This cookie recipe has been a huge success over at Food.com, with almost a hundred reviews from happy readers! I’m not surprised at all to see that because I thought these were the most delicious cookies I’ve made in a long while! Let’s take a look at what people have said about this recipe:

These are easy and excellent. I did use the butter and sub’ed coconut oil for shortening. Worked beautifully.  Chilled, the dough is pretty solid but they baked perfectly. Not sure why there’s no vanilla in the recipe but they taste great with/without. Love the tender, chewy texture. These are perfect and classic.

I made these cookies the other day and they were delicious! By far the best snicker doodles I’ve ever had.

Give these a try and let us know in the comments how they turned out for you!

Ingredients

1/2 cup salted butter, softened

1/2 cup vegetable shortening

1 1/2 cups plus 2 tablespoons sugar

2 medium eggs

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon fine salt

2 teaspoons ground cinnamon

Instructions:

Preheat the oven to 400 degrees F.

Combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.

In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.

Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling.

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Quick tip: This recipe makes about 4 dozen cookies.

Thanks to Food Network for a crispy crumbly cookie recipe that serves everyone.