Classic Snickerdoodle Cookies

Snickerdoodle cookies on a parchment paper lined baking sheet.

5 from 1 vote

These Classic Snickerdoodle Cookies are soft and chewy on the inside with a crisp, cinnamon sugar crackly top. They're so good they should be on every holiday baking list!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Author: Jennifer

Ingredients

Cinnamon Sugar

2 tbsp Granulated Sugar
2 tsp Ground Cinnamon

Snickerdoodle Cookies

1 1/4 cup + 2 Tbsp All-Purpose Flour
1 tsp Cream of Tartar
1/2 tsp Baking Soda
1/8 tsp Salt
1/4 cup Vegetable Shortening
1/4 cup Unsalted Butter softened
3/4 cup Granulated Sugar
1 Large Egg

US Customary - Metric

Instructions

Cinnamon Sugar

In a small bowl whisk together the granulated sugar and ground cinnamon. Set to the side.
2 tbsp Granulated Sugar, 2 tsp Ground Cinnamon

Snickerdoodle Cookies

Adjust your oven rack to the 2nd or 3rd level position (just above the center), preheat your oven to 350ºF, and line 2 baking sheets with either parchment paper or silicone baking mats.
In a medium-size mixing bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
1 1/4 cup + 2 Tbsp All-Purpose Flour, 1 tsp Cream of Tartar, 1/2 tsp Baking Soda, 1/8 tsp Salt
Using your hand mixer or stand mixer fitted with the paddle attachment, beat together the vegetable shortening, unsalted butter, granulated sugar, and egg on medium-high speed.
1/4 cup Vegetable Shortening, 3/4 cup Granulated Sugar, 1 Large Egg, 1/4 cup Unsalted Butter
Add in the whisked dry mixture and mix together until just combined.
Using a 1 tablespoon-size cookie scoop or spoon, scoop and shape the dough into 1-inch size balls. Roll in the cinnamon sugar mixture, then place on the prepared baking sheets.
Bake for 8-10 minutes at 350ºF. The cookies will puff up when baked, but will flatten as they cool. I recommend taking them out on the earlier side for a softer, chewier cookie. They should be golden brown on the edges, but look slightly under baked in the center
Transfer to a cookie sheet to allow the cookies to cool completely. Keep a slice of bread with the cookies in an airtight container to keep them nice and soft.

Notes

You can use 1/2 cup unsalted butter or 1/2 cup vegetable shortening (butter flavored or regular) instead of 1/4 cup of each ingredient as shown above in the recipe.

For a softer, chewier cookie, I recommend taking them out at the earlier recommended baking time. They might look slightly underbaked in the center, but they will continue to bake as they cool. For reference, I took mine out at the 8-minute mark.

Recipe adapted from A Recipe Sampler by St. Andrew's Evangelical Lutheran Church.

Nutrition