Soft & Chewy Snickerdoodles
These soft and chewy snickerdoodles are the perfect combination of cinnamon-sugar flavor and tender texture, making them a beloved classic for any occasion.
Ingredients
Main Ingredients
- ½ cup butter, softened
- ½ cup vegetable shortening
- 1½ cups sugar (for the dough)
- 2 large eggs
- 2 tsp vanilla extract
- 2¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
Optional Ingredients
- 1–2 tsp cornstarch (for extra softness)
- ½ tsp ground nutmeg (subtle warmth)
- a tiny pinch flaky salt (on top after baking) for sweet-salty contrast
Cinnamon-Sugar Coating
- 2 Tbsp sugar
- 2 tsp cinnamon
Instructions
Preparation
- Preheat your oven to 400°F (205°C). Set out two cookie sheets. If your trays tend to run hot, line them with parchment for gentler browning.
Mixing / Assembling
- In a large bowl, beat together the softened butter, shortening, and 1½ cups sugar until light and fluffy.
- Add the eggs and vanilla, then beat until smooth and combined.
- Sprinkle in the flour, cream of tartar, baking soda, and salt. Mix on low speed until the dough comes together, avoiding overmixing.
Cooking / Baking
- In a small bowl, stir together the 2 tablespoons sugar and cinnamon.
- Scoop generous tablespoons of dough, roll into balls, and coat in the cinnamon-sugar mixture.
- Place cookies about 2 inches apart on the baking sheet.
- Bake for 8–10 minutes until set but still soft, with edges turning lightly golden.
Resting / Finishing
- Cool cookies on the tray for 2–3 minutes, then transfer to a wire rack to finish cooling.
Notes
For the best texture, pull cookies when they look set but not firm. Use fresh cinnamon for enhanced flavor.