Snickerdoodle Recipe

Name: Snickerdoodle Recipe
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Yield: 24 cookies
Ingredients: 1/2 cup vegetable shortening; 1/2 cup softened (salted butter); 1 1/2 cups granulated sugar; 2 large eggs; 1 tablespoon vanilla extract; 2 3/4 cups all purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/4 teaspoon salt; 5 tablespoons granulated sugar + 1 teaspoon ground cinnamon

31 · Aug 8, 2018

You’ll never need another Snickerdoodle recipe after this one! Slightly crispy edges with big chewy centers, just how they should be. Snickerdoodle heaven.

Give me every Snickerdoodle in the world. Man, do I love these cookies! Today, I’m sharing the recipe for one of my favorite cookies ever! My husband is a chocoholic and typically if I’m going to spend the time making cookies, it’s chocolate chip. But when I call the shots, husbands be damned! I crack out this Snickerdoodle recipe. I love chocolate, but I love non-chocolate cookies more. I wouldn’t say it’s a problem in our marriage, but we do agree to disagree 😉

At some point during my sophomore year in college {when I gained a *leetle* more than the freshman 15} I found this recipe for Snickerdoodles. Mind you, this was 10-ish years ago so of course I have no idea where this recipe came from. My bad. But since I’ve been using it, I haven’t found a snickerdoodle cookie recipe I like more than this. I’m actually shocked that I haven’t posted this recipe before today. This honestly is a fool-proof recipe that you’ll continue to come back to again and again. Slightly crispy edges with big chewy centers, these cookies are the epitome of perfection.

If snickerdoodles are not your favorite, please see these sugar cookies, these chocolate chip cookies or these cut out cookies. Or my hot pot chocolate cookies. All good choices.

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Here’s how to make a Snickerdoodle:

Your cookie dough for this recipe is very similar to any other cookie dough, but with a few variations. I use plain shortening and butter, plus cream of tartar as well….a typical ingredient found in snickerdoodle cookies.

Now for the fun part that makes these so good! Stir together some sugar and cinnamon in a shallow dish.

Scoop some cookie dough into the center and roll around to completely cover.

Like so!

Place all your cinnamon and sugar coated cookie dough balls onto a baking sheet lined with parchment and bake.

While the first batch of cookies are baking, I like to scoop all the dough out and roll in the cinnamon sugar so I have cookies waiting in the wings to be baked.

Ok! So, you’ll know when these cookies are done when they look puffed and slightly underdone in the middle. Let these cookies rest on the hot baking sheet to finish cooking before transferring to a cooling rack.

As they cool, they will flatten out, which is totally normal!

I think any homemade cookies are best eaten slightly warm, so I’d advise you to eat these immediately.

Such a hard thing I ask of you.

Anyways, that’s it for now! Hopefully I’ll have a baby in my arms reeeeeaaaaalllll soooooon!!

4.84 from 12 votes