This easy Snickerdoodle Cookie Recipe makes soft, chewy cookies with a cinnamon-sugar coating. A classic favorite that’s quick to make and always a hit.
Snickerdoodle Cookies are a timeless classic, known for their soft, chewy texture and sweet cinnamon-sugar coating. This easy snickerdoodle cookie recipe comes together quickly with simple pantry ingredients, making it perfect for both beginner bakers and seasoned pros.
Whether you’re baking for a holiday, a party, or just craving something sweet, these cookies always satisfy. I also love to make Crumbl Chocolate Chip Cookie Recipe, Butter Cookies, Caramel Apple Cookies and Ooey Gooey Butter Cookies. The kids also really love Buckeye Brownie Crumbl Cookie Recipe and Bacon Chocolate Chip Cookies Recipe.
We also love Marry Me Cookies.
Table of contents
Why We Love This
- Quick and easy to make – No fancy tools or ingredients required.
- Soft and chewy texture – Just the right balance of tender centers and crisp edges.
- Coated in cinnamon-sugar – That signature sweet and slightly spiced flavor is irresistible.
- Made with simple ingredients – Everything you need is likely already in your pantry.
- Perfect for any occasion – Great for holidays, lunchboxes, or just because.
Ingredients
- Shortening – Adds softness and helps create that classic chewy texture.
- Butter (room temperature) – Adds rich flavor and helps with spreading.
- White Granulated Sugar – Sweetens the dough and gives the cookies their crisp edges.
- All-Purpose Flour – Provides structure and stability to the cookies.
- Baking Soda – Works with the cream of tartar to help the cookies rise.
- Cream of Tartar – Essential for that signature snickerdoodle tang and chewy texture.
- Large Eggs – Bind the dough and add moisture.
Topping
- White Sugar – Used to coat the dough before baking.
- Ground Cinnamon – Mixed with sugar for the classic snickerdoodle coating.
The entire ingredient list is at the bottom of the post.
Variations
- No Cream of Tartar – Replace cream of tartar and baking soda with 2 teaspoons of baking powder for a similar texture without the tang.
- All-Butter Version – Skip the shortening and use all butter for a richer flavor and slightly crispier edges.
- Brown Butter Snickerdoodles – Brown the butter before mixing for a nutty, caramel-like flavor upgrade.
- Stuffed Snickerdoodles – Add a soft caramel, chocolate, or Nutella center for a surprise treat inside.
- Pumpkin Snickerdoodles – Add a bit of pumpkin puree and warm spices like nutmeg and cloves for a fall twist.
- Gluten-Free – Use a 1:1 gluten-free flour blend to make them suitable for gluten-sensitive eaters.
- Cinnamon Sugar Sprinkle – Press a little extra cinnamon-sugar mix on top before baking for a bolder coating.
How to Make Snickerdoodle Cookies
- Step 1. Prepare the Oven – First, preheat the oven to 375 degrees.
Step 2. Mix together wet ingredients. Combine the shortening, butter and sugar with a stand mixer or hand mixer. Stir in the eggs and vanilla.
Step 3. Next, combine the flour, baking soda, cream of tartar, and salt in a different bowl. Blend the Dry ingredients and Wet ingredients together.
Step 4. Make the Cinnamon and Sugar Mixture in a small bowl.
Step 5. Scoop the dough into one-inch sized balls. Then roll in the cinnamon sugar mixture. You can use a cookie scoop or a spoon.
Step 6. Place the cookies on a cookie sheet or a baking sheet with parchment paper or silicone mat. Then bake the cookies for 8 to 10 minutes. Edges should be slightly brown.
Step 7. Serve on a platter and enjoy.
Storage
- Room Temperature: Store cooled snickerdoodle cookies in an airtight container at room temperature for up to 5–6 days. To keep them soft, add a slice of bread to the container.
- Freezer (Baked Cookies): Freeze fully baked and cooled cookies in a zip-top bag or freezer-safe container for up to 2 months. Thaw at room temperature when ready to enjoy.
