Snickerdoodles are the most underrated cookies on the planet. Everyone forgets about them! Snickerdoodles are one of my favorite cookies and although most people bake them around the holidays, I think they are great all year round. After trying out numerous recipes, Betty Crocker’s Snickerdoodle recipe is my favorite. These cookies are not very hard to make and taste awesome.
- 1 1/2 Cups sugar
- 1/2 Cup butter, softened
- As always I buy Land O’Lakes.
- 1/2 Cup shortening
- I use Crisco sticks because they are really easy to deal with!
- 2 3/4 Cups all-purpose flour
- 2 Teaspoons cream of tartar
- 1 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1/4 Cup sugar
- 2 Teaspoons ground cinnamon
- Heat oven to 400 degrees F.
- Mix 1 1/2 Cups sugar, butter, shortening, and eggs in a large bowl. Next, stir in flour, cream of tartar, baking soda, and salt.
- Shape dough into 1 1/4 inch balls. Mix 1/4 cup sugar and the cinnamon in a small container. Then, roll dough balls in the cinnamon sugar mixture. Place Snickerdoodles 2 inches apart on an un-greased cookie sheet.
- Bake 8-10 minutes, or until set. Let cookies cool on a wire rack.
- Snickerdoodles do not spread quite like other cookies do. Be sure to keep an eye on them around the 8 minute mark or you will have burned cookies on your hands.
Tip: I use a cookie scoop to shape the dough balls. It makes this step go by much quicker!
Note: I use WAY more cinnamon than the recipe calls for. I like my Snickerdoodles smothered in cinnamon. In fact, the more cinnamon, the better!
For a printable version of this recipe, check out the Betty Crocker website.