Description
Chewy and extra Soft Snickerdoodle Cookies are sweet and buttery with a lovely kick of warmth from the cinnamon-sugar coating.
Ingredients
Scale
- 1/2 cup butter, softened
- 1/2 cup butter flavored 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
- 1/2 teaspoon salt
- 5 tablespoons granulated sugar (for rolling the dough)
- 1 tablespoon ground cinnamon (for rolling the dough)
Instructions
- Preheat the oven to 375 degrees F., and line a baking sheet with parchment or a baking mat.
- In a medium bowl, cream together the butter, shortening, and the sugar until it is light and fluffy, about 3 minutes.
- Add the eggs and vanilla, and mix until well combined.
- Add the flour, cream of tartar, baking soda, and salt, and mix well to combine.
- In a small bowl, mix together the remaining sugar and cinnamon.
- Working with a large tablespoon of dough at a time, roll the ball between your hands (it might be a little sticky, so grease your hands a bit if you need), and then roll the dough in the cinnamon-sugar mixture, coating the ball completely.
- Place the coated balls on the prepared cookie sheet 2 inches apart, and repeat with remaining dough.
- Bake for 8 to 9 minutes. Let the cookies rest on the cookie sheet for 5 minutes after you remove them from the oven, and then remove them from the pan to let them cool on a wire rack.
- Serve warm, and store any leftovers store in an airtight container.
Notes
- I tried and tried to make a snickerdoodle cookie recipe with only butter, no shortening, and I could not do it. I’m convinced that shortening is okay in a few circumstances, and this is one of them.
- Prep Time: 15 min
- Cook Time: 8 min
- Category: dessert
- Method: bake
- Cuisine: American