Baking in my family has always been a sign of love. As I look back on many of my childhood memories revolve around being in the kitchen baking or enjoying baked goods. These any occasion snickerdoodle cookies were a go to recipe at Christmas around our house. This last week my son’s school had a fundraiser and needed cookies. I enjoyed making multiple different kinds of cookies including some red and gold snickerdoodles and oatmeal chocolate chip butterscotch cookies!
As you begin making these cookies start with gathering all of your ingredients and preheating your oven to 350°.
Then continue with combining the softened butter, vegetable shortening, granulated sugar, eggs and vanilla. Mix the above ingredients until you have a good cream base for your cookie dough. The cream base should be well mixed and a light yellow color from the egg yokes.
Then slowly add in The flour, cream of tarter, baking soda, salt, and cinnamon. Mix together until dough is mixed well. You will notice your dough is now a light tan color with brown flecks of cinnamon noted in it.
Then place your dough in the refrigerator for 1 hour to cool. After the dough has cooled, use a cookie scoop to scoop even round balls into your colored granulated sugar. Completely cover your cookie dough balls in colored sugar by rolling them in the colored sugar. Then place on the cookie pan approximately 2″ apart to allow for expansion. Continue this process of covering your cookies in colored sugar until your pans are full.
Baking Your Any Occasion Snickerdoodle Cookies
Bake your cookies at 350° for 10-12 minutes until the cookies appear cracked on top and no gooey dough is seen in the cracks. They should not appear golden brown except for the very edges, stop cooking before the cookies turn golden brown. If you have a golden brown color to your cookies will be crispy instead of chewy.
After baking move your cookies let the cookies cool on the baking sheet for approx 5 minutes prior to moving them to a cooling rack. Store the cookies in an air tight container. If you are going to store these for more than 1 week keep them in the refrigerator or freezer.
This recipe will make approximately 4 dozen cookies. If you are needing more cookies, this recipe can be doubled easily.
1/2 Cup Butter, softened
1/2 Cup Vegetable Shortening
1 1/2 Cup Granulated White Sugar
2 Teaspoons Vanilla
2 3/4 Cup Flour
1 1/2 Teaspoon Cream of Tarter
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
2 Teaspoons Cinnamon
1/3 Cup Colored Sugar
Any Occasion Snickerdoodle Cookies
- ½ Cup Butter Softened
- ½ Cup Vegetable Shortening
- 1½ Cup Granulated White Sugar
- 2 Eggs
- 2 Teaspoons Vanilla
- 2¾ Cup Flour
- 2 Teaspoons Cream of Tarter
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 2 Teaspoons Cinnamon
- ⅓ Cup Colored Granulated Sugar
- Start with preheating your oven to 350°.
- Mix together the softened butter, vegetable shortening, granulated sugar, eggs and vanilla.
- Slowly add in the flour, cream of tarter, baking soda, salt and cinnamon. Mix together until dough is well blended.
- Place the dough in the refrigerator for 1 hour to cool.
- Once the dough has cooled, use a cookie scoop to make even dough balls. Roll each dough ball in colored sugar.
- Place dough balls that are covered in sugar approx 2″ apart on your cookie tray.
- Place your cookie sheets in the oven and bake your cookies at 350° for 10-12 minutes. Cookies will appear cracked on top and not gooey in the cracks. Remove the cookies from the oven prior to them turning golden brown to have chewy cookies.
- Let the cookies cool on your cookie sheets for 5 minutes prior to moving to cooling racks. Store in an air tight container after cooling.