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You are here: Home / Dessert / Best Snickerdoodle Cookie Recipe

Best Snickerdoodle Cookie Recipe

Last updated on December 13, 2020. Originally published July 14, 2019 18 Comments

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The BEST snickerdoodle recipe ever! These snickerdoodle cookies have crispy edges, chewy centers, and a rich cinnamon flavor. They’re easy to make with no chilling or strange ingredients! A classic Christmas cookie recipe passed down from my grandma that I have been baking since I was a little girl!

Overhead view of 11 snickerdoodle cookies laying flat on a surface with cinnamon and cinnamon sticks placed around them

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!

front view of a Snickerdoodle Cookie with a bite taken out of it resting on another snickerdoodle with 5 others in the background.

How do you make the best Snickerdoodle Recipe? 

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!

Step 1: 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!

Step 2: Add sugar

Next, add the granulated sugar and beat until the sugar is dissolved and the mixture is homogenous (uniform throughout). 

two overhead photos of a blue standing mixer. the left shows butter and shortening before being combined, the right shows a hand adding sugar to the butter/shortening mixture.

Step 3: Add egg and vanilla

Beat the egg and vanilla into the ingredients until the mixture is smooth. 

Step 4: 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!

two overhead photos of a blue standing mixer. the left shows egg and vanilla added to the dough mixture, the right shows flour being sifted into the bowl

Step 5: Add dry ingredients & mix

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! 

two overhead photos of a blue standing mixer, the left shows a hand adding salt to the bowl, the right shows the final Snickerdoodle Cookie dough

Step 6: Form snickerdoodle dough 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! 

two overhead photos of a clear batter bowl, the left shows a cookie scoop with Snickerdoodle Cookie dough in it, the right shows a hand holding a rolled Snickerdoodle Cookie dough ball

Step 7: 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. 

up close front view of a Snickerdoodle Cookie dough ball being rolled in cinnamon sugar

Step 8: 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). 

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!

How do you know when snickerdoodles are done?

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! 

overhead view of 12 Snickerdoodle Cookie dough balls on a baking sheet that have been rolled in cinnamon sugar before baking

Step 9: 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!

How do you store snickerdoodle cookies? 

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! 

Can you freeze snickerdoodles?

Yes! 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. 

front/overhead view of four Snickerdoodle Cookies on a wire cooling rack

FAQs about making this snickerdoodle recipe!

What’s the difference between a sugar cookie and a snickerdoodle?

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. 

  1. Snickerdoodles use cream of tartar while sugar cookies use baking powder. 
  2. Snickerdoodles have cinnamon in the dough and they are rolled in cinnamon sugar. 
  3. Sugar cookies are made with only butter, while snickerdoodles use a mixture of butter and shortening!

Why are my snickerdoodles flat?

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. 

front view of a hand holding a Snickerdoodle Cookie

Questions about Cream of Tartar

So many people wonder “what is cream of tartar?” Well, my science-nerd self is here to tell you that 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!

Is cream of tartar really necessary?

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. 

What can I substitute for cream of tartar? 

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!

front view of a stack of 5 Snickerdoodle Cookies, the top one has a bite taken out of it

Snickerdoodle recipe: Ingredients & Substitutions

Let’s chat about the ingredients and possible substitutions in this snickerdoodle recipe!

  • Salted Butter: I always bake with salted butter, I just like the salty/sweet taste in my baked goods. However 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 ever.
  • 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!
  • Sea Salt. I exclusively bake and cook with pure sea salt (usually purchased from Trader Joe’s or Sprouts, their house brands). Sea salt is different than iodized table salt, so if you use salt other than sea salt I recommend using less than the recipe calls for. 

overhead view of 5 Snickerdoodle Cookies on a surface.

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Best Snickerdoodle Cookie Recipe

Laura
The BEST snickerdoodle cookie recipe ever! These snickerdoodle cookies have crispy edges, chewy centers, and a rich cinnamon flavor. They're easy to make with no chilling or strange ingredients! A classic Christmas cookie recipe passed down from my grandma that I have been baking since I was a little girl!
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 9 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 14 Snickerdoodles
Calories 159 kcal

Equipment

  • baking sheet
  • cookie scoop
  • measuring cups
  • measuring spoons
  • KitchenAid Mixer
  • hand mixer
  • flour sifter
  • fine mesh strainer

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

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 in cinnamon sugar and freeze the dough balls in an airtight container. To bake, remove from the freezer and wait for the cookie dough to come to room temperature. 

