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A stack of Snickerdoodle cookies on a baking rack.


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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24 cookies
Calories 183kcal


For the topping:

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

For the cookies:

  • 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
  • 1 1/2 cups granulated sugar
  • 2 large eggs


  • 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 mixture 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.


  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.


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