Classic Crispy Snickerdoodle Cookies

The classic buttery, cinnamon sugary cookie, but with this technique, you will get a thin and crispy cookie.
Course Cookie, Dessert
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Author Betty Crocker's various cookbooks and website, but my technique


  • 2 3/4 c all purpose flour
  • 2 t cream of tartar
  • 1 t baking soda
  • 1/4 t salt
  • 1/2 c vegetable shortening
  • 1/2 c 1 stick unsalted butter, at room temperature
  • 1 1/2 c sugar
  • 2 eggs
  • 3 T sugar
  • 3 t cinnamon


  • Whisk or sift together flour, cream of tartar, baking soda, and salt.
  • In a large bowl or the bowl of your mixer, cream the shortening, butter, and sugar at medium high speed thoroughly until light and fluffy.
  • Add the eggs one at a time, and mix thoroughly.
  • Reduce mixer speed to low, and slowly add the flour mixture. Mix until just combined.
  • Place dough in the refrigerator until just cool enough to handle and roll into balls, about 15-30 minutes.
  • Preheat oven to 400°F.
  • Combine cinnamon and sugar in a small bowl.
  • Using a small scoop or about 1 tablespoon of dough, form balls, and roll each ball in the cinnamon sugar mixture to coat all sides.
  • Place dough balls about two inches apart on a cookie sheet.
  • Just before baking, take your three middle fingers and press the balls down slightly, until they are about a half inch thick.
  • Bake for 8-10 minutes, or until barely set and slightly golden. They will puff up at first while baking, then flatten out.
  • Cool for a few minutes on the pan, then remove and cool completely on cooling racks.