Todd’s Snickerdoodles

  • Serves

    makes About 3 1/2 Dozen


This recipe, from executive food editor Todd Coleman, first appeared in our 2012 Cookie Advent Calendar. Todd's mother, Linda Coleman, volunteers at the hospital in Tallahassee, Florida, bringing home-baked treats to patients during the holidays. This cinnamon-sugar dusted snickerdoodle is always the most-requested cookie.


  • 2 cups sugar
  • 12 cup unsalted butter, softened
  • 12 cup vegetable shortening, softened
  • 2 tsp. baking powder
  • 1 tsp. vanilla extract
  • 34 tsp. kosher salt
  • 2 eggs
  • 2 34 cups flour
  • 2 tsp. ground cinnamon


Step 1

Heat oven to 400°. Combine 1 1⁄2 cups sugar, butter, shortening, baking powder, vanilla, and salt in a bowl and beat on medium speed of hand mixer until pale and fluffy, about 3 to 4 minutes. Add eggs one at a time, and beat until smooth. Add flour, and beat until just combined.

Step 2

Using 2 tablespoons, portion and roll dough into 1" balls; combine remaining sugar and cinnamon in a bowl and roll balls in cinnamon-sugar to coat. Place balls 2" apart on parchment paper-lined baking sheets, and using the bottom of a glass or measuring cup, press each ball to flatten into a disk; bake until lightly golden and set, about 10 minutes.

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