Snickerdoodles, the classic cookie that everyone loves! There are many variations, but this is my favorite recipe. It's easy and covered with lots of cinnamon and sugar. YUM!
If I want to make cookies that everyone in my family will love, Snickerdoodles are the answer.
The chewy goodness combined with the cinnamon-sugar flavor makes this a favorite at Christmas time AND throughout the year.
I think it was the year I turned 9 that "Santa" brought my sister and me two cookbooks, Betty Crocker's "Cooky Book," and "The Boy's and Girl's Cookbook."
These are the books that I started with, easy but tasty recipes...and most of them foolproof! This Snickerdoodle recipe is adapted from the "Cooky Book."
This recipe is perfect for little hands. They can do some of the mixing and the little ones LOVE rolling the dough in the cinnamon sugar mixture. They can say they helped!
More Gr8 Cookie Recipes
- Peanut Butter Kiss Cookies - No baking required!
- Nutty Crescent Cookies
- Classic Chocolate Chip!
- Gluten Free Oatmeal Cookies
- Butter Cookies
And try our Snickerdoodle Ice Cream Sandwiches, the perfect ice cream treat!
If you want to have these always available, they are very freezer friendly. Check out our guide on freezing all your cookie creations!
- ¼ cup granulated sugar
- 4 teaspoons cinnamon
- 1 ½ cups granulated sugar
- ½ cup shortening, at room temperature, I use Crisco
- ½ cup unsalted butter, at room temperature. If you use vegan butter, these can be dairy free.
- 2 eggs, (at room temp. if you are organized enough to take them out of the fridge early! Not critical, but better.
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Preheat oven to 400ºF.
- Mix together the cinnamon and sugar in a small bowl and set aside.
- Using an electric mixer beat together the sugar, shortening, butter, and eggs, until creamy.
- In a separate bowl whisk together the flour, cream of tartar, baking soda, and salt.
- Add the flour mixture to the butter, sugar and egg mixture and stir until well combined.
- Using a 1-inch cookie scoop or Tablespoon form the dough into 1-inch balls. If your kitchen is warm and the dough is super soft, refrigerate the dough for about 45 minutes to an hour.
- Roll each ball in the Cinnamon-Sugar Mixture. I like to make sure there is a good coating of cinnamon-sugar on the cookies, this gives them their amazing flavor!
- Place on an ungreased cookie sheet about 2-inches apart. My favorite hack is to line the cookie sheet with parchment paper. You can re-use the same paper for multiple bakes and the clean up is a breeze!
- Bake for 8-10 minutes. Cookies will puff up then flatten out. If you like crispy cookies, leave in the oven for a minute or two longer. For a softer cookie, remove from the oven when they just barely start to brown.
- When just barely starting to brown, remove from oven and place the cookie sheet on cooling rack.
- After cookies have cooled for about 10 minutes carefully remove from cookie sheet to cooling rack to finish cooling.
- Then hide them or else they will be gone before you get a chance to try them!