Snickerdoodle Cookies

4.90 from 29 votes

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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!

top down view of snickerdoodle cookies

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!

Cookie Dough in a bowl

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.

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!

freshly baked snickerdoodles on a baking sheet

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.

Snickerdoodle Cookies on a parchment lined baking sheet

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!

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 🙂

What are Snickerdoodle cookies?

Snickerdoodle cookies are a type of cookie made with butter, sugar, flour, and cream of tartar. They are rolled in cinnamon sugar before baking, giving them a slightly crispy exterior with a soft, chewy interior.

Where did Snickerdoodle cookies originate?

The origin of Snickerdoodle cookies is uncertain, but it is believed to have been brought to the United States by Dutch settlers in the late 1800s.

What is the cream of tartar, and why is it used in Snickerdoodle cookies?

Cream of tartar is a dry, powdery acid that is a byproduct of winemaking. It is used in Snickerdoodle cookies to give them their characteristic tangy flavor and to help activate the baking soda.

How do I prevent my Snickerdoodle cookies from spreading too much?

To prevent Snickerdoodle cookies from spreading too much, make sure your butter is at room temperature but not melted. You can also chill the dough for 30 minutes before baking and avoid overmixing the dough.

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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
Cook Time 9 minutes
Total Time 24 minutes


cinnamon-sugar mixture


  • 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.
    snickerdoodle dough
  • In a small, shallow bowl, stir sugar and cinnamon together.
    cookie rolled in cinnamon sugar
  • 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.
    snickerdoodle cookies
  • 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.



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

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Recipe Rating

55 Responses
  1. Talisha

    Good evening,
    I have a question. I have made these cookies before and they have come out great! I’ve baked them fresh and I’ve froze them and baked at a later date and turned out just as good. This time, I made them and I put them in the freezer for a later date. I pulled them out set out on a cookie sheet and let them come to room temp. Rolled them into balls then put in cinnamon sugar and baked. The first one puffed up and then when cooling sunk in the middle and all my other ones have been coming out puffed up and then go flat. What did I do wrong this time?

  2. Jenny Coyle

    5 stars
    Ah-MAZING. Seriously. My cookies never look like the pictures- these did and they tasted even better!! So easy and delicous. Perfect for eating-my-feelings quarentine. Thank you!

  3. Jacque Avant

    I cant wait to try these cookies. One of my all time favorite. This recipe will be the best I have ever tried. Pretty sure. Love your description of them. Thank you for sharing them and congratulations on your 10 yr of Blogging. Keep up the good work.

    1. Pamela White

      Hi I have never left a reply until now. I have followed your blog since you were in Oregon.. You had just had your third child. Your life takes me back a lot of years when my first husband and I were raising our four children. I am old enough to be your grandmother. I have fixed a million meals and baked a trillion cookies I have lost my first husband, second son and my last child was born with a serious birth defect. My life has not been all sadness. I have had many days and years of happy times. I look forward to your blog and it makes my day when I see a post from your blog. Congratulations to you and your family on the birth of your son. He is beautiful just like your three other children. I hope you have many more years of blogging.

  4. Lisa

    5 stars
    Is there anything better than a well executed Snickerdoodle cookie? Total nostalgia cookie for me- it was one of the first I learned to bake. When I crave a cookie- THIS is always it.

  5. Peanut Butter Blossoms | Lauren's Latest

    […] like my father-in-law and severely dislike peanut butter and chocolate mixed together, then perhaps Snickerdoodles, Double Chocolate Chip Fudge Cookies or Soft Ginger Cookies would be more your style. Just a […]

    1. Ashley Lathrop

      4 stars
      I made your recipe and got great crackles but they weren’t as puffy as yours. Can you help me troubleshoot? I’m looking for crackly AND puffy!

  6. 50 Christmas Cookie Recipes | Lauren's Latest

    […] Perfect Every Time Snickerdoodle Cookies–soft-baked cinnamon sugar cookies. Family favorite at my house 🙂 […]

  7. Christina

    We love snickerdoodles in our house! Can’t wait to try a new recipe, we have one we use a lot, but love trying new recipes of our favorites.

  8. April Novakowski

    5 stars
    I love making snickerdoodles. I have been making these cookies for years and they are an easy cookie to make, always make them at Christmas time but I use sanding sugar to roll them in, then hand out as gifts.

  9. Alicia M

    5 stars
    I just made these the other day, there’s nothing better than eating warm snickerdoodles with a glass of milk. ( FYI this recipe is from Betty Crocker. )

  10. Carol Speary

    5 stars
    I tried these Snickerdoodle Cookies and they were delicious – everything you said they would be. They were gone in a flash!

  11. Kathy

    5 stars
    I made your recipe for our Christmas department luncheon today! They turned out pretty and delicious (I had to taste test before bringing them in – LOL!) I know everyone will love them, because I did!

  12. Bonnie Haas

    OMG i have to make these. Tyler’s favorite cookies are snickerdoodles. the last recipe i used has equal parts of sugar and cinnamon and i didnt like it. this one sounds delish!

  13. Kt

    5 stars
    So excited that I found this.. I lost my hand written copy of my original recipe, and your post is the only one that is practically identical to my old recipe! Thanks!

  14. Sabrina Tran

    5 stars
    I absolutely love this recipe of yours!!! I was wondering but could I make the dough in advance (a day or two)? Then when I’m ready to make it can I just take it out of the fridge and roll them in the cinnamon sugar?

  15. Linda

    I also love Snickerdoodles more than chocolate! I had one question on the recipe. You say to use lightly colored cookie sheets and since you already have parchment paper on them, not sure why that is needed and actually what you really mean. My cookie sheets are a silver metal color.

  16. Laurie

    Thank you for posting. I’ve been looking for a great Snickerdoodle recipe for years. I plan on making them this weekend. Bless you and I hope you have a safe delivery.

  17. Michele {Delish Dishes from Michele}

    I want to eat all the cookies!!! These look PERFECT! Yum! Crossing fingers for a speedy (and safe!) delivery! 😉

  18. Lynn B

    5 stars
    C’mon baby! This grandma of 3 girls ( ages 3yrs, 2yrs & 6 mos) loves babies, so I can’t wait to see you!!

    Lauren I don’t know where my identical recipe for scrumptious all-things-sugar Sncickerdoodles came from either, but it’s identical to yours, down to the extra teaspoon of sugar! When I roll mine in the cinnamon/sugar, I’ll give the little beauties a minute, then roll ’em again! I love the visual effect the extra cinnamon/sugar provides (And yes, a bit more sugary/cinnamony flavor too)

  19. Kathy F

    Come on baby! I know how you feel – although my youngest is getting ready to turn 6! 😀

    I can’t wait to try this recipe!