These Snickerdoodles that are a classic! Slightly crispy edges, soft and chewy in the center and packed with cinnamon sugar flavor! You’ll love this family favorite recipe.
♡THE BEST OF 12 DAYS OF SUGAR – DAY 5♡
I first posted this recipe back in December 2015 and these snickerdoodles continue to be my favorite snickerdoodle recipe ever. Chocolate chip cookies will always be my first love, but I would never turn away a snickerdoodle.
(Original Post . . . )
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 are snickerdoodle perfection! They are crispy on the edges and soft and chewy in the middle.
This recipe uses a combination of butter and shortening which creates chewy, soft cookies with perfectly crispy edges. I know shortening is kind of like the elephant in the room. There are a lot of people who don’t like using it in their cookies, but I promise, it makes all the difference in how these snickerdoodles turn out. It won’t kill you and you will be glad you used it, I pinky promise.
Snickerdoodles are so good. Every time I make them I am reminded that I don’t make them often enough. 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.Print
Yes, if you want it to be a traditional/authentic snickerdoodle. The cream of tartar gives the cookies their distinctive chewy texture and tangy taste.
Yes, these cookies freeze really well. Keep them in a sealed freezer bag or in a sealed container. They will easily keep for two to three months. You can let them thaw at room temperature or eat frozen (yum!)
Yes, of course you can. Roll them into balls but DO NOT roll in the cinnamon sugar mixture. Flash freeze the cookie dough balls first on a cookie sheet for about an hour. Then transfer the dough balls to an airtight container or ziploc freezer bag. When you’re ready to bake them, let the dough balls sit at room temperature for about 30 minutes.Preheat the oven, roll the dough balls in the cinnamon sugar mixture and bake according to instructions.
Snickerdoodles will last for up to one week in a sealed container or bag.
Originally posted December 9, 2015