Snickerdoodle Cookie Recipe

This cookie was one of our family’s favorites. Grandma would always serve them after dinner, crispy on the outside with cinnamon, sugar and a warm fluffy center.

Ingredients:

  • 1/4 Cup Shortening
  • 1/4 Cup Salted Butter, softened
  • 3/4 Cup Granulated Sugar
  • 1 Egg
  • 1/2 TSP Pure Vanilla Extract
  • 1 1/3 Cups All-Purpose Flour, sifted
  • 1/4 TSP Cinnamon
  • 1 TSP Cream of Tartar
  • 1/2 TSP Baking Soda
  • 1/8 TSP Sea Salt

Cinnamon Sugar Coating:

  • 2 TBSP Granulated Sugar
  • 1½ TSP Cinnamon

Directions:

  1. Preheat oven to 375°F.
  2. In a small bowl, mix together 2 tablespoons sugar and 1½ teaspoon cinnamon. Set aside.
  3. Sift flour into a medium bowl. Add cinnamon, cream of tartar, baking soda, salt and stir to combine. Set aside.
  4. Cream together butter, shortening and sugar in the bowl of a standing mixer fitted with the paddle attachment (or with a hand mixer). Add egg and vanilla and beat again until smooth. Add dry ingredients and stir until combined.
  5. Use a 2 tablespoon cookie scoop to measure dough, then roll into balls.
  6. Roll each dough ball in the cinnamon sugar mixture until it’s evenly coated.
  7. Place cookies on a baking sheet, either ungreased or lined with parchment paper.
  8. Bake in the preheated oven for 8-10 minutes until puffed and mostly set, but still soft.
  9. Remove from oven and transfer to a wire cooling rack to cool.