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Snickerdodles bite
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Snickerdoodles

Snickerdoodles, the classic cinnamon coated cookie that everyone loves! This is my favorite recipe. And feel free to amp up the cinnamon if you love more flavor!
Recipe adapted from Betty Crocker's The Cooky Book.
Prep Time10 mins
Cook Time9 mins
See Gr8 Notes30 mins
Total Time49 mins
Course: Cookies, Dessert, Snack
Cuisine: American
Keyword: snickerdoodle cookies, snickerdoodles
Servings: 72 cookies
Calories: 62kcal
Author: Anna

Ingredients

Cinnamon-Sugar Mixture

  • ¼ cup granulated sugar
  • 4 teaspoons cinnamon

Cookies

  • 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

Instructions

  • 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!

Notes

Gr8 Do-Ahead Tip:
These cookies can be frozen for up to 2 months if wrapped and sealed well.
Here is some info on freezing all types of cookies.
 
Gr8 Notes:
If you rotate between 2 or 3 large cookie sheets, then you should be able to finish the whole recipe in 50 minutes.
 
This nutritional information is only an estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.
 

Nutrition Information

Calories: 62kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 25mg | Potassium: 22mg | Fiber: 1g | Sugar: 5g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
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