I have tried many snickerdoodle recipes, and this one has landed as my favorite. I think the combination of using half butter and half shortening combined with the cream of tartar really dials in the flavor of them just right. These are a stand-by in my Christmas cookie repertoire, and I also love them as a hostess gift any time of year.
- 2 1/2C All-Purpose Flour
- 2t Cream of Tartar
- 1t Baking Soda
- 1/2t Salt
- 1/2C Unsalted Butter at Room Temp
- 1/2C Vegetable Shortening
- 1 3/4C Sugar Divided
- 2 Large Eggs
- 1t Pure Vanilla Extract
- 1 1/2t Cinnamon
- Stand or Handheld Mixer
- Two large bowls
- Cookie Sheet
- Plastic Wrap
In one of the large bowls, whisk together the flour, cream of tartar, baking soda, and salt.
In a separate bowl with an electric mixer, mix the butter and shortening until light and fluffy. Add 1 1/2 cups of sugar and mix until combined. Reduce speed and add the eggs one at a time, mixing well after each addition.
Add the dry ingredients in two additions, mixing by hand only until blended. Gently ball up the dough and cover in plastic wrap, and refrigerate 6-8 hours or overnight.
When ready to bake, preheat the oven to 350 degrees Fahrenheit.
Divide the dough into quarters. With lightly floured hands, shape each quarter into a log. Slice each log into 12 equal pieces and roll into small balls. My tip to make these come out most evenly is to roll the log and slice it into quarters, then divide those quarters into thirds. (Pic below).
Combine the remaining 1/4 C sugar with the cinnamon in a small bowl. Place each ball in the mixture and roll around until covered. Place each ball onto the cookie sheet afterward, about 3 inches apart so they have room to expand.
Bake for approx. 10 minutes. You want the edges to be just very lightly browned so they end up a little soft and chewy instead of hard and crunchy. Remove from the oven and let rest for 5 minutes before transferring to wire racks to cool.