Snickerdoodle cookies are a timeless treat loved for their soft texture, buttery flavor, and iconic cinnamon-sugar coating. This recipe brings all the classic elements of the beloved cookie with an easy-to-follow approach that’s perfect for both beginners and experienced bakers.
Jump to RecipeWhether for holiday baking, an afternoon snack, or a sweet addition to your coffee break, these cookies never disappoint.
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Why Make Snickerdoodle Cookies?
Snickerdoodles are a nostalgic classic that combines simplicity with irresistible flavor. The tangy hint from cream of tartar, paired with the warm spice of cinnamon, creates a unique and delightful taste. Plus, they’re quick to make and perfect for sharing, making them a must-have for any cookie lover.
Pro Tips for the Best Snickerdoodle Cookies
- Use room-temperature shortening or butter for easy mixing and a softer dough.
- Don’t overmix the dough after adding the dry ingredients to keep the cookies tender.
- Chill the dough for 20 minutes if you want thicker, puffier cookies.
- Use a cookie scoop for uniform cookies that bake evenly.
Personalizing this Recipe
- Add a teaspoon of vanilla extract for a subtle flavor boost.
- Sprinkle a pinch of nutmeg into the cinnamon-sugar coating for extra warmth.
- Fold white chocolate chips or chopped nuts into the dough for added texture.
- Create a holiday version by adding a touch of pumpkin spice to the coating.
Ingredients
- Soft shortening (regular or butter flavor): Provides the perfect balance of moisture and structure.
- Ganulated sugar (plus 2 tablespoons reserved): Sweetens the cookies and contributes to the crispy edges.
- Eggs: Bind the ingredients and create a tender cookie texture.
- All-purpose flour: Forms the base of the dough for structure and softness.
- Cream of tartar: Gives the classic tangy flavor and helps with leavening.
- Baking soda: Ensures the cookies rise evenly.
- Salt: Enhances the overall flavor balance.
- Ground cinnamon: Adds warmth and depth, especially in the coating.
HOW TO BAKE Snickerdoodle Cookie Recipe
Preheat your oven to 375°F and line baking sheets with parchment paper.
In a large mixing bowl or the bowl of an electric mixer, cream together the shortening, granulated sugar, and eggs until smooth and well combined.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Avoid overmixing to keep the cookies tender.
Using a cookie scoop, portion the dough into walnut-sized balls. In a small bowl, combine the reserved 2 tablespoons of granulated sugar with the ground cinnamon.
Roll each dough ball in the cinnamon-sugar mixture until fully coated.
Place the dough balls on an ungreased baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 8–10 minutes or until the cookies are light brown and slightly cracked on top. Remove from the oven and let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire cooling rack to cool completely.
Different Baking Methods
- Air Fryer Method: Preheat the air fryer to 325°F and line the basket with parchment paper. Place the dough balls in the basket, ensuring they are spaced out. Bake for 6–8 minutes, checking for doneness halfway through.
- Skillet Method: Flatten the dough balls slightly and cook them on a greased skillet over medium-low heat for about 2–3 minutes on each side. This method creates cookie “discs” with a unique texture.
How to Store Leftovers
Store Snickerdoodle cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies or raw dough balls in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying or baking.
Serving Ideas
Serve snickerdoodles alongside a warm cup of coffee, tea, or hot cocoa. Pair them with a scoop of vanilla ice cream for an indulgent dessert, or crumble them over yogurt for a fun breakfast treat. These cookies are also a wonderful addition to holiday cookie platters.
FAQs
- Can I use butter instead of shortening? Yes, but the texture may be slightly denser and less fluffy.
- What does cream of tartar do? It adds a tangy flavor and contributes to the chewy texture by preventing sugar crystallization.
- Can I make these cookies gluten-free? Substitute the all-purpose flour with a 1:1 gluten-free baking flour for a similar result.
- Why are my cookies flat? Ensure your baking soda is fresh, and don’t skip chilling the dough for thicker cookies.
Snickerdoodle Cookie Recipe
Ingredients
- 1 cup soft shortening regular or butter flavor
- 1 ½ cups granulated sugar plus 2 Tablespoons granulated sugar (reserved)
- 2 eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 375 degrees F.
- In the bowl of an electric mixer, mix shortening, sugar and eggs. Mix well.
- Add dry ingredients and mix just until incorporated.
- Using a cookie scoop, scoop out dough and roll into balls the size of a walnut.
- Mix together the reserved 2 Tablespoons of sugar and cinnamon until combined.
- Roll balls in cinnamon sugar mixture to coat.
- Place on an ungreased cookie sheet 2 inches apart.
- Bake cookies for 8-10 minutes, until light brown and slightly cracked on top.
- Remove cookies from the oven. Let cool for 2 minutes on pan.
- Remove cookies from pan and place on a wire cooling rack to cool completely.
These Snickerdoodle Cookies are a delightful treat that’s quick to make and sure to impress. Enjoy the warm, sugary goodness in every bite!
