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!

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.
WBRC Fox 6 Good Day Alabama
Click on the picture below to watch the television segment.
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Sugardoodles
Equipment
- mixer
Ingredients
- 2/3 cup salted butter softened
- 2/3 cup shortening
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/3 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.
Julie
You go Little sister. Blog looks great and you know how much I love cookies!
Isabella
Love! Can’t wait to try this recipe!
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!