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snickerdoodle cookies on a white and blue plate

Best Snickerdoodles

Course: cookies
Cuisine: American
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24 cookies
Calories: 217kcal
Author: Becky Hardin
My Mom's famous snickerdoodle recipe is a Christmas family tradition! These really are the best snickerdoodle cookies you'll bake at home! Simple to make and they keep and freeze well. There is no need for any other snickerdoodle recipe after you've tried these!
Print Recipe

Ingredients

  • cups Bob's Red Mill Organic All-Purpose Flour 374 grams
  • 2 teaspoons cream of tartar 7 grams
  • 1 teaspoon Bob's Red Mill Baking Soda 6 grams
  • ½ teaspoon kosher salt
  • ½ cup vegetable shortening 92 grams (½ stick)
  • ½ cup unsalted butter 113 grams, room temperature (1 stick)
  • cups granulated sugar 500 grams, divided
  • 2 large eggs 100 grams
  • ¼ cup ground cinnamon 36 grams
  • 2 cups iced water 454 grams

Instructions

  • Preheat oven to 375°F and line 3 baking sheets with parchment.
  • In a large bowl, whisk the flour, cream of tartar, baking soda, and salt together; set aside.
    2¾ cups Bob's Red Mill Organic All-Purpose Flour, 2 teaspoons cream of tartar, 1 teaspoon Bob's Red Mill Baking Soda, ½ teaspoon kosher salt
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and butter together for 30 seconds. Add 1½ cups sugar and beat until lighter in color and fluffy, about 3 minutes.
    ½ cup vegetable shortening, ½ cup unsalted butter, 2½ cups granulated sugar
  • Beat in eggs, one at a time, just until incorporated.
    2 large eggs
  • Add the flour mixture (all at once) to the creamed butter mixture and mix on low just until no flour is visible. Do not over work the dough or the cookies will be tough.
  • Set up a “work station” near the baking sheets with a bowl of cinnamon and the remaining 1 cup sugar and a bowl of iced water. Set a folded paper towel next to the water bowl.
    ¼ cup ground cinnamon, 2 cups iced water
  • Gently roll 2 tablespoons dough into a ball, dip the dough into the iced water and briefly place it on the paper towel (to absorb excess water). Roll the cookie dough ball in the cinnamon/sugar and set it on a baking sheet. Repeat with all the dough, spacing the balls 2-inches apart. There should be 8 cookies per sheet.
  • Bake the cookies, on the middle rack at 375°F for 10-12 minutes (rotating after 6 minutes). The cookies are done when the edges are just set and barely browning, and the centers are soft, cracked, and will look slightly undercooked.
  • Cool the cookies 5-8 minutes on the baking sheet then transfer to a cooling rack.

Video

Notes

  • Take care not to over mix the dough or the cookies will become tough.
  • Don't overcrowd your cookie sheets with the dough as they will spread during baking. The balls should be two inches apart with 8 balls on one sheet.
  • Bake the cookies in a pre-heated oven and rotate them halfway through baking.
  • Allow the cookies to cool for at least 5 minutes once you take them out of the oven.
Storage: Store snickerdoodles in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

Nutrition

Serving: 1cookie | Calories: 217kcal | Carbohydrates: 34g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 103mg | Potassium: 75mg | Fiber: 2g | Sugar: 21g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg