Snickerdoodle - Great American Cookie Co. Copycat

Submitted by MissAli

"I love the original and these are close to exact. The original recipe was from a copycat website, but I have made a few adjustments to make them closer to the real thing. You will think they are undercooked when you take them out of the over, but they aren't."

 

• Ready In: 22mins
• Ingredients: 11
• Yields: 24-36 cookies
• Serves: 24

ingredients

• 1 cup Butter Flavor Crisco
• 1 cup granulated sugar
• 2⁄3 cup brown sugar, packed
• 2 eggs
• 1 tablespoon vanilla
• 3 cups flour
• 1⁄2 teaspoon salt
• 1 teaspoon baking soda
• 3⁄4 teaspoon cream of tartar

• Topping

• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

directions

1. In a large bowl, cream together the shortening and sugars with an electric mixer on high.
2. Add egg, vanilla, salt, baking soda and cream of tartar.
3. Mix on high until smooth and well incorporated.
4. Add flour and mix well.
5. Preheat oven to 300°F and let the dough rest in the fridge for 30-60 minutes.
6. In a small bowl, combine sugar and cinnamon for topping.
7. With your hands, roll the dough into balls about the size of a golf ball.
8. Roll the balls in the cinnamon/sugar mixture and press them into an ungreased cookie sheet.
9. Bake for 10-14 minutes and NO LONGER! They will seem undercooked, but will be soft and chewy in the middle once they have cooled. Don't overbake and then come to me with a bad review because they weren't delicious :).

Reviews

[Fatima7601]

Loved it... Followed the recipe exactly as posted; the baking directions are absolutely key to the soft middle. These to me were a little better than the mall brand store because they were just the right amount of sweetness without being overly so. I'll be making this recipe many times.

 

[Kierre]

This was a great recipe! The cookies came out perfect and they were really soft!

 

[driley6]

I have made these cookies lots of times but used butter instead of crisco. Today I tried using crisco and I think they taste so much better with butter. But still I dont think they look like or even stay as thick as the store cookies are...when using either one.

 

[BonnieW]

They are very good! However you do have to let them sit in fridge for at least 60 mins or longer so you dont have a sticky mess! Thanks for sharing a great recipe! My kids will love these. :)

 

[FutureK]

Adapted this to be gluten-free (rice flour, tapioca flour, xanthan gum, double baking soda) and it tastes JUST like the snickerdoodles I used to be able to eat in grade school! I never thought about adding cream of tartar to a cookie before, but they're absolutely wonderful!