- Freezer (Cookie Dough): Roll dough balls in cinnamon sugar, place on a baking sheet, and freeze. Once solid, transfer to a freezer bag and store for up to 2 months. Bake straight from frozen just add an extra 1–2 minutes to the baking time.
Frequently Asked Questions
Cream of Tartar is a by-product of wine that is used in Snickerdoodle recipes. These are few of the reasons why we add cream of tartar to our Snickerdoodle Recipes:
Soft Cookies – When cream of tartar is added to your cookie dough it prevents the sugars from binding together. Because of this, the cookie turns out softer.
Gives it the tang taste – Cream of Tartar give the cookie a tang taste. Combined with the cinnamon, it gives it the best flavoring.
Leaven The Cookie – When adding baking soda and cream of tartar it turns in baking powder. Which gives the cookie a soft and fluffy texture.
You can definitely not add cream of tartar and your cookies will still be good, but you will miss that tang. Cream of tartar also helps the cookies stand out because of the texture.
During the baking process, it always helps to slightly under bake the cookies. This will allow for a softer cookie. We only bake these cookies for 8-10 minutes and it helps to keep the cookies nice and soft.
The ratio of flour to butter also impacts the texture of the cookie. Whether or not if it stays soft after the initial baking day. We have perfected the ingredients so that the cookies will be soft and chewy for days.
Yes, the dough can be refrigerated if you make it ahead of time. Place the dough in a bowl or airtight container and make sure it is covered. You can go ahead and roll the dough in the balls and place in a container.
Once you are ready to bake, roll the dough in the cinnamon sugar mixture and bake.
Yes, you can. We actually do this frequently so that we will have cookies ready to go.
Just make the cookie dough as normal and put them on cookie sheet in balls just like as above. Next, put them in the freezer still on the baking sheet and let them freeze.
Once the cookies are frozen, remove them from the baking sheet and put in a freezer bag or container. Now, you have cookies all ready to bake when you are ready to enjoy.
Pro Tips
- Use a cookie scoop: Saves time and helps you form perfectly even cookie balls every time.
- Try baking liners: They make cleanup easy and help your cookies bake evenly. Worth every penny for regular use.
- Flatten if desired: For thinner cookies, gently press down the dough balls before baking. This recipe keeps them thick and soft by not flattening.
- Chill the dough if needed: Refrigerate the dough if you’re making it hours ahead to keep it fresh; otherwise, baking right away is fine.
- Add extra cinnamon sugar: Sprinkle cinnamon and sugar on warm cookies after baking for an extra burst of cinnamon flavor.
Try These Easy Cinnamon Desserts
- Sopapilla Cheesecake Recipe
- Easy Homemade Sopapilla Recipe
- Easy Cinnamon Roll Cookies Recipe
- Snickerdoodle Blondies
I can’t wait for you to try this recipe for the best snickerdoodle recipe. Come back and leave a comment and star rating once you do.
Snickerdoodle Cookie Recipe
Ingredients
- ½ cup shortening
- ½ cup butter you could use an entire cup of butter or an entire cup of shortening (but I liked it like this)
- 1½ cups white sugar
- 2 eggs
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- Topping:
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 375 degrees F.
- In a medium bowl, cream together the shortening, butter and sugar. Stir in the eggs.
- Combe the flour, baking soda, cream of tartar, and salt in a different bowl.
- Stir into the creamed mixture until well blended.
- In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon.
- Roll dough into one inch sized balls, then roll the balls in the cinnamon-sugar.
- Place them onto a cookie sheet and Bake 8 to 10 minutes. Edges should be slightly brown.
- Allow to cool before enjoying.
Hi Carrie, on the shortening is it the sticks or canned? Can’t wait to try these.
Either will work. I used canned shortening when I made these.
Does the butter have to be softened?
Yes, I allow the butter to soften at room temperature for this recipe.