Snickerdoodles Recipe
Introduction
Snickerdoodles are classic cinnamon-sugar coated cookies with a soft, chewy texture and a lightly crisp exterior. They’re simple to make and perfect for sharing any time of year. This recipe yields 24 delightful cookies that are sure to satisfy your sweet tooth.
Ingredients
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons ground cinnamon
- ¼ cup (2oz) salted butter, softened*
- ¼ cup (48g) shortening, room temperature*
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (180g) all-purpose flour (measured by weight or using spoon and sweep method)*
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ⅛ teaspoon salt*
Instructions
- Step 1: Preheat your oven to 400°F and line two baking sheets with parchment paper or a silicone baking mat.
- Step 2: In a small bowl, mix together the 2 tablespoons of sugar and 2 teaspoons of cinnamon to create the cinnamon sugar coating.
- Step 3: In a large bowl, cream together the softened butter, shortening, and ¾ cup sugar until smooth.
- Step 4: Add the egg and vanilla extract to the creamed mixture and beat until well combined.
- Step 5: Stir in the flour, cream of tartar, baking soda, and salt just until the dough comes together.
- Step 6: Scoop and roll the dough into 24 balls, each about 1 1/4 inches in diameter. Roll each ball in the cinnamon sugar mixture until coated.
- Step 7: Place the coated dough balls on the prepared baking sheets, spacing them evenly. Bake one sheet at a time in the preheated oven for 8 to 10 minutes, until the cookie tops crack and are just set.
- Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Tips & Variations
- If using unsalted butter, increase the salt to ¼ teaspoon for proper flavor balance.
- You can replace the shortening with the same amount of butter for a richer taste.
- Measure flour by weight or use the spoon and sweep method to avoid dense cookies.
- To freeze dough, roll balls in cinnamon sugar, freeze on a tray until firm, then store in a freezer bag for up to 2 months.
- Bake frozen dough balls at 400°F for 8 to 11 minutes—no need to thaw.
Storage
Store baked snickerdoodles in an airtight container at room temperature for 4 to 5 days. For longer storage, freeze the cookies for up to 2 months. To enjoy, let thaw at room temperature or warm briefly in the oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use all butter instead of butter and shortening?
Yes, you can replace the shortening with an equal amount of butter, but this may make the cookies slightly richer and softer.
Why is cream of tartar used in this recipe?
Cream of tartar acts as a leavening agent and contributes to the characteristic tang and chewy texture of snickerdoodles.
PrintSnickerdoodles Recipe
Classic Snickerdoodles with a soft, chewy texture and a signature cinnamon sugar coating. These cookies are easy to make, featuring a blend of butter and shortening, cream of tartar for a slight tang, and a crackly top that perfectly balances sweetness and spice.
- Prep Time: 15 minutes
- Cook Time: 8 to 10 minutes per batch
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cinnamon Sugar
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons ground cinnamon
Snickerdoodles
- ¼ cup (2oz) salted butter, softened*
- ¼ cup (48g) shortening, room temperature*
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (180g) all-purpose flour (measured by weight or spoon and sweep method*)
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ⅛ teaspoon salt*
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (205°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Make Cinnamon Sugar: In a small bowl, thoroughly mix together 2 tablespoons of granulated sugar and 2 teaspoons of ground cinnamon; set aside for rolling the cookie dough balls.
- Cream Butter, Shortening, and Sugar: In a large mixing bowl, use a handheld electric mixer or beat by hand to cream together the softened salted butter, shortening, and ¾ cup of granulated sugar until light and fluffy.
- Add Egg and Vanilla: Beat in one large egg and 1 teaspoon of vanilla extract until the mixture is well-combined and smooth.
- Incorporate Dry Ingredients: Add the 1 ½ cups of all-purpose flour, 1 teaspoon cream of tartar, ½ teaspoon baking soda, and ⅛ teaspoon salt to the wet ingredients. Mix gently until just combined, being careful not to overmix.
- Scoop and Roll Dough: Using a spoon or cookie scoop, portion the dough into 24 balls, each approximately 1 ¼ inches in diameter. Roll each ball thoroughly in the cinnamon sugar mixture, coating evenly.
- Bake Cookies: Place the coated dough balls spaced evenly on the prepared baking sheets. Bake one sheet at a time in the preheated oven for 8 to 10 minutes, or until the tops of the cookies are cracked and just set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- Cookies will stay fresh in an airtight container at room temperature for 4 to 5 days or can be frozen for up to 2 months.
- If using unsalted butter, increase the salt to ¼ teaspoon to maintain flavor balance.
- Shortening can be substituted with an equal amount of butter (½ cup total) for a richer flavor.
- Accurate flour measurement is key; use a scale or the spoon and sweep method for best results.
- Freezing Dough: After rolling dough balls in cinnamon sugar, freeze on a plate or small baking sheet until solid, then transfer to an airtight container or freezer bag for up to 2 months.
- To bake from frozen, preheat oven to 400°F. Bake frozen dough balls on a lined baking sheet for 8 to 11 minutes.
Keywords: Snickerdoodles, cinnamon sugar cookies, classic cookies, soft cookies, cinnamon, quick cookie recipe
