This classic cinnamon-sugar Snickerdoodle Cookies recipe is taken up a notch with two extra ingredients. Soft, chewy, and amazing!
Snickerdoodle Cookies are my all-time favorite homemade cookie, and always on our holiday cookie tray. Even though my kids no longer believe in Santa, we still make him a batch. He eats 15…and Mrs. Claus eats the other 15.
I love a soft, chewy cookie. There’s so much yumminess packed into such a small package. And they’re portable. I love portable. Next to pie, it’s probably my favorite treat.
Snickerdoodles are so popular and like no other amongst the land of cookies.
What is a Snickerdoodle?
Many people think that Snickerdoodle cookies are simply sugar cookies rolled in cinnamon-sugar. While, yes, they do share some of the same basic ingredients like flour, sugar, and butter, Snickerdoodles include cream of tartar, which sets them apart. It gives them that perfect tang, chewiness, and pillow-like texture. Then rolled in cinnamon-sugar, they are so amazing.
What makes this snickerdoodle cookies recipe different?
I’ve yet to eat a homemade snickerdoodle that I didn’t love, but they’re not all created equal. This snickerdoodles cookie recipe has two things that set them apart from the usual.
- Most snickerdoodle cookies recipes include butter. I use butter and shortening. Shortening is 100% fat, containing no water. This means that during the baking process no steam is created, reducing gluten production, resulting in a softer, more tender cookie.
- Snickerdoodles don’t typically include mix-ins of any kind, but I broke the rules and added cinnamon chips! Because “too much cinnamon” is not something I understand. Cinnamon chips are typically found in the baking aisle with the other chocolate chips, and more so during the Fall season, so stock up! Yes, you can leave them out without sacrificing the quality of this recipe.
Follow these tips to ensure they come out perfect every time!
How To Make Snickerdoodles
- Bake at 400 degrees F. – a higher temperature allows the edges of the dough to set faster, which helps prevent spreading, resulting in a soft and pillow-y cookie.
- Use dark cookie sheets – the darker color absorbs heat faster (think about when you wear a black shirt on a hot day!), which also helps those edges set more quickly.
- Keep the balls of dough in tact – once you transfer those balls of dough to your cookie sheets, resist the urge to flatten them, which will result in a flatter, crunchier cookie.
- Don’t over-bake! – because of the higher temperature, they don’t need to cook long. The cookies for this recipe are done between 8-10 minutes (depending on your oven.)
My friend Melissa made 17 dozen cookies the week before Christmas a few years ago. That’s 204 cookies. I keep saying that over and over again. Can you imagine having 204 cookies in your kitchen? I call that nirvana.
For the Cinnamon-Sugar
- 3 tablespoons granulated sugar
- 1 tablespoon cinnamon
For the Cookies
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter , softened
- 1/2 cup shortening
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup cinnamon chips
- Preheat oven to 400 degrees F. Line cookie sheets with parchment paper.
- In a small bowl, combine the 3 tablespoons sugar and 1 tablespoon cinnamon. Set aside.
- In a large bowl with an electric mixer, blend together the sugar, butter, and shortening, until fluffy. Add in the eggs and continue to blend until incorporated and smooth.
- Add in the dry ingredients and blend until the batter is fully incorporated.
- Add in the cinnamon chips and blend one more time until evenly distributed throughout.
- Using a small cookie scoop, form dough into rounded tablespoon sized balls, then gently roll in the cinnamon-sugar mixture.
- Place 2 inches apart on the cookie sheets.
- Bake 8-10 minutes. Immediately remove from sheets and cool completely on a wire rack.
- Eat and enjoy!