Name: Snickerdoodle Cookies
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 1/2 cup butter (softened); 1/2 cup shortening; 1 1/2 cups granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 3/4 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/4 teaspoon salt; 4 Tablespoons granulated sugar (for rolling the dough balls in); 1 Tablespoon ground cinnamon (for rolling the dough balls in)

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These classic snickerdoodle cookies bring the perfect blend of buttery sweetness and warm cinnamon-sugar coating in every bite. A timeless favorite that takes just 23 minutes from start to finish, these soft and chewy treats are a guaranteed crowd-pleaser.

With simple ingredients and straightforward prep, you’ll have a batch of these irresistible cookies ready in no time – making them perfect for both spontaneous baking sessions and planned family gatherings.

Ingredient Section

Butter and Shortening: ½ cup each, ensure butter is softened for smooth blending
Granulated Sugar: 1½ cups for dough, plus 4 tablespoons for coating
Eggs: 2 large, at room temperature for better incorporation
Vanilla Extract: 2 teaspoons for aromatic sweetness
All-Purpose Flour: 2¾ cups, measured correctly for perfect texture
Cream of Tartar: 2 teaspoons, essential for signature tangy taste
Baking Soda: 1 teaspoon for proper rising
Salt: ¼ teaspoon to enhance overall flavor
Cinnamon-Sugar Coating: 1 tablespoon cinnamon mixed with 4 tablespoons sugar

Instructions Section

Preparation: Heat oven to 375°F and line baking sheets with parchment
Cream Base: Mix butter, shortening, and sugar until light and fluffy
Wet Ingredients: Beat in eggs and vanilla until well combined
Dry Ingredients: Stir in flour, cream of tartar, baking soda, and salt
Shape Dough: Form into balls using greased hands for easier handling
Coating: Roll dough balls in cinnamon-sugar mixture
Arrange: Place cookies 2 inches apart on prepared sheets
Baking: Bake 8-9 minutes until edges are just set
Cooling: Transfer immediately to cooling rack using a sturdy spatula

Cookie-Making Tips

These snickerdoodles come out best when you follow a few simple tricks! Keep your dough cool between batches – pop it in the fridge while you’re working with another portion. This makes the dough much easier to handle when you’re rolling it into balls.

A light coating of cooking spray on your hands works wonders to prevent sticking. And remember – these cookies should be super soft when they come out of the oven. They’ll firm up as they cool, giving you that perfect chewy center!

Storage Tips

Your snickerdoodles will stay fresh and chewy for up to 5 days in an airtight container at room temperature. Place sheets of wax paper between layers to keep them from sticking together.

Want to save some for later? These cookies freeze beautifully! Just pop them in a freezer bag and they’ll keep for up to 3 months. Let them thaw at room temperature whenever you’re ready for a treat.

Easy Variations

Love these classic snickerdoodles but want to mix things up? Try adding 1/2 teaspoon of nutmeg to your cinnamon-sugar mixture for a warm, spicy twist. Or swap the vanilla extract for almond extract to create a nutty flavor profile.

For holiday cookies, mix some pumpkin pie spice into your coating – it adds such a cozy touch! Just stick to the same total amount of spices in your sugar mixture.

Serving Ideas

These soft, chewy cookies are amazing on their own, but they’re extra special paired with a cold glass of milk or hot coffee. Try making ice cream sandwiches with vanilla ice cream – the cinnamon-sugar coating adds such a fun crunch!

They’re perfect for cookie swaps, bake sales, or tucked into lunch boxes. And they make wonderful gifts – just stack them in a pretty tin lined with parchment paper.