Snickerdoodles

If you’re searching for the best Snickerdoodles recipe, you’ve found it! These chewy sugar cookies have the perfect balance of a soft, pillowy texture and a delightful cinnamon-sugar coating. The secret to their signature tangy flavor is an essential ingredient: cream of tartar. Whether you’re baking for the holidays, a family gathering, or just because, this classic Snickerdoodle Cookie recipe delivers every time. Be sure to check out the rest of my cookie recipes while you’re at it!

Why You’ll Fall in Love with these Snickerdoodles

The cookies have the perfect balance of soft and chewy for an irresistible texture. They’re easy to make with simple pantry staples, making them ideal for beginners and seasoned bakers alike. The classic flavor, with its buttery richness, sweet cinnamon, and hint of tang from cream of tartar, is simply unbeatable. Plus, these cookies are a guaranteed crowd-pleaser—whether it’s your first batch or your fiftieth, they always earn rave reviews.

Ingredients Needed for Snickerdoodles

This snickerdoodle recipe is super simple and only requires basic pantry staple items, plus a couple not as common items. Here’s what you’ll need to make these classic snickerdoodle cookies:

• Vegetable shortening and salted butter: For the best texture and flavor, use a mix of both. Make sure your butter is room temperature for easier mixing.
• Granulated sugar: Adds sweetness to the cookie dough and the cinnamon sugar mixture.
• Large eggs and vanilla extract: These wet ingredients ensure a moist, flavorful dough.
• All-purpose flour: The perfect base for this chewy sugar cookie recipe.
• Cream of tartar and baking soda: Together, these create the signature tangy flavor and give the cookies their iconic crinkly top.
• Cinnamon-sugar mixture: The finishing touch that makes these cookies irresistible.

Variations

Want to mix it up? Try these substitutions or variations:

• Coconut oil: Swap it for the shortening for a slightly lighter texture.
• Brown sugar: Replace some of the granulated sugar for a hint of caramel-like flavor.
• Extra egg yolk: For thicker cookies, add an extra yolk to the dough.
• Chocolate chips: For a fun twist, fold a handful into the dough.
• No cream of tartar? No worries. 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. Here are my step by step directions for making this classic cookie:

1. Prep + Preheat

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

2. Make the Dough

In a large bowl, stir shortening, butter, and sugar together until light and pale in color. Whip in eggs and vanilla extract.

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.

3. 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. Place onto a prepared cookie sheet.

4. 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 wire racks to cool. As they cool, they may flatten out, which is totally normal! Like most homemade cookies, these are best served warm!

Storage + Make Ahead 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. 

Pro Tip: 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 Baked Snickerdoodles

To freeze baked snickerdoodle cookies, place them into an airtight container (zip top freezer bags are great) and freeze. These will last up to 3 months in the freezer. Defrost in the fridge or take them out one by one to enjoy and microwave to soften.

To Make-Ahead

Besides making these up to 4 days ahead of time, snickerdoodle cooke dough freezes really well!

To Freeze Dough. 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!

Snickerdoodle Cookie Recipe FAQ

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.

More Cinnamon Cookies to Try!

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

Give these easy cookies a try, and you’ll see why they’re one of my favorite recipes. Be sure to save this recipe and share it with friends—it’s bound to become a favorite!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Snickerdoodles

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

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 for rolling-

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

US Customary – Metric

Instructions

• Preheat oven to 375° F. 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.

• Using an electric hand mixer, whip in eggs and vanilla extract. 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: 190kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 107mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 141IU | Vitamin C: 0.003mg | Calcium: 7mg | Iron: 1mg