This is my favorite Snickerdoodle Cookies recipe that results in soft and chewy cookies! These get RAVE reviews every time and they are so easy to make.
I love this recipe, but if your interested in even EASIER snickerdoodle recipe you’ve got to check out my Snickerdoodle Bars! Just like these Chocolate Chip Cookies Bars, they are baked in a 9×13 inch pan, so there’s no rolling and baking individual batches of cookies.
There’s a time and a place for fancy Turtle Thumbprint Cookies or Red Velvet Sandwich Cookies, but everyone loves some good old fashioned Snickerdoodles! This is such a classic cookie, and I like them super soft and chewy, so that’s what you’ll get with this recipe!
Why I love this recipe:
- Simple ingredients. The ingredients for these snickerdoodles are ones I always have on hand, and they only take a few minutes to make.
- Cream of tarter. Cream of tarter is important in this recipe because it helps distinguish the taste between a butter cookie and a snickerdoodle and helps with that nice chewy texture.
- Thick and chewy. Snickerdoodles are one of those cookies that I only like when they’re homemade. When you buy them from the store they’re always flat and crunchy, which I hate! I love them thicker, with a tiny bit of crisp on the outside and a super soft and chewy inside. I’m here to tell ya, this recipe is a WINNER!
How to make snickerdoodles:
1. Cream. Start by creaming the butter, shortening, and sugar.
2. Add eggs. Next mix in the eggs and vanilla and mix well.
3. Add the dry ingredients. Stir until combined.
4. Shape into balls.
5. Roll in cinnamon sugar. Gently roll the snickerdoodle dough ball in cinnamon and sugar until coated on all sides.
Grease hands. The snickerdoodle dough can be sticky and tough to handle. I like to grease my hands with cooking spray so they are easier to handle.
Refrigerate. Also, after you have rolled one tray of snickerdoodles, place it in the refrigerator for a few minutes. This will make it easier to roll them in cinnamon and sugar before baking!
Storing and Freezing Instructions:
Store in an airtight container at room temperature for 2-3 days. They also freezer really nicely. Allow them to cool completely and place them in a freezer safe bag for 2-3 months.
Consider trying these popular cookie recipes:
- Mrs. Fields Oatmeal Chocolate Chip Cookies
- Browned Butter Chocolate Chunk Cookies
- Soft and Chewy Triple Chocolate M&M Cookies
- 1/2 cup butter , softened
- 1/2 cup shortening
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 Tablespoons granulated sugar (for rolling the dough balls in)
- 1 Tablespoon ground cinnamon (for rolling the dough balls in)
- Preheat oven to 375 degrees F.
- Cream together butter, shortening, and 1 ½ cups sugar. Add eggs and vanilla and mix well.
- Add the flour, cream of tartar, baking soda and salt and stir until combined.
- Shape dough by spoonfuls into balls. I grease my hands with cooking spray since the dough is slightly sticky. I also like to put one finished tray of rolled cookies in the fridge while I"m rolling the second. Then when you're ready to roll them in cinnamon and sugar they are easier to handle.
- In a separate bowl, mix the 4 tablespoons granulated sugar and the cinnamon. Roll balls of dough in mixture. Place dough about 2 inches apart on a parchment lined baking sheet.
- Bake 8 to 9 minutes (don't over bake!) Remove immediately (and carefully, with a good spatula!) from baking sheets onto a cooling rack to cool completely.
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I originally shared this recipe in August 2016. Updated December 2019 with process photos and tips.
Recipe adapted from All Recipes.
Have you tried this recipe?!
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