I love baking cookies and I really enjoy mixing up what kinds I have fresh in the house. One of my absolute favorites are Snickerdoodles! The buttery cinnamon sugar is just so warm and comforting.
This recipe is a really simple one and the cookies always come out tasting great. I have the bake time listed at 8 minutes – that is for a chewier cookie. If you want them more crisp, leave them in for just a few more minutes – maybe 10-12. Just don’t base the texture on the color! These do not brown very much on the bottom or edges.
On to the how-to!
Start by gathering all of your ingredients and kitchen tools.
Kitchen tools you will need:
- A mixing bowl
- An electric hand mixer (or stand mixer)
- Measuring tools
- Cookie (cooking) sheet
Ingredients you will need:
- 1/2 cup butter softened
- 1/2 cup solid vegetable shortening
- 2 cups granulated sugar divided
- 1 tsp pure vanilla extract
- 2 large eggs
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cream of tarter
- 1/2 tsp salt
- 2-1/2 tsp ground cinnamon divided
Instructions:
In a medium-size bowl, using an electric mixer, beat together butter and shortening for 30 seconds or so (until they are combined).
Add 1-¾ cup sugar and the vanilla. Beat on medium-high until combined.
Add the eggs, one at a time, beating well after each. Scrape the sides of the bowl periodically to ensure good mixing.
In a separate bowl, sift together flour, baking soda, cream of tartar, salt and ½ tsp cinnamon.
(A whisk works perfectly for this if you do not have a sifter)
Lower the speed of the mixer and slowly add dry ingredients, beating until fully combined.
Chill the dough for at least 2 hours. Best if you can do it overnight.
Once the dough is chilled, preheat your oven to 375°F. Line your baking sheets with parchment paper or non-stick cooking spray. Set them aside.
In a small bowl, mix together ¼ cup sugar and 2 tsp cinnamon. Form the cookie dough into small balls and roll them in the mixture.
Arrange the dough balls on a cookie sheet (give them about 2 inches of space from one another). Bake for 8-10 minutes.
Carefully remove to cooling rack to cool completely. Store at room temperature in an airtight container.
… and enjoy!
Snickerdoodle Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup solid vegetable shortening
- 2 cups granulated sugar divided
- 1 tsp pure vanilla extract
- 2 large eggs
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cream of tarter
- 1/2 tsp salt
- 2-1/2 tsp ground cinnamon divided
Instructions
- In a medium-size bowl, using an electric mixer, beat together butter and shortening for 30 seconds or so (until they are combined).
- Add 1-¾ cup sugar and the vanilla. Beat on medium-high until combined.
- Add the eggs, one at a time, beating well after each. Scrape the sides of the bowl periodically to ensure good mixing.
- Ina separate bowl, sift together flour, baking soda, cream of tartar, salt and ½tsp cinnamon (A whisk works perfectly for this if you do not have a sifter).
- Lower the speed of the mixer and slowly add dry ingredients, beating until fully combined.
- Chill the dough for at least 2 hours. Best if you can do it overnight.
- Once the dough is chilled, preheat your oven to375°F. Line your baking sheets with parchment paper or non-stick cooking spray. Set them aside.
- In a small bowl, mix together ¼ cup sugar and 2 tsp cinnamon. Form the cookie dough into small balls and roll them in the mixture.
- Arrange the dough balls on a cookie sheet (give them about 2 inches of space from one another). Bake for 8-10 minutes.
- Carefully remove to cooling rack to cool completely. Store at room temperature in an airtight container.
