The BEST Snickerdoodle Recipe
These Snickerdoodles are a nostalgic treat! Soft, chewy, and coated in cinnamon-sugar, they’ll have everyone asking for more!
Servings: 24 servings
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened
- 0.5 cup vegetable shortening
- 1 cup sugar
- 2 units eggs
- 0.25 cup granulated sugar for rolling
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set it aside.
- In a large mixing bowl, combine the softened unsalted butter and vegetable shortening. Using your electric mixer, beat them together until light and fluffy, about 2-3 minutes.
- Add the sugar to the butter mixture and beat until well combined. Then, add the eggs one at a time, mixing thoroughly after each addition.
- Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined.
- In a small bowl, combine the granulated sugar and ground cinnamon for the coating.
- Using a cookie scoop or tablespoon, portion out the dough and roll each piece into a ball. Roll the balls in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Equipment
- Mixing bowls
- Electric Mixer
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Cookie scoop or tablespoon
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze baked cookies in a single layer, then transfer to an airtight container for up to 3 months.
- To freeze unbaked dough, scoop and roll into balls, then freeze before transferring to a container.