Snickerdoodles Recipe

Introduction

Few cookies evoke as much nostalgia as a freshly baked Snickerdoodles Recipe. The moment they emerge from the oven, puffed and golden with that irresistible cinnamon-sugar coating, your kitchen smells like pure warmth and home. These cookies strike the perfect balance: soft and chewy in the center, with delicately crisp edges and a subtle tang from the cream of tartar that gives snickerdoodles their signature flavor.

I first learned to make snickerdoodles from my grandmother, who called them “the cookie that hugs back.” Every December, her kitchen filled with trays of these cinnamon-coated treasures cooling on wire racks, the air rich with butter and spice. What makes snickerdoodles special isn’t just their simplicity—it’s that nostalgic flavor that somehow feels cozy, comforting, and celebratory all at once.

The combination of butter and shortening in this version creates a perfectly balanced texture: buttery flavor meets pillowy softness. Rolled generously in cinnamon sugar before baking, each cookie develops that iconic crinkled top and warm aroma that’s simply irresistible.

If you’re curious about the science behind that iconic snickerdoodle tang, King Arthur Baking offers a wonderful deep dive into how cream of tartar affects cookie chemistry. For even more cookie inspiration, check out Sally’s Baking Addiction, where classic cookies are reimagined with creative twists.

Whether you’re baking for a holiday cookie swap, a cozy weekend, or just to fill your home with the scent of cinnamon, this Snickerdoodles Recipe promises chewy, buttery perfection in every single bite.

Recipe Card

Soft, Chewy, and Coated Snickerdoodles Recipe

Author: Sarah White

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Description

These Snickerdoodles are soft, chewy, and coated in a fragrant cinnamon-sugar mixture. With buttery richness, tangy cream of tartar, and just the right chew, they’re an all-time classic that never goes out of style.

Ingredients

Scale

For the Cookies:

½ cup salted butter, room temperature
½ cup vegetable shortening

1 ½ cups granulated sugar
2 eggs, room temperature
2 ¾ cups all-purpose flour

2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt

For the Cinnamon Sugar Coating:

2 tablespoons cinnamon
2 tablespoons granulated sugar

Instructions

Preheat and Prepare:
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.

Cream Butter, Shortening, and Sugar:
In a large mixing bowl, beat together the butter, shortening, and 1 ½ cups granulated sugar until light and fluffy—about 2–3 minutes. This step helps create that soft, chewy texture we love.
Add the Eggs:
Beat in the eggs one at a time until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
Combine Dry Ingredients:
In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually add to the wet ingredients, mixing on low until a soft dough forms.

Chill the Dough (Optional):
For slightly thicker cookies, chill the dough for 30 minutes. This helps prevent excessive spreading.
Make the Cinnamon Sugar:
In a small bowl, mix the 2 tablespoons of sugar with the 2 tablespoons of cinnamon.
Shape and Coat:
Roll the dough into 1-inch balls, then coat each one generously in the cinnamon-sugar mixture. Place on prepared baking sheets about 2 inches apart.

Bake to Perfection:
Bake for 10–12 minutes, or until the edges are set and the tops are crackled. The centers should look slightly soft—this ensures that perfect chewy texture.
Cool and Serve:
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Notes

Butter and Shortening Combo: The butter provides flavor, while the shortening adds softness and chew.

No Cream of Tartar? You can substitute with 2 teaspoons of baking powder, but you’ll lose a bit of the traditional tang.

Storage: Keep cookies in an airtight container at room temperature for up to 5 days.

Advanced Techniques

Perfecting the Cinnamon-Sugar Crust

The magic of a snickerdoodle lies in its crackled cinnamon-sugar crust. Roll your dough balls twice—first lightly, then again after 10 seconds—to ensure a thick, even coating. I also recommend using freshly ground cinnamon for a more aromatic, warm flavor that enhances every bite.

Getting the Ideal Chewy Texture

To achieve that dreamy chew, slightly underbake the cookies. Remove them when the centers still look soft—they’ll continue baking on the hot tray. If you prefer crispier snickerdoodles, extend baking by 1–2 minutes. Always cool them completely before storing to maintain the right balance of texture.

Using Cream of Tartar for Signature Tang

Cream of tartar isn’t just tradition—it’s chemistry! It gives snickerdoodles their iconic tangy flavor and soft, pillowy interior. Don’t skip it unless necessary. For an extra depth of flavor, add a drop of vanilla extract or even a pinch of nutmeg to complement the cinnamon.

