Soft, chewy, and coated in cinnamon-sugar these are the Best Snickerdoodle Cookies out there! A classic cookie recipe, perfect for any time of the year!
It can be hard to make perfect Snickerdoodle Cookies. You need the right amount of chewiness, cinnamon-sugar and that tang from the cream of tartar. Without it, snickerdoodles wouldn’t be what they are! With this recipe there is no need to worry, because I’ve done the hard part for you and have come up with the perfect ratios to make the best Snickerdoodle Cookies ever!
Snickerdoodle Recipe
First, let’s start out by gathering up the Snickerdoodle ingredients. There are only 10 of them to make perfect cookies. Here’s what you’ll need:
- Vegetable Shortening – this creates fluffy and soft cookies.
- Butter – you want snickerdoodles to be pillowy but not too much, this is where butter comes in to help thin things out.
- Sugar – to sweeten! This is incredibly important because other ingredients are more savory.
- Eggs – these are used for the structure.
- Vanilla Extract – for flavor! Use real vanilla extract if you can.
- Flour – this fills out the rest of the cookies.
- Cream of Tartar – this is a snickerdoodle staple! Cream of tartar gives these cookies their signature tang. You can find this in the spice section at your local grocery store.
- Baking Soda – the leavening agent to help things rise.
- Salt – this balances and brings out all of the best flavors.
- Cinnamon Sugar Mixture – the iconic look of these cookies comes from rolling the dough in a cinnamon-sugar mixture! You guessed it, you’ll need cinnamon and sugar for this.
How to Make Snickerdoodles
Like every great cookie recipe, we are going to use the creaming method! Then once the dough is made, roll it around in some cinnamon sugar and bake. For full details check out the recipe card down below.
- Preheat the oven. Line two baking sheets with parchment paper and set aside.
- Stir together shortening, butter and sugar until light in color. Add in eggs and vanilla then mix. Next add in flour, cream of tartar, baking soda, and salt. Scrape the sides of the bowl and mix until incorporated.
- In a separate bowl stir together sugar and cinnamon.
- Scoop cookie dough into even balls and roll in the cinnamon-sugar mixture. Place each covered dough ball on the prepared baking sheets.
- Bake until snickerdoodle cookies are puffy and look slightly underdone. Cool on the baking sheet for a couple of minutes before transferring to cooling racks.
- Enjoy warm with milk!
Leftover Snickerdoodle Cookies
The best way to store snickerdoodle cookies is in an airtight container with a piece of bread. This is so they don’t harden and dry up! The bread acts as a moisture balancing agent in the sealed container.
These cookies will last 4 days at room temperature.
Make-Ahead
What is even better than making Snickerdoodles now? Making them for later too! Here’s how to make snickerdoodle cookies ahead of time:
Freeze. Make the cookie dough as you normally would stopping before you roll them in the cinnamon-sugar mixture. From here, freeze them for an hour on a baking sheet. Then once solid, transfer them to a freezer-safe Ziploc bag for up to 3 months!
Bake. When you are ready to bake, let the cookie dough balls come to room temperature for about 30 minutes (I set mine out on a prepared baking sheet so they wouldn’t stick together when thawing). Roll in cinnamon-sugar then bake as normal!
Note: If the cinnamon sugar isn’t sticking to the cookie dough, allow the dough to sit out a little longer.
More Cookie Recipes to Try!
Be sure to check out all of Best Desserts cookie recipes!
The printable recipe card for Snickerdoodle Cookies is below, enjoy 🙂
Snickerdoodle Cookie Recipe
Ingredients
- 1/2 cup vegetable shortening
- 1/2 cup salted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
cinnamon-sugar mixture
- 5 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
- Stir together shortening, butter and sugar until light in color (1 1/2 minutes). Add in eggs and vanilla then mix. Next add in flour, cream of tartar, baking soda, and salt. Scrape the sides of the bowl and mix until incorporated.
- In a separate bowl stir together sugar and cinnamon.
- Scoop cookie dough into even balls and roll in the cinnamon-sugar mixture. Place each covered dough ball on the prepared baking sheets.
- Bake 8-9 minutes or until snickerdoodle cookies are puffy and look slightly underdone. Cool on the baking sheet for 3 minutes before transferring to cooling racks.
- Enjoy warm with milk!
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