Chewy Snickerdoodle Cookies

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These Snickerdoodle Cookies are soft, chewy, and rolled in a mouthwatering cinnamon sugar coating. This popular cookie recipe only take about 30 minutes from start to finish and is always a big hit! Whether you’re new to baking, or a well seasoned pro, these snickerdoodle cookies will impress!

Why You’ll Love These Snickerdoodle Cookies

• Soft, chewy, and fluffy
• Simple recipe with easy to follow steps
• Deliciously rolled in cinnamon sugar
• Easy to store or freeze!

Snickerdoodle Ingredient List

All Purpose Flour: 2+3/4 cups of all purpose flour, which almost everyone has in their pantry, is all you need for this recipe!

Butter: 1/2 cup of unsalted butter softened to room temperature. If you decide to use salted butter, I’d recommend reducing the total amount of salt added to 1/4 teaspoon.

Vegetable Shortening: 1/2 cup of vegetable shortening helps keep the snickerdoodle cookies thick and pillowy.

Sugar: 1+1/2 and 3 tablespoons of granulated sugar is needed for these cookies. The additional 3 tablespoons of sugar will be use to make the cinnamon sugar coating the cookies will be rolled in.

Eggs: 2 large eggs are needed to bind everything together.

Cream of Tartar: 2 teaspoons of cream of tartar is the star of the show, it’s what makes Snickerdoodle Cookies what they are. It gives the cookies a slight tangy flavour while helping the cookies stay soft and pillowy, giving them their signature look and taste.

Baking Soda: 1 teaspoon of baking soda to help the cookies rise.

Salt: 1/2 teaspoon of salt to balance the flavours.

Cinnamon: 2 teaspoons of ground cinnamon will add the classic spicy and warm flavours these snickerdoodle cookies are famous for.

Looking for more deliciously easy cookie recipes?

You’ll want to try our Lemon Meltaway Cookie Recipe too!

How to make Snickerdoodle Cookies:

1. Preheat your oven to 400℉ and place the oven rack in the middle position.

2. In a large mixing bowl, combine the butter, sugar, vegetable shortening, and the 2 eggs. Using an electric mixer, mix until fully combined.

3. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt.

4. Slowly add the dry mixture into the wet mixture and mix until well combined.

5. In a small bowl, stir together the remaining 3 tablespoons of sugar and the cinnamon.

6. Scoop about 1 tablespoon of dough with a spoon or small cookie scoop and roll it in your hands to create 1 inch ball, then roll again in the cinnamon sugar mixture. Place 2 inches apart on a parchment lined baking sheet.

7. Bake for 8-10 minutes or until the edges are set but the centres of the cookies are still soft. Don’t over bake the cookies, you want to have them chewy not crunchy. Once baked, place on a cooling rack for 10 minutes before serving.

Required tools for this recipe

Mixing Bowls: A a few large to medium size mixing bowls are always a good staple in your kitchen

Cookie Sheets: I usually will gravitate towards the larger cookie sheets that come with their own cooling racks. Saves some money and storage space.

Cooling Rack: If you don’t already have one, a cooling rack is a great and versatile tool that I’m always reaching for.

Electric Hand Mixer: Another great staple for bakers at any level. I’d recommend investing in a good quality electric mixer so the motor is strong and can handle even a thick batter.

Parchment Paper: While not 100% required for this recipe, I do personally use parchment paper for most of my cookie baking. Not only does it ensure nothing gets stuck to the cookie sheets, but it helps with clean up. I use this almost everyday in my house.

Cookie Scoop: These are very handy tools to have if you’re a baker. Perfect for ensuring consistency with the sizes of the cookies.

Try More Amazing Recipes:

Deliciously Easy Date Squares With An Orange Twist

• Grinch Crinkle Cookies
• Chewy Snickerdoodle Cookies
• Lemon Meltaway Cookies
• Healthy Hamburger Soup Recipe With Barley
• Easy Pumpkin Pie Bars