Best Snickerdoodles
Posted Jul 14, 2019, Updated Nov 27, 2022
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The best snickerdoodle cookie recipe! These snickerdoodles have crispy edges, chewy centers, and are richly flavored with cinnamon & vanilla. They’re easy to make with no chilling. A classic Christmas cookie recipe passed down from my grandma that I have been baking since I was a little girl!
Merry Christmas in July! Every time we go hiking in the summer the smell of pine trees in the mountains makes us crave Christmas. So, I’m bringing you a little holiday cheer this time of year with a classic Christmas cookie recipe, snickerdoodles!
I took my grandma’s snickerdoodle recipe and tweaked it slightly to make the best snickerdoodle cookies ever. They are my dad’s favorite so they were always included in our holiday baking and taste like nostalgia to me!
These snickerdoodle cookies are absolute perfection. Crispy edges, chewy center, with a rich cinnamon flavor. They’re easy to make with no chilling or weird ingredients! Plus, I personally think they are even better the day after they are baked, making them a great choice to give as holiday gifts to neighbors and friends!
Snickerdoodle recipe: Ingredients & Substitutions
Let’s chat about the ingredients and possible substitutions in this snickerdoodle recipe!
- Salted Butter: You can use unsalted butter if you prefer, you may just need to increase the sea salt in the recipe. You also can use all shortening and no butter (that is what my grandma’s recipe called for). However, I really like the flavor of the butter.
- Shortening. I don’t recommend substituting anything for the shortening. It gives the snickerdoodles their chewy-on-the-inside and crispy-on-the-edges texture that makes them the best.
- Granulated sugar. Organic cane sugar is my granulated sugar of choice, use your favorite. I don’t recommend using brown sugar, as it will change the texture and taste of these snickerdoodles!
- Vanilla extract. Please use pure vanilla extract (not imitation) for the best results.
- Fine Sea Salt. Sea salt is different than iodized table salt, so if you use iodized salt I recommend using less than the recipe calls for.
How to make the best Snickerdoodles
This is a very easy snickerdoodle recipe, and there’s no chilling or “unique” ingredients required! But we’ll walk through it step-by-step to ensure your cookie baking success!
Cream butter & shortening
Begin this snickerdoodle recipe by creaming together the butter and shortening until the mixture is smooth. Make sure both the butter and shortening are at room temperature so they combine easily!
I recommend using a standing mixer, but you can also use a hand-held mixer with great results! My grandma’s recipe called for all shortening, but I found that using an equal ratio of butter and shortening gave this snickerdoodle recipe the best taste and texture!
Add sugar
Next, add the granulated sugar and beat until the sugar is dissolved and the mixture is homogenous (uniform throughout).
Add egg and vanilla
Beat the egg and vanilla into the ingredients until the mixture is smooth.
Sift the flour into the wet ingredients
For the softest, most tender cookie you must sift the flour! I use this fine mesh strainer to sift ingredients. It’s a versatile kitchen tool (I use it for draining pasta, rinsing quinoa, filtering yogurt, etc.) and works very well to sift flour! You can also use a regular flour sifter if you own one!
Note: You can also sift the flour and combine the dry ingredients first and set them aside. Then add them to the wet mixture once it’s ready, but I like to minimize the number of bowls (read: the number of dishes I have to do) so I just sift it right into my mixing bowl!
Stir in dry ingredients
Add the rest of the dry ingredients and mix until a nice dough forms. The dough should be only slightly tacky and very easy to work with.
Adding cinnamon to the dough is one of the things I tweaked from my grandma’s recipe to make this snickerdoodle recipe extra special! I love that there is a double dose of cinnamon, both inside and outside each cookie!
Form snickerdoodle dough into balls
Use a cookie scoop to measure out 2 TBS of snickerdoodle dough. Roll the dough into a smooth ball in your hands and then set aside on a baking sheet. Repeat until all the dough has been used!
Roll Snickerdoodles in Cinnamon Sugar
Next, mix together some sugar & cinnamon and roll each snickerdoodle dough ball in the mixture until it’s evenly coated.
Bake
Bake the coated snickerdoodle cookies in a preheated oven on a large baking sheet, making sure there is 2-3″ between the cookies and the edge of the pan (the picture below shows them closer together than I actually baked them).
