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Snickerdoodles Recipe

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★★★★★

4.6 from 60 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Add Egg and Vanilla: Beat in one large egg and 1 teaspoon of vanilla extract until the mixture is well-combined and smooth.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://biteandenjoy.com/snickerdoodles-recipe/