This is the best chewy Snickerdoodle cookie recipe! It makes perfect Snickerdoodle cookies with all the classic ingredients. These cookies are easy to make and full of cinnamon and sugar flavor. They also make delicious ice cream sandwiches. Be sure to check out all of my best cookie recipes!
Among the most beloved cookie recipes, there’s the snickerdoodle. Simple, sweet, and delicious, you truly can’t go wrong when making snickerdoodles.
They also don’t contain butter, just like our very popular butter-less chocolate chip cookies. They’re also a perfect cookie to serve year-round.
I have a lot of fond memories of making snickerdoodle cookies as a kid. They’ve always been my pop’s favorite cookies, and we would always make a big batch of them around the holidays. The snickerdoodle cookie recipe is pretty simple, but it’s all about getting the perfect balance of ingredients.
You want the cookies to be nice and chewy, with just the right amount of sweetness. And of course, they have to be covered in that classic snickerdoodle cinnamon-sugar coating. There is nothing better than biting into a warm, soft chewy cookie.
This is a chewy snickerdoodle cookie to sink your teeth and you’ll instantly fall in love with this recipe. Pair it with our snickerdoodle coffee for the best dessert, and coffee combo ever! Traditionally these are Christmas cookies, but they can be served year-round.
Ingredient Notes and Shopping List
A list of ingredients you’ll need to make these snickerdoodle cookies. This recipe uses simple ingredients you can find at your local grocery store.
All-Purpose Flour – Flour adds structure to the recipe. We use King Arthur Flour to make these cookies. Make sure to measure the flour properly when baking.
Granulated Sugar – White sugar is what sweetens the cookie recipe.
Eggs – Provide moistness and give structure. Use whole, organic eggs when possible.
Vegetable Shortening – Also known as Crisco. This creates a chewy texture in the cookie.
Cream of Tartar – Cream of tartar serves as a leavening agent for baked cookies. It balances out the sweetness and adds a bit of a tangy flavor to the cookies.
Baking Soda – Used as a leavening agent.
Cornstarch – This is used to give the cookies a chewy texture, they are not cake cookies. It helps soften and thicken the cookie, giving it a chewy consistency.
Ground Cinnamon – A key ingredient in these cookies! It adds both flavor and aesthetic to the cookie. The unique aroma of cinnamon also gives these cookies their signature smell.
Expert Tips for Making Snickerdoodle Cookies
This really is the best snickerdoodle cookie recipe and a family favorite. Here are 7 tips for making the best cinnamon-sugar snickerdoodles:
- Refrigerate the dough for at least an hour before baking. this will help to firm up the dough so that it doesn’t spread too much when baking.
- Double-roll the cookie dough balls in the cinnamon and sugar to make sure they’re extra coated.
- Use a cookie scooper to get perfectly sized-cookies.
- Try Spectrum Naturals’ organic all-vegetable shortening as a healthier option.
- Always line the cookie sheet with parchment paper or Silpat. Baking the cookies on a silicone baking mat or parchment paper will prevent them from sticking to the pan and makes for easy cleanup.
- Bake time will vary as everyone’s true oven temperature and locations are different. Make sure to check the cookies often.
- Use good quality ingredients when baking. It does make a difference in the outcome of the cookies.
How to Store Snickerdoodle Cookies
Wondering how you store snickerdoodles? Here are a few ways you can store cookies:
- Snickerdoodles should be stored in an airtight container. Let them cool to room temperature before storing them. They will stay fresh for 3-4 days.
- You can also keep them in the refrigerator to extend their freshness.
- To freeze snickerdoodle cookies, wrap them in plastic wrap and then place them in an airtight container or freezer bag and freeze for up to 3 months.
Snickerdoodle Cookie Variations
These really are the best cookies and you can even try one of these variations below:
Peanut Butter Snickerdoodles: Add 1/4 cup of peanut butter to the dough.
Chocolate Snickerdoodles: Add ½ cup of cocoa powder to the dough.
Orange Snickerdoodle Cookies: Add the zest of one orange to the dough.
Gluten-Free: Substitute the all-purpose flour for 1-to-1 gluten-free baking flour.
Vanilla Chai Snickerdoodle Cookies – Add 1 tbsp vanilla extract and 1/8 tsp ground cardamom, 1/8 tsp allspice, 1/8 tsp nutmeg, and 1/4 tsp ginger.
