I have tried many Snickerdoodle recipes, and this one has landed as my favorite… they are easy to make, and the flavor is absolutely everything one would hope for and expect with a Snickerdoodle. 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 – my pro tip is to make sure to use cool fats because it will help your cookies stay nice and fluffy instead of flat! These cookies are a stand-by in my Christmas cookie lineup, and are often requested by family and friends around the holidays. With Valentine’s Day around the corner, I thought these could be a delicious treat for someone sweet in your life! <3
This one is a keeper, so make sure to hit the "Pin" button at the bottom of the recipe so you can save it and make it over and over for years to come!
- 2 1/2cups All-Purpose Flour
- 2 teaspoons Cream of Tartar
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup Unsalted Butter at Room Temp
- 1/2 cup Vegetable Shortening
- 1 3/4 cup Sugar Divided
- 2 Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 1/2 teaspoon 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 above).
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.
Enjoy! X.O. – Abbey Co.
P.S. – This is a recipe I have blogged before, but I hid my old pin since it was from when I first started blogging and wasn’t so great. Be sure to re-pin this one! Thank you!
In case you need some supplies – here are some (affiliate) links to some products I think are great! I always make sure the things I share are non-toxic/healthy materials to cook with. When it comes to sheet pans, make sure to get just a nice plain old flat pan, nothing with insulation or multiple layers! that really can mess with your baking times and how the items come out.
Abbey Co. Seattle is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I am not sponsored by any of these products, but am bringing you info on how to purchase them because I LOVE THEM!!!