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    Home > Cookies and Candy > Sugardoodles

    Sugardoodles

    Published: Aug 21, 2017 · Modified: Sep 20, 2024 by Kathleen · As an Amazon Associate I earn from qualifying purchases. See full disclosure

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    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!

    Sugardoodles.png

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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.

    Ice Cream Sandwiches 5 15 18 Part 1.png
    Ice Cream Sandwiches Part 2 5 15 18.png

    Video on how to make Sugardoodles

    Click on the picture below to watch the television cooking segment video.

    Mike Dubberly holding ice cream sandwiches.png

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    Sugardoodles

    Kathleen Phillips: GritsAndGouda.com
    Sugardoodles is my version of a cross between a soft sugar cookie and a Snickerdoodle. Cream of tartar gives a Snickerdoodle its signature crinkle top and soft and chewy texture. Shortening makes them fluffy and butter gives them their rich, homemade flavor.
    4.88 from 8 votes
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    Prep Time 10 minutes mins
    Cook Time 9 minutes mins
    Total Time 19 minutes mins
    Servings 5 dozen

    Equipment

    • mixer
    Prevent your screen from going dark

    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.

    Notes

    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.

    Nutrition

    Serving: 1cookieCalories: 93kcal
    Did you make this recipe?If you love it, share it! Comment below before you go!

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    Reader Interactions

    Comments

    1. Carolyn

      July 09, 2024 at 6:02 pm

      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

      Reply
      • Kathleen

        July 09, 2024 at 7:10 pm

        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!

        Reply
    2. Julie

      July 08, 2024 at 10:56 pm

      5 stars
      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!!!

      Reply
      • Kathleen

        July 09, 2024 at 12:03 pm

        That's fantastic! So happy your girls at the coffee shop loved them!

        Reply
    3. Tillie

      August 09, 2023 at 2:10 pm

      5 stars
      Excellent recipe! No modifications needed and they are delicious!

      Reply
      • Kathleen

        August 09, 2023 at 4:25 pm

        Oh that's wonderful to hear! They are a favorite in my family, too!

        Reply
    4. Isabella

      April 22, 2019 at 2:42 pm

      Love! Can’t wait to try this recipe!

      Reply
    5. Julie

      August 29, 2017 at 1:30 pm

      You go Little sister. Blog looks great and you know how much I love cookies!

      Reply
    4.88 from 8 votes (6 ratings without comment)

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