Making sure to not over-bake these cookies is absolutely critical to the final outcome of this snickerdoodle recipe.
When they’re done, the snickerdoodles will be puffed, a parts of the cookie will look set. There will be parts that look a little doughy (the crinkles) and that is a good thing.
Every oven is different, but in my oven I cannot bake them more than 10 minutes or they’re overdone. Sometimes I pull them out at 8 minutes. Please do not over-bake! No matter how tempting it might be!
Ungreased baking sheet or parchment paper
I tested these snickerdoodles on multiple different kids of “surfaces.” Bake them either on an ungreased baking sheet, or a baking sheet lined with parchment paper for the best results!
Cool & Enjoy
Let the cookies sit on the baking sheet for 2-3 minutes, then use a spatula to transfer them to a wire rack to cool. Then grab a glass of milk or a cup of coffee and ENJOY!
To store:
I recommend storing these snickerdoodle cookies in an airtight container at room temperature for up to 3 days. If you’re adding these to a cookie tray, just be sure to wrap it tightly with plastic wrap so no air can get to the cookies!
To freeze:
You can freeze the baked snickerdoodle cookies or the snickerdoodle dough in an airtight container for up to one month.
If you will be freezing the dough, I recommend scooping it into balls and rolling them until they are smooth. Roll each dough ball in cinnamon sugar and freeze them in an airtight container. To bake, remove from the freezer and wait for the cookie dough to come to room temperature.
FAQs about Snickerdoodles
Sugar cookies and snickerdoodles may seem similar if you read the list of ingredients: sugar, butter, etc. However there are a few things that set the cookies apart.
Snickerdoodles use cream of tartar while sugar cookies use baking powder.
Snickerdoodles have cinnamon in the dough and they are rolled in cinnamon sugar.
Sugar cookies are made with only butter, while snickerdoodles use a mixture of butter and shortening!
If your snickerdoodles come out flat the most likely cause is that your baking soda or cream of tartar are past their prime and no longer active. I recommend checking the expiration date on your leavening agents. Sometimes even if they haven’t reached their expiration date but have been opened for a long time or have been exposed to heat or moisture they become ineffective.
This chemist would love to tell you about it! It is an acid called tartaric acid, potassium bitartrate, or potassium hydrogen tartrate, which has a chemical formula of KC4H5O6 Cream of tartar is actually a byproduct of fermenting grapes into wine! Although it has many uses, in this recipe it reacts with baking soda to make these snickerdoodles rise!
To make a truly classic snickerdoodle cookie, the answer is yes! The acidic nature of cream of tartar gives snickerdoodles a very slightly tangy flavor and the perfect chewy texture.
It’s really worth it to buy cream of tartar if you want to make the best snickerdoodle cookies ever! However, in a pinch you could substitute the cream of tartar and baking soda with 1 1/2 tsp baking powder. But again, I recommend following the recipe as written for the best results!
Knowing when a snickerdoodle is done can be tricky, because they don’t look done. However, just like in my BEST chocolate chip cookie recipe, not over-baking is absolutely critical to the final outcome of this snickerdoodle recipe.
When they’re done, the snickerdoodles will be puffed, a parts of the cookie will look set. There will be parts that look a little doughy (the crinkles) and that is a good thing.
Listen, every oven is different, but in my convection oven I absolutely cannot bake them more than 10 minutes or they’re overdone. Sometimes I pull them out at 8 minutes. Please do not over-bake! No matter how tempting it might be!
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Best Snickerdoodles Recipe
Equipment
Ingredients
Snickerdoodle cookie dough:
- ¼ cup shortening
- ¼ cup salted butter softened
- ¾ cup granulated sugar
- 1 egg
- ½ tsp pure vanilla extract
- 1 1/3 cups all-purpose flour sifted
- ¼ tsp cinnamon
- 1 tsp cream of tartar
- ½ tsp baking soda
- 1/8 tsp sea salt
Cinnamon sugar coating:
- 2 TBS granulated sugar
- 1 ½ tsp cinnamon
Instructions
- Preheat oven to 375 degrees F.
