Snickerdoodles are the perfect cookie recipe. This classic cookie is easy to make and even easier to eat!
My family is completely obsessed with this Snickerdoodle recipe. This is such a simple cookie, but it provides such a unique taste. Along with that you get a slightly crisp exterior and a buttery soft center. These really are the perfect cookie recipe.
What is a Snickerdoodle?
A snickerdoodle is a cookie similar to a Sugar Cookie, that is rolled in cinnamon and sugar before baking. The soft, chewy delight contains cream of tartar, which helps give the cookie its irresistible texture and tangy flavor.
How to Make Snickerdoodles
Here is a brief overview of how this snickerdoodles recipe comes together. For the full recipe including all ingredients and measurements, see the recipe card at the bottom of the post.
- Make the cinnamon sugar mix. Combine some of the sugar along with the cinnamon in a small bowl and set aside.
- Combine dry ingredients. Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl. Set aside.
- Mix the wet ingredients. Cream together your sugar, shortening, and room-temperature butter using a stand mixer or hand mixer until they are well mixed and fluffy. Add the eggs one at a time, scraping down the sides of the bowl as needed.
- Combine the wet and dry ingredients. Add the flour mixture to the wet ingredients all at once, starting at a low speed and then increasing until it is all mixed. Give the batter a final stir with a spatula to make sure it is combined.
- Form the dough into balls. See my note below on your option to chill the dough. Use a cookie scoop to scoop the dough, roll the dough into balls, and then roll them in the sugar and cinnamon mixture. Place on a parchment-lined cookie tray, leaving about 2 1/2 inches between them.
- Bake the cookies. Rotate the tray halfway through. Remove the cookies when the edges just begin to turn golden brown. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.
A Note on Chilling the Dough
To make your cookies slightly thicker and chewier, let the dough chill, covered, in the refrigerator for one hour. This step is completely optional! My family loves them better this way, but also devours them when I don’t chill the dough.
Using Cream of Tartar in Snickerdoodles
Cream of tartar is a key ingredient in this recipe for snickerdoodles, adding a slightly tangy flavor that is an essential part of the cookies. Combined with the baking soda, it also helps the cookies rise which keeps them fluffy and soft. You can find cream of tartar at your local grocery store by the spices.
How to Measure Flour For Cookies
A key part of any baking recipe that calls for flour is to measure the flour correctly. Not doing so may result in your flour packing. Too much flour will cause your cookies or cake to be dry and dense. We want to avoid that.
While your best bet to get the most accurate amount is to weigh it with a kitchen scale, not everyone has one on hand. Following the below steps will also result in perfect cookies.
- Start by whisking the flour in the container or bag it’s stored in.
- Use a spoon to scoop the flour from its container into a dry measuring cup. Do not use the measuring cup to scoop it directly from the container.
- Level off the measuring cup using the flat edge of a spatula or butter knife.
Best Baking Sheets
Snickerdoodle Cookies Tips and Tricks
- Make sure your butter is room temperature. You want it to be soft enough that you can dent it with your finger, but not push all the way through. To soften your butter quickly for this easy snickerdoodle recipe, cut it into one-inch pieces and set it on the counter for about 30 minutes. Do not put it in the microwave.
- Use a cookie scoop. For your cookies to cook evenly, it is important that they are the same size. The easiest and best way to do this is to use a cookie scoop! I share my favorite one above.
- Use good baking sheets. Baking sheets can really change the outcome of a baking recipe. I have my favorite linked above. They work perfectly every time.
- Bake one tray at a time. Only bake one tray of cookies at a time, putting the baking sheet on the middle rack of your oven.
- Let the cookies cool for 10 minutes on the pan. We purposefully slightly underbake the cookies in the oven, and they finish baking on the pan which keeps the cookies soft and chewy- just how we like them!
To make your snickerdoodles ahead of time, you have a few options. Baked cookies will last in an airtight container for up to five days.
You can prepare the dough and store it, covered, in the refrigerator for up to two days. When you are ready to bake the cookies, remove the dough and continue with step #8 on the recipe card. To make them even further in advance, see my tips for freezing snickerdoodle cookies below.
Freezing as Dough
Snickerdoodles can be frozen as dough balls or as baked cookies. To freeze the dough, follow the recipe up to the point of using your cookie scoop to form the dough into balls. Rather than rolling the dough balls in the cinnamon sugar mix, transfer them to a parchment-lined baking sheet. Place the baking sheet in the freezer for four hours to flash freeze the dough, then transfer the dough balls to a freezer-safe container and freeze for up to three months.
When you are ready to bake the cookies, allow the dough balls to thaw on the counter. Then roll the dough balls in the cinnamon sugar mixture and bake according to the recipe card.
Freezing as Baked Cookies
To freeze your baked cookies, bake them according to the recipe. When they are completely cool, transfer the cookies to a freezer-safe bag or container and store in the freezer for up to three months. Allow to thaw on the counter before eating.
If you make this snickerdoodle cookie recipe or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you!
- 1 3/4 cups sugar (346.5 grams)
- 1/2 tablespoon cinnamon
- 2 1/2 cups all-purpose flour (300 grams)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 8 tablespoons unsalted butter room temperature (113 grams)
- 1/2 cup vegetable shortening (92 grams)
- 2 eggs
- Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a small bowl whisk together 1/4 cup sugar and cinnamon. Set aside.
- In a medium bowl whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, beat the butter, shortening, and 1 1/2 cups sugar together until the mixture is light and fluffy, about 3 to 6 minutes.
- With the mixer on low, add in the eggs, one at a time, scraping down the sides as needed.
- Add the flour mixture all at once. Set the mixer to very low and beat until it is just well enough combined that it won't fly everywhere. Turn up the mixer to high and beat until just combined, about 15 seconds. Give the batter a final stir with a spatula to make sure it is combined.
- Optional: Let the cookies chill, covered, in the refrigerator for one hour. These will make for just slightly thicker and chewier cookies. My family loves them this way but also devours them when I don't chill the dough.
- Using a 1 1/2 tablespoon cookie scoop, scoop the cookies, roll them into balls, and then roll them in the sugar and cinnamon mixture. Place on a parchment-lined cookie tray and bake (one tray at a time in the middle rack of the oven) 2 1/2 inches apart. Bake for 10 to 12 minutes rotating the tray halfway through. Remove the cookies when the edges just begin to turn golden brown.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.