Sugardoodles are my version of a cross between a sugar cookie and a Snickerdoodle. They are light and crispy on the outside; slightly soft in the center with a sugar-coated, crinkled top-and so easy!
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Cream of tartar gives a Snickerdoodle and these Sugardoodles their signature crinkle top and soft and chewy texture. Shortening makes them fluffy and butter gives them their rich, homemade flavor.
I made Sugardoodles along with my Soft & Chewy Double Chocolate Pudding Cookies for a tv segment on ABC 33/40 and slathered lemon curd on one cookie and sandwiched vanilla ice cream between the two cookies. Yum! So refreshing. I also made some ice cream sandwiches without the lemon curd and rolled the sides of vanilla ice cream in sprinkles. They were a hit with the whole crew.
On ABC 33/40 Talk of Alabama and WBRC Fox6 Good Day Alabama, I showed viewers how to make Dulce de Leche 2 Ingredient Ice Cream and ice cream sandwiches made with Double Chocolate Pudding Cookies, Sugardoodles, and brownies and purchased Pizelle waffle cookies.
ABC 33/40's Talk of Alabama
Click on the picture below to watch the television segment.
Video on how to make Sugardoodles
Click on the picture below to watch the television cooking segment video.
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Sugardoodles
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Equipment
- mixer
Ingredients
- ⅔ cup salted butter softened
- ⅔ cup shortening
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- ⅓ cup granulated sugar for rolling
Instructions
- Preheat oven to 350°. Beat butter, shortening, and sugars together in a large mixing
- bowl at medium-high speed 2 minutes with an electric mixer. Set a timer; you are beating
- in air to create a fluffy texture. Add eggs, one at a time, beating well after each addition.
- Add vanilla and beat just until combined.
- Combine flour, baking powder, cream of tartar and salt in a bowl or large plate and add
- to the mixing bowl; beat just until flour is incorporated.
- Shape about 1 tablespoon of dough into a ball and roll in granulated sugar.Using a tiny
- ice cream scoop gives you a head start on the shape and makes sure the size is the same
- every time.
- Bake for 8 or 9 minutes or just until center is set. Do not overbake. They will be soft at first, but will firm up to be a soft and chewy cookie. For a crisp cookie, bake 9 to 10 minutes.
Carolyn
These are very much like Amish sugar cookies. I’d need to substitute something other than shortening- I never use that now. Would I use instead coconut oil or veg. oil like canola? Oil is used in the Amish sugar cookies that makes a lot of them
Kathleen
I have not tested the cookies with either of those. I worry that vegetable oil would change the consistency of the batter to much thinner. I would just use all butter making it 1 1/3 cups butter. I am very curious how they would work with the firm coconut oil. Please share here in the comments with all of us which one you decide to try! If it works well with one of the substitutes, I'll add it in the recipe post as an option!
Julie
Made these for my girls at the coffee shop. They had a fit and were literally fighting over them!! Will most definitely be making these over and over again. Thank you!!!
Kathleen
That's fantastic! So happy your girls at the coffee shop loved them!
Tillie
Excellent recipe! No modifications needed and they are delicious!
Kathleen
Oh that's wonderful to hear! They are a favorite in my family, too!
Isabella
Love! Can’t wait to try this recipe!
Julie
You go Little sister. Blog looks great and you know how much I love cookies!