Superdoodles

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Superdoodles

star rating (13) rate this recipe »
Published prior to 2008

You know Snickerdoodles, right? Those crunchy, cinnamon-scented sugar cookies? Well, Superdoodles are a riff on that theme, but with a much larger hit of cinnamon. Cinnamon chips, plus a final dusting of pure ground cinnamon, make these cookies everything a cinnamon-lover could wish for.

1 cup (6 1/2 ounces) vegetable shortening
1 1/2 cups (10 1/2 ounces) sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons cream of tartar*
1 teaspoon baking soda*
1/2 teaspoon salt
2 3/4 cups (11 5/8 ounces) King Arthur Unbleached All-Purpose Flour
cinnamon-sugar**
2 cups (12 ounces) cinnamon chips

*Or substitute 2 teaspoons baking powder for the cream of tartar and baking soda (2 teaspoons total, not 3!)

**Mix cinnamon and sugar till you've got just the flavor and color you want; if you have no idea where to begin, try 1 teaspoon cinnamon mixed with 1/2 cup sugar, which makes a "middle-of-the-road" version of cinnamon-sugar. Our extra-fine Cinnamon-Sugar Plus is perfect here.

Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets.

To make the dough: Beat together the shortening and sugar till smooth, then add the eggs, again beating till smooth. Beat in the vanilla, cream of tartar, baking soda (or baking powder, in place of the cream of tartar and soda), and salt, then add the flour, mixing slowly till combined. (If you beat the dickens out of the dough at this point, your cookies run the risk of being tough.) Add the chips once the flour is mixed in. Place about 1/2 cup cinnamon-sugar in an 8" or 9" round cake pan.

To shape the cookies: Drop the soft dough by teaspoonfuls (a teaspoon cookie scoop works wonderfully well here) into the pan with the sugar, about 6 to 8 balls at a time. Gently shake the pan to coat the dough balls with sugar. Place them on a lightly greased or parchment-lined cookie sheet, leaving about 1 ½" between them. Using the bottom of a glass (or the end of the pusher from your food processor), flatten each cookie till it's about ¼" thick and 1 ½" in diameter. Repeat till you've used up all the dough.

To bake: Bake the cookies for 10 to 11 minutes, reversing the position of the pans (top to bottom, and back to front) midway through. They'll be set and just starting to turn golden. Remove the cookies from the oven, and cool them on a rack. When they’re cool, top them with the merest dusting of ground cinnamon; a tea strainer or other very fine sieve works well here.
Yield: about 90 cookies.

Reviews

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  • star rating 02/18/2015
  • novaluna from KAF Community
  • Very tasty! I like the extra kick the cinnamon chips add. My only cons are that the cookies were sandy textured as others have said and I like my snickerdoodles chewy instead of crisp. I'll try not flattening them out as much next time.
    You can also cook them for a shorter time and they will be chewier and not so crisp.
  • star rating 08/19/2014
  • mcgettdm from KAF Community
  • I love these! And so does everyone that tried them. Very addictive! Cannot eat just one.
  • star rating 12/12/2012
  • from
  • It has good flavour and texture. I find the 400 degree oven way too hot though. I've cooled it down to 375ish and it makes a better cookie. At 400, they all burn on me:(
    Be sure to check your oven temperature to see if it is running hot and avoid using insulated sheet pans. ~Amy
  • star rating 06/26/2011
  • diane370 from KAF Community
  • I followed this recipe as written except I didn't have quite enough white flour so I used about 3 oz of white whole wheat. The cookies were way to sweet for me and very crunchy (beyond a crisp cookie texture). The first tray I did for the recommended 10 min, the second was about 8.5 and the third I cooked for 7 or 7.5 and I didn't flatten as much. The last tray was the best, but still not a crisp around the edge and chewey or cakey center like I think of a snickerdoodle. I have a new oven thermometer so I know the temp was about right. I measuered the sugar and flour with a scale. If I were to make this recipe again I would reduce the sugar, use a lot more cinnamon than 1 tsp when rolling the balls, barely flatten the cookie and cook for about 7 min. Maybe it is just preference, but these didn't have the texture I expected (or cared for) were too sweet and not enough cinnamon flavor.
  • star rating 05/10/2011
  • dettiot from KAF Community
  • The only change I made was using 1 1/2 cups of cinnamon chips rather than 2 full cups; I was worried that using the stated amount would make the cookies too chippy. I liked flattening out the cookie, to give this a bit more a snap. Definitely crispy--the texture was more "sandy" than I expected. I would like more of a cinnamon taste; the texture was what I noticed first and foremost. The next time I make these, I think I will increase the amount of cinnamon in the sugar mixture that coats the cookie, as well as adding a bit to the dough itself. Still, a yummy cookie!
  • star rating 03/06/2011
  • TrojanInOz from KAF Community
  • Mmmmm! *with a mouthful of cookies* I also made these with 1/2 butter and 1/2 shortening, mostly because I ended up with an extra stick of butter when I pulled everything out of the fridge. I didn't notice any spread - they came out light as a cloud! The cinnamon chips add that little burst of flavor. The recipe makes a ~ton~ of cookies, which is great for when I'm sending cookies all over. I may skip the flattening step next time, but I will definitely be making these on a regular basis! You do have to watch them - my first batch got really dark and crispy because I'd wandered away from the kitchen. Like another reviewer, I like my cookies chewy, so I ended up baking them for about 7 minutes, then cooled them on the baking sheet for 3 minutes, which was perfect.
  • star rating 11/03/2010
  • halo945 from KAF Community
  • I made these cookies yesterday. Instead of the recommend 1 cup shortening I used 1/ cup shortening and 1/ cup butter they turned out beautiful and didn't spread to much. I also under baked them just a bit (or just to puffy) cooled on baking tray for a minute or so then cooled them on a wire rack. I like my cookies a little soft. Thanks KA for a great recipe!
  • star rating 06/16/2010
  • hulagirlhands from honolulu, hawaii
  • These cookies came out just delicious! Fast and easy recipe. I substituted coconut oil for the shortening and also baked my cookies on my baking stone; the cookies did not spread and they came out crispy. Will definitely make again.
  • star rating 05/21/2010
  • Gail S from Clinton Township, Michigan
  • Another great recipe! I absolutely love these cookies. They're crispy without being crunchy. The KAF cinnamon chips are a perfect addition.
  • star rating 04/27/2010
  • Udidudi from Wisconsin
  • This recipe has become a family favorite, and the folks at work love it, too. Always make a double batch so there is plenty to take to the office, Knitting Night, or to friends. Easy to prepare and delicious. I do reduce the sugar by about 1/3, just because the sweetness tends to be a bit over powering for me.
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