Snickerdoodle Cookies

Snickerdoodles on white parchment, cinnamon sugar in clear glass bowl.

Classic Snickerdoodle cookies just like grandma made are soft, pillowy with a tangy flavor.

Course Desserts

Cuisine American

Prep Time 15

Cook Time 10

Refrigeration 2

Total Time 2 25

Servings cookies

Calories 74kcal

Author Jessica Robinson

Ingredients

½ cup (1 stick) unsalted butter, softened
½ cup vegetable shortening
1 ½ cup granulated sugar
2 large eggs room temperature
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt

Cinnamon sugar mixture

¼ cup granulated sugar
2 teaspoons ground cinnamon

Instructions

In a large mixing bowl of a stand mixer or using an electric hand mixer, cream together butter, shortening and sugar until fluffy. Use a rubber spatula to scrape the bottom and sides of the bowl occasionally.
Add the eggs one at a time and combine.
Stir in the flour, cream of tartar, baking soda and salt until combined thoroughly. Scraping the bottom and sides of the bowl occasionally with a rubber spatula.
Cover the bowl with plastic wrap and refrigerate or transfer the dough into a large zip-style freezer bag and refrigerate for a minimum of 1-2 hours or overnight.
Preheat the oven to 400 degrees F.
Mix cinnamon and sugar in a small bowl using a spoon.
Shape the dough into 1 ¼-inch balls. Roll into the cinnamon sugar mixture. Place evenly on a half sheet pan lined with parchment paper, leaving a little bit of space in between each cookie. (24 cookies should fit on one half sheet pan.)
Bake for 8-10 minutes. Turn the sheet pans around half way through baking.
Remove from the oven and let cool on a baking rack.

Notes

As much as you want to add vanilla extract, don't. This cookie isn't meant to include it!

We roll cookie dough into about 1 ¼-inches. That's a very small cookie. About two bites. You can make them larger if you prefer, but baking time will vary.

Nutrition