Snickerdoodles are a sugar cookie rolled in cinnamon sugar. They have a cracked surface and can be crisp or soft depending on your preference. I especially love the crisp and chewy texture.
Snickerdoodles make an excellent addition to your food storage recipes because they do not require any exotic ingredients. Chances are you already have the ingredients to make these cookies in your pantry or food storage.
A couple of note on the recipe:
- Do not over bake these cookies. Every time I make this recipe I have a dilemma “Are the cookies finished? Should I take them out of the oven?” The answer is yes. They are finished baking. Take them out. Over baking will ruin the cookies.
- These cookies will puff in the oven and then fall when removed from the oven. This creates the cracked top that is traditional on snicker doodles.
1 c shortening
1 ½ c. sugar
2 eggs (2 tablespoons powdered eggs plus ¼ cup water)
2 ¼ c flour
2 t cream of tartar
1 t baking soda
½ t salt
1 t vanilla
Cinnamon Sugar Mix
1 cup sugar
1 Tablespoon cinnamon
In the bowl of a stand mixer cream shortening and sugar, until fluffy. Add eggs (or powdered eggs plus water) and beat to combine.
Add flour, cream of tartar, baking soda, salt and vanilla mix until combined.
In a small bowl stir cinnamon and sugar together.
Roll dough into balls the size of a walnut (or use a cookie scoop).
Roll dough balls in cinnamon sugar mixture. Place on a greased or papered baking sheet.
Bake at 400 degrees for 10 minutes.
DO NOT OVERCOOK. Cookies will puff in the oven and then fall when removed from the oven. This creates the cracked top that is traditional on snicker doodles.