Soft and chewy, these Classic Snickerdoodle cookies have delightful notes of cinnamon, sugar and vanilla. Made with basic pantry ingredients, you can bake up a batch of Classic Snickerdoodle cookies whenever cravings arise. Perfect for snack time, tucked in a lunchbox, or after-dinner munchies.
Snickerdoodles are a time-honored favorite, and this recipe is absolutely the best. These Classic Snickerdoodle cookies have the perfect balance of cinnamon and sugar, with a slight hint of tanginess. The middle of the cookie is perfectly puffed up from the cream of tartar, so don’t skip this key ingredient. Soft, chewy, and buttery, it’s a comforting delight to bite into one of these delicious cookies.
Let’s Get Baking
These Classic Snickerdoodle cookies are easy treats to bake. You’ll need a GoodCook Touch 5 QT Mixing Bowl and a GoodCook Gourmet Spatula Spoon to get started. Make sure you’ve got a GoodCook 13×9″ AirPerfect Nonstick Cookie Sheet, which has a nonstick surface that’s perfect for recipes like this. Are you ready to get baking?
Bake & Share
Happy Snickerdoodle baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcomPrint
Perfect, soft and chewy snickerdoodle cookie.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 18 cookies
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 4 Tbsp white sugar (for rolling the dough balls in)
- 1 Tbsp ground cinnamon (for rolling the dough balls in)
Heat oven to 350°F In a small bowl mix together 4 tablespoons sugar and cinnamon together and set aside.
In mixing bowl with paddle attachment cream together butter, shortening, and 1 ½ cups sugar. Mix until light and fluffy. Add eggs and vanilla and mix well. Add the flour, cream of tartar, baking soda and salt and stir until combined.
Use a cookie scoop to scoop dough and then roll into balls. Roll balls of dough in sugar/cinnamon mixture. Place dough about 2 inches apart on a parchment lined baking sheet. Bake 8 to 10 minutes (don’t over bake!) Remove immediately from baking sheets onto a cooling rack to cool completely.
Recipe Inspired by: All Recipes