If you’ve been searching for the ultimate Snickerdoodle cookie recipe, this is it! These cookies are unbelievably soft with the perfect balance of cinnamon and sugar. Kick off your holidays by baking a batch of these for your family and friends, I can’t think of a better way to celebrate! 🎄
1/2 cup butter, room temperature
1/2 cup shortening (don’t be afraid of the Crisco ❤️, you’ll love what it does to the texture of these cookies)
1 1/2 cups plus 3 tablespoon granulated sugar, divided
2 large eggs
2 teaspoons pure vanilla extract
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 3/4 cups all purpose flour
2 teaspoons cinnamon
Preheat oven to 350 F. In a large mixing bowl, cream together the butter, shortening, and 1 ½ cups of sugar. Add eggs and vanilla and mix until well combined. Next add baking soda, salt, cream of tartar, and flour. Mix until just incorporated. If you work any cookie/cake/muffin dough too much, it will activate the gluten in the flour and make the baked goods tough, instead of the soft and tender texture you’re looking for.
Mix the remaining 3 tablespoons of sugar with the cinnamon in a shallow bowl or pie tin.
Shape the dough into 1 1/2“ balls (I use a 2 tablespoon capacity cookie scoop) and roll in sugar/cinnamon mixture. This is a great way for kids to help make the cookies! If you don’t have a cookie scoop, just try to get the balls about the size of a ping pong ball.
3. Bake the cookies on a light colored, non-stick baking sheet for 8-10 minutes (can also line a pan with parchment paper) until the edges begin to set and you can see crackles across the top of the cookies. It’s fine that the cookies are still a little soft in the center. My oven bakes quickly, so I always start checking them at 8 minutes and add more time if necessary. Let the cookies cool on a baking sheet for about 5 minutes, or until they are firm enough to transfer to a cooling rack.
Leave a Reply