Everyone asks for more when I serve this serviceberry and rhubarb pie! The serviceberries give it a delightful depth of flavor, and the rhubarb gives it a juicy texture and a beautiful red color. It’s definitely not boring! With this pie, you can’t go wrong.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 48 |
| Yield: | 48 cookies |
Ingredients
- 1 ½ cups white sugar
- ½ cup butter, softened
- ½ cup shortening
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Make cookies: Beat sugar, butter, shortening, eggs, and vanilla in a large bowl until smooth and creamy.
- Whisk flour, cream of tartar, baking soda, and salt together in a separate bowl. Gradually mix dry ingredients mixture into the wet ingredients just until combined. Shape dough into walnut-sized balls.
- Make cinnamon-sugar: Combine sugar and cinnamon in a small bowl or zip-top plastic bag.
- Place dough balls in cinnamon-sugar and roll or shake until coated. Place 2 inches apart on ungreased baking sheets.
- Bake in the preheated oven until set but not too hard, 8 to 10 minutes, switching racks halfway through.
- Remove from the oven and immediately transfer to wire racks to cool.
- Danielle K
Nutrition Facts
| Calories | 92 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 55 mg |
| Sugars | 7 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I wish this recipe worked out better for me! The cream of tartar and baking soda seem like a little too much for this recipe and give the cookies an unpleasant and tart (cream of “tart”ar, I know) aftertaste. The flavor and texture of the cookie are great, it’s just the aftertaste that I don’t like too much.
Very good cookies, remain soft & chewy. New favorite recipe for us.
Every single cookie came out perfect! So delicious. They were a big hit at a friends birthday party!
Awesome recipe!! Made the recipe several times just as stated. Everyone loves them!
So, these cookies are really good! I’ve looked at the pics and reviews, and those of you who are not getting the right results, something’s wrong with your oven, your ingredients, or your method. It looks like some people are not shaking their dough in a bag, but are sprinkling the cookies with the cinnamon sugar. Some are not creaming the butter/sugar/shortening for the 5 minutes other reviewers have said is needed. Last, I have learned from baking in general, not to beat the eggs with beaters for fear of over-beating. I first cream the eggs, sugar, shortening, and vanilla for about 4 minutes. When it’s time to add the eggs, I mix them in with a spoon for about 30 seconds to 1 minute. The cookies turned out fluffy, crisp on the outside, and tender on the inside.
Have been making snickerdoodles for decades and thought I would try them hmmm. Flat and not that good. My son even asked me what they were? Tortilla’s. Won’t be using this again
These taste good but ended up the flattest cookie ever. The dough was so soft, even after refrigeration I could barely make balls to roll in the cinnamon sugar.
I first used a #10 scoop, then rolled the ball with gloves on. Also, I found that coating the ball with the cinnamon/sugar mixture worked better in a bowl, rather than a zip-lock bag. I found the baked cookies to be very delicate right out of the oven, so care was needed in scooping them off the baking sheet.
I baked the cookies at 350 degrees for about 11 minutes but they were a little gooey so next time I’ll maybe I’ll bake them for 12 minutes or increase the temp to 375 degrees. Made 55 cookies with my cookie scoop.
First time making them and everyone loved them. I did change the temp and they came out perfect. I baked at 350 for 9 minutes.
Delish – perfectly baked at 350 for 9 minutes
This recipe was great! I love baking cookies for my family, they love this recipe to!
My daughter has SO many food allergies. This unaltered recipe is the snickerdoodle recipe that my mom uses and it is fabulous. SO, I decided to try to alter it for my daughter’s food sensitivities. I used all butter and a flour blend of cassava/teff/quinoa/buckwheat with a pinch of zantham gum. No one can argue that the NON-altered version is 1000% better, BUT….gluten-free and allergy friendly foods are often awful. These are edible!!!!!! The whole family ate them, fresh out of the oven! I’ll need to bump up the sugar the next time, since those flours are very heavy and dense. BUT….I’m just thrilled. This is such a wonderful base recipe that it really lends itself well to altering.
No canges! Great cookie!
These are melt in your mouth delicious.
Excellent! Try this recipe!!!! The cookie is slightly crunchy on the bottom and soft on the inside. The dough is not too sweet, and it’s perfect with the sugar-cinnamon coating. I cooked mine for 9 minutes. Sooo good!
400 degrees is far too high to bake cookies (unless you like extremely flat, crunchy cookies.) They didn’t even look like snickerdoodles… I couldn’t enjoy them, unfortunately. Bake these at 350 degrees if you want traditional, soft snickerdoodles!
Absolutely Amazing!
Wonderful! I’ve been looking for a good snickerdoodle recipe and this is it. I used unsalted butter so increased salt to half teaspoon, otherwise followed the recipe. Baked 8 minutes on convection bake setting.
This was simply amazing! I make these all the time now! One thing you should note is that if you dont have cream of tartar (like me) use one teaspoon of lemon juice for every half teaspoon of cream of tartar.
Delicious