Snickerdoole Cinnamon Sugar Cookie Recipe

Name: Snickerdoole Cinnamon Sugar Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Granulated Sugar; 1 cup Golden Brown Sugar; 1/2 cups Unsalted Butter (Room Temperature); 1/4 cups Lard Or Shortening (Room Temperature); 2 whole Large Eggs; 2 teaspoons Vanilla Extract; 1/4 teaspoons Sea Salt; 2-1/4 cups Flour, Unbleached All-purpose; 2 teaspoons Cream Of Tartar; 1 teaspoon Baking Soda; 1 Tablespoon Cornstarch; 1/2 cups Cinnamon Sugar Mix (1:3 Cinnamon To Sugar Ratio)

Servings: persons

3/4 cups Granulated Sugar
1 cup Golden Brown Sugar
1/2 cups Unsalted Butter (Room Temperature)
1/4 cups Lard Or Shortening (Room Temperature)
2 whole Large Eggs
2 teaspoons Vanilla Extract
1/4 teaspoons Sea Salt
2-1/4 cups Flour, Unbleached All-purpose
2 teaspoons Cream Of Tartar
1 teaspoon Baking Soda
1 Tablespoon Cornstarch
1/2 cups Cinnamon Sugar Mix (1:3 Cinnamon To Sugar Ratio)

1
Pre-heat oven to 350u00b0 F (325u00b0 F convection bake)
2
1. Combine sugars, butter and lard in a mixing bowl and cream until light and fluffy. Add eggs, vanilla extract, and salt and mix until fully incorporated.
3
2. Sift flour, cream of tartar, baking soda, and cornstarch together and gently mix into butter mixture.
4
Freezing Option: roll dough into a log and wrap in plastic wrap. Freeze. When ready to use, thaw for about 1 hr, then continue with recipe.
5
3. Put cinnamon sugar mix into a bowl. Gently form dough into a small ball (about the size of a walnut) then roll in cinnamon sugar mix. Place balls on a baking sheet lined with a silpat or baking paper. Make sure to give plenty of room between cookies since they spread quite a bit.
6
4. Bake for 10-12 minutes. They should be lightly golden. Remember it is better to slightly under-bake than to over-bake cookies.

915

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cups Granulated Sugar, 1 cup Golden Brown Sugar, 1/2 cups Unsalted Butter (Room Temperature), 1/4 cups Lard Or Shortening (Room Temperature), and more.

Yes, Snickerdoole Cinnamon Sugar Cookie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Snickerdoole Cinnamon Sugar Cookie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions