Martha Stewart's Classic Snickerdoodle Cookie Recipe

AI generated image of a plate of delicious snickerdoodle cookies. AI cookies probably don't taste as yummy as they look. Just saying.

I'm probably gonna fuck around and get sued because my dumb ass only recently found out that recipes can be and often are copyrighted. Wow! Oh well, to hopefully avoid that, I'm linking directly to the Martha Stewart article I lifted this classic snickerdoodle recipe from. Love you, Martha! Please don't sue me, gurl.

Okay, let's bake!

First things first, Martha says what primarily sets this recipe apart is the tang provided by the use of cream of tartar. A reader commented that they make a keto friendly version by substituting the sugar with "Monk Fruit sweetener" and using almond or cocunut flour for the base.

Ingredients

• 2 ¾ cups all-purpose flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 8 tablespoons (1 stick) unsalted butter

• ½ cup pure vegetable shortening

• 1 ¾ cups sugar, plus more if needed

• 2 tablespoons ground cinnamon, plus more if desired

• 2 large egg

Directions

1.   Preheat oven and prep baking sheets; sift dry ingredients:  

   Preheat the oven to 400° F*, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats which I have no idea what are or parchment paper; set aside. Sift together flour, cream of tartar, baking soda, and salt and then set aside. *I bake everything at 350 because my oven gets super hot. You might need to adjust this for your own oven.

2.   Mix butter, shortening, and sugar:  

   In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl.

3.   Add eggs, then dry ingredients:  

    Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

4.   Mix reserved sugar with cinnamon; scoop cookies and roll in cinnamon sugar:  

   In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets.

5.   Bake and cool:  

   Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

Here's some stuff you might need. Affiliate links. If you order through my links I'll get a little credit to buy some stuff I need and you'll get extra savings. Bonus!

Health Garden, Monk Fruit With Erythritol, Classic, 16 oz (454 g)

If you want to make the keto friendly version, just substitute Monk Fruit sugar alternative for the regular sugar and almond or coconut flour instead of regular. iHerb even carries a "golden" Monk Fruit which I assume is an alternative to brown sugar which might be really good for snickerdoodle cookies.

Frontier Co-op, Cream of Tartar, 3.52 oz

Martha's secret ingredient is cream of tartar. Found you some!

Lawry's, Ground Cinnamon, 2.37 oz

Of course you'll want to use a really good quality ground cinnamon like this one that doesn't break the bank.

Bob's Red Mill, Natural Almond Flour, Super Fine, 16 oz

For the keto friendly version you'll want a good quality almond or coconut flour. I suggest Bob's Red Mill because they're an awesome company to support instead of the giant corporate monsters.