This recipe for snickerdoodle cookies will fill your house with cinnamon sugar deliciousness! You might want to make a double batch of this classic treat.
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Why we love this recipe ❤️
Aside from the fun name of these cookies (more on that in a sec!) this recipe for Snickerdoodles gives you some slightly crunchy on the outside, softly chewy on the inside, cinnamon-infused cookies.
And once the cinnamon sugar aroma starts to waft throughout the kitchen and into your house, you will be amazed at how much company you suddenly have!
These classic cookies travel well if you are doing a cookie swap or giving a gift from your kitchen…and they are also just fine right here at home in your favorite cookie jar.
Why are they called Snickerdoodles? 🍪
Let’s ask the Oxford English Dictionary! They say the history of this fun name is “uncertain,” but it might be a combination of the words snicker (a smothered laugh) and doodle, a silly or foolish fellow. (Or an adorable dog!)
Hi Finn! You were the floofiest houseguest!
Ingredients you need 🍪
Ingredient notes and substitutions 📝
- Shortening: This is a solid fat (like butter) that helps give these cookies their trademark tender on the inside texture. Look for it in your baking aisle. And make these delectable hermit cookies next!
- Cream of Tartar: This magical ingredient keeps the sugar in this recipe from crystalizing, which means you get that soft inside and that gently crunchy exterior. And fun fact: it comes from scraping the inside of wine barrels! Look for it in the spice aisle.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe 👩🏻🍳
STEP 1: Preheat your oven to 375 and line a couple of cookie sheets with parchment paper or a silicone mat.
STEP 2: Stir some flour, cream of tartar and baking soda together in a medium bowl.
STEP 3: Using an electric mixer, cream together butter, shortening, 1 1/2 cups sugar, two eggs and some vanilla.
STEP 4: Add the flour mixture to the butter mixture until fully combined.
STEP 5: Scoop the dough out by tablespoons, rolling each into a ball.
STEP 6: 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….these babies spread so they need some room.
STEP 7: Bake for 8 to 10 minutes.
STEP 8: Cool on the cookie sheet for 10 minutes and then transfer them to a cooling rack. Make sure you eat one while they are warm! 🥰
Recipe FAQs 🧐
You can…as long as you are willing to do some quick kitchen arithmetic. Here’s a handy guide to how you swap shortening for butter and vice versa!
This happens to the best of us – check out the picture above of mine when they came out of the oven! Simply use the edge of a spatula and wiggle them slightly apart. All good!
It can! These cookies will keep for at least a week, and even longer if you put them in the fridge.
Pop your question in the Comments section under the recipe card and I will answer pronto!
Equipment we used for this recipe 🥣
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Cookie Scoop: This scoop makes meat-ball-making so much easier…and it’s also great for these flavor-packed rum raisin cookies.
- Cookie Sheet: We have a whole lotta cookie sheets but this is the one we love best!
- Fish Spatula: It’s not just for fish (although we love it for Julia Child’s Filet of Sole)…it’s thin enough to scoot under anything you want to flip!
- Glass Storage Jar: This is perfect for storing your finished pickles (and it’s also great sitting on your counter full of rum raisin oatmeal cookies.
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Parchment Paper: This paper is great for lining baking sheets, casseroles or anything else where you need a nonstick surface.
- Pyrex Mixing Bowls: These classic sturdy bowls come in all different sizes and are great for everything from mixing ingredients to being casual serving bowls.
- KitchenAid Mixer: This champion mixer is one of the few appliances that is allowed to stay out on our counter 24/7!
- Cooling Rack: This rack is perfect for letting those cookies cool off.
- Silpat: Nothing, and I mean NOTHING sticks to these handy silicone mats.
Other cookie recipes we love! 🥰
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe card.
Snickerdoodle Cookies
This recipe for snickerdoodle cookies will fill your house with cinnamon sugar deliciousness! You might want to make a double batch of this classic treat.
Ingredients
- 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
Instructions
- Preheat oven to 400 and line cookie sheets with parchment paper or a silicone baking mat.
- 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 with a whisk 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 (these babies will spread).
- Bake for 8 to 10 minutes and cool on racks.
Notes
- Shortening: This is a solid fat (like butter) that helps give these cookies their trademark tender on the inside texture. Look for it in your baking aisle. And make these delectable hermit cookies next!
- Cream of Tartar: This magical ingredient keeps the sugar in this recipe from crystalizing, which means you get that soft inside and that gently crunchy exterior. And fun fact: it comes from scraping the inside of wine barrels! Look for it in the spice aisle.
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