Our Easy Snickerdoodle Cookie Recipe makes soft chewy cookies with some of the best warm and toasty holiday flavors – they’re one of the best, most requested cookie treats! We like our snickerdoodles where you can really taste the cinnamon, so we have cinnamon in the dough and make a cinnamon sugar mixture that has more than just a hint of cinnamon! This easy snickerdoodle recipe uses both shortening and butter for cookies that are soft and chewy inside with crisp edges. You may also know these as cinnamon sugar cookies. They’re a favorite Christmas cookie and part of our Christmas cookie collection, click to watch the playlist now!
Snickerdoodle Cookie Recipe | Easy Snickerdoodle Recipe | Christmas Cookies
Cinnamon Sugar Mixture
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
Snickerdoodle Cookie Recipe
- 8 tablespoons salted butter, softened
- 8 tablespoons butter flavored vegetable shortening
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 3/4 cup flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt optionally crushed
Cinnamon Sugar Mixture
- Combine the 2 tablespoons granulated sugar and 2 teaspoons cinnamon.
Snickerdoodle Cookies Recipe
- Begin preheating the oven to 400 degrees.
- In a large bowl add 8 tablespoons softened salted butter and 8 tablespoons butter flavored vegetable shortening. Blend using a hand or stand mixture on medium speed for about 2 minutes.
- Scrape the sides of the bowl and add 1 ½ cups of granulated sugar. Add 2 eggs. Beaton medium speed until creamy and well blended, about 1 minute. Scrape the bowl then beat for another minute.
- Add 1 teaspoon of vanilla extract and beat to combine, the mixture should be creamy and fluffy.
- Next to mix the dry ingredients. Measure out 2 ¾ cup flour, 2 teaspoons cream of tartar – this will give the cookies a little tangy taste and helps keep the cookies soft and chewy on the inside. Add 1 teaspoon baking soda and 1 teaspoon cinnamon. Add ¼ teaspoon crushed kosher salt, and I'm giving this a crush with a mortar and pestle which will help the salt distribute more evenly in the batter. Give this all a whisk to combine.
- Add the dry ingredients to the dough in thirds, mixing with a spoon just until the flour is incorporated.
- Take a generous pinch of dough, about a tablespoon, and roll into balls about an inch and a half in size, and these don’t have to be perfect. Roll each dough in the cinnamon sugar mixture we made earlier. Place on a parchment paper lined baking sheet, about 2 inches apart.
- Bake in the preheated oven, just until the cookies are set on the edges, but still soft in the middle. For me, this was about 8 minutes.
- Let the cookies cool on a wire rack. This recipe makes 3 – 4 dozen depending on how big you make them!