Description
These Snickerdoodles are soft, chewy, and coated in a fragrant cinnamon-sugar mixture. With buttery richness, tangy cream of tartar, and just the right chew, they’re an all-time classic that never goes out of style.
Ingredients
Scale
For the Cookies:
- ½ cup salted butter, room temperature
- ½ cup vegetable shortening
- 1 ½ cups granulated sugar
- 2 eggs, room temperature
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
For the Cinnamon Sugar Coating:
- 2 tablespoons cinnamon
- 2 tablespoons granulated sugar
Instructions
- Preheat and Prepare:
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats. - Cream Butter, Shortening, and Sugar:
In a large mixing bowl, beat together the butter, shortening, and 1 ½ cups granulated sugar until light and fluffy—about 2–3 minutes. This step helps create that soft, chewy texture we love. - Add the Eggs:
Beat in the eggs one at a time until fully incorporated. Scrape down the sides of the bowl to ensure even mixing. - Combine Dry Ingredients:
In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually add to the wet ingredients, mixing on low until a soft dough forms. - Chill the Dough (Optional):
For slightly thicker cookies, chill the dough for 30 minutes. This helps prevent excessive spreading. - Make the Cinnamon Sugar:
In a small bowl, mix the 2 tablespoons of sugar with the 2 tablespoons of cinnamon. - Shape and Coat:
Roll the dough into 1-inch balls, then coat each one generously in the cinnamon-sugar mixture. Place on prepared baking sheets about 2 inches apart. - Bake to Perfection:
Bake for 10–12 minutes, or until the edges are set and the tops are crackled. The centers should look slightly soft—this ensures that perfect chewy texture. - Cool and Serve:
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Notes
Butter and Shortening Combo: The butter provides flavor, while the shortening adds softness and chew.
No Cream of Tartar? You can substitute with 2 teaspoons of baking powder, but you’ll lose a bit of the traditional tang.
Storage: Keep cookies in an airtight container at room temperature for up to 5 days.