• Preparation Time 30 minutes, plus 30 minutes refrigeration
  • Baking Time 12 minutes
  • Makes about 60 snickerdoodles
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 3 cups Robin Hood® Original All Purpose Flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cups granulated sugar
  • ½ cup butter, softened
  • ½ cup All Vegetable Shortening
  • 2 eggs
  • 1 tsp vanilla extract
  • Coating
  • ¼ cup granulated sugar
  • 2 tsp cinnamon
  • Cookie

Serving Size: about 60 snickerdoodles


Serving Size: about 60 snickerdoodles

  • Whisk together flour, cream of tartar, baking soda and salt in a medium bowl. Reserve.
  • 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.
  • Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper.
  • Combine sugar and cinnamon in a small bowl.
  • Shape dough into 1” (2.5cm) balls. Roll in the cinnamon and sugar mixture, coating well. Place on prepared baking sheets 2” (5cm) apart.
  • 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.


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