The best Snickerdoodles recipe! These snickerdoodle cookies have crispy edges, chewy centers, and a rich cinnamon flavor. They're easy to make with simple ingredients & no chilling! A classic Christmas cookie recipe passed down from my grandma that I have been baking since I was a little girl.
In a small bowl, mix together 2 Tablespoons granulated sugar and 1 ½ teaspoons cinnamon. Set aside.
Make the Snickerdoodles
Sift flour into a medium bowl.
Add the cinnamon, cream of tartar, baking soda and salt to the sifted flour and stir to combine. Set aside.
Cream the butter, shortening and sugar together in the bowl of a standing mixer fitted with the paddle attachment (or with a hand mixer).
Add the egg and vanilla and beat again until smooth.
Beat in the dry ingredient mixture until just incorporated.
Use a 1 ½ tablespoon cookie scoop to measure dough, then roll it into balls.
Roll each dough ball in the cinnamon sugar mixture until it’s evenly coated.
Place the snickerdoodles on a baking sheet, either ungreased or lined with a silicone baking mat.
Bake in the preheated oven for 8-10 minutes until puffed and mostly set, but still soft.
Remove from oven and transfer to a wire cooling rack to cool.
Video
Notes
Ingredient substitutions
Salted Butter: You can use unsalted butter if you prefer, you may just need to increase the sea salt in the recipe. You also can use all shortening and no butter (that is what my grandma's recipe called for). However, I really like the flavor of the butter.
Shortening. I don't recommend substitutions for the shortening.
Granulated sugar. use white sugar, or organic cane sugar.
Vanilla extract. Please use pure vanilla extract (not imitation) for the best results.
Fine Sea Salt. Sea salt is different than iodized table salt, so if you use iodized salt I recommend using less than the recipe calls for.
StoreI recommend storing these snickerdoodle cookies in an airtight container at room temperature for up to 3 days. If you're adding these to a cookie tray, just be sure to wrap it tightly with plastic wrap so no air can get to the cookies! FreezeYou can freeze the baked snickerdoodle cookies or the snickerdoodle dough in an airtight container for up to one month. If you will be freezing the dough, I recommend scooping it into balls and rolling them until they are smooth. Roll each dough ball in cinnamon sugar and freeze them in an airtight container. To bake, remove from the freezer and wait for the cookie dough to come to room temperature.