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snickerdoodle recipe history
5 from 9 votes

Snickerdoodle Cookie Recipe & History

Here's my snickerdoodle recipe and the history of this seminal cookie, made a classic by Patricia Anfinson, The Snickerdoodle Lady.
Prep Time20 minutes
Cook Time8 minutes
Refrigerate15 minutes
Total Time43 minutes
Servings: 24 cookies
Print Recipe

Ingredients

For the dry ingredients:

  • 2 ⅓ cup all purpose flour
  • 1 cup almond flour
  • ¾ tsp baking soda
  • 2 tsp cream of tartar
  • ½ tsp salt

For the wet ingredients:

  • 1 ½ cups sugar
  • ½ cup butter
  • ½ cup shortening
  • 2 eggs
  • 2 tsp vanilla

For the cinnamon sugar rolling mixture:

  • ¼ cup sugar
  • 1 tsp cinnamon

Instructions

Mix the wet ingredients

  • Add the sugar, butter, and shortening to a large mixing bowl. With a handheld or stand mixer, beat until a smooth mixture forms, about 1-2 minutes.
  • Now add the eggs. Beat for an additional 2 minutes, until the eggs are completely incorporated and the mixture is light and fluffy. Add the vanilla, and beat for another 30 seconds.

Add the dry ingredients

  • Now add the flour, almond flour, baking soda, cream of tartar, and salt. Mix until the dry ingredients are just incorporated. Do not to overmix.

Make the cinnamon/sugar mixture

  • In a cereal bowl, mix ¼ cup sugar and 1 tsp cinnamon together.

Roll the cookies

  • Roll the cookie dough into 1 ½ - 2 Tbsp sized balls.
  • Roll each cookie dough ball in the cinnamon sugar mixture, until each ball is completely coated.

Refrigerate the dough balls

  • Set the cookie dough balls on a few plates or a baking sheet, and refrigerate for 15 minutes.

Bake the cookies

  • Preheat the oven to 375 degrees.
  • Put 6-8 dough balls on a standard-sized baking sheet. Leave at least 2 inches between each dough ball. Flatten each ball slightly with your hand before baking.
  • Bake the cookies for 8 minutes. Remove them from the oven. The cookies will be slightly puffed, look undercooked, and be mostly white with slightly golden edges.

Let the cookies cool

  • Let the cookies cool on the baking sheet for 6 minutes. This is an important step. Don’t skip it.

Serve and enjoy!

  • Serve the snickerdoodles alone or with a glass of milk. Enjoy!

Notes

This recipe makes 24-26 snickerdoodles.
These snickerdoodles are vegetarian.
These snickerdoodles are inspired by Patricia Anfinson's recipe in Betty Crocker's Picture Cookbook (1950).