Homemade Snickerdoodle cookies are a classic and you will love how simply delicious these are!

Yesterday, I spent most of the day in my kitchen doing lots of holiday baking. One of the things I baked were classic Snickerdoodles. Who doesn’t love a snickerdoodle? So I thought it would be a good idea to post the recipe today.

I originally took these photos over the summer – so while you drool over the cookies, I am drooling over the grass that I haven’t seen in 2 months, nor will I see for probably another 5. Snow sticks around a LONG time here in Alaska!

How to Make Snickerdoodles

To begin your Snickerdoodles, preheat your oven to 400 degrees.

In a mixing bowl, you are going to beat together a half cup of shortening and a half cup of room temperature butter.

Mix in one and a half cups of sugar, mixing until it is smooth. Be sure to scrape the bowl with a spatula, combining everything.

Next, you will beat in two eggs until fully incorporated.

Now in another bowl, you will combine 2 3/4 cups of flour.

Along with 2 teaspoons baking powder, 1 teaspoon cream of tartar, and a quarter teaspoon of salt.

Stir those all together.

Mix the flour mixture into the sugar mixture until just combined.

Again, be sure to scrape the bowl.

Now in a small dish, combine a half cup of sugar and a tablespoon of cinnamon.

Preferably using a cookie scoop, measure out a rounded tablespoon of cookie dough. Roll it between the palms of your hand to make it a smooth little dough ball. The dough balls should be about the size of a “doughnut hole” or a ping pong ball.

Roll the ball in the cinnamon-sugar to coat it.

Place it on a cookie sheet, or parchment paper for a cookie stone.

Repeat with more dough, placing them 3 inches apart. My sugar is a bit coarse, so every once in a while I have to give the mixture a stir because the cinnamon will settle down towards the bottom.