Chewy Snickerdoodle Cookies

I have two favorite types of cookies, snickerdoodle and molasses. Hmmm  I just love how  chewy they are…when made correctly. This is a no fail recipe for snickerdoodle cookies as long as you don’t cook them too long. They are easy to make and can be made a day or 2 in advance and are still delightfully chewy.

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½ Cup butter, softened

½ Cup Shortening

1 ½ Cup White Sugar

2 large Eggs

3 tsp Vanilla extract

2 ¾ Cup All-Purpose Flour

2 tsp Cream of Tarter

1 tsp Baking Soda

¼ tsp Salt

2 TBS White Sugar

2 TBS Ground Cinnamon


Step 1: Preheat oven to 400 degrees.

Step 2: Cream together Butter, Shortening, and 1 ½ Cup Sugar. Beat for about 5 minutes.

Step 3: Mix in the Eggs, one at a time, and Vanilla.

Step 4: In a separate bowl, mix together Flour, Cream of Tarter, Baking Soda, and Salt. Then mix into Butter mixture but only mix long enough to get everything incorporated, anything longer will make the cookies lose their chewiness.

Step 5: In a small bowl, mix together the 2 TBS Sugar and the 2 TBS Cinnamon.

Step 6: Roll the dough into about 2 inch balls then roll in Cinnamon Sugar mixture.

Step 7: Place dough balls onto an ungreased cookie sheet about 2 inches apart and cook for 8 minutes…and ONLY 8 minutes. Remove from cookie sheet immediately and place on cooling rack.

This recipe doubles well.

July 31, 2010. Tags: , . Dessert.


  1. Alex@amoderatelife replied:

    ohhh. lovely recipe, but I would use all butter and no shortening! Lard would make it very flakey too…seriously, these things are good for you! 🙂 Gonna make this recipe because my kids adore snickerdoodles! you should check out our real food blog hop at on tuesdays! 🙂

  2. Whitney Harms replied:

    jess- your food and pic’s look awesome! i hadn’t checked out your blog in a little while and it looks great. are you going to post your recipe for molasses cookies?! i’ll be waiting 🙂

  3. chicha paris replied:

    Peculiar article, exactly what I was looking for.

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