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The Best Snickerdoodles Ever

Our whole family has declared this recipe the best snickerdoodle cookies ever...or, at least, the best ones to ever enter our humble abode!
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Author Catz in the Kitchen


  • 1 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 large eggs
  • 2 3/4 cup all purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt

Cinnamon - Sugar Mixture

  • 1/4 cup sugar
  • 2 tsp ground cinnamon


  1. Preheat oven to 400 degrees. 

    Beat 1 1/2 cups sugar, butter, shortening, and eggs in a large bowl with a stand mixer (using paddle attachment) or a hand mixer on medium speed.

    In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Stir or mix dry ingredients into wet ingredients.

    Shape dough into balls approximately 1 1/4 inches in diameter. In a small bowl, combine the cinnamon-sugar mixture. Roll balls in cinnamon-sugar mixture and place two inches apart on ungreased cookie sheet (may use parchment paper if desired).

    Bake 8-10 minutes (we found 8 minutes to be the sweet spot in our oven), or until set. Note: cookies will appear under-done, but will firm up as they cool.

    Wait two minutes, then remove to a wire rack to cool.

Recipe Notes

Recipe slightly adapted from Betty Crocker's Bridal Edition Cookbook.