These chewy snickerdoodles are soft in the middle and spiced with cinnamon. They’re an easy cookie recipe to make and are great all year.
I recently had a craving for snickerdoodles and decided to try out a popular recipe on allrecipes.com by Beth Sigworth, entitled Mrs. Sigg’s Snickerdoodles. The recipe is pretty easy to follow.
Snickerdoodles are soft and chewy and spiced with cinnamon. They always remind me of the holidays, but I think they’re a great cookie to make all year. They have a distinctive flavor and I love the soft and chewy texture. I was happy with this recipe and turned out as promised.
I did make some minor changes to the original recipe.
- Softened butter
- White sugar
- Vanilla extract
- All-purpose flour
- Cream of tartar
- Baking soda
For this recipe, the shortening combined with the butter makes a very tender, buttery cookie. The cream of tartar is also important. It gives the cookies their trademark tangy flavor and also help them puff up when they bake.
The dough is very easy to make. First, cream the butter, shortening, sugar, and eggs together before adding the flour, baking soda, and salt. Stir until a batter forms. Roll the dough into balls about 1-inch in diameter.
Next, combine sugar and cinnamon together in a bowl. Roll each dough ball in the mixture until they are completely coated.
Place the dough balls on an ungreased cookie sheet. Space the cookies about two inches apart.
Bake the cookies 8 to 10 minutes, or until they are set. Remove them immediately from baking sheets to cool on a baking rack.
The cookies will keep well for a few days at room temperature. They will lose some of their crispiness but as long as you keep them in an airtight container they should dry out.
More Recipes to Try
- Pumpkin Snickerdoodles
- Soft Sugar Cookies
- Cinnamon Cappuccino Cookies
- Chewy Molasses Cookies
- Easy Sugar Cookies
Soft and Chewy Snickerdoodles
- 1/2 cup butter softened
- 1/2 cup shortening
- 1 1/2 cups white 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
- 4 teaspoons ground cinnamon
- Preheat oven to 400°F (200°C).
- Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, baking soda and salt.
- Shape dough by rounded spoonfuls into balls, about 1 inch in diameter.
- Combine the sugar and the cinnamon in a bowl. Roll balls of dough in the mixture and place each on an ungreased baking sheet spaced about two inches apart.
- Bake the cookies 8 to 10 minutes, or until set. Remove immediately from baking sheets.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.