Snickerdoodles

Soft, chewy, crackly, and rolled in cinnamon and sugar, these Snickerdoodles are impossible to pass up. You don’t have to chill the dough either, so you can go from zero to Snickerdoodle in under thirty minutes.

A stack of Snickerdoodle cookies on a baking rack.

Recipe ingredients:

Ingredients for Snickerdoodles in bowls and labeled.

Ingredient notes:

  • Cream of tartar: A leavening agent which changes the texture of the cookie from simply a sugar cookie into a Snickerdoodle. When used in conjunction with baking soda, Snickerdoodle cookies have a tangy taste and are chewier and slightly taller than a standard sugar cookie.
  • Butter and shortening: This recipe uses both, for good reason. The butter keeps them tasting buttery, but the shortening helps the cookies hold their slightly taller, thicker shape, while keeping them super tender.

Step-by-step instructions:

  • Preheat the oven to 375 degrees; line two rimmed baking sheets with parchment paper. In a shallow bowl, mix together some cinnamon and sugar for rolling; In a medium bowl, whisk the flour, cream of tartar, baking soda, and salt together.  Cream together the butter and shortening with the sugar in a standing mixer or with an electric mixer on medium speed. Take your time here; it should take 3 to 5 minutes for the fat and sugar to become light and fluffy.
    Snickerdoodle cookie dough in a bowl.
  • Add the eggs one at a time, scraping down the sides of the mixing bowl and paddle as needed. Then turn the speed down to low and gradually add the dry ingredients. Mix until just incorporated, no longer. No need to chill the dough. Form into 1 1/2-inch balls and gently roll in the cinnamon and sugar. Place cookies 2 inches apart on baking sheets. You don’t need to flatten the dough before baking.
    Snickerdoodle cookie dough on a baking sheet.
  • Bake in a 375 degree oven for 10 to 12 minutes, until the cookies are just starting to turn golden brown at the edges, but still look soft and puffed in the centers. Rotate the pan after 5 minutes for even baking.
    Snickerdoodle cookies on a baking sheet.
  • After you take them out of the oven, let the cookies rest for 10 minutes on the baking sheets before moving them to a wire rack too cool.
    Snickerdoodle cookies on a baking rack.

Recipe tips and variations:

  • Parchment paper: Always a good idea for easy clean-up and keeping the cookies from sticking to the baking sheet.
  • Don’t over-bake: The cookies should still look a little underdone when you take them out. They’ll finish up on the hot baking sheet during the 10-minute cool down. That’s the trick to keeping them soft.
  • Without cream of tartar: If you must, you can substitute 2 teaspoons baking powder for BOTH the cream of tartar and the baking soda.
  • Gluten-free: According to Dave, a friend and devoted home cook, you can use a gluten-free flour mix in this recipe with no other adjustments needed.
  • Freezing: Yes, the dough freezes perfectly. Form them into balls, dip in the sugar/cinnamon mixture, and freeze before baking. Check out my how-to on freezing cookie dough for more info.

Snickerdoodle cookies on a baking rack.

More cookie recipes to try:

A stack of Snickerdoodle cookies on a baking rack.

Snickerdoodles

Soft, chewy, crackly, and rolled in cinnamon and sugar, these Snickerdoodles are impossible to pass up. You don't have to chill the dough either, so you can go from zero to Snickerdoodle in under thirty minutes.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 24 cookies
Calories: 183kcal
Author: Meggan Hill

Ingredients

For the topping:

  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

For the cookies:

  • 1 1/2 cups granulated sugar
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon Salt
  • 1/2 cup butter softened (1 stick)
  • 1/2 cup vegetable shortening
  • 2 large eggs

Instructions

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats. 
  • To make the topping, combine 1/4 cup sugar and a tablespoon cinnamon in a shallow dish. Set aside. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. 
  • In an electric mixer with the paddle attachment at medium speed, or using a hand mixer, beat butter, shortening, and remaining 1 1/2 cups sugar together until pale and fully, about 3 to 5 minutes.
  • Beat in the eggs, one at a time, until evenly incorporated. Scrape down the bowl and beaters as necessary.
  • Reduce speed to low and add flour slowly until just combined, about 30 seconds. Stir by hand for a few strokes to ensure flour is incorporated.
  • Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls, then drop into the cinnamon-sugar mixture and toss to coat. Lay on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet).
  • Bake the cookies, one sheet at a time, until the edges are starting to brown but the centers are soft and puffy, about 10 to 12 minutes, rotating sheet after 5 minutes. (The cookies will look raw).
  • Cool cookies on baking sheet 10 minutes, then serve or transfer to cooling racks to cool completely.

Notes

  1. Cream of tartar: A leavening agent which changes the texture of the cookie from simply a sugar cookie into a Snickerdoodle. When used in conjunction with baking soda, Snickerdoodle cookies have a tangy taste and are chewier and slightly taller than a standard sugar cookie.
  2. Butter and shortening: This recipe uses both, for good reason. The butter keeps them tasting buttery, but the shortening helps the cookies hold their slightly taller, thicker shape, while keeping them super tender.
  3. Parchment paper: Always a good idea for easy clean-up and keeping the cookies from sticking to the baking sheet.
  4. Don't over-bake: The cookies should still look a little underdone when you take them out. They'll finish up on the hot baking sheet during the 10-minute cool down. That's the trick to keeping them soft.
  5. Without cream of tartar: If you must, you can substitute 2 teaspoons baking powder for BOTH the cream of tartar and the baking soda.
  6. Gluten-free: According to Dave, a friend and devoted home cook, you can use a gluten-free flour mix in this recipe with no other adjustments needed.
  7. Freezing: Yes, the dough freezes perfectly. Form them into balls, dip in the sugar/cinnamon mixture, and freeze before baking. Check out my how-to on freezing cookie dough for more info.

Nutrition

Serving: 1cookie | Calories: 183kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 145mg | Potassium: 63mg | Fiber: 1g | Sugar: 15g | Vitamin A: 192IU | Calcium: 9mg | Iron: 1mg
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  1. Natasha

    This recipe is absolutely fantastic!5 stars

  2. Peyton Adkins

    Yep we needed a change from the sugar cookie I seem to make over and over again, great and delicious recipe! Everyone loved it5 stars

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