Snickerdoodles are such a classic and delicious cookie. A buttery, chewy cookie covered in a light coating of cinnamon sugar…what’s not to love.
A few months ago I was really craving a Snickerdoodle Cookie and tried to find one in my family cookbook. I was surprised and a little annoyed that I couldn’t find one. I knew I had to have made Snickerdoodles in the last 14 years, (since I got married) but for the life of me could not remember what recipe I had used.
This started a mission to find The Best Classic Snickerdoodle Cookie Recipe. I looked at probably every recipe that the internet has to offer. There are ALOT. Most of them are the same or very similar. I knew that I didn’t want to go rouge and try and re-invent the wheel, but I remembered my mom always used half butter, half shortening and most recipes I found called for all butter.
I was also torn about how much cream of tartar would be best. Most recipes I found called for 2 teaspoons, but the one that was most like what I remembered my mom’s being like, only called for one.
Needless to say, I have made no less then 15 batches of Snickerdoodles over the last few months, tweaking it here and there until it was what I was looking for and then remaking it, and then having my assistant make it to make sure they were as perfect and delicious as they were the first time.
I don’t think I’ve ever put so much time into one recipe before.
I think everyone has a different idea of what a classic and perfect Snickerdoodle should look/taste like. Some people think they should be puffy. Some people think they should be more flat and chewy. I’m in the middle. I think they get a little too dry if they are really puffy and they break to easy if they are too flat and chewy.
This recipe is right in between! Just a titch of puffiness and still chewy with just a slight crispness around the outer edges.
You would think with how often I have made these cookie, that my kids would be sick of them by now. Quite the opposite. Just today my 4 year old had a melt down because there were only chocolate chip cookies and not any “white ones” (that’s what he calls them) in the freezer.
I hope you love these Classic Snickerdoodle Cookies as much as we do!
- ½ cup butter, softened
- ½ cup shortening (butter flavored or regular)
- 1½ cups granulated sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups flour
- 1½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 3 tbsp granulated sugar
- 1 tbsp ground cinnamon
- Preheat oven to 350 degrees.
- In a stand mixer or with a hand mixer, cream together the butter, shortening and sugar.
- Add eggs and vanilla and mix thoroughly.
- Add flour, cream of tartar, baking soda, and salt. Mix well.
- In a small separate bowl, combine 3 tbsp granulated sugar and 1 tbsp ground cinnamon.
- Use a cookie scoop or a teaspoon to scoop out approx 2 tbsp size balls of dough. If not using a cookie scoop, roll dough in hands to make a nice ball of dough. roll each scoop or ball of dough in the cinnamon sugar mixture and place them on a lightly greased cookie sheet.
- Once cookie sheet is full, bake for 9-11 minutes or until edges are just slightly browned. Cookies will be shiny and still look a little dough. Allow them to sit on cookie sheet for a few minutes before transferring to a cooling rack.
- If you like your cookies more crisp then chewy cook them for an additional 2 minutes.
Don't miss these favorites!