Chilling the Dough for Perfect Rounds

If your dough feels sticky or you’re baking on a warm day, chill it for 30–45 minutes. The colder dough prevents spreading and helps maintain the cookies’ beautiful dome shape and crackled top.

Adding a Holiday Twist

Turn these into festive Holiday Snickerdoodles by mixing in ½ teaspoon of ground cardamom or replacing the cinnamon sugar with a spiced sugar blend (try cinnamon + nutmeg + ginger). For a visual twist, sprinkle a pinch of colored sugar on top before baking!

Storage, Shelf Life, and Maintenance Tips

Keeping Snickerdoodles Soft

Store cookies in an airtight container at room temperature for up to 5 days. To maintain their softness, place a slice of bread or a marshmallow inside the container—the cookies will absorb the moisture and stay perfectly chewy.

Freezing Dough for Later

Snickerdoodle dough freezes beautifully! Roll dough balls, coat them in cinnamon sugar, and freeze on a tray. Once firm, transfer to a freezer bag. Bake straight from frozen, adding just a minute or two to the bake time.

Freezing Baked Cookies

Fully baked cookies can also be frozen for up to 2 months. Layer them between sheets of parchment paper and thaw at room temperature before serving—they’ll taste freshly baked.

Reheating for That Freshly Baked Warmth

To bring back that just-out-of-the-oven feel, microwave cookies for 10 seconds or warm them in a 300°F oven for 3–5 minutes. The sugar coating will re-crisp slightly, and the centers will soften beautifully.

Best Packaging for Gifting

Stack cooled cookies in clear bags or tins lined with parchment. Tie with a cinnamon stick and a red ribbon for the perfect cozy holiday gift. Their smell alone makes them unforgettable!

Dietary Adaptations and Substitutions

Making Gluten-Free Snickerdoodles

Use a high-quality 1:1 gluten-free flour blend (like Bob’s Red Mill or King Arthur). Add an extra tablespoon of milk if the dough feels dry, as gluten-free flours absorb more moisture.

Dairy-Free Snickerdoodles

Substitute butter with plant-based butter or margarine, and use all shortening if needed. The texture remains chewy and soft, and the flavor still shines through.

Egg-Free Version

Replace each egg with ¼ cup unsweetened applesauce or 1 tablespoon flaxseed meal + 3 tablespoons water. The cookies will be slightly cakier but still delicious.

Refined Sugar-Free Option

Use coconut sugar for both the dough and coating. It adds a rich caramel flavor that pairs wonderfully with the cinnamon.

Vegan-Friendly Adaptation

Combine plant-based butter, shortening, flax eggs, and coconut sugar for a fully vegan snickerdoodle that’s every bit as chewy and aromatic as the classic.

FAQs About Snickerdoodles Recipe

What Makes a Snickerdoodle Different from a Sugar Cookie?

The secret lies in the cream of tartar! It gives snickerdoodles their distinct tang and chewy texture, while sugar cookies are typically crispier and sweeter without the spice.

Why Did My Snickerdoodles Turn Out Flat?

Flat cookies usually mean the butter was too soft or the dough wasn’t chilled. Try refrigerating the dough before baking or reducing the baking soda slightly next time.

Can I Add Mix-Ins Like Chocolate Chips?

Yes! While traditionalists might protest, adding white chocolate chips or toffee bits creates an incredible flavor twist. Just keep the cinnamon sugar coating—it ties everything together.

How Do I Keep Snickerdoodles from Getting Too Hard?

Don’t overbake! Pull them out when the centers look soft. Store them with a slice of bread to keep them tender for days.

Can I Make Giant Bakery-Style Snickerdoodles?

Absolutely! Scoop out 3 tablespoons of dough per cookie and bake for 13–15 minutes. They’ll be thick, chewy, and worthy of any coffee shop display.

Conclusion & Final Thoughts

This Snickerdoodles Recipe is a true classic that never fails to bring comfort and joy. With its buttery base, soft crumb, and warm cinnamon aroma, it’s the kind of cookie that feels like a hug from the past—nostalgic, simple, and absolutely delicious.

Whether you’re baking them for the holidays, a bake sale, or a cozy weekend treat, snickerdoodles always deliver. They pair perfectly with a mug of coffee or a glass of milk, and they’re easy enough for beginners yet impressive enough for gifting. I love how they bridge generations—kids adore rolling the dough in cinnamon sugar, while adults savor that subtle tang of cream of tartar that makes these cookies so memorable.

So preheat your oven, grab your cinnamon, and get ready to fill your kitchen with the irresistible scent of freshly baked Snickerdoodles. They’re the kind of cookie that reminds you why home baking will always be the sweetest part of the season.