By Becky Hardin
Published Dec 15, 2019
My Mom’s famous snickerdoodle recipe is a Christmas family tradition! These really are the best snickerdoodle cookies you’ll bake at home! Simple to make and they keep and freeze well. There is no need for any other snickerdoodle recipe after you’ve tried these!
How to Make Mom’s Famous Snickerdoodle Recipe
In a bowl whisk together the flour, cream of tartar, baking soda and salt and set aside. Then, in a stand mixer, beat together the shortening and butter, before adding the sugar and eggs. Add the flour mixture to the butter mixture and combine.
Ingredients
For this recipe I used Bob’s Red Mill’s Unbleached White All Purpose Organic Flour. This product is a STAPLE in our kitchen and the only flour I use if we are using all-purpose flour. Bob’s is also my go-to if we want to use Wheat Flour of Gluten Free Flour.
Bob’s products are SECOND TO NONE and I trust them completely. If you haven’t seen their line of foods you need to immediately. There’s just no one on the market that’s quite like the quality of Bob’s Red Mill.
Looking for more recipes made with Bob’s Red Mill Products? We’ve got you covered!
- Iced Lemon Loaf
- Copycat Cranberry Bliss Bars
- Gluten Free Brownies
- Soft Chocolate Chip Cookies
- Gingerbread Pudding Cake
- Easy Churros
- Best Lemon Squares
- Carrot Cake Bars
- Chocolate Spritz Cookies
How long do snickerdoodle cookies keep?
This snickerdoodle recipe is a great choice for holiday baking, as compared to other types of cookies, they have a relatively long shelf life. Once he cookies have cooled, transfer to an airtight container and they will last for around 5 days at room temperature.
The cookies also freeze well. Freeze them on the baking sheets, and once frozen transfer to ziplock bags or containers and they will last for up to three months. Thaw them at room temperature before serving.
How do you know when the cookies are baked?
The snickerdoodle cookies will only take about 10 to 12 minutes to bake, so be sure to keep your eye on them! It’s best to rotate the cookies after about 6 minutes so that the cook evenly. The cookies are done when the edges are just set and the centres are soft and cracked. They should be barely browning and look slightly undercooked.
What do snickerdoodle cookies taste like?
If you’ve never had a snickerdoodle cookie before, you are in for a treat, and this old fashioned recipe is a great way to discover these tasty treats! They are a soft and chewy cookie and rolled in cinnamon sugar which makes them perfect for the holidays. The cream of tartar is a key ingredient, and gives the cookies a signature tang.
Top Tips To Make Mom’s Famous Snickerdoodle Recipe
- Take care not to over mix the dough or the cookies will become tough.
- Don’t overcrowd your cookie sheets with the dough as they will spread during baking. The balls should be two inches apart with 8 balls on one sheet.
- Bake the cookies in a pre-heated oven and rotate them halfway through baking.
- Allow the cookies to cool for at least 5 minutes once you take them out of the oven.
For morecookie recipesthat are perfect for the holidays:
- Soft Molasses Cookies Recipe
- Shortbread Cookies
- Christmas Sugar Cookies (Best Sugar Cookie Recipe)
- Chocolate Mint Cookies
- Snowball Cookies Recipe (Nutella Stuffed Snowball Cookies)
- Soft Sugar Cookies
Ingredients1x2x3x
- ▢ 2¾ cups Bob’s Red Mill Organic All-Purpose Flour 374 grams
- ▢ 2 teaspoons cream of tartar 7 grams
- ▢ 1 teaspoon Baking Soda 6 grams
- ▢ ½ teaspoon kosher salt
- ▢ ½ cup vegetable shortening 92 grams (½ stick)
- ▢ ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ▢ 2½ cups granulated sugar 500 grams, divided
- ▢ 2 large eggs 100 grams
- ▢ ¼ cup ground cinnamon 36 grams
- ▢ 2 cups iced water 454 grams
Video
Instructions
- Preheat oven to 375°F and line 3 baking sheets with parchment.
