Classic Snickerdoodle Cookies are crispy on the edges and soft in the middle with a sweet dusting of cinnamon sugar on the outside.
Snickerdoodles are a classic cookie recipe and one of my favorites. I love the sweet cinnamon sugar on the outside of the cookie and the soft chewy middle. They are awesome any time of year but they are always on my Christmas cookie list and I’ve shared this recipe at my annual cookie exchange more than once.
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The thing about snickerdoodle cookies is you’ve got to get the texture right. I like mine with crisp, buttery edges and a softy, chewy center. If you’re keeping track that’s also how I like my gingersnaps :). I also like to see that little crackle on top of the cookie. That’s why I use a combination of shortening and butter. The mix of the two gives you a perfect crackle every time.
Why is there Cream of Tartar in Snickerdoodles?
The key ingredient that makes a snickerdoodle a snickerdoodle and not just a cinnamon sugar cookie is the cream of tartar. Yes, I know, there are recipes for snickerdoodles without cream of tartar but they just aren’t the same thing. Cream of tartar is used to activate the baking soda in the recipe making the cookies puff up a little more, and giving them a little chew. It also gives them a slightly tangy flavor that you won’t find in a regular sugar cookie. When you’re making snickerdoodles don’t forget the cream of tartar! 🙂
Tips for making Snickerdoodle Cookies:
- Your butter and shortening should be at room temperature. This will help you cream together the ingredients quickly and easily.
- Make sure you chill the dough for at least 30 minutes, 2 hours is even better. This helps the cookie to spread less as it bakes giving you a slightly thicker cookie.
- Don’t use a hot cookie sheet. I know it is tempting to take the cooked snickerdoodles off the cookie sheet and put the next batch on it immediately but a hot cookie sheet makes the butter in the cookies start to melt immediately and your cookies will be spread more. Rotate between two cookie sheets so one can cool while the other is in the oven.
Want more classic cookie recipes?
- Soft Gingerbread Cookies
- Chocolate Spritz Cookies
- Mexican Wedding Cookies
- Cowboy Cookies
- Crispy Coconut Cookies
- Sand Tarts
- Chocolate Peanut Butter Thumbprint Cookies
- Berger Cookies
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- 1/2 cup Butter softened
- 1/2 cup Shortening
- 1 cup Sugar granulated
- 1/2 cup Light Brown 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
- 4 Tablespoons Granulated sugar for rolling the dough balls in
- 2 teaspoons Cinnamon for rolling the dough balls in
Preheat oven to 400 degrees F.
In a bowl combine the flour, cream of tartar, baking soda, and salt.
In the bowl of your mixer add the butter, shortening, and two types of sugar. Cream together until fully combined.
Add the eggs one at a time followed by the vanilla. Mixing until the are fully combined.
Slowly add the flour mixture ½ cup at a time until the dough is fully mixed together.
Remove dough from the bowl of the mixer and shape into a disc. Wrap in plastic wrap and place in the refrigerator for at least 30 minutes to chill.
Once dough is ready remove from the refrigerator and measure it out by the tablespoon full, rolling it into a ball.
In a small bowl combine the sugar and cinnamon and then roll each ball of dough in it to coat them.
Place the dough balls at least 2 inches apart on a lined baking sheet and bake at 400 degrees F for 8-10 minutes, or until the edges are slightly brown. Once baked remove from baking sheet and place on cooling rack to cool completely.