These Classic Snickerdoodle Cookies are soft and chewy inside with a crisp, cinnamon-sugar crackled top. They’re a holiday favorite and simple enough to bake any time of year.
Table of Contents
- Reasons to Love These Classic Snickerdoodle Cookies
- What Does a Snickerdoodle Cookie Taste Like?
- What Are They Made Of?
- Here’s How to Make Snickerdoodles
- The Best Baking Tools
- More Holiday Cookies to Enjoy
- Classic Snickerdoodle Cookies Recipe
Reasons to Love These Classic Snickerdoodle Cookies
- Yields about two dozen cookies.
- Soft and chewy centers thanks to cream of tartar.
- No chilling required—ready faster than many holiday cookies.
- Deliciously crisp, crackled cinnamon-sugar tops.
- Perfect for cookie boxes and celebrations.
This snickerdoodle recipe is a tried-and-true classic and a welcome addition to any recipe collection.
What Does a Snickerdoodle Cookie Taste Like?
Snickerdoodles are close to sugar cookies in flavor but rolled in a cinnamon-sugar mix that gives them a warm, lightly spiced surface. The exterior crisps and cracks while the interior stays tender and slightly chewy—a delightful contrast in every bite.
What Are They Made Of?
This classic snickerdoodle recipe uses all-purpose flour, cream of tartar, baking soda, salt, vegetable shortening, unsalted butter, granulated sugar, and an egg. The cinnamon-sugar coating is simply granulated sugar mixed with ground cinnamon. You can use your preferred cinnamon; a stronger Vietnamese cinnamon will give a more pronounced, sweet cinnamon note.
Here’s How to Make Snickerdoodles
Below is a concise overview of the process; the full ingredient list and step-by-step instructions are in the recipe card.
- Make the cinnamon sugar. Whisk granulated sugar and ground cinnamon in a small bowl and set aside.
- Whisk the dry ingredients. Combine all-purpose flour, cream of tartar, baking soda, and salt.
- Mix the wet ingredients. Beat vegetable shortening, softened unsalted butter, granulated sugar, and the egg until well combined. You can use a hand mixer or stand mixer with a paddle attachment. If desired, replace the shortening and butter with 1/2 cup unsalted butter or 1/2 cup shortening.
- Combine and shape. Add the dry mix to the wet ingredients and stir until just combined. Use a 1-tablespoon cookie scoop to portion dough, roll briefly to smooth, then roll each ball in the cinnamon sugar.
- Bake and cool. Bake at 350°F for 8–10 minutes. For softer, chewier cookies, remove at the earlier time—centers may look slightly underbaked but will finish as they cool. Cookies will puff during baking and flatten as they cool, giving a crisp, crackled exterior with a soft center.
The Best Baking Tools
Recommended tools: mixing bowls, whisk, hand mixer or stand mixer with paddle attachment, measuring cups and spoons, a 1-tablespoon cookie scoop (or spoon), parchment paper or silicone baking mats, and a wire rack for cooling.
More Holiday Cookies to Enjoy!
Dark Chocolate Crinkle Cookies
Chocolate Dipped Graham Cracker Cookies
Homemade Butter Cookies
Homemade Oreo Snowflake Cookies
Classic Snickerdoodle Cookies
Ingredients
Cinnamon Sugar
- 2 tbsp Granulated Sugar
- 2 tsp Ground Cinnamon
Snickerdoodle Cookies
- 1 1/4 cup + 2 Tbsp All-Purpose Flour
- 1 tsp Cream of Tartar
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 1/4 cup Vegetable Shortening
- 1/4 cup Unsalted Butter, softened
- 3/4 cup Granulated Sugar
- 1 Large Egg
Instructions
Cinnamon Sugar
- In a small bowl, whisk the granulated sugar and ground cinnamon. Set aside.
Snickerdoodle Cookies
- Preheat oven to 350ºF and position the rack in the 2nd or 3rd slot from the bottom. Line 2 baking sheets with parchment or silicone mats.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Using a hand mixer or stand mixer with the paddle attachment, beat shortening, butter, sugar, and egg on medium-high until combined.
- Add the dry ingredients and mix until just combined.
- Scoop dough with a 1-tablespoon scoop into 1-inch balls, roll in the cinnamon sugar, and place on prepared sheets.
- Bake 8–10 minutes at 350ºF. For a softer, chewier cookie, remove at the earlier time; edges should be golden while centers may appear slightly underbaked.
- Transfer cookies to a wire rack to cool completely. Store in an airtight container; placing a slice of bread in the container helps keep cookies soft.
Notes
You can substitute 1/2 cup unsalted butter or 1/2 cup vegetable shortening in place of the 1/4 cup of each shown above.
For a softer, chewier cookie, remove from the oven at the earlier baking time (about 8 minutes); the cookies will finish setting as they cool.
Recipe adapted from A Recipe Sampler by St. Andrew’s Evangelical Lutheran Church.
Nutrition
Carbohydrates: 18 g |
Protein: 2 g |
Fat: 4 g
Nutritional information is an estimate and may vary based on ingredients used.