The perfect snickerdoodle needs to be super soft in the middle with thin, slightly crispy edges. These cookies have both and are my family’s favorite! This recipe has a “secret” ingredient that you don’t find in most snickerdoodle recipes- shortening. The addition of both butter and shortening is what gives these cookies the best texture. My kids devour these whenever I make them!
- ¾ cup unsalted butter, cold
- ¾ cup shortening
- 2 ¼ cups sugar
- 3 eggs
- 4 teaspoons vanilla
- 4 cups flour
- 1 Tablespoon cream of tartar
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ⅓ cup sugar
- 1 ½ Tablespoons cinnamon
Preheat the oven to 375 degrees.
Beat cold butter with paddle attachment on medium-high while you measure out the shortening. Scrape down the sides of the bowl.
Add the shortening. Beat on medium-high for 30 seconds. Scrape down the bowl. Repeat for another 30 seconds and then scrape down the bowl.
Add 2 ¼ cups sugar. Beat on medium-high for 30 seconds. Scrape down the bowl. Repeat for another 30 seconds and then scrape down the bowl.
Add eggs and vanilla. Mix on medium just until the mixture is combined and smooth.
Add flour, cream of tartar, baking soda, and salt. Mix just until combined. Set dough aside.
In a small bowl, combine ⅓ cup sugar and the cinnamon. Whisk together.
Scoop dough into cookies. I like using a standard size cookie scoop that makes 1.2 oz sized dough balls.
Roll each ball in cinnamon sugar. Place 12 cookies on a cookie sheet. Bake one cookie sheet at a time on the middle oven rack.
Bake for 7-8 minutes, or until cookies have spread and the tops are firm but still soft to the touch. (Be careful not to overbake. Cookies will firm up as they cool.)
Let cookies cool on the cookie sheet for a few minutes and then transfer to a cooling rack to finish cooling.
Store in an airtight container.