Soft, chewy cookies rolled in cinnamon sugar—perfectly festive and cozy for the holidays.
Ingredients
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½ cup unsalted butter, softened
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½ cup shortening (or use all butter for richer flavor)
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1½ cups granulated sugar
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2 large eggs
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1 tsp vanilla extract
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2¾ cups all-purpose flour
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2 tsp cream of tartar
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1 tsp baking soda
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½ tsp salt
Cinnamon-Sugar Coating
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¼ cup granulated sugar
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2 tsp ground cinnamon
Optional Holiday Twist
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Red & green sanding sugar mixed with cinnamon sugar
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Pinch of nutmeg or cardamom
Instructions
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Preheat oven
Heat to 375°F (190°C). Line baking sheets with parchment. -
Cream fats & sugar
Beat butter, shortening, and sugar until light and fluffy. -
Add eggs & vanilla
Mix until smooth. -
Combine dry ingredients
Whisk flour, cream of tartar, baking soda, and salt.
Gradually mix into wet ingredients. -
Roll cookies
Roll dough into 1½-inch balls.
Roll generously in cinnamon-sugar mixture. -
Bake
Place 2 inches apart.
Bake 9–11 minutes until edges are set and tops crack slightly. -
Cool
Let cool on pan 5 minutes, then transfer to rack.
Texture & Flavor
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Soft, pillowy centers
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Lightly crisp edges
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Warm cinnamon aroma—classic holiday comfort
Pro Tips
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Slight underbaking keeps them chewy
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Cream of tartar gives snickerdoodles their signature tang
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Chill dough 15 minutes if spreading too much
Variations
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Eggnog Snickerdoodles: Add ¼ tsp nutmeg
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White Chocolate Chip: Fold in ¾ cup chips
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Gluten-Free: Use 1:1 GF flour
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Thick Bakery-Style: Chill dough 1 hour
Storage
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Store airtight up to 5 days
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Freeze dough balls up to 2 months
If you’d like, I can share soft-only snickerdoodles, chewy vs crispy adjustments, or a holiday cookie box plan 🎁🍪