Sugardoodles A light and crispy cross between a Snickerdoodle and a Sugar Cookie.

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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Print Recipe

4.75 from 4 votes

Sugardoodles

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.

Prep Time10 mins

Cook Time9 mins

Total Time19 mins

Course: Dessert

Servings: 5 dozen

Author: Kathleen Phillips | GritsAndGouda.com

Cost: 5

Cook ModePrevent your screen from going dark

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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.

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.

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