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.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Total Time: 44 minutes
- Yield: 26 - 30 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 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.
Find it online: https://www.framedcooks.com/snickerdoodle-cookies-2/