The Best Snickerdoodle Cookies
These snickerdoodle cookies are sweet, soft, slightly chewy, and coated in cinnamon and sugar.
Ingredients
- ½ cup (113.5 g) butter room temp
- ½ cup (102.5 g) shortening
- 1½ cups (300 g) granulated sugar
- 2 large eggs room temp
- 2¾ cups (385 g) all-purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon (0.25 teaspoon) salt
Cinnamon/Sugar Mixture
- ⅓ cup (66.67 g) granulated sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- Place the butter, shortening and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs and mix on low until smooth, about 30 seconds.
- Slowly mix in flour, cream of tartar, soda and salt, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Roll in cinnamon sugar mixture.
- Place 8 cookie dough balls on your lined baking sheet. Bake the cookies for 11-13 minutes. You're looking for a nice light golden brown around the edges, and some crackling along the top. Be careful not to over bake, or you will lose the chewy factor we are going for.
Notes
The butter and eggs should not be completely chilled from the fridge, but should also not be room temperature. I try to let them sit out for about 15-30 minutes before I begin my cookie making!
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Serving: 1servingCalories: 254kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 34mgSodium: 147mgPotassium: 87mgFiber: 1gSugar: 20gVitamin A: 189IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!