Frequently Asked Questions
Can I substitute butter for shortening in snickerdoodles?
Yes, you can substitute butter for shortening in this snickerdoodle cookie recipe. However, the cookies will have a different flavor and texture. Shortening is made from vegetable oils, so it has a neutral flavor. Butter is made from milk, so it has a creamy flavor.
Shortening also has a higher melting point than butter, so it will make the cookies crispier. If you use butter, be sure to use unsalted butter so that the cookies are not too salty.
Since cream of tartar acts as a leavening agent, it creates a soft, chewy snickerdoodle.
Without it, the snickerdoodle cookies will be flat and possibly crunchy. If cream of tartar isn’t an option, use baking powder for a similar effect!
A snickerdoodle is a cookie made with butter or oil, sugar, and flour.
Then, it’s rolled in cinnamon sugar for a sweet finish!
Snickerdoodle cookies are typically made with vegetable shortening, which gives them a unique flavor. The dough is rolled in a mixture of sugar and cinnamon. Sugar cookies are made with butter and have a different flavor.
A sugar cookie is a type of cookie made with sugar, flour, butter, eggs, and vanilla extract. They are commonly decorated with icing or sprinkles. Sugar cookies can be made in a variety of shapes and sizes.
Again, this is a matter of personal preference. While it’s not a necessity, chilling snickerdoodle dough creates cookies that are:
Thick in texture
Chewy
Easier to roll in the cinnamon-sugar coating
More Cookie Recipes You’ll Love
If you love this recipe, try more of our favorite cookies:
Now that you know the secrets of how to make the best snickerdoodle recipe, it’s time to bake your own! Full recipe below!
If you make these cookies, let me know what you think by leaving a comment and review below!
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Snickerdoodle Recipe
Ingredients
- 1 cup shortening , like Crisco
- 1 1/2 cups sugar
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1` tsp baking soda
- 1/2 tsp cornstarch
- 1 tsp salt
- 2 tbsp sugar, for rolling cookies
- 2 tsp cinnamon, for rolling cookies
Instructions
- Preheat the oven to 350 degrees.
- Beat sugar, eggs, and vegetable shortening in a mixer on high until light and fluffy.
- Slowly add in the flour, salt, cream of tartar, cornstarch and baking soda continue beating on medium until mixed together.
- Refrigerate the dough for at least 2 hours.
- On a plate, mix sugar and cinnamon for rolling the dough in.
- Using a cookie scooper, scoop the dough, roll it in your hands to make a perfect .
- Roll the ball in the cinnamon and sugar mixture.
- Place 9 cookies, spaced out on a lined cookie sheet.
- Bake in a preheated 350-degree oven for 10 minutes.
- Let the cookies cool on a cookie rack. Serve when they’re warm and chewy!
Notes
TIPS FOR MAKING SNICKERDOODLE COOKIES
- Chill the dough before baking the cookies.
- Use a cookie scooper to get perfectly sized-cookies.
- Try Spectrum Naturals organic all-vegetable shortening as a healthier option.
- Always line the cookie sheet with parchment paper or Silpat.
- Bake on the middle rack.
- Every oven is different, so check the cookies to make sure they are done.
Mine didn’t spread; the cinnamon to sugar ratio is too high they are hella dark. Followed the recipe exactly. Doesn’t make sense. Won’t be using this recipe again.
Every time I try these they end up super flat and undercooked! I have to add like 3 min bake time just so they’re not goopy, but they spread like crazy and end up really thin. What could my problem be?
Turned out super yummy!! Just make sure you don’t bake them for the full ten minutes suggested. We did seven minutes and they turned out perfect! 😉
Thank you for sharing Audrey! So happy they turned out for you!
This sounds amazing! If I were to sub in baking powder for the cream of tartar, what amount do you recommend? And do I still use the same amount of baking soda or do I remove that as well? Thank you so much for sharing this recipe!
SO delicious! These are the classic recipe for these cookies, and they are PERFECT!
I was initially intimidated to make these, but they turned out absolutely delicious and we’re actually very easy! Thank you so much for this recipe
These really are the perfect snickerdoodles! They are always a favorite of everyone!
These really are perfect & the best!! It’s an easy recipe, that everyone will love!
Thank you, Natalie!
These look absolutely out of this world! I love a good snickerdoodle and these look so easy! Thank you!
Thank you Beth!
Yummy!! I love these snickerdoodles, they are so easy to make.