Best Ever Snickerdoodle Cookie Recipe makes delicious, soft, and chewy cookies. I have yet to find a snickerdoodle recipe that beats it.
Soft, chewy, and perfectly spiced with cinnamon. This snickerdoodle cookie recipe is an old family favorite that will be your new family favorite once you try them.
My Grandpa Sorency was always my #1 fan of my baking, even when I was learning. Everything I made came out to be the best thing ever! He especially loved German Chocolate Cake and exclaimed that mine was the Best Ever German Chocolate Cakehe had ever had {which this recipe is still in the top recipes viewed on my blog}.
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The Best Snickerdoodles
While he never really shared any of his recipes, I only remember that he loved making cookies.
He was known for his Snickerdoodle Cookies; when he made them, I’ll be honest: he didn’t share much. Occasionally, he’d share one if you dropped by at the right time. Really I think he only shared because my grandma would give him the look of death if he didn’t offer us one.
We love these cookies because they are soft, chewy, and irresistible. If you want a classic snickerdoodle recipe I am so happy to share this one with you.
Ingredients
- Soft shortening
- Sugar
- Eggs
- Flour
- Cream of tartar
- Baking soda
- Salt
- Cinnamon andsugar for the coating
My grandma passed away in 2022, before then she loved doing family history with my kids and going over the boys coin collection. They would spend hours together, which is some of their best memories with her.
When she came over, she always brought the kids a treat, whether is was these Snickerdoodle Cookies, or a $2 bill or Peeps, she never came over empty handed.
It was funny my grandpa’s cookies were always soft. When my grandma made these, she baked them a minute or two long, and the kids immediately gave her that feedback.
I was so embarrassed, but my grandma agreed, and we all laughed. The next day, Madden {my Cookie Monster} asked to make them, and I couldn’t say no. We baked it following the recipe card that was my grandpa’s which my grandma gave the kids, super special, right?!
Sandra’s Tips
- Why is cream of tartar used in snickerdoodle cookies? It gives the cookies their distinctive tangy flavor and helps make them chewy.
- Can you use butter instead of shortening? Yes, you can use them in place of each other, but it will change the texture of the cookies. Shortening will make a cookie that is lighter and fluffier. They also won’t spread as much when baked. Butter will add a different flavor and will also make the cookies a little denser.
- How should you store them? You can store them in an airtight container at room temperature for a few days. Or, you can freeze them for up to two months.
This Best Ever Snickerdoodle Cookie recipe is the best because nothing beats my grandpa’s recipes unless they’re my grandma’s {lol}.
More Cookie Recipes
- Best Ever Soft Sugar Cookie
- German Chocolate Cake Cookies
- Best Ever Peanut Butter Cookies
- Italian Lemon Drop Cookies
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Best Ever Snickerdoodle Cookie Recipe
Prep: 10 minutes mins
Cook: 8 minutes mins
Total: 45 minutes mins
Servings: 48 cookies
Calories: 93 kcal
My Grandpa’s Best Ever Snickerdoodle Cookie Recipe makes delicious, soft, and chewy cookies. I have yet to find a snickerdoodle recipe that beats it.
ByBy: Sandra
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Ingredients
- 1 cup soft shortening
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cup flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Sugar Topping
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
In a large mixing bowl using a hand mixer beat together shortening, sugar and eggs until well combined. If you want you can just add this all into your stand mixer and beat until combined.
In a medium mixing bowl sift together flour, cream of tartar, baking soda and salt.
Add the flour mixture into the sugar mixture and beat until combined.
Cover and chill dough for 1 hour.
Preheat over to 400 degrees.
In a small mixing bowl combine and mix together the 2 tablespoons of sugar with the 2 teaspoons of cinnamon. Set aside.
Using a cookie dough scooper, scoop dough and roll into balls the size of walnuts. Roll the cookie dough balls into sugar and cinnamon mixture.
Place dough about 2-inches apart on an ungreased baking sheet. Baking until lightly browned but still soft – do not over bake, you will have a crispy cookie.
Bake for 8-10 minutes, I always stop at 8 minutes and never go over that. My grandpa let them bake a little longer.
Baker’s Note: These cookies will puff up at first then flatten out with crinkled tops.
Calories: 93kcalCarbohydrates: 12gFat: 4gSaturated Fat: 1gCholesterol: 6mgSodium: 50mgPotassium: 30mgSugar: 6gVitamin A: 10IUCalcium: 3mgIron: 0.4mg
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