Classic Soft and Chewy Snickerdoodles are great anytime of the year but during Christmas time I enjoy making them for the entire family. Soft, chewy, perfectly cooked cookies bursting with rich cinnamon and sugar flavor.
These Classic Soft and Chewy Snickerdoodles are my husband’s favorite Christmas cookie! They are soft and chewy bursting with sugar and cinnamon, cooked to perfection. You know, where you get that little hint of crunch around the edges when you bite into it? To be honest, I don’t know why I don’t make them more because they are so good! Plus, they are easy to make.
It wouldn’t be considered a snickerdoole without using cream of tartar. According to Taste of Home, cream of tartar, is a byproduct of winemaking. It’s a powdery form of “tartaric acid” that is similar to lemon or vinegar. Using cream of tartar in your recipe gives it that tangy, light, fresh flavor that enhances your baked goods. One bite into this snickerdoodle and you’ll know what I mean. That something special is that cream of tartar doing its job, giving it that oh, so special flavor.
The other day when I whipped up a batch, the house filled with that warm, cinnamon, sugar aroma. Once the cookies came out of the oven, I couldn’t wait to taste them. After one bite of that warm, melt in your mouth, tangy cookie, I couldn’t resist eating a few more. After about 5 minutes they started to disappear, thanks to my kids and husband eating several each!
Are you ready to make the perfect, soft and chewy snickerdoodle? Then let’s get started…
Classic Soft and Chewy Snickerdoodles-Ingredients
Salt, vegetable shortening, pure vanilla extract, cream of tartar, butter, flour, sugar, baking soda, eggs, cinnamon.
Instructions
Preheat oven to 350 degrees. In a stand mixer with the paddle attachment or hand mixer, beat vegetable shortening, butter, granulated sugar and vanilla.
Add eggs, one at a time, beating after each addition.
Add flour, cream of tartar, baking soda, salt and beat until a soft dough forms.
In a small bowl, mix 2 tablespoons of granulated sugar and 2 teaspoons of cinnamon together.
Use a cookie scoop to gather a small amount of dough.
Roll into a one inch ball and coat with the cinnamon and sugar topping.
Place on an ungreased baking sheet about 2 inches apart.
Bake for 10 minutes or until the edges are just starting to lightly brown. Do not over cook. Let cookies rest on cookie sheet for about 1-2 minutes.
Then move to a wire rack and cool completely.
Serve and enjoy! To freeze store in an air tight container for up to three months. Place wax paper between layers.
For more great Christmas cookies try my 5 Ingredient Chocolate Chip Coconut Balls, Chocolate Brownie Crinkle Cookies, Iced Oatmeal Cookies, No Bake Chocolate Peppermint Cookies, Festive Sugar Cookie Blossoms.
Classic Soft and Chewy Snickerdoodles
Equipment
- Baking Sheets
- Cookie Scoop
Ingredients
Cookie dough
- 1/2 cup vegetable shortening
- 1/2 cup butter softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 1/2 tsp pure vanilla extract
- 2 3/4 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
Cinnamon/Sugar Topping
- 2 tbsp granulated sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a stand mixer with the paddle attachment or hand mixer, beat vegetable shortening, butter, granulated sugar and vanilla.
- Add eggs, one at a time, beating after each addition.
- Add flour, cream of tartar, baking soda, salt and beat until a soft dough forms.
- In a small bowl, mix 2 tablespoons of granulated sugar and 2 teaspoons of cinnamon together.
- Use a cookie scoop to gather a small amount of dough. Roll into a one inch ball and coat with the cinnamon and sugar topping.
- Place on an ungreased baking sheet about 2 inches apart.
- Bake for 10 minutes or until the edges are just starting to lightly brown. Do not over cook. Let cookies rest on cookie sheet for about 1-2 minutes. Then move to a wire rack and cool completely.
- Serve and enjoy!
- To freeze store in an air tight container for up to three months. Place wax paper between layers.
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