The best snickerdoodle cookies are slightly tangy with crinkle tops and coated in cinnamon sugar. The cookies bake up crisp with soft interiors.
Prep Time 20 minutesminutes
Cook Time 12 minutesminutes
Total Time 32 minutesminutes
Servings 28
Ingredients
For the cookies
2 ½cups(325g)all-purpose flour
2teaspoonscream of tartar
1teaspoonbaking soda
½teaspoonsalt
½cup(113g)unsalted butter, room temperature
½cup(92g)vegetable shortening, room temperature
1 ½cups(300g)granulated sugar
1large egg, room temperature
1large egg yolk, room temperature
1teaspoonvanilla extract
For the topping
¼cup(50g)granulated sugar
1tablespoonground cinnamon
Instructions
Make the cookies
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper; set aside.
In a small bowl whisk the flour, cream of tartar, baking soda, and salt together.
In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld electric mixer, beat the butter, shortening, and sugar on medium speed for 3 minutes, until fluffy and pale in color. Stop to scrape down the sides and bottom of the bowl
Add the egg, followed by the egg yolk and vanilla, beating for 20 seconds after adding each. Scrape down the bottom and sides of the bowl.
With the mixer on low speed, slowly add the flour mixture and mix until just combined.
Make the coating
Combine the sugar and cinnamon in a small bowl.
Roll the dough into 1.5-tablespoon-sized balls. Dip each ball in the cinnamon-sugar mixture, rolling it around to coat.
Place the cookie balls 2-inches apart on the prepared baking sheets. Bake 1 sheet at a time for 10-12 minute, until the edges are just beginning to brown but the centers are puffy and soft. (The centers will look underdone, this is okay.)
Cool the cookies on the pan for 10 minutes then transfer to a wire rack to cool completely.
Notes
Make sure to measure the flour correctly. If you can, use weight measurements. Or lightly spoon the flour into a measuring cup and level the cup with the back of a knife. Never scoop the flour out with the measuring cup. Flour compacts and you'll end up with too much flour.
Make ahead tip
Cookies will keep for up to 1 week stored in an airtight container at room temperature.
The dough balls can be frozen for up to 1 month. Bake frozen dough balls at 300°F for 18-20 minutes.
Baked and cooled cookies can be frozen for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.