- In a large bowl, whisk the flour, cream of tartar, baking soda, and salt together; set aside. 2¾ cups Bob’s Red Mill Organic All-Purpose Flour, 2 teaspoons cream of tartar, 1 teaspoon Baking Soda, ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and butter together for 30 seconds. Add 1½ cups sugar and beat until lighter in color and fluffy, about 3 minutes. ½ cup vegetable shortening, ½ cup unsalted butter, 2½ cups granulated sugar
- Beat in eggs, one at a time, just until incorporated. 2 large eggs
- Add the flour mixture (all at once) to the creamed butter mixture and mix on low just until no flour is visible. Do not over work the dough or the cookies will be tough.
- Set up a “work station” near the baking sheets with a bowl of cinnamon and the remaining 1 cup sugar and a bowl of iced water. Set a folded paper towel next to the water bowl. ¼ cup ground cinnamon, 2 cups iced water
- Gently roll 2 tablespoons dough into a ball, dip the dough into the iced water and briefly place it on the paper towel (to absorb excess water). Roll the cookie dough ball in the cinnamon/sugar and set it on a baking sheet. Repeat with all the dough, spacing the balls 2-inches apart. There should be 8 cookies per sheet.
- Bake the cookies, on the middle rack at 375°F for 10-12 minutes (rotating after 6 minutes). The cookies are done when the edges are just set and barely browning, and the centers are soft, cracked, and will look slightly undercooked.
- Cool the cookies 5-8 minutes on the baking sheet then transfer to a cooling rack.
Equipment
- Kitchen Scale
- 3 Baking Sheet
- Stand Mixer
Becky’s Tips
- Take care not to over mix the dough or the cookies will become tough.
- Don’t overcrowd your cookie sheets with the dough as they will spread during baking. The balls should be two inches apart with 8 balls on one sheet.
- Bake the cookies in a pre-heated oven and rotate them halfway through baking.
- Allow the cookies to cool for at least 5 minutes once you take them out of the oven.
Nutrition information is automatically calculated, so should only be used as an approximation.
Best Snickerdoodles
Equipment
- Kitchen Scale
- 3 Baking Sheet
- Stand Mixer
Ingredients
- 2¾ cups Bob’s Red Mill Organic All-Purpose Flour 374 grams
- 2 teaspoons cream of tartar 7 grams
- 1 teaspoon Baking Soda 6 grams
- ½ teaspoon kosher salt
- ½ cup vegetable shortening 92 grams (½ stick)
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 2½ cups granulated sugar 500 grams, divided
- 2 large eggs 100 grams
- ¼ cup ground cinnamon 36 grams
- 2 cups iced water 454 grams
Instructions
- Preheat oven to 375°F and line 3 baking sheets with parchment.
- In a large bowl, whisk the flour, cream of tartar, baking soda, and salt together; set aside. 2¾ cups Bob’s Red Mill Organic All-Purpose Flour, 2 teaspoons cream of tartar, 1 teaspoon Baking Soda, ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and butter together for 30 seconds. Add 1½ cups sugar and beat until lighter in color and fluffy, about 3 minutes. ½ cup vegetable shortening, ½ cup unsalted butter, 2½ cups granulated sugar
- Beat in eggs, one at a time, just until incorporated. 2 large eggs
- Add the flour mixture (all at once) to the creamed butter mixture and mix on low just until no flour is visible. Do not over work the dough or the cookies will be tough.
- Set up a “work station” near the baking sheets with a bowl of cinnamon and the remaining 1 cup sugar and a bowl of iced water. Set a folded paper towel next to the water bowl. ¼ cup ground cinnamon, 2 cups iced water
- Gently roll 2 tablespoons dough into a ball, dip the dough into the iced water and briefly place it on the paper towel (to absorb excess water). Roll the cookie dough ball in the cinnamon/sugar and set it on a baking sheet. Repeat with all the dough, spacing the balls 2-inches apart. There should be 8 cookies per sheet.
- Bake the cookies, on the middle rack at 375°F for 10-12 minutes (rotating after 6 minutes). The cookies are done when the edges are just set and barely browning, and the centers are soft, cracked, and will look slightly undercooked.
- Cool the cookies 5-8 minutes on the baking sheet then transfer to a cooling rack.
Video
Notes
- Take care not to over mix the dough or the cookies will become tough.
- Don’t overcrowd your cookie sheets with the dough as they will spread during baking. The balls should be two inches apart with 8 balls on one sheet.
- Bake the cookies in a pre-heated oven and rotate them halfway through baking.
- Allow the cookies to cool for at least 5 minutes once you take them out of the oven.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
