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.
Servings: 5 dozen
Calories: 93kcal
Cost: 5
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.
Nutrition
Serving: 1cookie | Calories: 93kcal