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This is the best snickerdoodle recipe I know, and I have been making it for my dad for over 20 years. The secret? Vegetable shortening instead of butter. It gives these cookies that thick, soft, perfectly chewy center that snickerdoodles are supposed to have. Rolled in cinnamon sugar twice for maximum flavor, ready in 25 minutes, and honestly, impossible to eat just one.
If you love chewy cookies try my butter-less chocolate chip cookies, chewy ginger cookies, or best-ever chocolate chip cookies, this recipe is for you!
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Pin ItWhy You’ll Love This Snickerdoodle Recipe
- Shortening is the secret. It gives these cookies a soft, thick, chewy center that butter just can’t replicate. Just like my popular butterless chocolate chip cookies.
- Double-rolled in cinnamon sugar. More coating means more of that sparkly, spiced crust in every bite.
- I’ve made this over 40 times. It’s my dad’s all-time favorite cookie and my most-requested recipe every holiday season. These taste exactly like a classic snickerdoodle should.
- Perfect year-round. They’re a classic Christmas cookie, but too good to save for just one season. Try my pumpkin snickerdoodles for a fall twist!
Snickerdoodle Cookie Ingredients
All-Purpose Flour: I use King Arthur Organic for soft, chewy cookies. I also use this flour in my chewy chocolate chip cookies. Gluten-free? Try a 1:1 blend.
Granulated Sugar: Classic white sugar for sweetness. Swap with organic cane or coconut sugar if you like a deeper flavor.
Eggs: Use fresh, organic eggs for structure and moisture.
Vegetable Shortening: Crisco is key for chewiness! Want more flavor? Use half butter, half shortening.
Why shortening instead of butter? Shortening has a higher melting point than butter, which means the cookies hold their shape longer in the oven and bake up thick and chewy instead of spreading flat. Butter is delicious, but for that classic snickerdoodle texture with a soft center and slightly crisp edge, shortening wins every time. Want the best of both? Use half butter, half shortening for more richness and still great chew.
Cream of Tartar: Adds tang and helps the cookies puff. No cream of tartar? Try lemon juice or vinegar, but the flavor won’t be quite the same.
Baking Soda: Works with the cream of tartar to help them rise just right.
Cornstarch: Keeps the cookies soft and chewy. Optional, but highly recommended!
Ground Cinnamon: The signature spice! Use good-quality cinnamon for the best flavor.
How to Make Traditional Snickerdoodle Cookies
- Mix Dry – Whisk together flour, cream of tartar, baking soda, and cornstarch.
- Make Cinnamon Sugar – Stir cinnamon and sugar in a small bowl.
- Cream Shortening + Sugar – Beat until light and fluffy.
- Add Eggs – Mix in eggs one at a time.
- Combine – Add dry ingredients to wet and mix until just combined.
- Chill – Refrigerate dough for 1 hour.
- Scoop & Roll – Form balls and roll in cinnamon sugar (twice for extra sparkle!).
- Bake – Place on lined baking sheet and bake at 350°F for 7-10 minutes.
- Cool – Let rest on the pan for 5 minutes, then transfer to a wire rack.
Snickerdoodle Tips & Variations
Chill the dough: Don’t skip this step! Chilling for 1 hour keeps the cookies thick and gives you that perfect chewy texture.
Double roll in cinnamon sugar: Roll each ball twice before baking for extra sparkle and flavor in every bite. It makes such a difference!
Use a cookie scoop: Every cookie will be the same size and bake evenly. It also makes the batch look totally bakery-worthy.
Slightly underbake: Pull them out when the centers still look soft. They finish setting on the pan and stay chewy for days.
Peanut butter twist: Add 1/4 cup peanut butter to the dough for a nutty, rich variation. Similar vibe to my peanut butter cookies!
Chocolate snickerdoodles: Stir in 1/2 cup cocoa powder for a chocolatey, cozy version. Think my chocolate sable cookies meet a snickerdoodle!
Chai-spiced version: Add a pinch of cardamom, nutmeg, and ginger to the cinnamon sugar coating for a warm, spiced twist.
Gluten-free: Swap in a 1:1 gluten-free baking flour. I’ve tested it and they come out just as soft and chewy!
