This is my favorite  Snickerdoodle Cookies recipe that results in soft and chewy cookies! These get RAVE reviews every time and they are so easy to make.  

I love this recipe, but if your interested in even EASIER snickerdoodle recipe you’ve got to check out my Snickerdoodle Bars!  Just like these Chocolate Chip Cookies Bars, they are baked in a 9×13 inch pan, so there’s no rolling and baking individual batches of cookies.

Snickerdoodle cookies on a wire cooling rack.

There’s a time and a place for fancy Turtle Thumbprint Cookies or Red Velvet Sandwich Cookies, but everyone loves some good old fashioned Snickerdoodles!  This is such a classic cookie, and I like them super soft and chewy, so that’s what you’ll get with this recipe!

Why I love this recipe:

  1. Simple ingredients. The ingredients for these snickerdoodles are ones I always have on hand, and they only take a few minutes to make.
  2. Cream of tarter.  Cream of tarter is important in this recipe because  it helps distinguish the taste between a butter cookie and a snickerdoodle and helps with that nice chewy texture.
  3. Thick and chewy. Snickerdoodles are one of those cookies that I only like when they’re homemade. When you buy them from the store they’re always flat and crunchy, which I hate! I love them thicker, with a tiny bit of crisp on the outside and a super soft and chewy inside. I’m here to tell ya, this recipe is a WINNER!

A stack of 5 snickerdoodles and another propped on the side.

How to make snickerdoodles:

1. Cream.  Start by creaming the butter, shortening, and sugar.

2. Add eggs. Next mix in the eggs and vanilla and mix well.

3. Add the dry ingredients.  Stir until combined.

Two process photos for making snickerdoodle cookie dough in a mixing bowl.

4. Shape into balls.

5. Roll in cinnamon sugar. Gently roll the snickerdoodle dough ball in cinnamon and sugar until coated on all sides.

6. Bake.

A pan of cookie dough balls and a bowl with a few of the balls rolled in cinnamon sugar to make snickerdoodles.

Pro Tips:

Grease hands. The snickerdoodle dough can be sticky and tough to handle.  I like to grease my hands with cooking spray so they are easier to handle.

Refrigerate. Also, after you have rolled one tray of snickerdoodles, place it in the refrigerator for a few minutes.  This will make it easier to roll them in cinnamon and sugar before baking!

Storing and Freezing Instructions:

Store in an airtight container at room temperature for 2-3 days.  They also freezer really nicely.  Allow them to cool completely and place them in a freezer safe bag for 2-3 months.

A snickerdoodle cookie with a bite taken out of it.

 Consider trying these popular cookie recipes:

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!


A stack of 5 snickerdoodles and another propped on the side.
Prep 15 minutes
Cook 8 minutes
Total 23 minutes
Save Recipe



  • Preheat oven to 375 degrees F.
  • Cream together butter, shortening, and 1 ½ cups sugar. Add eggs and vanilla and mix well.
  • Add the flour, cream of tartar, baking soda and salt and stir until combined. 
  • Shape dough by spoonfuls into balls. I grease my hands with cooking spray since the dough is slightly sticky. I also like to put one finished tray of rolled cookies in the fridge while I"m rolling the second. Then when you're ready to roll them in cinnamon and sugar they are easier to handle.
  • In a separate bowl, mix the 4 tablespoons granulated sugar and the cinnamon. Roll balls of dough in mixture. Place dough about 2 inches apart on a parchment lined baking sheet.
  • Bake 8 to 9 minutes (don't over bake!) Remove immediately (and carefully, with a good spatula!) from baking sheets onto a cooling rack to cool completely.


Storing and Freezing Instructions:
Store in an airtight container at room temperature for 2-3 days. 
To freeze the cookie dough, form dough balls and roll them in cinnamon sugar. Place cookie dough balls in a freezer safe bag in the freezer for up to 3 months.  Bake from frozen for 2 to 3 minutes longer than recipe states.
To freeze baked cookies, allow them to cool completely and place them in an air-tight freezer safe container for 2-3 months. 


Calories: 188kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 3gCholesterol: 25mgSodium: 110mgPotassium: 62mgSugar: 14gVitamin A: 140IUCalcium: 9mgIron: 0.8mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

I originally shared this recipe in August 2016. Updated December 2019 with process photos and tips. 

Recipe adapted from All Recipes.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

The BEST soft and chewy Snickerdoodles! These get RAVE reviews every time I make them! | Tastes Better From Scratch

This post contains affiliate links.

Related Posts

Share Recipe


About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I always get rave reviews when I make these cookies!!
    Question: can I make the dough and store in fridge until the next day?

  2. Thank you so much for the “Pro Tips”. Love these cookies, but hated the sticky dough & mess of rolling in the sugar & cinnamon. Followed your tips & it worked wonderfully! Thank you so much & Merry Christmas!

  3. 5 stars
    These were a hit and so tasty and chewy and easy to make. My little one didn’t want to stop eating them and I won’t say how many he ate either. Thank you for this recipe.

  4. 5 stars
    These are amazing! I’ve always loved snickerdoodles but never tried making them. This recipe is so easy and they came out great, soft and chewy just as I like them.

  5. 5 stars
    These were incredible, and were the only snickerdoodles I’ve ever made that came out SO soft! My brother confessed to eating six in one day. Will definitely be making again!

See More Comments