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–+ servings
snickerdoodles on a cookie cooling rack
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Snickerdoodles

Course baking
Cuisine baking
Keyword baking
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 24 cookies
Author Bruce and Dina Miller

Ingredients

Ingredients for Snickerdoodles:

  • ½ cup butter
  • ½ cup shortening
  • 1 ½ cups sugar
  • 2 eggs
  • 2 ¾ cups flour
  • 2 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 4 tablespoon sugar
  • 4 teaspoons cinnamon

Instructions

Instructions for Snickerdoodles:

  • Whisk flour, cream of tartar, soda and salt in a bowl.
  • Using a mixer, blend butter, shortening and 1 ½ cups sugar until smooth. Beat in eggs one at a time until just incorporated.
  • Blend in the dry ingredients. Chill dough for 1 hour or overnight.
  • Mix 4 tablespoons sugar and cinnamon in a bowl.
  • Using a small ice cream scoop, make 1 inch dough balls. Roll balls in cinnamon/sugar mixture until covered and place on a cookie sheet about 3 inches apart.
  • Bake at 400 degrees F.  for 8-10 minutes, turning cookie sheet halfway through. Remove cookies from oven, and allow to cool for about 5 minutes, then remove from sheet with a spatula onto a wire cooling tray.
  • Store cookies in sealed containers. Cookies will remain fresh for a week.

Notes

A great way to have fresh cookies at any time is to roll the cookie dough into balls, and allow to freeze on a sheet pan. Then place cookie balls into bags in the freezer. Place cookie balls onto a sheet pan, and allow to thaw for about 30 minutes before baking.