December 11, 2015 By:
20 minutes
10 minutes
For those that live in the Northeastern corner of the United States – particularly in New England – the word snickerdoodle brings bake warm memories. The German cookie – which, at first glance, seems like a weird mix of sugar cookies and graham crackers – is a Christmas tradition to many and is one of the nation’s most beloved, if not the most overlooked, baked goods. Almost every family have their own recipe for the cookie and almost everyone is assured that their recipe is the best.This recipe is a traditional soft cookie recipe, leavened in the classic method (baking soda and cream of tartar). As baking powder is – by definition, a mixture of baking soda and cream of tartar – two teaspoons of baking powder can be substituted for the baking soda and cream of tartar. However, doing this may yield a puffy cookie, due to the fact that most baking powders are “double-acting” or “triple-acting.” Doing so – depending on your disposition – may actually turn your cookies into cinnamon-sugar cookies; many purists believe that it is the cream of tartar that makes a snickerdoodle a snickerdoodle.



  1. Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment. Do not grease.
  2. In a mixing bowl, cream butter and shortening until smooth. Mix in 1 ½ sugar and beat until mixture is light and fluffy. Add eggs, one at a time, waiting until the last is integrated before adding the next.
  3. Combine the flour, cream of tartar, salt and baking soda. Slowly mix in the flour mixture to the butter mixture and stir until just combined. Set aside.
  4. In a small bowl, combine the remaining sugar and cinnamon. Roll out the batter into small walnut-sized balls and roll the balls into the cinnamon-sugar mixture. Place the balls onto the baking sheets with three inches spacing between cookies. Bake for six to ten minutes. The cookie will be soft and white when ready, but lightly brown along the cookies lower edge and somewhat dry on top. The cookie€™s crust will crack while cooling. Allow to cool for at least five minutes before depanning and cool completely on a rack before serving.