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Snickerdoodles
Print Recipe

Gluten-Free Soy-Free Nut-Free Peanut-Free Corn-Free

Snickerdoodles are characterized by the cinnamon sugar that they are rolled in – adults and kids love them! Made with our All-Purpose Flour Artisan Blend.

Ingredients

    Yield: about three dozen 3” cookies

      Cookie Dough:
    • 2 ½ cups Pamela's Artisan Flour Blend
    • 2 tsp cream of tartar
    • 1 tsp baking soda
    • 1 TBSP cinnamon
    • ½ tsp salt
    • ½ cup butter, softened
    • ½ cup shortening
    • 1 ¾ cup sugar
    • 2 eggs plus 1 yolk, large
      Topping:
    • ⅓ cup sugar
    • 2 tsp cinnamon
Directions

    Pre-heat oven to 375°. Blend Flour Mix with other dry ingredients and set aside. In a bowl of a stand mixer, combine butter with shortening, add sugar and beat until fluffy. Add eggs and egg yolk one at a time, beating until creamy.

    Add the dry ingredients and mix until well combined. Scoop out cookies, form into 1" balls and roll in the topping mix. Place on parchment covered cookie sheet with some space between for spreading.

    Bake one cookie sheet at a time, 8 to 10 minutes depending on cookie size, until center is puffed up and cracking. The cookies will collapse when removed from the oven. The middles, between cracks may look uncooked. These cookies will be light color, not browned.

    © Pamela's Products, Inc.

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Diane 11/317/2019 11/14/2019
These cookies got rave reviews at my church. I'll be making them again and again.
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Moira 01/17/2017 01/18/2017
Can I use the bread flour or pancake flour mix instead of the artisan? If so, how?
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    • Hi Moira, This recipe was created specifically for the All-Purpose Flour Artisan Blend. The Bread Mix and Baking & Pancake Mix both have other ingredients added to it, like salt and leavening, so the results would be different.
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Marie 09/270/2014 09/28/2014
Could you substitute coconut oil for shortening?
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    • Yes you can! Use the same amount and it should come out quite nicely.
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