Nutrition

Calories: 159kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 3gCholesterol: 20mgSodium: 100mgPotassium: 52mgFiber: 1gSugar: 12gVitamin A: 120IUCalcium: 7mgIron: 0.6mg
Keyword best snickerdoodle recipe, Easy snickerdoodle recipe, snickerdoodle, snickerdoodle cookie recipe, snickerdoodle cookies, snickerdoodle recipe, snickerdoodles, snickerdoodles recipe
Tried this recipe?Let us know how it was!

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Filed Under: Christmas, Cookies, Dessert, Recipe Videos, Recipes Tagged With: christmas, cookies, dessert

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Reader Interactions

Comments

  1. Adrienne

    January 30, 2021 at 1:26 pm

    Love these! But want to make more in one batch! Can the recipe be doubled easily?

    Reply
    • Laura

      January 30, 2021 at 3:14 pm

      Yes! I often double it.

      Reply
  2. Maria

    January 11, 2021 at 11:32 pm

    5 stars
    Absolutely Delicious! My Daughter and I have truly enjoyed making your recipe, she loves snickerdoodle cookies especially these! Yum! Yum! Yum!

    Reply
  3. Betty Soares

    December 24, 2020 at 8:30 am

    Hi: I don’t have any shortening only cooking oil & butter, Can I use all butter?

    Reply
    • Laura

      December 24, 2020 at 2:24 pm

      Yes!

      Reply
  4. Faye

    December 5, 2020 at 11:50 am

    Can I use all butter instead of shortening? Thanks!

    Reply
  5. Adrian Jenkins

    April 27, 2020 at 5:29 pm

    5 stars
    My daughter just made these. They are DELICIOUS!!!! 🍪

    Reply
    • Laura

      April 28, 2020 at 7:26 am

      Thank you Adrian!!! These cookies are so special to me, I love hearing that other people enjoy them too!

      Reply
      • Doxie

        May 24, 2020 at 1:19 pm

        Shouldn’t you chill the dough before cooking? That’s usually the process…

        Reply
        • Laura

          May 24, 2020 at 1:51 pm

          You can, but it’s not required for this recipe!

          Reply
  6. Anthony

    February 25, 2020 at 9:03 am

    5 stars
    This is the best cookie recipe ever.

    Reply
  7. Rusty Ryan

    December 26, 2019 at 9:15 pm

    5 stars
    As Laura’s Dad, I am very fond of the family recipe. So, when I needed my annual fix of snicker doodles, I gave Laura’s update a try. These cookies turned out perfect. Crispy on the outside, soft and tender on the inside. The tweaks that LAURA made turned them from good to great. I had to make a second batch to tame my crave. If you love snicker doodles like I do, then this is a MUST recipe. Thank you, LAURA

    Reply
  8. Diane

    November 26, 2019 at 7:13 pm

    These look delicious! If I were to make them half the size of the cookies you made, should I change the temperature of the oven? Also, any recommendations on how long to cook them? Thanks!

    Reply
    • Laura

      November 26, 2019 at 8:54 pm

      I would leave the oven temp the same and decrease bake time. What size are you planning on making them (what amount of dough will you use for each cookie)?

      Reply
  9. Catie Kilpo

    September 9, 2019 at 5:11 pm

    5 stars
    BEST Snickerdoodle EVER! I ended up replacing the cinnamon in the mix with pumpkin pie spice (tis the season!), and added a little pumpkin pie spice to the cinnamon sugar coating as well! They were TO DIE FOR!!

    Reply
  10. Taryn Oshiro

    July 30, 2019 at 11:27 pm

    5 stars
    These are the BEST! I enjoy baking and wanted to try a new cookie recipe and WOW! These are SO good! I’ll be making these very soon. I can’t wait to try your other recipes, too! THANK YOU.

    Reply
  11. Emily Swanson

    July 15, 2019 at 12:11 pm

    5 stars
    I just made these!!!! I am SOOO excited to eat them. 🙂

    Reply
    • Laura

      July 19, 2019 at 2:46 pm

      YAY! Snickerdoodles are delicious all year long!

      Reply

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About Laura

 

Hello I’m Laura! I am a former chemistry teacher turned wife and mom of five beautiful babies with one on the way in 2021! I’m a green smoothie addict, lover of the outdoors, and a peanut butter & nap enthusiast! Click here to read more >>

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