The Best Snickerdoodles

Back in January, I briefly mentioned the snickerdoodles I made on Christmas Eve. I made them again yesterday, and they again turned out amazing. Not long ago, I read a blog post (I think – it may have been something I saw on Pinterest) where someone mentioned that they have had a hard time finding a snickerdoodle recipe they really like, because all the recipes she tries come out crunchy and she prefers chewy. Well, this recipe results in light, slightly chewy snickerdoodles. Because they were so perfect, I’m posting the recipe here.



1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup shortening
2 eggs
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

1/4 cup sugar
1 Tbsp ground cinnamon

Preheat oven to 400 °F. Cream the butter, sugar, and shortening. Add eggs one at a time.

In a separate bowl, stir together the flour, cream of tartar, baking soda, and salt. Gradually add to the butter mixture, using the lowest setting on the mixer.

In a small bowl, mix together the 1/4 cup sugar and cinnamon.

Shape dough into small balls (about an inch or so). Roll in the cinnamon-sugar mixture and place on an ungreased cookie sheet about 2 inches apart.

Bake for 8-10 minutes or until set. Immediately remove from cookie sheet to a wire rack.

Truly, these are probably the best cookies I’ve ever made. They’re incredibly easy to make and pretty foolproof. Amazingly, I only ate 2 yesterday…




3 responses to this post.

  1. I was planning to make snickerdoodles this week as a contribution to a charity event. I have a reliable recipe that seems pretty similar to this one, but mine calls for all shortening, so I’m going to try yours. I’ve always thought they’ve got to be better made with butter!


  2. […] though – sandwich cookies a la Great American Cookie Co. So I made Snickerdoodles using the recipe I’ve posted before. I divided that dough in half and added 1/4 cup cocoa to half of the dough. Mmmm mmmm […]


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