I love this recipe, but if your interested in even EASIER snickerdoodle recipe you’ve got to check out my Snickerdoodle Bars! Just like these Chocolate Chip Cookies Bars, they are baked in a 9×13 inch pan, so there’s no rolling and baking individual batches of cookies.
There’s a time and a place for fancy Turtle Thumbprint Cookies or Red Velvet Sandwich Cookies, but everyone loves some good old fashioned Snickerdoodles! This is such a classic cookie, and I like them super soft and chewy, so that’s what you’ll get with this recipe!
Why I love this recipe:
How to make snickerdoodles:
Cream. Start by creaming the butter, shortening, and sugar.
Add eggs. Next mix in the eggs and vanilla and mix well.
Add the dry ingredients. Stir until combined.
Shape into balls.
Roll in cinnamon sugar. Gently roll the snickerdoodle dough ball in cinnamon and sugar until coated on all sides.
Bake.
Storing and Freezing Instructions:
Store in an airtight container at room temperature for 2-3 days. They also freezer really nicely. Allow them to cool completely and place them in a freezer safe bag for 2-3 months. Refrigerate. Also, after you have rolled one tray of snickerdoodles, place it in the refrigerator for a few minutes. This will make it easier to roll them in cinnamon and sugar before baking!
Consider trying these popular cookie recipes:
Mrs. Fields Oatmeal Chocolate Chip Cookies Browned Butter Chocolate Chunk Cookies Soft and Chewy Triple Chocolate M&M Cookies
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes! I originally shared this recipe in August 2016. Updated December 2019 with process photos and tips. Recipe adapted from All Recipes. RATE and COMMENT below! I would love to hear your experience.
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