Classic Soft Snickerdoodles

Classic Soft Snickerdoodles | Homan at Home

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. 

Classic Soft Snickerdoodles | Homan at Home

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 | Homan at Home
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Classic Soft Snickerdoodles

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes


  • ½ cup butter
  • ½ cup shortening
  • 1 ½ cups sugar
  • 2 eggs
  • 2 ¾ cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 tsp sugar
  • 2 Tbsp cinnamon


  • Cream together butter, shortening, and 1 1/2 sugar.
  • Add eggs and mix well.
  • Add flour, cream of tartar, baking soda and mix until it forms a dough that clean the side of the bowl.
  • In a separate bowl, mix together 2 tsp sugar and cinnamon.
  • Roll dough into 1 inch balls and toss in cinnamon sugar until completely covered.
  • Bake at 400° for 8 minutes.
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Looking for more delicious cookies? Check these out!

Classic Chocolate Chip Cookies

Double Chocolate Chip Cookies

Bakery Style Ginger Molasses Cookies | Homan at Home

Talkeetna Roadhouse Copycat Ginger Molasses Cookies

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Classic Soft Snickerdoodles | Homan at Home

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