The Best Snickerdoodle Cookie Recipe EVER!

This post may contain affiliate sales links. Please read my disclosure policy.

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

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. Practically foolproof and are the epitome of perfection.

Snickerdoodle Recipe

This snickerdoodle recipe is super simple and only requires 10 pantry staple items. Here’s what you’ll need to make perfect snickerdoodle cookies every time!

• Vegetable Shortening – this helps to keep the cookies fluffy and soft.
• Butter – the trick to a good snickerdoodle is to have to be puffy but not too puffy. Butter helps thin things out in the oven.
• Sugar – to sweeten the cookies.
• Eggs – for structure.
• Vanilla Extract – for flavor.
• Flour – to fill out the cookies and help make the dough.
• Cream of Tartar – this is a common ingredient found in almost all snickerdoodle recipes. It gives the cookie its signature slightly tangy taste.
• Baking Soda – to help the cookies rise.
• Salt – to balance out the flavor.
• Cinnamon Sugar Mixture – this is how the cookies get their iconic look, by rolling around in this mixture.

If snickerdoodles are not your favorite, please see these sugar cookies, these chocolate chip cookies or these cutout cookies. Or my hot pot chocolate cookies. All good choices.

How to Make Snickerdoodles

Make sure to check out the very informative how-to video in the recipe card below! 🙂

1. Preheat oven to 375 degrees. Line 2 lightly colored baking sheets with parchment paper and set aside.
2. 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 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.

3. In a small, shallow bowl, stir sugar and cinnamon together.
4. 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.

5. Bake 8-9 minutes or until puffed and look slightly underdone. Remove from oven and cool 3 minutes on the baking sheet before transferring to cooling racks. As they cool, they will flatten out, which is totally normal!
6. I think any homemade cookies are best eaten slightly warm, so I’d advise you to eat these immediately. Such a hard thing I ask of you.

Leftovers

Make sure to store your snickerdoodles in an airtight container so they don’t dry up and harden. These cookies will last about 4 days on the counter.

Make-Ahead

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 Cookies!

• Snickerdoodle Caramel Bars
• Snickerdoodle Waffle Cookies with Cream Cheese Glaze
• Soft & Chewy Gingerdoodle Sandwich Cookies
• Peanut Butter Blossoms
• Amazing Sugar 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 🙂

Print Pin It

4.92 from 25 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 mins

Cook Time 9 mins

Total Time 24 mins

Ingredients

• 1/2 cup vegetable shortening1/2 cup vegetable shortening
• 1/2 cup salted butter softened1/2 cup salted butter softened
• 1 1/2 cups granulated sugar1 1/2 cups granulated sugar
• 2 large eggs2 large eggs
• 1 tablespoon vanilla extract1 tablespoon vanilla extract
• 2 3/4 cups all purpose flour2 3/4 cups all purpose flour
• 2 teaspoons cream of tartar2 teaspoons cream of tartar
• 1 teaspoon baking soda1 teaspoon baking soda
• 1/4 teaspoon salt1/4 teaspoon salt

cinnamon-sugar mixture

• 5 tablespoons granulated sugar5 tablespoons granulated sugar
• 1 teaspoon ground cinnamon1 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 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 cinnamon-sugar mixture. Bake 8-9 minutes or until puffed and look slightly underdone. Remove from oven and cool 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