Snickerdoodle Cookies Recipe

Soft and chewy on the inside with crisp buttery edges. The best snickerdoodle cookies recipe with a special tip to make them the very best.

5 from 2 votes

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Preheat oven to 375 degrees.
In a large bowl, cream together with a fork (or mixer on low speed) the shortening, softened butter, and extract until light in color. Slowly add in the sugar until all creamed together. Then add the egg and egg white until incorporated well. Set aside.
In another medium sized bowl, sift together the flour, salt, cream of tartar, and baking soda. With a spoon, gradually mix into the wet mix bowl. May use your hands to finish blending as it gets thick.
On plate, mix the 3 Tbs. sugar with cinnamon.
With a cookie scoop, measure out equal Tablespoon-sized balls, and gently roll on one side into the sugar-cinnamon mixture. Place un-coated side down onto parchment paper-lined cookie sheet or baking mat. If you do not have parchment paper or a baking mat, lightly grease pan with Crisco shortening or cooking spray.
Bake for 8 - 10 minutes or until just golden. Let cool, and store in an air-tight container to keep soft. Special Note: Take them out a little bit before they start to golden. The centers will still be bubbling and you might think you are taking them out too soon, but they continue to cook once you remove them. AS soon as they are just cool, put them in an airtight container. This prevents them from getting hard.

Important Tip: Only roll the top part of the cookie in the cinnamon-sugar mixture.

You may sprinkle remaining mixture over cookies after they are baked, if you like.