Snickerdoodle Cookies
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The following recipe was adapted from Tastes Better from Scratch
It’s no secret that I LOVE cinnamon. It’s such a unique, delicious, and comforting spice to me. I always put extra in my French Toast, use an extra stick than I probably have to in my Elderberry Syrup, and amp up the amount a little in this Snickerdoodle recipe.
Cooking Level
Foundational | BEGINNER | Intermediate | Advanced
Special Tools
I use a stand mixer in this recipe, as well as a cookie scoop, but a hand beater and a spoon will work just as well.
Snickerdoodle Cookies
Ingredients
- 1/2 C (1 stick) unsalted butter, softened
- 1/2 C shortening
- 1 1/2 C white sugar
- 2 large eggs
- 2 t vanilla extract
- 2 3/4 C all-purpose flour
- 2 t cream of tartar
- 1 t baking soda
- 1/4 t salt
- 1/2 C white sugar
- 2 T cinnamon
Instructions
- Set the 1/2 C (1 stick) of unsalted butter out to soften on the counter (~1 hour) or soften in the microwave.
- Preheat oven to 375 degrees Fahrenheit.
- In the bowl of your stand mixer (or in a regular bowl if using a hand beater), add the 1 stick softened butter, 1/2 C shortening, and 1 1/2 C white sugar. Using the beater attachment (not the whisk attachment) on your stand mixer, cream the butter, shortening and sugar together, for about 2-3 minutes.
- Add the 2 eggs and 2 t vanilla extract; mix well, about another minute.
- Add the 2 3/4 C all-purpose flour, 2 t cream of tartar, 1 t baking soda, 1/4 t salt, and mix well.
- Line two baking sheets with parchment paper or silpat baking mats.
- With clean hands, shape dough into balls. I usually use a cookie scoop to get a consistent size, but you can eyeball it. The balls should be about the diameter of a quarter or slightly bigger. Roll enough to fit 12-14 cookies on a baking sheet. Place the first batch of cookies in the fridge while you roll the dough for the second batch.
- Once you're done with the second batch, place that one in the fridge and take out the first. In a bowl or on a plate, mix the 1/2 C white sugar and 2 T cinnamon. Roll the first batch of cookies in this mixture until thoroughly coated.
- Bake for about 8 minutes, being careful not to overbake. They should still be quite soft when removed from the oven. While they are baking, roll the second batch of cookies in the cinnamon sugar mixture.
- Once done baking, remove from baking sheet immediately and let cool on a wire rack. Serve once cooled.
- Cookies can be stored in an airtight container for about a week (if they last that long)! Enjoy!
To learn more about cinnamon, check out this post!
