My original snickerdoodle recipe comes from my childhood pastor, Pastor Dan and his family, and was passed onto our family.
I have swapped out the shortening for butter over time and added vanilla and now make it with all butter! You better believe it’s BUTTER. That’s a saying right?!?!
Enjoy our favorite snickerdoodles recipe this holiday season! I have already made 3 batches this year and we have more than a week left until Christmas, so I am sure another double batch will be made!
These without a doubt will be a hit with Santa!
Snickerdoodle Cookie Recipe
Course: Dessert1
hour10
minutes8
minutes1
hour18
minutesIngredients
1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. sugar
1 Tbsp. cinnamon
Directions
- Mix together the flour, cream of tartar, baking soda, and salt. Set aside.
- Cream together sugar and butter with an electric mixer. Add eggs and vanilla and mix well.
- Add the dry ingredients to the mixing bowl and mix well.
- Chill the dough for at least one hour in the refrigerator.
- When ready to bake, preheat the oven to 400 degrees F. In a small bowl mix together the cinnamon and sugar.
- Shape dough into 1 inch balls and roll balls in the cinnamon and sugar mixture.
- Place 2 inches apart on ungreased cookie sheet.
- Bake for 8 minutes at 400 degrees F.
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