Snickerdoodles | Recipes


(112) Ratings:
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Makes:about 60 snickerdoodles

One batch of these sweet goodies will help put you in the mood to celebrate. Covered in cinnamon and sugar, they’re as much fun to eat as they are to say!



3 cups 750mL Robin Hood® Original All Purpose Flour
2 tsp 10mL cream of tartar
1 tsp 5mL baking soda
½ tsp 2mL salt
1 ½ cups 375mL granulated sugar
½ cup 125mL butter, softened
½ cup 125mL Crisco® All Vegetable Shortening
2 eggs
1 tsp 5mL vanilla extract


¼ cup 50mL granulated sugar
2 tsp 10mL cinnamon


  1. Whisk together flour, cream of tartar, baking soda and salt in a medium bowl. Reserve.
  2. Beat sugar, butter and shortening in a large bowl using an electric mixer for 2 minutes. Add eggs on at a time, beating well after each addition. Add vanilla. Add reserved dry ingredients on low speed until just combined. Refrigerate dough for 30 minutes.
  3. Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper.
  4. Combine sugar and cinnamon in a small bowl.
  5. Shape dough into 1” (2.5cm) balls. Roll in the cinnamon and sugar mixture, coating well. Place on prepared baking sheets 2” (5cm) apart.
  6. Bake in preheated oven 10 to 12 minutes until the cookies are set in the centre and begin to crack. Cool on a wire rack.


  • Make these cookies ahead and freeze in an air tight container to have on hand for unexpected guests.

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