The BEST soft and chewy Snickerdoodles! These get RAVE reviews every time I make them!
Hooray for Friday and the upcoming WEEKEND! We moved to a new house this past week and I’m exhausted! Our house is still in the same area, but moving just isn’t easy, no matter how far you go! My kitchen is finally put back together so I think that calls for some fresh baked cookies.
I wanted to share a “classic” cookie recipe with you guys because, let’s face it, more often than not I’m making favorite easy Chocolate Chip Cookies, or snickerdoodles in my “real” everyday life. There’s a time and a place for fancy Turtle Thumbprint Cookies or Chocolate Nutella Sandwich Cookies, but everyone loves some good old fashioned Snickerdoodles! Plus, the ingredients are ones I always have on hand, and they only take a few minutes to make.
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! I recently sent a bunch to work with my husband and you would have thought people won the lottery with what a bit deal they made over these delicious snickerdoodles!
- 1/2 cup butter , softened
- 1/2 cup shortening
- 1 1/2 cups granulated sugar
- 2 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 white sugar
- 1 Tbsp ground cinnamon
Preheat oven to 375 degrees F.
Cream together butter, shortening, and 1 1/2 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.
Adapted from All Recipes
Never miss a post! Follow Tastes Better From Scratch on: