What’s the best way to soften butter?

If your butter is not room temperature, you can slice it to help it reach room temperature and soften more quickly. Otherwise, you can microwave it—but be careful not to over soften it. Try microwaving it in 5-second intervals, turning your butter frequently in order to soften it without melting it.

Can you freeze Snickerdoodle cookie dough?

Yes! Snickerdoodle cookie dough freezes well and is great to have on hand for unexpected guests or if you just want to plan ahead for the holidays or any other special occasion. Place the uncovered cookie sheet with the portioned dough into the freezer. Once the dough is frozen solid, place it in an airtight container or plastic bag and then put it back in the freezer. One tip to keep in mind: the sugar on top of the cookie dough can dissolve during freezing. So, hold off on rolling the Snickerdoodles in the cinnamon-sugar mix until just before baking. When you take the dough out of the freezer, let it sit on the counter for about 10 or 15 minutes so it has a chance to soften. Then roll the dough in the cinnamon-sugar mix and pop them in the oven.

What’s the best way to store Snickerdoodle cookies after baking?

To make sure your Snickerdoodle cookies stay fresh and tasty, allow them to cool completely before placing them in an airtight container or plastic bag. Snickerdoodles can be stored at room temp for up to five days, but it’s best to keep them in a cool, dry place like your fridge. You can also freeze them for up to two weeks—and then just thaw and serve.

Classic Snickerdoodle Cookies

Name: Classic Snickerdoodle Cookies
Prep time: 40 min
Total time: 50 min
Yield: 48
Ingredients: 1 1/2 cups sugar; 1/2 cup butter, softened; 1/2 cup shortening; 2 eggs; 2 3/4 cups Gold Medal™ All Purpose Flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup sugar; 2 teaspoons ground cinnamon

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Prep Time 40 min
Total 50 min
Servings 48
Ingredients 10

Ingredients

1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup shortening
2 eggs
2 3/4 cups Gold Medal™ All Purpose Flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

Instructions

Step
1

Heat oven to 400°F.
Step
2

Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl.
Step
3

Stir in flour, cream of tartar, baking soda and salt.
Step
4

Mix 1/4 cup sugar and the cinnamon.
Step
5

Shape dough into 1 1/4-inch balls. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
Step
6

Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Want to get festive fast? Grab Betty Crocker™ Sugar Cookie Mix and try this shortcut recipe: Easy Christmas Snickerdoodles. It’s every bit as merry with half the fuss.
Be sure to measure the flour carefully, spooning it into a measuring cup and leveling it off with a metal spatula or back of a straight knife. Too much flour will make what should be a light, chewy cookie denser and more cake-like.
What is cream of tartar? It’s actually a stabilizer (potassium bitartrate) and is often used when whipping air into egg whites and cream. Because it’s an acid, it can be added to sugar syrups to reduce crystallization—and in cookies, in combination with baking soda, it actually forms a type of baking powder.
Avoid overmixing as you incorporate the dry ingredients into the wet which can result in a tough cookie.
You want your cookie dough balls well coated in the cinnamon-sugar mixture, since that’s the best part! The best way to do it? Pour the mixture onto a large plate, so there’s plenty of room for rolling.
For best results, bake cookies on the middle oven rack. For even baking, it's best to bake your classic Snickerdoodle cookies one baking sheet at a time.

Nutrition Facts

Serving Size: 1 Serving

Calories: 90

Calories from Fat: 35

Total Fat: 4 g

Saturated Fat: 2 g

Cholesterol: 15 mg

Sodium: 55 mg

Potassium: 30 mg

Total Carbohydrate: 13 g

Dietary Fiber: 0g

Protein: 1 g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 2%; 2%

Calcium: 0%; 0%

Iron: 2%; 2%

Exchanges:

1 Starch;

*Percent Daily Values are based on a 2,000 calorie diet.