How to Store Snickerdoodles
Let the cookies cool completely, then store in an airtight container at room temperature for 3 to 4 days. They stay soft and chewy the whole time (if they last that long!).
Fridge: Store for up to 1 week. Let them come to room temperature before eating for the best texture.
Freeze baked cookies: Place cooled cookies in a freezer bag with parchment between layers and freeze for up to 3 months. Thaw at room temperature or pop in the microwave for 15 seconds.
Freeze the dough (my favorite!): Roll dough balls, coat in cinnamon sugar, and freeze on a baking sheet. Once frozen, transfer to a bag and store for up to 3 months. Bake straight from frozen at 350°F, adding 2 to 3 extra minutes. Fresh cookies any time!
Snickerdoodle Cookies FAQs
Cream of tartar is what makes a snickerdoodle a snickerdoodle! It gives the cookie its signature tangy flavor and soft, chewy texture. Without it, you basically just have a cinnamon sugar cookie. No cream of tartar on hand? You can substitute 2 teaspoons of baking powder for every 1 teaspoon of cream of tartar plus 1/2 teaspoon baking soda, but the flavor won’t have quite the same magic. Without it, your cookies might turn out more like my sugar cookie recipe—flat and crisp, but still good!
The essentials are flour, sugar, eggs, shortening, baking soda, cream of tartar, and that iconic cinnamon sugar coating. Simple pantry ingredients, but when the ratios are right, pure cookie magic.
Shortening gives you that classic thick, chewy texture and is what I’ve used for over 20 years. Butter adds richness and flavor, but the cookies spread more and can get crispier edges. Want both? Use half butter and half shortening. Just don’t skip the chill time either way!
The cream of tartar! It gives snickerdoodles their signature tang and chewy texture. A sugar cookie is buttery and sweet, great for decorating. A snickerdoodle is softer, tangier, and rolled in cinnamon sugar. Cozy and nostalgic vs. party-ready. I love both, but snickerdoodles have my heart.
You can! Butter gives a richer flavor, but the cookies will spread more and be less chewy. If you swap, chill the dough longer, and use unsalted butter. Half butter, half shortening is honestly the sweet spot.
Use 2 teaspoons of baking powder for every 1 teaspoon of cream of tartar, plus 1/2 teaspoon of baking soda, as called for. Or use 2 teaspoons of lemon juice or white vinegar per teaspoon of cream of tartar. The cookies will still be delicious, just slightly different in texture and tang.
Can you freeze snickerdoodle dough?
Yes, and it is one of my favorite baking tricks! Roll the dough into balls, coat in cinnamon sugar, and freeze on a sheet pan. Once frozen, transfer to an airtight bag for up to 3 months. Bake straight from frozen at 350°F, adding 2 to 3 minutes to the baking time. You will always have fresh snickerdoodles on demand!
Why did my snickerdoodles come out flat?
A few things can cause flat cookies: butter that is too warm or melted, skipping the chill time, or too little flour. Make sure your shortening or butter is at room temperature but not melted, chill the dough for at least 1 hour, and measure flour correctly by spooning it into the measuring cup rather than scooping directly. Rolling the dough balls tall (not flat) before baking also helps them stay thick!
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I have been making these snickerdoodles for over 20 years, and they are always the first cookie to disappear. Leave a star rating and a comment below — it means so much and helps others find this recipe!
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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 1 1/2 cups sugar, 2 large eggs, and 1 cup shortening in a mixer on high until light and fluffy.
- Slowly add in 2 1/4 cups flour, 1 tsp salt, 2 tsp cream of tartar, 1/2 tsp cornstarch, and 1 tsp baking soda. Continue beating on medium until just combined.
- Refrigerate the dough for at least 1 hour.
- Mix 2 tbsp sugar and 2 tsp cinnamon on a plate for rolling.
- Using a cookie scoop, portion the dough and roll into smooth balls.
- Roll each ball in the cinnamon sugar mixture, then roll again for extra sparkle!
- Place 9 cookies spaced apart on a parchment-lined baking sheet.
- Bake at 350°F for 7 to 10 minutes. Start checking at 7 minutes. Pull them out when the centers still look slightly soft!
- Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm and chewy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.