Best Easy Martha Stewart Snickerdoodle Recipe

Title: The Best and Easiest Martha Stewart Snickerdoodle Recipe


Snickerdoodles are classic cookies loved by people of all ages. Their soft, chewy texture and cinnamon-sugar coating make them an irresistible treat. If you’re on the hunt for the perfect snickerdoodle recipe, look no further than Martha Stewart’s tried-and-true version. This recipe combines simplicity, deliciousness, and Martha Stewart’s signature touch. Let’s dive into the best and easiest Martha Stewart Snickerdoodle recipe!

The Recipe:

– 2¾ cups all-purpose flour
– 2 teaspoons cream of tartar
– 1 teaspoon baking soda
– ¼ teaspoon salt
– 1½ cups granulated sugar
– ½ cup unsalted butter, room temperature
– ½ cup vegetable shortening
– 2 large eggs
– 2 tablespoons ground cinnamon


1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.

2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.

3. In a large bowl, using an electric mixer on medium speed, cream together the butter, shortening, and 1½ cups of sugar until light and fluffy, about 2-3 minutes.

4. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

5. Reduce the mixer speed to low. Gradually add the dry ingredients and mix until just combined.

6. In a small bowl, combine the remaining 2 tablespoons of sugar and ground cinnamon.

7. Using a tablespoon or cookie scoop, shape the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture and place it onto the prepared baking sheets, spacing them about 2 inches apart.

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8. Bake for 10-12 minutes or until the edges are golden brown. The centers may still appear slightly undercooked.

9. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

10. Store in an airtight container to maintain their freshness.

Questions and Answers:

1. Can I substitute the vegetable shortening?
Yes, you can substitute it with an equal amount of unsalted butter. However, it may slightly alter the texture of the cookies.

2. How many cookies does this recipe yield?
This recipe yields approximately 3 dozen cookies.

3. Can I freeze the dough?
Yes, you can freeze the dough for up to 3 months. Shape the dough into balls, roll them in cinnamon-sugar, and freeze on a baking sheet. Once frozen, transfer them to a freezer bag or airtight container. Bake from frozen, adding a few extra minutes to the baking time.

4. Can I add nuts or chocolate chips to the dough?
Absolutely! You can add chopped nuts, such as walnuts or pecans, or chocolate chips to the dough for added flavor and texture.

5. Can I reduce the sugar in this recipe?
Yes, you can slightly reduce the sugar without significantly affecting the overall texture and taste of the cookies.

6. How long do these cookies stay fresh?
When stored in an airtight container, these cookies can stay fresh for up to a week.

7. Can I double the recipe?
Yes, you can easily double the recipe if you need a larger batch of cookies. Just make sure you have enough baking sheets and oven space to accommodate the doubled recipe.

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Martha Stewart’s Snickerdoodle recipe is a foolproof way to enjoy these delightful cookies. With its simple ingredients and straightforward instructions, you can whip up a batch of soft and chewy snickerdoodles in no time. Whether you’re a seasoned baker or just starting out, this recipe is sure to please. So, grab your apron and get ready to savor the deliciousness of Martha Stewart’s Snickerdoodles!

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