Snickerdoodle Cookies

Soft, chewy, crackly, and rolled in cinnamon and sugar, these Snickerdoodle Cookies are impossible to pass up. You don't have to chill the dough either, so you can go from zero to Snickerdoodle in under thirty minutes.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings cookies

Calories 183kcal

Author Meggan Hill

Ingredients

For the topping:

1/4 cup granulated sugar
1 tablespoon ground cinnamon

For the cookies:

2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon Salt
1/2 cup butter softened (1 stick)
1/2 cup vegetable shortening
1 1/2 cups granulated sugar
2 large eggs

US Customary - Metric

Instructions

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 a tablespoon cinnamon in a shallow dish. Set aside. In a medium bowl, gently mix together dry ingredients: flour, cream of tartar, baking soda, and salt with a whisk or spoon.
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 mixture slowly until just combined, about 30 seconds. Stir by hand for a few strokes to ensure flour is incorporated.
Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls, then drop into the cinnamon-sugar mixture and toss to coat. Lay on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet).
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.

Notes

Cream of tartar: A leavening agent which changes the texture of the cookie from simply a sugar cookie into 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.
Butter and shortening: This recipe uses both, for good reason. The butter keeps them tasting buttery, but the shortening helps the cookies hold their slightly taller, thicker shape, while keeping them super tender.
Yield: This Snickerdoodle cookie recipe makes about 24 cookies.
Storage: Store extra Snickerdoodles in an airtight container at room temperature for up to 5 days.

Nutrition