There are many types of Snickerdoodles, but this is the best Classic Snickerdoodle Cookie recipe around. It is a chewy, buttery, delicious cinnamon cookie!
My mom always made these Snickerdoodle cookies when I was little. I remember how good the kitchen smelled when these baked in the oven.
The sweet scent of cinnamon filled the house and I couldn’t wait for them to come out of the oven. Part of it was probably because I also had a part in it. It was my job to roll the balls of Snickerdoodle dough in cinnamon and sugar, then put them on the cookie sheet.
Before you start making these chewy classic cookies, here are a few helpful tips.
WHAT TYPE OF COOKIE IS A SNICKERDOODLE?
A soft and chewy cookie that is rolled in cinnamon sugar!
WHY IS IT CALLED A SNICKERDOODLE?
These cookies have been around since the late 1800s. Even though they are enjoyed throughout the US, they are a New England favorite. There is discussion that they originated from Germany.
WHAT INGREDIENTS ARE NEEDED TO MAKE THESE CLASSIC SNICKERDOODLE COOKIES?
The following is the Snickerdoodle recipe that my mom used. I am not sure where she or how she acquired it, but it is the recipe I still use today. I carried on the tradition with my own daughter when she was little and we often baked together. In fact, it was her job to roll the balls of dough in cinnamon and sugar too! Whenever I make these soft, chewy Snickerdoodle cookies, I feel a sense of comfort. They just feel like “home”. I am thrilled to share this recipe with you – in my opinion, it is the best Snickerdoodle cookie recipe there is. Thanks, Mom.
Here’s what you need
[ingredients title=”Ingredients”]
- 1/2 cup shortening (Crisco)
- 1 stick butter
- 1 1/2 cup sugar
- 2 eggs
- 2 3/4 cups flour
- 2 tsp cream of tartar
- 1 tsp. baking soda
- 1/4 tsp. salt
[/ingredients]
[directions title=”Directions”]
- Rollin’, rollin’, rollin
- Cream together shortening, butter, sugar and eggs. Blend the dry ingredients (flour, Cream of Tartar, baking soda and salt) together separately, then mix together with the butter sugar mixture.
- Next you will get your cinnamon and sugar prepared for rolling the balls of dough. In a bowl or small rectangle pan with sides, mix 2 tsp.each sugar and cinnamon. Roll dough into balls about 1 1/2″ to 2″ (classic Snickerdoodle cookies are pretty big, but I find this to be a good size for us), and then roll them in cinnamon/sugar mixture. Place on cookie sheet about 2″ apart.
- Bake at 400 degrees for 8-10 minutes
[/directions]
I have never had a Snickerdoodle! They look so easy and tasty, though, I may have to try them soon. 🙂
Never had a Snickerdoodle? Oh my goodness, you have to try them!
Oh you were a lucky one too (hence your name!) LOL.
I am pretty sure this is the same recipe I grew up on and still make all the time. Snickerdoodles are one of my absolute fave cookies. Mom’s recipes are the best.
Mom’s recipes ARE the best, aren’t they? I am hoping to make and publish more of her recipes that were my favorites. Thanks for stopping by!
My husband would LOVE these cookies. I will have to try it! Of course, he’ll claim he needs a coffee to go with the sugar 🙂 These look wonderful, though! Cinnamon is very good for you.
Love snickerdoodles. They seem to stay chewy moist for quite awhile, too. Haven’t made them in awhile so I guess I’m overdue. Thanks for posting.
I love snickerdoodles! I always have the ingredients and they are pretty much a no fail 🙂 My recipe is different though 🙂
They are only a fail when you mix salt and cinnamon as I did once by accident 🙂 I’d love to see your recipe too!
I LOVE snickerdoodles, especially warm with coffee. YUMMY!! And I don’t think I have a recipe for them so I am so glad you shared this with me. I will definitely be adding this to my Christmas collection this year.
HUGGLES!!
Oh you should! They go good with just about everything 🙂