This is the best, chewy snickerdoodle recipe! It makes perfect snickerdoodle cookies with all the classic ingredients. Easy to make and full of cinnamon and sugar flavor!
Among the most beloved cookie recipes, there’s the snickerdoodle. Simple, sweet, and delicious, we truly can’t go wrong when we make snickerdoodles. They also don’t contain butter, just like our very popular butterless chocolate chip cookies.
This 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, coffee combo ever!
How to Make Snickerdoodle Cookies (Step by Step)
Ingredients
A list of ingredients you’ll need to make these snickerdoodle cookies. The full recipe and measurements are at the bottom.
- All-purpose Flour
- Sugar
- Eggs
- Vegetable Shortening (Crisco)
- Salt
- Cream of Tartar
- Baking Soda
- Cornstarch
- Cinnamon
We add cornstarch in this recipe because it softens the thickens the cookie, giving it a chewy consistency too.
Directions
Measure out all of the ingredients first and place them in small bowls before starting the baking process. It makes it much easier!
Measure the flour and place in a bowl, crack the eggs, measure the sugar in a small bowl. Combine the salt, cream of tartar and …
Beat sugar, eggs, and vegetable shortening in a mixer on high until light and fluffy.
Slowly add in the flour, salt, cream of tartar and …. 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 ball and roll 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!
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.
Frequently Asked Questions
Since cream of tartar acts as a leavening agent, it creates a soft, chewy snickerdoodle.
Without it, the snickerdoodles will be flat and possibly crunchy. If cream of tartar isn’t an option, use baking powder for a similar effect!
There are a few different theories about where the Snickerdoodle’s name came from, but a lot of people think it’s a Dutch or German translation.
Snickerdoodle is a translation of the German word, “Schneckennudeln,” which means “snail dumpling.” Or, it may come from the Dutch word, “Snekrad,” which also describes the cookie as a snail shape.
So, whichever story you like better, just go with it!
A snickerdoodle is a cookie made with butter or oil, sugar, and flour.
Then, it’s rolled in cinnamon sugar for a sweet finish! Check out our easy snickerdoodle recipe to learn how to make snickerdoodles.
Do You Flatten Snickerdoodles Before Baking?
We don’t flatten the cookies before we make ours, yet, this is a matter of personal preference.
If you want a thinner cookie, feel free to flatten it. If you want thick, chewy snickerdoodle cookies like the recipe we’ve created, go ahead and skip this step.
Can I Skip Cream of Tartar in a Recipe?
If you skip cream of tartar, you’ll want to add another leavening agent.
Baking powder would be a great choice!
What Does a Snickerdoodle Taste Like?
Snickerdoodle recipes often include vanilla, sugar, and cinnamon.
So, imagine a sugar cookie, but it’s coated in cinnamon sugar!
Is Baking Powder the Same As Cream of Tartar?
While baking powder and cream of tartar are both leavening agents, they aren’t exactly the same ingredient.
Cream of tartar is made up of tartaric acid, which is the substance left in wine barrels once the wine has been taken out of them. While baking powder has cream of tartar in it, it also has baking soda in it. The reaction created by the cream of tartar mixed with baking soda is what makes these ingredients different!
Should Snickerdoodle Dough Be Chilled?
Again, this is a matter of personal preference.
While it’s not a necessity, chilling snickerdoodle dough creates cookies that are:
- thick
- chewy
- easier to roll in the cinnamon-sugar coating
We prefer chewy snickerdoodles, so we follow this step!
Are You Ready to Get Baking?
Now that we know the secrets of how to make snickerdoodle cookies, it’s time to bake your own! Full recipe below!
More Cookie Recipes You’ll Love!
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Chocolate Cherry Chunk Cookies
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Lemon & Thyme Shortbread Cookies
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Italian Rainbow Cookies
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Mini Heart-Shaped Sugar Cookies
-
The Best Oatmeal Chocolate Chip Cookie Recipe
-
Classic Homemade Peanut Butter Cookies
If you make these cookies, let us 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 ball and roll 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.
Audrey C. says
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! 😉
Eden says
Thank you for sharing Audrey! So happy they turned out for you!
Jessica says
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!
Paige says
SO delicious! These are the classic recipe for these cookies, and they are PERFECT!
Allyson Zea says
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
Natalie says
These really are the perfect snickerdoodles! They are always a favorite of everyone!
Natalie says
These really are perfect & the best!! It’s an easy recipe, that everyone will love!
Eden says
Thank you, Natalie!
Beth Pierce says
These look absolutely out of this world! I love a good snickerdoodle and these look so easy! Thank you!
Eden says
Thank you Beth!
Matt Taylor says
Yummy!! I love these snickerdoodles, they are so easy to make.