Sparkling Snickerdoodles Recipe (Sugar-Coated Cookies)
Sparkling Snickerdoodles recipe: classic sugar-coated cookies that puff lightly thanks to cream of tartar and baking soda. You’ll mix the ingredients into a soft dough, roll the balls in sugar, then bake briefly so they stay tender. Follow the how-to steps for consistent size and don’t overbake.
Ingredients
1. For the dough
2. For coating
Step-by-Step Method
Preheat and prep
Heat the oven to 375°F (190°C). Line a baking sheet with parchment, or lightly grease it.
Cream shortening, sugar, and eggs
Mix shortening with 1 1/2 cups sugar for 1–2 minutes. Add eggs one at a time and beat until smooth.
Add dry ingredients
Mix in cream of tartar, salt, and baking soda. Add flour gradually and stir just until a soft dough comes together.
Roll in sugar
Place the extra sugar in a shallow bowl. Scoop walnut-sized pieces of dough, roll into balls, and coat each one in sugar.
Bake
Arrange dough balls with space between them. Bake 10–12 minutes, just until the edges set; avoid deep browning so they stay tender.
Cool and serve
Let cookies rest on the sheet for 5 minutes, then move to a rack. Serve once warm, and store cooled cookies in an airtight container.