Make the cinnamon sugar coating:
- In a small bowl, mix together 2 TBS sugar and 1 ½ tsp cinnamon. Set aside.
Make the Snickerdoodle cookie dough:
- Sift flour into a medium bowl.
- Add cinnamon, cream of tartar, baking soda and salt and stir to combine. Set aside.
- Cream together butter, shortening and sugar in the bowl of a standing mixer fitted with the paddle attachment (or with a hand mixer).
- Add egg and vanilla and beat again until smooth.
- Add dry ingredients and stir until combined.
- Use a 2 TBS cookie scoop to measure dough, then roll it into balls.
- Roll each dough ball in the cinnamon sugar mixture until it’s evenly coated.
- Place cookies on a baking sheet, either ungreased or lined with parchment paper.
- Bake in the preheated oven for 8-10 minutes until puffed and mostly set, but still soft.
- Remove from oven and transfer to a wire cooling rack to cool!
Video
Notes
Ingredient substitutions:
- Salted Butter: You can use unsalted butter if you prefer, you may just need to increase the sea salt in the recipe. You also can use all shortening and no butter (that is what my grandma’s recipe called for). However, I really like the flavor of the butter.
- Shortening. I don’t recommend substituting anything for the shortening. It gives the snickerdoodles their chewy-on-the-inside and crispy-on-the-edges texture that makes them the best.
- Granulated sugar. Organic cane sugar is my granulated sugar of choice, use your favorite. I don’t recommend using brown sugar, as it will change the texture and taste of these snickerdoodles!
- Vanilla extract. Please use pure vanilla extract (not imitation) for the best results.
- Fine Sea Salt. Sea salt is different than iodized table salt, so if you use iodized salt I recommend using less than the recipe calls for.
To store:
I recommend storing these snickerdoodle cookies in an airtight container at room temperature for up to 3 days. If you’re adding these to a cookie tray, just be sure to wrap it tightly with plastic wrap so no air can get to the cookies!To freeze:
You can freeze the baked snickerdoodle cookies or the snickerdoodle dough in an airtight container for up to one month. If you will be freezing the dough, I recommend scooping it into balls and rolling them until they are smooth. Roll each dough ball in cinnamon sugar and freeze them in an airtight container. To bake, remove from the freezer and wait for the cookie dough to come to room temperature.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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- These Double Chocolate Chip Cookies have three different forms of chocolate!
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- Try these chocolate crinkle cookies – they’re fudgy and delicious!
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These snickerdoodles are a big hit with my friends and family.
Thank you, Brooke!
Delicious! Unfortunately I used a stoneware baking pan and I have a brand new stove so I had to double the time for mine to cook. I took them out at 8 mins but they still were way too raw. If you find yourself in my position add an additional 5 minutes under close observation and remove once you get an allover uniform texture across whole cookie.
I totally understand this! I just got a new oven and I’m struggling getting used to it!
I doubled the recipe because I was making them for my boyfriends christmas party and wanted some extra as well! They turned out so good!! I baked them for only 9 minutes and that is PLENTY, they will look pale and not done but promise once they are set, they are done. I love this so much and I will make them every year from now on. They are light and have plenty of cinnamon (not too much but just right)
Thank you so much Arielle, I’m so glad you love them! This is one of our favorite Christmas cookie recipes of all time, so it makes me so happy when others enjoy it too.
Can I use one jumbo egg ? What size egg do you recommend?
I use 1 large egg!
I made these the other night for my family. SO delicious and an easy recipe to follow. Still chewy and soft the next day (they only last two days before being eaten up!). Will definitely make again!
Thank you so much Dom! This recipe is so special to me, so it means so much when other people love it too!
I printed a couple of your cookies recipes to prepare for my son’s deployment. Do you have any idea how the cookies hold up for shipping to other countries?
Thank you,
Betty
Yum! Delicious recipe. Not too sweet or cinnamony, just perfect. If only I had a better oven, they would have turned out perfect.
Love these! But want to make more in one batch! Can the recipe be doubled easily?
Yes! I often double it.
Hi Laura. Do I sift the flour before or after measuring? On the directions, it says the flour is already sifted, but it says to sift the flour in the instructions. I wanted to double check with you. They look tasty!
Sift after measuring. I’ll clarify that in the card!