TRISHA YEARWOOD - Snickerdoodles

TRISHA YEARWOOD - Snickerdoodles

Photo by Rose

  • Prep Time


  • Cook Time


  • Servings



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  • ½

    cup salted butter, softened

  • ½

    cup vegetable shortening

  • cups plus 2 tablespoons sugar

  • 2

    medium eggs

  • cups all-purpose flour

  • 2

    teaspoons cream of tartar

  • 1

    teaspoon baking soda

  • ¼

    teaspoon fine salt

  • 2

    teaspoons ground cinnamon


Preheat the oven to 400 degrees F. In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture. In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon. Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.