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
- Total Time: 20 minutes
- Yield: 2 1/2 to 3 dozen cookies 1x
- 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 teaspoons ground cinnamon (depending on how “cinnamony” you like it)
- 1/4 cup granulated sugar
- Preheat oven to 375 degrees. Line two cookie sheets with parchment paper or silpat liners.
- 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.
- Add the flour, cream of tarter, baking soda and salt. Mix until just combined.
- In a small bowl combine the cinnamon and granulated sugar to coat the cookies. Roll the dough into balls slightly smaller than a golf ball, then 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 9 to 11 minutes. The cookies will flatten slightly after they come out of the oven so don’t panic.
- Remove the cookies to a wire rack to cool completely.
- Prep Time: 10 mins
- Cook Time: 10 minutes
- Category: Cookies
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
Yum, these look great. My son just brought home snickerdoodle cookies yesterday from his Foods and Nutrition class and they were great. I always forget how much I love these cookies. When I use shortening in baked goods, I use the non-hydrogenized shortening like Spectrum or Earth Balance. You can find them at the larger grocery stores and definitely Whole Foods, where I get mine. At least a little less guilt with no hydrogenated oils!
That’s good to know. I’ll definitely have to try that, thanks Teresa!
At what temperature do you bake these?
Oops, forgot to list that. It’s 375 degrees. Thanks, I fixed it.