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Snickerdoodle are a soft and chewy cookie rolled in cinnamon and sugar. Snickerdoodles are the perfect quintessential fall cookie that will have your family and friends all warm and cozy!
Snickerdoodle Cookies- Soft, Chewy and Easy Recipe
I am a huge fan of easy, simple recipes. You know, the ones with minimal ingredients that you happen to have on hand at all times.
This Snickerdoodle recipe is one of those. One that I have memorized and in my back pocket if needed at a moment’s notice.
Yes, emergency cookies are definitely a thing. ?
Fall is literally around the corner and there isn’t a cookie that screams ‘SWEATER WEATHER’ like a good snickerdoodle does.
We had to put on sweats and jackets this morning when we headed to the park for our morning run/play.. and we were still chilly!!
I knew from that moment that today was the day all of you readers got to take a peek at my favorite snickerdoodle recipe. ?
How to make Snickerdoodle Cookies
First, cream together butter, crisco and sugar.
Can you use all butter instead of adding in the crisco? Short answer: yes. Long answer: the crisco gives the cookie a nice, buttery crispiness to the outside of the cookie which really compliments the soft and chewy insides. Give it a try with the crisco at least once!
Add in an egg and vanilla, beat until extremely smooth.
Add in the flour, baking powder and cornstarch. If you don’t have cornstarch on hand, the cookies will still turn out without it. I prefer to use the cornstarch because it adds some extra pillowy softness to the cookie.
Scoop the cookie dough into balls and roll in cinnamon and sugar. Place on a greased cookie sheet.
Bake at 350° for 8 minutes. The cookies will still be quite puffy and in a ball shape when pulled out of the oven.
Let sit for 5 minutes and then flatten the cookie with the bottom of a drinking glass. This really creates an extremely chewy cookie!
These cookies will be very delicate until completely cool. Let them chill on the pan until cooled down.
Store in an airtight container! That is if you have any leftover. ?
Snickerdoodle
(printable recipe below)
Snickerdoodles are a soft and chewy cookie rolled in cinnamon and sugar. Snickerdoodles are the perfect quintessential fall cookie that will have your family and friends all warm and cozy!
Ingredients
- 1/4 cup butter room temperature
- 1/4 cup vegetable shortening
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 1/4 cup flour
- 1 tsp baking powder
- 1/2 tsp cornstarch
- 1/4 cup cinnamon and sugar mixture
Instructions
- Preheat the oven to 350°.
- Cream together the butter, shortening and sugar.
- Scrape the sides of the bowl and beat in the egg and vanilla until well combined.
- Add in the flour, baking powder and cornstarch.
- Scoop the dough into balls and roll in the cinnamon and sugar mixture. (Hint: put the cinnamon and sugar in a baggie and shake a few cookie dough balls at a time! My kids loved helping with this!)
- Place the cinnamon and sugar covered cookie dough balls onto a greased cookie sheet.
- Bake at 350° for 8 minutes, or until the center of the cookie no longer looks glossy.
- The cookies will still be very much in a ball shape when they come out of the oven.
- Use the back of a drinking glass to gently flatten the cookies.
- Let the cookies cool completely on the pan before moving or serving.
- Store in an air tight container.
My favorite cookie recipes you should try!
Salted Caramel Sugar Cookies
Double Trouble Chocolate Chip Cookies
Soft Batch Oatmeal Chocolate Chip Cookies
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Snickerdoodle
Ingredients
- 1/4 cup butter, room temperature
- 1/4 cup vegetable shortening
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 1/4 cup flour
- 1 tsp baking powder
- 1/2 tsp cornstarch
- 1/4 cup cinnamon and sugar mixture
Instructions
- Preheat the oven to 350°.
- Cream together the butter, shortening and sugar.
- Scrape the sides of the bowl and beat in the egg and vanilla until well combined.
- Add in the flour, baking powder and cornstarch.
- Scoop the dough into balls and roll in the cinnamon and sugar mixture. (Hint: put the cinnamon and sugar in a baggie and shake a few cookie dough balls at a time! My kids loved helping with this!)
- Place the cinnamon and sugar covered cookie dough balls onto a greased cookie sheet.
- Bake at 350° for 8 minutes, or until the center of the cookie no longer looks glossy.
- The cookies will still be very much in a ball shape when they come out of the oven.
- Use the back of a drinking glass to gently flatten the cookies.
- Let the cookies cool completely on the pan before moving or serving.
- Store in an air tight container.
These just came out of the oven here at my house and they are perfection. Why have I never thought to squish them flat with a cup?! Like how have I gone my whole snickerdoodle making without squishing them?!
Hello! When you say 1/4 cup cinnamon and sugar. Is it 1/4 cup of each?
1/4 cup total of cinnamon and sugar.
To make the perfect cinnamon sugar ratio, mix ½ cup granulated sugar with 2 tablespoons of ground cinnamon