheets, but I do advise using parchment paper instead. The first time I made this kind of cookie, the sugar and cinnamon burned on the bottoms of the cookies. With the parchment paper they stayed the same texture and color as the rest of the cookie, with no burnt sugar.

The longer my oven is on, the less time I usually have to bake a sheet of cookies. The first sheet did bake for about twelve minutes, but the others only took ten and sometimes 8 minutes. We thought they turned out best when they did not brown on top, but just slightly on the edges.

My half of the cookies went to work with me in a ziplock storage bag, and lasted about two or three days. In that time they stayed consistently chewy. And very yummy!

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- who has written 347 posts on Full Fork Ahead.

Wife, mom, indulgent reader and Day Job Do-er, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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3 Comments so far

  1. Penny says:

    Favorite Cookies Ev-ah! Yay! Gonna make these with my daughter this week….great recipe.


  1. Pumpkin Snickerdoodles | Full Fork Ahead - October 9, 2013

    […] Partner and I have been wanting to try out some more snickerdoodle recipes, especially since the initial one we tried a few Christmases ago. To us, snickerdoodles are thick, soft, chewy and subtly sweet, kind of like the sugar […]

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