Classic Soft Snickerdoodles

After a summer’s worth of 6 Week Challenge recipes, it’s time for a good, old-fashioned favorite. These soft classic snickerdoodles are perfect – the dough is tangy, the cinnamon sugar balances it nicely, and they’re gorgeously soft.

This recipe comes from my favorite — the 1970 Betty Crocker Cookbook. I’ve tried others, but I come back to this one every time. It’s easy, requires no chilling, and produces a lovely cookie. 

The big secret to good cookies, in my opinion, is to underbake. I always take the cookies out 1-2 minutes before they’re completely done, then leave them on the cookie sheet to develop for another few minutes. This way, they never come out hard or crispy – perfect every time!

Classic Soft Snickerdoodles

2018-09-23 22:50:22

Yields 36

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Prep Time

10 min

Cook Time

8 min

Total Time

18 min

Prep Time

10 min

Cook Time

8 min

Total Time

18 min

Ingredients

1. 1/2 cup butter
2. 1/2 cup shortening
3. 1 1/2 cups sugar
4. 2 eggs
5. 2 3/4 cups flour
6. 2 tsp cream of tartar
7. 1 tsp baking soda
8. 2 tsp sugar
9. 2 Tbsp cinnamon

Instructions

1. Cream together butter, shortening, and 1 1/2 sugar.
2. Add eggs and mix well.
3. Add flour, cream of tartar, baking soda and mix until it forms a dough that clean the side of the bowl.
4. In a separate bowl, mix together 2 tsp sugar and cinnamon.
5. Roll dough into 1 inch balls and toss in cinnamon sugar until completely covered.
6. Bake at 400° for 8 minutes.

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Looking for more delicious cookies? Check these out!

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Double Chocolate Chip Cookies

Talkeetna Roadhouse Copycat Ginger Molasses Cookies

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