Ina Garten Snickerdoodles are made with shortening, white sugar, eggs, all-purpose flour, baking soda, cream of tartar, salt, ground cinnamon, and more sugar for coating. This easy Snickerdoodles recipe creates a tasty dessert or breakfast that takes about 30 minutes to prepare and can serve up to 24 people.
?Why You’ll Love Ina Garten Snickerdoodles Recipe:
- Classic Flavor: These snickerdoodles have the perfect balance of cinnamon and sugar, giving them a nostalgic and comforting taste.
- Soft and Chewy Texture: The combination of shortening and cream of tartar ensures the cookies are soft and chewy, making them irresistible.
- Simple Ingredients: This recipe uses common ingredients you likely already have in your kitchen, making it convenient and easy to prepare.
- Quick to Make: With a straightforward method and quick baking time, you can have delicious cookies ready in under 30 minutes.
- Crowd-Pleaser: These snickerdoodles are always a hit at parties and gatherings, making them a great choice for sharing with friends and family.
? Ina Garten Snickerdoodles Ingredients
- 1 cup shortening
- 1 ½ cups white sugar
- 2 eggs
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- 2 tablespoons white sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
? How To Make Ina Garten Snickerdoodles
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Cream Shortening and Sugar: In a medium bowl, mix the shortening and 1 1/2 cups of sugar until creamy.
- Add Eggs: Add the eggs to the mixture and stir well.
- Sift Dry Ingredients: In another bowl, sift together the flour, baking soda, cream of tartar, and salt.
- Combine Ingredients: Gradually add the sifted dry ingredients to the creamy mixture, stirring until well-mixed.
- Prepare Cinnamon-Sugar Mixture: In a small bowl, mix 2 tablespoons of sugar with the cinnamon.
- Form and Coat Dough Balls: Roll the dough into small balls about the size of a walnut. Roll the dough balls in the cinnamon-sugar mixture, ensuring they are evenly coated.
- Bake and Cool Cookies: Place the coated dough balls on an ungreased cookie sheet, about two inches apart. Bake for 8 to 10 minutes, until the edges are slightly brown. Remove from the oven and let the cookies cool on wire racks.
? Recipe Tips:
- Room Temperature Ingredients: Let the shortening and eggs sit out until they are at room temperature. This makes mixing easier.
- Cream Well: Mix the shortening and sugar until it is fluffy and light. This helps the cookies rise.
- Exact Measurements: Measure each ingredient exactly, especially the cream of tartar and baking soda. This makes sure the cookies turn out right.
- Same-Size Dough Balls: Roll the dough into balls that are all the same size. This helps them bake evenly.
- Watch the Oven: Check the cookies as they bake. Take them out when the edges are a little brown to keep them soft.
? What To Serve With Snickerdoodles?
Snickerdoodles pair well with a glass of milk, hot chocolate, coffee, or tea for sweet breakfast. They also can be served alongside vanilla ice cream, a fruit platter, whipped cream, or a caramel dipping sauce for a delicious dessert.
? How To Store Leftovers Snickerdoodles?
- Refrigerate: Store in an airtight container at room temperature for up to one week.
- Freeze: Place in a single layer in an airtight container or freezer bag. Freeze for up to three months. To thaw, leave at room temperature for a few hours before serving.
FAQ’S:
What Are Snickerdoodle Cookies?
Snickerdoodle cookies are soft, chewy cookies rolled in cinnamon sugar before baking. They have a distinctive flavor from the cinnamon and a slightly tangy taste.
What Does Snickerdoodle Taste Like?
Snickerdoodles have a sweet and slightly tangy flavor from the combination of sugar, cinnamon, and cream of tartar.
What Does Cream Of Tartar Do In Snickerdoodle Cookies?
Cream of tartar helps activate the baking soda, which gives the cookies their characteristic chewy texture. It also adds a subtle tanginess to balance the sweetness.
Can You Make Snickerdoodles Without Cream Of Tartar?
While cream of tartar is traditionally used in snickerdoodles for texture and taste, you can substitute it with baking powder. Use 2 teaspoons of baking powder instead of cream of tartar and baking soda.
Why Are My Snickerdoodles Flat?
Snickerdoodles can become flat if the dough is too warm when placed on the baking sheet. To prevent this, chill the dough in the refrigerator for about 30 minutes before baking.
How To Tell When Snickerdoodles Are Done?
Snickerdoodles are done when the edges are set and just starting to turn golden brown. The centers may still look slightly soft but will firm up as they cool.
Ina Garten Snickerdoodles Nutrition Fact
- Calories: 125
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 71mg
- Total Carbohydrate: 17g
- Dietary Fiber: 0g
- Total Sugars: 9g
- Protein: 1g
More Ina Garten Recipes:
- Ina Garten Jam Thumbprint Cookies
- Ina Garten Ginger Snap Cookies
- Ina Garten Mexican Wedding Cookies
- Ina Garten Cowboy Cookies
- Ina Garten Ginger Shortbread
Ina Garten Snickerdoodles
Description
Ina Garten Snickerdoodles are made with shortening, white sugar, eggs, all-purpose flour, baking soda, cream of tartar, salt, ground cinnamon, and more sugar for coating. This easy Snickerdoodles recipe creates a tasty dessert or breakfast that takes about 30 minutes to prepare and can serve up to 24 people.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Cream Shortening and Sugar: In a medium bowl, mix the shortening and 1 1/2 cups of sugar until creamy.
- Add Eggs: Add the eggs to the mixture and stir well.
- Sift Dry Ingredients: In another bowl, sift together the flour, baking soda, cream of tartar, and salt.
- Combine Ingredients: Gradually add the sifted dry ingredients to the creamy mixture, stirring until well-mixed.
- Prepare Cinnamon-Sugar Mixture: In a small bowl, mix 2 tablespoons of sugar with the cinnamon.
- Form and Coat Dough Balls: Roll the dough into small balls about the size of a walnut. Roll the dough balls in the cinnamon-sugar mixture, ensuring they are evenly coated.
- Bake and Cool Cookies: Place the coated dough balls on an ungreased cookie sheet, about two inches apart. Bake for 8 to 10 minutes, until the edges are slightly brown. Remove from the oven and let the cookies cool on wire racks.
Notes
- Room Temperature Ingredients: Let the shortening and eggs sit out until they are at room temperature. This makes mixing easier.
- Cream Well: Mix the shortening and sugar until it is fluffy and light. This helps the cookies rise.
- Exact Measurements: Measure each ingredient exactly, especially the cream of tartar and baking soda. This makes sure the cookies turn out right.
- Same-Size Dough Balls: Roll the dough into balls that are all the same size. This helps them bake evenly.
- Watch the Oven: Check the cookies as they bake. Take them out when the edges are a little brown to keep them soft.