Snickerdoodle Cookies
Prep time
Cook time
Total time
Snickerdoodle Cookies are an all-time favorite for my family. These cookies are soft, yet a bit crunchy, with a wonderful taste of cinnamon. After baking, the cookies have a sugary cracked top.
Recipe type: Dessert | Shaped Cookies
  • ½ cup unsalted butter, room temperature
  • ½ cup vegetable shortening
  • 1½ cups granulated sugar
  • 2 large eggs
  • 2¾ cups all-purpose flour
  • 2 teaspoons cream of tarter
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup sugar
  • 1 tablespoon ground cinnamon
Preheat oven to 400 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  1. In a large bowl of an electric mixer, combine butter, shortening, and 1½ cups sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Add flour, cream of tarter, baking soda, and salt; stir until mixed.
  2. Shape dough into small balls, about 1” in diameter. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
  1. In a small bowl, combine topping ingredients of ¼ cup sugar and cinnamon. Roll the balls in the topping mixture until completely coated.
  2. Bake: Place balls 2 inches apart onto baking sheets. Bake 10 to 11 minutes. Tops of cookies should be puffed up and still soft in the middle. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool. The cookies will flatten out as they cool.
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 400° Yield: 5 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

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