My Cookie Tin: Snickerdoodles

In my opinion, the best type of cookie is a chewy cookie. I love how snickerdoodles have a slight crunch from the cinnamon and sugar coating, then (if you cook them correctly) a gloriously chewy interior.

My first time baking snickerdoodles I didn’t have a go-to recipe, so I went hunting. While most called for cream of tartar, some didn’t. I selected a recipe without the cream of tartar because I didn’t want to make a separate trip to the store, plus I didn’t really know what it was, and looking it up online didn’t explain much.

I brought some cookies with me when I visited my girlfriend’s (now wife’s) parents. My future father-in-law had one bite and asked, “Do these have cream of tartar in them?” Oops. I learned my lesson, and now all snickerdoodles I bake are guaranteed to include cream of tartar. Snickerdoodles – much more than just a cinnamon-and-sugar cookie.


  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup shortening (like Crisco)
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons white sugar (for topping)
  • 1 tablespoon cinnamon (for topping)

Step 1. Preheat oven to 400 degrees F.

Step 2. Combine flour, cream of tartar, baking soda and salt in a medium bowl. Whisk together.

Step 3. Cream together butter, shortening and sugar. Make sure shortening is completely mixed together with the other two ingredients.

Step 4. Add eggs and vanilla, mixing thoroughly.

Step 5. Blend in the dry ingredients, mix until uniform dough forms. Avoid over-mixing.

Step 6. Using two teaspoons, scoop cookie dough and roll into round, nickel-sized balls. Mix together sugar and cinnamon, and roll balls in mixture. Place on cookie sheet – 12 cookies total per sheet.

Step 7. Bake 9-10 minutes. Watch the cookies carefully; cookies on different racks in the oven will take different lengths of time to cook. I remove the sheet of cookies closer to the heat source 1 minute earlier.

Makes 36-48 cookies, depending on dough ball size.

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