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Snickerdoodles Recipe

Soft, buttery Snickerdoodles rolled in warm cinnamon sugar, baked until lightly crisp outside and tender inside the perfect classic cookie for any day.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 48
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Equipment Method

Ingredients
  

  • 1 ½ cups white sugar
  • ½ cup butter softened
  • ½ cup shortening
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • Cinnamon-Sugar Coating:
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon

Equipment

  • Mixing bowls (large and medium)
  • Measuring cups and spoons
  • Electric mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Baking sheets
  • Parchment paper (optional)
  • Small bowl or zip-top bag (for cinnamon sugar)
  • Wire cooling rack

Method
 

  1. Gather all ingredients.
  2. Preheat the oven to 400 degrees F (200 degrees C).
  3. Make cookies: Beat sugar, butter, shortening, eggs, and vanilla in a large bowl until smooth and creamy.
  4. Whisk flour, cream of tartar, baking soda, and salt together in a separate bowl. Gradually mix dry ingredients mixture into the wet ingredients just until combined.
  5. Shape dough into walnut-sized balls.
  6. Make cinnamon-sugar: Combine sugar and cinnamon in a small bowl or zip-top plastic bag.
  7. Place dough balls in cinnamon-sugar and roll or shake until coated. Place 2 inches apart on ungreased baking sheets.
  8. Bake in the preheated oven until set but not too hard, 8 to 10 minutes, switching racks halfway through.
  9. Remove from the oven and immediately transfer to wire racks to cool.
  10. Enjoy!