Snickerdoodles {12 Days of Sugar – Day 9}

On the 9th Day of Sugar my true love gave to me Snickerdoodles. . .a perfect, classic, cookie for the holidays.

It dawned on me the other day that with all the cookie recipes I have posted on my site, I have never shared my favorite snickerdoodle recipe (gasp!). Now we all know how much I love chocolate chip cookies! If I had to choose between the two, I would obviously choose the chocolate chip cookie over a snickerdoodle, buuuut that doesn’t mean I don’t love snickerdoodles too.

These snickerdoodles are perfect if you ask me.  They are crispy on the edges and soft and chewy in the middle.  Pure cookie perfertion! This recipe uses a combination of butter and shortening which creates chewy, soft cookies with perfectly crispy edges. Now I know a lot of people don’t like to use shortening in their cookies, but I promise, it makes all the difference in how your cookies will turn out.

Snickerdoodles rock. They are a great cookie for cookie exchanges or to wrap in a cellophane bag and gift to your neighbors, or just keep them all for yourself.

Snickerdoodles {12 Days of Sugar – Day 9}

---

• Author: 5boysbaker.com
• Cook Time: 12 minutes
• Total Time: 12 minutes

Print Recipe

Pin Recipe

Scale 1x2x3x

Ingredients

• 1/2 cup butter (, softened)
• 1/2 cup vegetable shortening ((I use butter-flavored Crisco))
• 1 1/2 cups sugar
• 2 eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Cinnamon & Sugar Mixture:
• 2–3 tsp. ground cinnamon ((depending on how “cinnamony” you like it))
• 1/4 cup granulated sugar

---

Instructions

1. Preheat oven to 375 degrees.
2. In a bowl of a stand mixer beat together the butter, shortening, and 1 1/2 cups granulated sugar until the mixture is light and fluffy, about 2 minutes. Add the eggs and mix until well incorporated.
3. Add the flour, cream of tarter, baking soda and salt. Mix until just combined.
4. In a small bowl combine the cinnamon and granulated sugar to coat the cookies. Roll the dough into golf ball-size balls and roll in the cinnamon and sugar to coat. Place the balls of dough about 2 inches apart on the baking sheets. Bake the cookies until the edges are light golden brown and the centers are soft and puffy, about 10-12 minutes. The cookies will flatten slightly after they come out of the oven so don’t panic.
5. Remove the cookies to a wire rack to cool completely.

---