Snickerdoodles

Whip up a batch of this easy Snickerdoodles recipe in 25 minutes for a classic holiday cookie. This popular soft and chewy cookie has a perfect contrast between its sugar cookie sweetness and the warmth from the cinnamon spice. Cream of tartar gives its unique tangy flavor that helps to make them a favorite for cookie lovers at Thanksgiving or Christmas.

For more holiday cookies try my pumpkin snickerdoodles, snickerdoodles without cream of tartar, cut-out sugar cookies, and grandma’s shortbread.

this recipe!

Old Fashioned Thick Snickerdoodles

For many, any holiday cookie platter is not complete without snickerdoodles on it.

This is one of the traditional holiday cookie recipes that you want to make homemade so you can achieve that perfect thick but soft snickerdoodle cookie texture.

I love this simple full-proof recipe that delivers the best snickerdoodles every time you make them.

For more Christmas cookies try my ricotta cookies, snowball cookies, monster cookies, criss-cross peanut butter cookies, Hershey Kiss sugar cookies and whipped chocolate shortbread cookies.

Ingredients

• Butter – salted butter softened to room temperature
• Vegetable Shortening
• Granulated Sugar – for the cookie and the cinnamon sugar coating
• Eggs – at room temperature
• All Purpose Flour
• Cream Of Tartar
• Baking Soda
• Salt
• Cinnamon
• Optional Vanilla Extract – optional to add 2 teaspoons of vanilla extract to the bowl when creaming the butter mixture depending on your tastes, their delicious both ways

How To Make Snickerdoodles

STEP ONE – Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.

STEP TWO – In a large bowl, cream the butter, shortening, granulated sugar and eggs until combined and creamy.

STEP THREE – Sift together the flour, cream of tartar, baking soda and salt. Add to the large bowl and combine until the dough comes together.

STEP FOUR – In a small bowl, combined the 2 tbsp of cinnamon and sugar, stir together until mixed well.

STEP FIVE – Using a cookie scoop, scoop dough and form into a round ball. 

STEP SIX – Place in the cinnamon sugar mixture coating all sides.

STEP SEVEN – Place on baking sheet about 2” apart and bake for 10 minutes. Repeat until all the dough has been used.

STEP EIGHT – Allow the snickerdoodles to cool for 2-3 minutes on the baking sheet so that they can set before transferring to a cooling rack. 

Storage Instructions

Store using an airtight container at room temperature for 3 to 4 days.

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