Martha Stewart Snickerdoodles Recipe

This Martha Stewart Snickerdoodles Recipe is a soft and chewy cinnamon-sugar cookie, which uses cream of tartar and butter. It’s a classic, foolproof recipe that yields 36 cookies.

Martha Stewart Snickerdoodles Recipe Ingredients

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup pure vegetable shortening
• 1 3/4 cups sugar, plus more if needed
• 2 tablespoons ground cinnamon, plus more if needed
• 2 large eggs

How To Make Martha Stewart Snickerdoodles Recipe

1. Preheat oven and prepare baking sheets: Preheat oven to 400°F with racks in the top and bottom thirds. Line baking sheets with parchment or baking mats.
2. Sift dry ingredients: In a bowl, sift together flour, cream of tartar, baking soda, and salt. Set aside.
3. Beat butter, shortening, and sugar: In a mixer fitted with the paddle attachment, beat butter, shortening, and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes.
4. Add eggs and dry ingredients: Beat in eggs until combined, then mix in the dry ingredients until just combined.
5. Mix cinnamon sugar and shape cookies: In a small bowl, mix remaining 1/4 cup sugar and cinnamon. Use a small scoop or spoon to form dough balls, then roll each in cinnamon sugar.
6. Bake cookies: Arrange cookies 2 inches apart on baking sheets. Bake for about 10 minutes, rotating sheets halfway, until set and cracked on top but not browned.
7. Cool and store: Let cool 5 minutes on sheets, then transfer to wire racks. Store in an airtight container for up to 1 week.

Recipe Tips

• Why use cream of tartar in snickerdoodles?
  It gives the cookies their signature tang and chewy texture.
• How to make perfectly round cookies:
  Use a cookie scoop for uniform shape and size.
• Can I substitute butter for shortening?
  You can, but using part shortening helps with soft texture.
• How to keep cookies soft:
  Store with a slice of bread in the container to retain moisture.
• Can I freeze the dough?
  Yes, scoop and freeze dough balls; bake directly from frozen, adding a minute or two to baking time.

What To Serve With Snickerdoodles

These classic cookies pair well with cozy drinks and holiday spreads:

• Hot chocolate or coffee
• Glass of milk
• Vanilla ice cream
• Apple cider
• Holiday cookie platters

How To Store Snickerdoodles

Room Temperature: Store in an airtight container for up to 1 week.

Freeze: Freeze dough balls or baked cookies for up to 2 months.

Reheat: Briefly warm in the microwave for a fresh-baked feel.

Snickerdoodles Nutrition Facts

• Calories: 120
• Fat: 5g
• Carbohydrates: 17g
• Sugar: 10g
• Protein: 1g
• Sodium: 60mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make these snickerdoodles without cream of tartar?
It won’t be the same, but you can substitute with baking powder in a pinch.

Why don’t my snickerdoodles crack on top?
Be sure the dough is chilled and oven is fully preheated.

How do I make crispier snickerdoodles?
Bake slightly longer until golden around the edges.

Can I double the recipe?
Yes, this recipe scales up easily for big batches.

Try More Recipes:

• Martha Stewart New York Cheesecake Recipe
• Martha Stewart Shortbread Cookies Recipe
• Martha Stewart Pecan Pie Recipe