There really is no cookie quite as soft and nostalgic as a snickerdoodle. I remember baking these with my Nana when I was a little girl, and the memory of rolling the little dough balls in the cinnamon sugar brings a warmth over me. This recipe has been passed down from my Nana to my mother, my mother to me, and now from me to you. It guarantees perfect, melt-in-your-mouth cookies every single time. Enjoy.
- 1/2 cup butter, softened
- 1/2 cup shortening (Crisco)
- 2 eggs
- 1 1/2 cups sugar
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 3 tablespoons sugar (for rolling)
- 3 tablespoons cinnamon (for rolling)
- Preheat oven to 400 F.
- In a large bowl, thoroughly mix: butter, shortening, sugar, and eggs. Set aside.
- In a separate bowl, blend together: flour, baking soda, cream of tartar, and salt.
- Add dry mixture to the wet mixture gradually combining.
- Prepare sugar & cinnamon mixture for next step.
- Shape the cookie dough by teaspoonful amounts, rolling into round balls. Roll each dough ball in the sugar/cinnamon mixture until evenly coated.
- Place onto an ungreased cookie sheet and bake for 8-10 minutes. Cook in batches of about a dozen, keeping cookies about 1 1/2 in. apart from one another.
- *Let them cool for a few minutes before removing from cookie sheet– they will be very soft right out of the oven, so giving them a chance to firm up a tiny bit will help keep them intact before transferring them to your cooling rack*