Baking · Cookies · Desserts

Snickerdoodles – Take Two

Today was my second attempt at the perfect snickerdoodle. I changed my recipe just a bit, replacing some of the butter with shortening. I also used a bigger ball of dough to get a slightly more domed cookie. I think I have found perfection. Puffed and soft, with just the right texture – these are exactly what I was looking for. Don’t be tempted to substitute the cream of tartar for baking powder – the tartar mixed with the baking soda is what gives these cookies their fast lift. As they de-puff slightly, you get the signature cracks of a snickerdoodle.

Snickerdoodles - Take Two


1/2  cup butter, softened
1/2  cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons white sugar
3 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cream together butter, shortening, 1 1/2 cups sugar. Add the eggs and the vanilla. Sift together flour, cream of tartar, soda and salt. Add to wet ingredients until just combined. Refrigerate dough for 30 minutes.
  3. Shape dough by rounded spoonfuls into balls. I wanted them a good size, so I used 2 T of dough per ball.
  4. Mix the 3 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
  5. Bake only one sheet at a time for 8 minutes, or until set but not hard. The cracks should still look moist. Allow to cool 3 minutes on baking sheets then remove to cool on a wire rack.

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