Perfect Snickerdoodles

I discovered these Snickerdoodles a couple of years ago when I had a serious cookie craving and didn’t want to run to the store. Little did I know they would become one of my favorite cookies. They are the perfect texture… soft in the middle, slightly crisp on the outside. And chances are you already have everything you need to make them.


1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon


Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.


6 comments on “Perfect Snickerdoodles

  1. Snickerdoodles are one of my very favorite cookies to eat, however, I NEVER make them because they are WAY too much work! Laura, you have the perfect solution here! Just made them and LOVE THEM!!! They are exactly what I want in a snickerdoole, without all the extra hassel and fuss! I hate refridgerating my dough…who has time for that anyway? If you want to make cookies, you want to make them (and eat them) now; not wait for an extra hour or more for your dough to refridgerate! These were super easy, and SUPER delicious! Thanks for sharing, Laura! Your recipes make me feel closer to you, even though we are 1400 miles apart! 😉

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