Chewy Snickerdoodle Cookies is a perfect homemade cookie recipe! Soft and chewy, these cinnamon sugar covered sugar cookies are a classic! Great crinkle cookies for a holiday cookie platter and Christmas.
In a medium bowl whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
2 ½ cups all purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt
Melt the butter in the microwave in 30 second increments. Set aside to slightly cool.
8 Tablespoons unsalted butter
In the bowl of a stand mixer, or in a large bowl with a hand mixer, use the paddle attachment and beat the butter, brown sugar, and shortening together until well combined, 3-4 minutes.
8 Tablespoons unsalted butter, ½ cup vegetable shortening, 1 ½ cups light brown sugar
With the mixer running, add the eggs 1 at a time with 30 seconds between the two eggs to fully combine.
2 large eggs
Turn the mixer speed to low and slowly add the flour mixture in.Continue mixing until just combined, about 30 seconds.
Chill the dough in the refrigerator for 30-60 minutes.
Preheat oven to 375°F.
Mix the granulated sugar and ground cinnamon together in a small bowl.
¼ cup granulated sugar, 1 Tablespoon ground cinnamon
Scoop dough out in approximately 1.5 Tablespoon portions (I use a cookie scoop for this for fast and easy portioning!).
Roll the dough ball in the cinnamon sugar mixture and place on a baking sheet.
Fill the rest of the sheet, leaving space between each cookie (you can fit 12 on a sheet).
Bake on the middle shelf for 8 minutes, rotating the sheet half way through.
Let the cookies sit on the sheet for 10 minutes before moving to a cooling rack to cool completely.
Repeat the process with the remaining dough. (Pop the dough back in the refrigerator if you are waiting between batches. Otherwise, portioning tray 2 while tray 1 is baking works perfectly!)
Store in an air tight container for up to 1 week, or freeze up to 3 months.