Aunt Stephanie's Snickerdoodles
These soft, cinnamon-sugar-coated snickerdoodles have crisp edges, chewy centers, and the signature tangy flavor that makes this classic cookie so irresistible. Chilling the dough before baking helps create thick, tender cookies that are perfect for holidays, cookie trays, and everyday treats.
Prep
15 min
Cook
8–10 min
Temp
375°F
Yield
36 servings
Ingredients
- Dough
- ½ cup butter, softened
- ½ cup shortening
- 1½ cups sugar
- 2 eggs
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- Cinnamon Sugar
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
1Prepare the dough. In a large mixing bowl, cream together the butter, shortening, and sugar. Beat in the eggs until well combined.
2Add the dry ingredients. Add the flour, cream of tartar, baking soda, and salt. Mix until a soft dough forms.
3Chill the dough. Cover and refrigerate the dough for at least 1 hour.
4Prepare the cookies. Preheat the oven to 375°F. In a small bowl, combine the sugar and cinnamon. Roll the dough into walnut-sized balls and coat each one in the cinnamon sugar mixture.
5Bake. Place the cookies on ungreased baking sheets and bake for 8–10 minutes, or until the edges are set and the tops are lightly crackled.
6Cool and serve. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- Make-Ahead Dough – Prepare the dough up to 3 days ahead and keep it covered in the refrigerator until ready to bake.
- Extra Cinnamon Flavor – Increase the coating mixture to 3 tablespoons sugar and 3 teaspoons cinnamon for a stronger cinnamon flavor.
- Brown Butter Snickerdoodles – Replace the butter with browned butter (cooled before using) for a deeper, nuttier flavor.
- Mini Snickerdoodles – Roll the dough into smaller balls and reduce the baking time by 1–2 minutes for bite-sized cookies perfect for parties and cookie trays.
- Cookie Sandwiches – Spread cream cheese frosting, vanilla buttercream, or marshmallow fluff between two cookies to make snickerdoodle sandwich cookies.