Real Recipes From Real Home Cooks ®

snickerdoodle/sugar cookie recipe

(4 ratings)
Blue Ribbon Recipe by
Linda Stevens
Longview, TX

I use the same recipe for both sugar cookies and snickerdoodles. Not everyone likes snickerdoodles, but I have yet to find anyone that doesn't like a good sugar cookie. The only difference is rolling your cookie in sugar versus sugar and cinnamon! Since I don't like to go to all the work of rolling my dough out and cutting with cookie cutters, I prefer the type you can roll into a ball and bake! I bake a lot of cookies for care packages at Christmastime - so this recipe makes 8-10 dozen cookies depending on the size you make them. Happy Baking!

Blue Ribbon Recipe

We love how versatile Linda's cookie recipe is. We opted to make them as a snickerdoodle and they're delicious! The crust of the cookie is buttery in and crisp. Take a bite, and the inside is sweet and soft. For more cinnamon flavor, you can always add a pinch of cinnamon to the dough mix. These would be wonderful as a plain sugar cookie too.

— The Test Kitchen @kitchencrew
(4 ratings)
yield serving(s)
prep time 10 Min
cook time 10 Min
method Bake

Ingredients For snickerdoodle/sugar cookie recipe

  • 3 c
    granulated sugar
  • 2 stick
    butter, softened
  • 1 c
    vegetable shortening
  • 4 lg
  • 6 1/2 c
    all-purpose flour
  • 4 tsp
    cream of tartar
  • 2 tsp
    baking soda
  • 1/2 tsp
  • 1/2 c
  • 4 tsp
    cinnamon, ground

How To Make snickerdoodle/sugar cookie recipe

  • Pre-heat oven to 400 degrees.
    Pre-heat oven to 400 degrees.
  • Sugar, butter, shortening, and eggs creamed.
    In a large bowl, beat sugar, butter, shortening, and eggs with an electric mixer on medium speed until well creamed.
  • Flour, cream of tartar, baking soda, and salt mixed in.
    Stir in the flour, cream of tartar, baking soda, and salt until thoroughly blended together. I prefer to use my hands for this step.
  • Dough ready to chill.
    If you are not ready to bake your cookies, you may cover them with a cellophane wrap and place the bowl in the refrigerator for up to 24 hours until ready to shape and bake.
  • Balls of dough on a baking sheet.
    When ready: shape dough into 1 1/4 inch balls. In a small bowl, mix the sugar and cinnamon, and then roll the balls into the mixture before placing them on an ungreased baking sheet. (Remember to omit the cinnamon, if you are making sugar cookies.) Cookies should be 2 inches apart.
  • Baking the cookies.
    Bake for 8-10 minutes or until set. Immediately remove from cookie sheet to countertop or wire rack and let cool.
  • 7
    If using self-rising flour, omit the cream of tartar, baking soda and salt. All-purpose flour works best.