Snickerdoodle Recipe
This Snickerdoodle recipe is a classic with crispy edges and soft centers. These cookies are easy and taste like home.
SNICKERDOODLE COOKIE RECIPE
This is the classic snickerdoodle recipe I used to make every Sunday when I lived at my mom’s house just after having my first son. We were about to move to Miami but were in between places and these cookies were a regular thing.
My mom didn’t have chocolate chips on hand so we were always looking to make a simple cookie from pantry ingredients that could be made with a hand mixer and not a stand mixer (which we didn’t have).
The only thing you might not have on hand is cream of tarter which gives it that tangy flavor and the texture is chewy with soft centers.
Roll in granulated sugar for those crispy edges with soft centers. For the best snickerdoodles do not overbake! Cool them on a wire rack.
HOW TO KEEP COOKIES SOFT
I always make sure that my cookies are in an airtight container and I add a slice of bread to the container. This keeps cookies soft!
Also, make sure you don’t add too much flour when mixing the dry ingredients.
CAN YOU FREEZE THESE?
Yes. Freeze in a freezer bag up for 2-3 months.
OTHER COOKIE RECIPES:
- The Best Chocolate Chip Cookie
- Appledoodles
- Chewy Sugar Cookies
- No-Bake Cookies
- Cookie Dough Balls
- Soft Chocolate Chip Cookies
- Monster Cookies
- Soft Sugar Cookies
- S’mores Cookies
- Chocolate Crinkle Cookies
- Maple Shortbread Cookies
Snickerdoodle recipe
Ingredients
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 1/2 cup shortening, (I like butter flavored or you can use all butter instead of shortening)
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
ROLLING SUGAR:
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
Equipment
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper. In large bowl, beat 1 1/2 cups sugar, the butter, shortening and eggs with electric mixer on medium speed until well mixed. Stir in flours, cream of tartar, baking soda and salt.
- In small bowl, mix 3 tablespoons sugar and the cinnamon. Shape dough into 1 1/2-inch balls and roll in cinnamon-sugar mixture; place about 2 inches apart on prepared cookie sheets.
- Bake 8 to 10 minutes or until set. Do not overbake! Cool 2 minutes on the pan then remove from cookie sheets. Store in an airtight container.
