I bet other cookies make fun of Snickerdoodle’s name all the time.

Chocolate Chip: Haha, Snickerdoodle?

Gingerbread Man: Seriously, what’s up with this cookie?

Peanut Butter: So lame!

Molasses: Lol, he’s a doodle that snickers.

Snickerdoodle: At least my parents were creative enough to name me something other than the components I consist of!

*All the other cookies shut up*

And in case you’re wondering, creating a cookie dialogue is perfectly normal. (Take that, cookie bullies!)

Back to the blog!

Snickerdoodles are basically cinnamon-y sugar cookies that are further covered in a layer of cinnamon and sugar. You can imagine how amazing the kitchen smelt when these were baking. Cinnamon heeaaveen.

These snickerdoodles may turn out thick (like the first picture) or thin (like the second picture) depending on which rack you decide to bake them on. The top rack for thin and the bottom for thick.

They’re both delicious. Just make sure you grease the pan or you’ll have them stick to your cookie tray.

Hey look, it’s Mickey! ^

 Mrs. Sigg’s Snickerdoodles


  • 1/2 cup butter, softened
  • 1/2 cup shortening (You don’t actually need shortening. I tried it with all butter and it is phenomenal)
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar (or lemon juice)
  • 1 teaspoon baking soda
    NOTE: If you don’t have baking soda, skip the lemon juice + baking soda and replace with 3 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Optional: 1/2 teaspoon cinnamon (my friend accidentally added this and they turned out amazing)
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar (or lemon juice), baking soda and salt.
  3. Optional but recommended: Refrigerate for 20 minutes.
  4. Shape dough by rounded spoonfuls into balls.
  5. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
  6. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
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7 Responses to Snickerdoodles

  1. Evan Thomas says:

    I love a good, fluffy snickerdoodle. These look great!

  2. Lol. I like the joke and a very good point 8).

  3. Pingback: Gingerbread Cookies (and a Snickerdoodle Update) | Miss Anthropist's Kitchen

  4. And I still have no idea what a snickerdoodle is D:

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