The BEST Snickerdoodle recipe ever! These Snickerdoodles are totally addicting!
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Snickerdoodles are such a classic cookie. Easy to make, yummy to eat – what’s not to love? My boys, Reece in particular, are BIG Snickerdoodle fans. I actually have to hide the cookies from Reece to stop him from eating the whole batch! Crispy on the outside, chewy on the inside, these cookies are just delightful! Of course, any cookie dough rolled in sugar and cinnamon has to be good! Oh, and speaking of the dough, holy moly people! Don’t try it! You will not be able to stop yourself from eating way more than you intended. So. Sooooo. Good.
Ingredients:
1/2 cup butter, softened
1/2 cup butter-flavored shortening
1 1/2 cups sugar
2 eggs, room temperature
1 Tbls vanilla
2 3/4 cups flour
1 1/2 tsp cream of tartar
1 tsp baking soda
1/8 tsp baking powder
1/4 tsp salt
4 Tbls sugar
4 tsp cinnamon
Directions:
Cream the butter, shortening and sugar by hand. Add the eggs and vanilla and cream together. In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, and salt. Gradually add flour mixture to creamed mixture, stirring until well combined. Refrigerate dough for 30 minutes.
Preheat oven to 375 degrees. Combine sugar and cinnamon in a small bowl. Remove dough and form into small balls. Roll balls in sugar and cinnamon and place on an ungreased cookie sheet.
Bake for 8 minutes. Remove and let cool on sheet for two minutes before transferring to a cooling rack.
Yes my friends, these Snickerdoodles are totally addicting! You’re just going to have to try them to find out 🙂
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Totally Addicting Snickerdoodles
Ingredients
- 1/2 cup butter softened
- 1/2 cup butter-flavored shortening
- 1 1/2 cups sugar
- 2 eggs room temperature
- 1 tbsp vanilla
- 2 3/4 cups all purpose flour
- 1 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/8 tsp baking powder
- 1/4 tsp salt
- 4 tbsp sugar
- 4 tsp cinnamon
Instructions
- Cream the butter, shortening and sugar by hand.
- Add the eggs and vanilla and cream together.
- In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, and salt.
- Gradually add flour mixture to creamed mixture, stirring until well combined. Refrigerate dough for 30 minutes.
- Preheat oven to 375 degrees.
- Combine sugar and cinnamon in a small bowl.
- Remove dough and form into small balls.
- Roll balls in sugar and cinnamon and place on an ungreased cookie sheet.
- Bake for 8 minutes.
- Remove and let cool on sheet for two minutes before transferring to a cooling rack.
Nutrition
What’s your favorite go-to cookie recipe? Chocolate chip? Peanut Butter? Oatmeal-Raisin? I want to know!
Here are some of my favorites:
Coconut Toffee Chocolate Chip Cookie Bars
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G-maw Jo says
These are completely awesome – and the aroma in my kitchen while they were baking?!? Amazing! So glad I found your recipe!
Gammy says
I make these using a Yellow cake mix–I have used both Betty Crocker and another brand I won’t mention–and here is what I do:
preheat oven 375
3 TBS sugar
2 tsp cinnamon
I package Yellow cake mix
2 large eggs
1/4 cup vegetable oil
I use parchment paper on pans
Combine: cake mix,eggs and oil
Stir till well blended(I use my kitchenaid)
Shape dough into 1″ balls(or use small cookie scoop)
Roll into sugar cinnamon mixture
Place balls on parchment lined cookie sheet
Flat balls with bottom of a drinking glass
Bake 8 minutes
cool one minute on cookie sheet
Remove to cooling rack to cool completely
Servinga: 24 cookies
Trish - Mom On Timeout says
Sounds great!!
Gianna Real says
I have a question, in the step 2, when you mention the cream, are you talking about the butter and sugar cream from step 1 or dairy cream? Because it is not in the ingredient list. Thanks!!
Stefanie says
SO, so good!!! I doubled the recipe for a bible study tonight and am having trouble keeping my hands off of them. AMAZING recipe – thanks so much for sharing and will absolutely be making this again!! xoxo
Trish - Mom On Timeout says
That is awesome to hear Stefanie! So glad you enjoyed the recipe!