To make these easy Snickerdoodles, just roll sugar cookie dough in a cinnamon-sugar mixture before flattening and baking. These are great all year round!
When you need a twist on your standard sugar cookie recipe, Snickerdoodles are a great way to turn.
With a slightly puffy, crackly top and a delicious cinnamon-sugar coating, these cookies are always a family favorite!
How to Make Snickerdoodles
Cream together a combination of butter and shortening with sugar in a standing mixer or with an electric mixer. Add eggs and then your dry ingredients (including cream of tartar and baking soda).
You don’t need to chill the dough. Drop rounded balls of cookie dough into a mixture of cinnamon and sugar, then place 2 inches apart on cookie sheets. You don’t need to flatten the dough before baking.
Why is there Cream of Tartar in Snickerdoodles?
Cream of Tartar is a leavening agent which changes the texture of the cookie from simply a sugar cookie in to a Snickerdoodle.
When used in conjunction with baking soda, Snickerdoodle cookies have a tangy taste and are chewier and slightly taller than a standard sugar cookie.
Can Snickerdoodles be made without cream of tartar?
Yes, you can substitute 2 teaspoons baking powder for the cream of tartar and the baking soda (leave both of them out).
How to make Gluten Free Snickerdoodles
I’d love to give a shoutout to my friend Dave who is a gluten free expert! He says you can use a gluten free flour mix in this recipe with no other adjustments needed. Thank you, Dave! You’re the best.
For the topping:
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
For the cookies:
- 1 1/2 cups sugar
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon Salt
- 1/2 cup unsalted butter softened (1 stick)
- 1/2 cup vegetable shortening
- 2 large eggs
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats.
- To make the topping, combine 1/4 cup sugar and cinnamon in a shallow dish. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In an electric mixer with the paddle attachment at medium speed, or using a hand mixer, beat butter, shortening, and remaining 1 1/2 cups sugar together until pale and fully, about 3 to 5 minutes.
- Beat in the eggs, one at a time, until evenly incorporated. Scrape down the bowl and beaters as necessary.
- Reduce speed to low and add flour slowly until just combined, about 30 seconds. Stir by hand for a few strokes to ensure flour is incorporated.
- Roll 2 tablespoons dough between hands, then drop in cinnamon sugar and toss to coat. Lay on prepared baking sheet and repeat with remaining cookie dough. The cookies should be spaced about 2 inches apart.
- Bake the cookies, one sheet at a time, until the edges are starting to brown but the centers are soft and puffy, about 10 to 12 minutes, rotating sheet after 5 minutes. (The cookies will look raw).
- Cool cookies on baking sheet 10 minutes, then serve or transfer to cooling racks to cool completely.