Go Back
Snickerdoodle Cookies

Snickerdoodle Cookies

Course Cookies, Dessert
Cuisine American
Keyword snickerdoodle-cookie-recipe, snickerdoodles
Prep Time 15 minutes
Cook Time 10 minutes
Cooling time 2 hours
Total Time 2 hours 25 minutes
Servings 36 cookies
Calories 133kcal


  • 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


  • 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.


Serving: 1serving | Calories: 133kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 90mg | Potassium: 17mg | Fiber: 1g | Sugar: 11g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg