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This is the best Snickerdoodle recipe. I’ve been making these for my dad for over 20 years and they’re always a hit. They’re soft, chewy, and full of classic cinnamon-sugar flavor. You can even turn them into snickerdoodle ice cream sandwiches for an extra fun treat.
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
- Among the most beloved cookie recipes, snickerdoodles are simple, sweet, and rolled in the dreamiest cinnamon sugar.
- They’re made without butter—just like my popular butterless chocolate chip cookies!
- Snickerdoodles are my dad’s all-time favorite cookie, so saying I’ve made this recipe over 40 times is no exaggeration! They’re just like a traditional snickerdoodle should be.
- While they’re traditionally Christmas cookies, I say snickerdoodles are perfect year-round—especially when they’re this soft, chewy, and delicious.
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.
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! Chilling helps the cookies hold their shape and makes the texture perfectly chewy.
Swap in Peanut Butter or Cocoa – Add ¼ cup peanut butter for a nutty twist, ike in my peanut butter cookie recipe.
Chocolate Snickerdoodles – Stir in ½ cup cocoa powder. Think chocolatey and cozy, kind of like my chocolate sable cookies.
Try a Chai-Style Snickerdoodle – Add vanilla and warm spices like cardamom, nutmeg, and ginger for a cozy, spiced cookie.
Go Gluten-Free – Use a 1:1 gluten-free baking flour. I’ve tested it—still soft, chewy, and totally charming.
Use a Cookie Scoop – This helps every cookie bake evenly (and makes the whole batch look bakery-perfect!).
How to Store Snickerdoodles
Let them cool, then pop them in an airtight container. They’ll stay soft and chewy on the counter for 3–4 days (if they last that long!).
Want to keep them longer? Stick them in the fridge for up to a week, or freeze in a sealed bag for up to 3 months. Just thaw and enjoy with a cozy drink!
Frequently Asked Snickerdoodle Questions
Cream of tartar is the secret weapon in a classic snickerdoodle! It gives the cookie its signature tang and chewy texture. Without it, your cookies might turn out more like my sugar cookie recipe—flat and crisp BUT still good! If you don’t have cream of tartar, you can sub baking powder, but it won’t have quite the same magic.
The essentials are flour, sugar, eggs, shortening (or butter), baking soda, cream of tartar, and that iconic cinnamon-sugar coating. It’s a simple combo, but when the ratios are just right, it makes pure cookie magic.
It depends on what you’re after! Shortening gives you that classic chewy texture and neutral flavor—what I grew up baking with. Butter adds richness and a golden flavor, but the cookies may spread more and have crispier edges. I love the traditional shortening version, but either one works—just don’t skip the chill time!
Oh, they’re totally different cookie vibes! A sugar cookie is buttery, sweet, and often decorated. Snickerdoodles are softer, tangier (thanks to the cream of tartar), and rolled in cinnamon sugar. Think cozy and nostalgic vs. party-ready and sweet. I love both—but snickerdoodles have my heart.
You totally can—but just know, it’ll change things a bit! Butter gives the cookies a richer, creamier flavor, but they’ll spread more and be less chewy. Shortening keeps them soft and thick with that classic snickerdoodle bite. If you do swap, I recommend chilling the dough longer and using unsalted butter so they don’t get too salty.
Baking Powder – Use 2 teaspoons of baking powder for every 1 teaspoon of cream of tartar + ½ teaspoon baking soda the recipe calls for (since baking powder already contains both).
Lemon Juice or White Vinegar – Use 2 teaspoons of lemon juice or vinegar for every 1 teaspoon of cream of tartar. These add a slight tang but may alter the texture a bit.
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I’ve been making these snickerdoodles and serving them for years and they’re always a hit and one of my most requested cookies!
If you bake a batch, let me know what you think in the comments and leave a quick review, it means so much!
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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 7-10 minutes. Start with 7, see how they are and add more time if needed.
- Let the cookies cool on a cookie rack. Serve when they’re 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.