These soft and chewy cookies are bursting with cinnamon flavor everytime!
If you like these you will love my fall recipe- pumpkin snickerdoodles on this site!
Ingredients
You will probably find all you need for these cookies in your pantry! Make some today!
- butter
- shortening
- sugar
- eggs
- flour
- cream of tartar
- soda and salt
- And of course Cinnamon!
See recipe card for quantities.
Instructions
These cookies come together so quickly, you will be thanking me later!
- Step 1: Cream together the butter, shortening, eggs and sugar.
- Step 2: Mix in sifted dry ingredients.
- Step 3: Scoop out dough and roll in that glorious cinnamon sugar.
- Step 4: Bake at 400 for 8-10 minutes
Hint: Bake just until edges are set and centers are still soft...this will yield soft chewy centers!
Equipment
Equipment can have a big impact on how a recipe turns out. I love using parchment paper with my favorite baking sheets for these cookies. Using a good quality baking sheet makes all the difference in baking
You can find my favorite ones here along with other fav baking supplies affiliate link to purchase the equipment.
Storage
These store great for up to 5 days. (if they last that long!) Cool completely and store in an air tight container.
FAQ
Yes! you can freeze the cooked cookies for 2 weeks and just thaw and serve
Other Cookie Recipes
Looking for more recipes to try? Try these:
Snickerdoodles
Ingredients
- ½ cup unsalted butter softened
- ½ cup vegetable shortening
- 1 ½ cups sugar
- 2 medium eggs
- 2 ¾ cups all purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Cinnamon Sugar for Roling Cookies
- 2 Tbsp sugar
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 400. Line sheet pan with parchment paper.
- In electric mixer combine the butter, shortening, 1 ½ cups sugar and the eggs, mix thoroughly 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 ½-inch balls (I use the 1 ½ inch cookie scoop), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on cookie sheets.
- Bake until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls.
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