This recipe for snickerdoodles cookies will fill your house with cinnamon sugar deliciousness! You might want to make a double batch of this classic treat.
I have a warm and fuzzy place in my heart for snickerdoodles, because aside from the fact that they have the best cookie name ever, they also remind me of my free-wheeling college days. I know, you usually see Clemson all over this blog, and since my baby girl and a few of my other favorite people in the world went to Clemson, I am definitely an honorary Tiger.
But when you get down to it, my blood runs Georgetown blue and gray. And my favorite cookie in all its cinnamon sugar goodness will be forever wrapped up in those crazy college memories.
About one million years ago when I was a sophomore I got an on-campus apartment with three of my good friends, and with that apartment came the very first stove any of us had ever had. We cooked up some alarming meals on that stove. Fun, but alarming.
Anyway, there was one of us (you know who you are!) who periodically would have the overwhelming need to bake cookies. Not to eat them, just to bake them, sometimes at interesting hours of the day and night, and she always made the same kind: Snickerdoodles. Not sure why, but we weren’t arguing. The apartment was always full of us girls and whomever our boyfriends of the moment were, and the cookies never lasted long.
So every once in a while, lo these many years later, I get the overwhelming desire to make snickerdoodles, and it always zaps me right back to those days of fun and friends and having to wait on line for hours for a clothes dryer.
Cookie memories and college memories. They’re the best.Print
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 400 and line cookie sheets with parchment paper or a Silpat.
- Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla.
- Mix the the flour, cream of tartar, baking soda and salt together and mix into the butter mixture.
- Scoop the dough out by tablespoons, rolling each into a ball.
- Mix the 2 tablespoons sugar and the cinnamon and roll the dough balls in the cinnamon mixture. Place 2 inches apart on the cookie sheets.
- Bake for 8 to 10 minutes and cool on racks.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!