Snickerdoodles- These really are the BEST snickerdoodles!
Today I am finally sharing this snickerdoodle recipe that I have wanted to share since before Christmas. I'm not sure why it has taken me so long, but it's here now. I started making this recipe about a week before Christmas and we LOVE them! I made them probably 5 times during that week before Christmas. I packaged them and shared them with lots of people. I even whipped up a batch the morning of the day we were headed home for Christmas. I wanted these cookies to be as fresh as possible before sharing with our family.
If given the choice between a chocolate chip cookie and a snickerdoodle cookie, the chocolate chip wins. Although, given the choice between these snickerdoodles and a chocolate chip........well, I just might have to go Snickerdoodle!
Yes, they're that good!
Snickerdoodles are definitely a year around cookie recipe, but make sure you pin this so you'll have it for when the holidays come around. You're going to want this cookie on your cookie tray!
These cookies use both butter and shortening. That's how they yield such a buttery and tender taste and texture. The edges are a little crispy and the center is so soft and chewy. Perfection!
I don't know what the weather is like where you live, but for us here in Kentucky it's going to be a great weekend to stay inside and bake cookies. So, if you have to venture out, make sure you grab what you need to bake these snickerdoodles as well. You'll be so glad that you did.
- ½ cup butter softened
- ½ cup shortening
- 2 eggs room temperature
- 1 ½ cups sugar plus 2 tablespoons
- 2 teaspoons vanilla extract
- 2 ¾ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- Preheat oven to 400 degrees.
- Cream together the butter, shortening, 1 ½ cups of the sugar, the eggs and vanilla.
- Blend in the flour, baking soda, salt and cream of tartar.
- Shape dough by rounded tablespoons into balls.
- Mix the reaming sugar and the 2 teaspoons of cinnamon together in a bowl.
- Roll the balls of dough into the cinnamon and sugar mixture.
- Place on an ungreased baking sheet.
- Bake for 8-10 minutes or until set but not too hard.
- Remove immediately from baking sheet and onto wired racks to cool completely.
- Store in an air tight container.