Snickerdoodle Cookies

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You’ll never need another Snickerdoodle Cookie Recipe after this one! Slightly crispy edges with big chewy centers, just how they should be. Snickerdoodle heaven. Be sure to check out the rest of my cookie recipes while you’re at it!

Perfect Every Time

Give me every Snickerdoodle in the world. Man, do I love them! Today, I’m sharing the recipe for one of my favorite cookies ever! Snickerdoodle Cookies! My husband is a chocoholic, and typically, if I’m going to spend the time making cookies, it’s chocolate chip. But when I call the shots, I crack out this Snickerdoodle recipe. They are practically foolproof and are the epitome of perfection. Soft, chewy, and just the right amount of cinnamon!

Three Important Ingredients for Snickerdoodles

This snickerdoodle recipe is super simple and only requires basic pantry staple items, plus a couple not as common items.

• Vegetable Shortening + Butter –  Vegetable Shortening helps to keep the cookies fluffy and soft. Butter is the trick to a good snickerdoodle. It makes the cookie puffy but not too puffy. It helps thin things out in the oven. You can omit the vegetable shortening and replace it with butter, but the texture will be different.
• Cream of Tartar – this is a common ingredient found in almost all snickerdoodle recipes. It gives the cookie its signature slightly tangy taste.

Can I Make Snickerdoodles Without Cream of Tartar?

Technically, yes, but I would stick to the traditional recipe if you can! In a pinch, you can simply replace all of the cream of tartar and baking soda with 2 teaspoons of baking powder. They won’t be quite the same, but it’ll work.

How to Make Snickerdoodle Cookies

Make sure to check out the very informative how-to video in the recipe card below! :). For full recipe details and ingredient measurements see the printable recipe card below.

Prep + Preheat

Preheat oven. Line 2 lightly colored baking sheets with parchment paper and set aside.

Make the Dough

In a large bowl, stir shortening, butter, and sugar together until light and pale in color. Whip in eggs and vanilla. Scrape the sides of the bowl and stir again briefly. Add in flour, cream of tartar, baking soda, and salt, then stir until incorporated. Scrape sides and stir again briefly.

Roll Cookie Dough in Cinnamon Sugar

In a small, shallow bowl, stir sugar and cinnamon together.

Using a cookie scoop {1 1/2 tablespoon size}, scoop dough into even mounds on the baking sheet. Roll each dough ball in the cinnamon-sugar mixture.

Bake + Cool

Bake until puffed and looks slightly underdone. Remove from the oven and cool for 3 minutes on the hot baking sheets to finish baking before transferring to cooling racks. As they cool, they will flatten out, which is totally normal! Like most homemade cookies, these are best served warm!

Storing Directions

The best way to store your snickerdoodles (or really any cookies) is in an airtight container so they can maintain that moisture and not dry up or harden. Of course, this method isn’t perfect, and after two days or so, the sugar can recrystallize and the cookies will get harder. This is totally normal. Pop into the microwave for a quick 5-10 second zap to soften up again. 

If they do start to harden or seem too crispy for your liking, place a piece of plain white bread into the container with the cookies. This will add moisture from the bread back into the cookies. Over time, you will notice the bread will get harder and the cookies will get softer. Again, totally normal. These cookies will last about 4 days on the counter.

How to Freeze

To freeze snickerdoodle cookies, place them into an airtight container (zip top freezer bags are great) and freeze. These will last up to three months in the freezer. Defrost in the fridge or take them out one by one to enjoy and microwave to soften.

Make-Ahead Directions

Besides making these snickerdoodle cookies up to 4 days ahead of time, you can also freeze them!

Freeze. Simply make the dough as you would normally. Roll into balls and freeze in a freezer bag for up to 3 months.

Bake. To bake, start by thawing your cookie dough by transferring them to the fridge 24 hours in advance. This is to get the dough to be sticky enough for the cinnamon-sugar mixture. Next, roll those dough balls in the mixture and bake as directed. Enjoy!

More Cinnamon Cookies to Try!

• Snickerdoodle Bars
• Snickerdoodle Waffle Cookies
• Cinnamon Roll Cookies
• Cinnamon Butterscotch Cookies

Grab the printable snickerdoodle recipe below and be sure to pin, print, save, bookmark, etc. etc. this recipe because you’re not going to want to lose it. It’s a good one 🙂

Snickerdoodle Cookie Recipe FAQs

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4.90 from 29 votes

Snickerdoodle Recipe

You'll never need another Snickerdoodle Recipe after this one! Slightly crispy edges with big chewy centers, just how they should be. Snickerdoodle heaven.

servings 24 cookies

Prep Time 15 minutes mins

Cook Time 9 minutes mins

Total Time 24 minutes mins

Ingredients

• ▢ 1/2 cup vegetable shortening
• ▢ 1/2 cup salted butter softened
• ▢ 1 1/2 cups granulated sugar
• ▢ 2 large eggs
• ▢ 1 tablespoon vanilla extract
• ▢ 2 3/4 cups all purpose flour
• ▢ 2 teaspoons cream of tartar
• ▢ 1 teaspoon baking soda
• ▢ 1/4 teaspoon salt

cinnamon-sugar mixture

• ▢ 5 tablespoons granulated sugar
• ▢ 1 teaspoon ground cinnamon

US Customary – Metric

Instructions

• Preheat oven to 375 degrees. Line 2 lightly colored baking sheets with parchment paper and set aside.
• In a large bowl, stir shortening, butter, and sugar together until light and pale in color, 1 1/2 minutes. Whip in eggs and vanilla. Scrape the sides of the bowl and stir again briefly. Add in flour, cream of tartar, baking soda, and salt and stir until incorporated. Scrape sides and stir again briefly.
  
• In a small, shallow bowl, stir sugar and cinnamon together.
  
• Using a cookie scoop {1 1/2 tablespoon size}, scoop dough into even mounds on the baking sheet. Roll each dough ball in a cinnamon-sugar mixture. Bake for 8-9 minutes or until puffed and look slightly underdone.
  
• Remove from the oven and cool for 3 minutes on the baking sheet before transferring to cooling racks. Store in airtight containers for up to 4 days.

Video

Nutrition

Calories: 191.02kcal | Carbohydrates: 26.25g | Protein: 2.12g | Fat: 8.7g | Saturated Fat: 3.67g | Cholesterol: 27.75mg | Sodium: 111.09mg | Potassium: 63.1mg | Fiber: 0.43g | Sugar: 15.1g | Vitamin A: 143.7IU | Calcium: 6.76mg | Iron: 0.76mg

Course: Cookies, Dessert

Cuisine: American

Keyword: snickerdoodle, snickerdoodle cookies, snickerdoodle recipe