Snickerdoodle Cookies are a standout when it comes to sugar cookies. Rolled in a sweet and spicy cinnamon-sugar coating there’s just something about the flavor of this vintage cookie that never grows old. I’m certain snickerdoodles will continue to appeal to kids of all ages for many years to come.
Are you as much of a cookie fan as I am? I have to admit, cookies are just one dessert that I never outgrew. When my boys came along it was a spectacular excuse to have them on our dessert rotation, often. Now, that they’re teenagers, there’s nothing that will separate them from a freshly baked pan of classic chocolate chips cookies, Reese’s peanut butter chocolate chip cookies or a holiday favorite cranberry walnut chocolate chips cookies. In short, cookies simply never ever last long at our house.
Chewy or Fluffy Snickerdoodle Cookies is the Question
Snickerdoodles come with two schools of thought. Some people prefer a soft, pillowy fluffy cookie and others prefer their snickerdoodles to be a little chewy in texture. I love them both ways but, this recipe will yield a more chewy center with crisp edges.
Tips for Success
- It’s important not to over bake these cookies or they”ll become crunchy. Adjust the baking time to how your oven performs.
- Don’t skip chilling the dough. Chilling the dough allows the butter in the cookies to firm and melt more slowly while baking. The sugar is also able to absorb the fat more efficiently. Both contribute to the taste and texture of these cookies.
- Snickerdoodle dough is famous for using the combination of baking soda and cream of tarter which provides leavening and texture to the cookies. Make sure both are fresh and don’t try to adapt the recipe with a substitution, for the best result.
- Cinnamon is obviously a very dominate flavor for these cookies. Use a really good quality cinnamon for the best flavor.
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Helpful Kitchen Items:
- 1/2 cup butter softened
- 1/2 cup solid vegetable shortening
- 2 cups granulated sugar divided
- 1 tsp pure vanilla extract
- 2 large eggs
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cream of tarter
- 1/2 tsp salt
- 2 1/2 tsp ground cinnamon divided
- In a medium-size bowl, using an electric mixer, beat together butter and shortening for 30 seconds
- Add 1 3/4 cup sugar and vanilla. Beat on medium-high until fully combined.
- Add eggs one at a time beating well after each addition. Scrape the sides of the bowl periodically.
- In a separate bowl, sift together flour, baking soda, cream of tartar, salt and 1/2 tsp cinnamon. (A whisk works perfectly)
- Lower the speed of the mixer and gradually add dry ingredients beating until fully combined.
- Chill dough for at least 2 hours or overnight.
- To prepare: Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Set aside
- Mix together 1/4 cup sugar and 2 tsp cinnamon in a shallow bowl. Form dough into small balls and roll in mixture.
- Arrange dough balls on cookie sheet at least 2 inches apart. Bake for 8-10 minutes.
- Carefully remove to cooling rack to cool completely. Store at room temperature in an airtight container.