Le Food Snob


If you follow my posts even somewhat religiously you’ve noticed a lot of snickerdoodle action going on recently. This is not because snickerdoodle is my favorite kind of cookie. It’s not even in the top 10. This is because when I do something wrong I want to do it over. And over. Until done correctly. However long that should take!

The last time I tried to make fat and fluffy snickerdoodle cookies, I massively diverged from the directions and ended up with a pretty darn good cookie but not what I was intending. And so I tried the recipe again and discovered that when followed correctly the recipe actually does yield fat and fluffy snickerdoodle cookies. See my pictures above for conclusive proof.


  • 3/4 c. butter, at room temperature
  • 1/4 c. margarine, room temperature
  • 2 c. sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 4 c. flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 3 tsp. cinnamon
  • 1 T. half and half
  • 1/4 c. sugar + 1 T. cinnamon for dipping


  1. Preheat oven to 375.
  2. Cream butter, vegetable shortening and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes.
  3. Stir in flour, baking powder, salt, and 3 teaspoons cinnamon. Add half and half. Mix until dough comes together. Add additional half and half by the tablespoon full if dough appears to be too dry.
  4. In a bowl combine remaining sugar and cinnamon. Roll the dough into big 1 1/2 or 2-inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Bake in preheated oven for 12 to 14 minutes.

After taste-testing both snickerdoodle cookies I’ve concluded their both pretty darn good.

Recipe rating: 



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