These Snickerdoodle Cookies are a standout when it comes to homemade sugar cookies. Rolled in a sweet and spicy cinnamon sugar mixture before baking, the flavor of this vintage cookie never grows old.
Snickerdoodle Cookies Recipe
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.
Are these Soft and Chewy Snickerdoodle Cookies?
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.
How to Make Snickerdoodle Cookies Recipe
- It's important not to over bake these cookies or they will become crunchy. Adjust the baking time according 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 ground cinnamon for the best flavor.
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Helpful Kitchen Items:
Snickerdoodle Cookies
Ingredients
- ½ cup butter softened
- ½ cup solid vegetable shortening
- 2 cups granulated sugar divided
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tarter
- ½ teaspoon salt
- 2 ½ teaspoon ground cinnamon divided
Instructions
- In a medium-size bowl, using an electric mixer, beat together butter and shortening for 30 seconds
- Add 1 ¾ 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 ½ teaspoon 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 ¼ cup sugar and 2 teaspoon 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.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Delilah
Like all your recipes these Snickerdoodle’s did not disappoint. I admit Snickerdoodles are not my favorite cookie and I would rather spend the calories in a good oatmeal or chocolate chip cookie. That being said hubby mentioned the other night that he had never eaten a Snickerdoodle cookie. Seriously?? They are as American as apple pie. One bite of these and he was hooked. We had some neighbors over for football the other night and a 70 year old who has eaten and made Snickerdoodles all her life asked for the recipe. I may not care for this particular cookie but making others happy this Holiday season is makes me happy.
Melissa
It's so fun to share the baking love with others, I know exactly what you mean. Thank you so much for taking the time to let me know!
Patricia Stanton
Snickerdoodles are a specialty at my house, but I use shortening no butter and Saigon cinnamon (The best cinnamon in my book.) I have friends that use different combinations of butter and shortening and they love their recipe. In the long run we all just love Snickerdoodles no matter how they’re made!
maryann f. fox
love these and so easy.
Melissa
Thanks Maryann, same here!
Leona
Do you have to use solid shortening
Melissa
Yes, for this recipe.
Maureen
Hi Melissa... I just LOVE your down to earth recipe's... and would LOVE to have your Cookbook !!! 🙂 there are some recipe's that my Mom use to make, and I miss them very must...
Melissa
Hi Maureen, that make me happy, I'm delighted you're enjoying them. My cookbook is available on Amazon, Barnes and Noble, Target etc. Thanks so much for such a sweet note.
Judith
Are coconut oil (solid) and shortening equivalent in baking these?
Melissa
That's a great question, I haven't tested solid coconut oil in this recipe. If you try it, come back and comment and let us know how it goes.