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.
There’s a time and a place for fancy Turtle Thumbprint Cookies or Chocolate Nutella 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:
- Simple ingredients. The ingredients for these snickerdoodles are ones I always have on hand, and they only take a few minutes to make.
- 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.
- 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!
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.
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.
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.
Consider trying these popular cookie recipes:
- Mrs. Fields Oatmeal Chocolate Chip Cookies
- Browned Butter Chocolate Chunk Cookies
- Soft and Chewy Triple Chocolate M&M Cookies
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Snickerdoodles
Video
Ingredients
- 1/2 cup butter , softened
- 1/2 cup shortening
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 Tablespoons granulated sugar (for rolling the dough balls in)
- 1 Tablespoon ground cinnamon (for rolling the dough balls in)
Instructions
- Preheat oven to 375 degrees F.
- Cream together butter, shortening, and 1 1/2 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.
Notes
Nutrition
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.
Diana says
When I was little, my Mom bought me a cookie recipe book. The page with these on it was well worn. I decided to make them to day and looked up the recipe on line. There were many but none like these. I remember the cream of tartar. This recipe is the exact same one I lived as a kid. They were perfect. Best ever Snickerdoodles.
Terry says
My friends and sister loved the cookies. They stayed fresh for a long time. I thought the cookies were too sweet, but everyone else loved them. Thanks for the recipe.
Cassandra says
I love this recipe! I didn’t have any shortening so I used another half cup of butter and ran short of flour and had to use half a cup of almond flour but they turned out great. I don’t know if it was my substitutions or a lower oven power but I had better results leaving my cookies in an extra three minutes. I like my snickerdoodles to be a bit crispier than most other types of cookies. After the first batch, the one that I baked for 8 minutes, had sat a while on the hot cookie sheet they were fine. I highly recommend this recipe! I’ve never made snickerdoodle cookies before and now I can’t wait to make this again!!
Mary says
I had binge watched hours of the Great British Bake Off and really wanted to bake something! Found this recipe! These cookies were the first thing I EVER baked from scratch! I shared them with lots of friends and coworkers and they all said they thought they were store bought!!
Lily S. says
I love this recipe, and even though I’m just twelve, I make it at least once a month! I actually make it without cream of tarter, and instead of rolling it in sugar and cinnamon, I roll it in powdered sugar. Either way, they are delicious! ?!
Lauren Allen says
Well done Lily! How fun that you love to bake, and I love your idea of rolling them in powdered sugar 🙂
Faith H. says
Snickerdoodles are my boyfriends favorite cookies. I surprised him one day and brought these to him. He told me they are the best Snickerdoodle cookies he has ever had. I will continue to use this recipe! They were simple to make and taste amazing!
Lauren Allen says
Thanks you Faith! I’m so happy they got his stamp of approval 🙂
Michelle Lee says
Do these freeze well after baking? Just wondering if i can make them ahead for my Christmas party
Lauren Allen says
Yes, they freeze great! Enjoy!
Britany says
My husband said, “whatever recipe you’re using, keep baking them because these are delicious!” 🙂 Everyone loved them! Thank you!!!
Vanessa says
I was wondering if I can use all butter instead of the shortening?
Lauren Allen says
Hi Vanessa, you could but it will change the texture of the cookies–it’s what helps to make them tender and tall.
Bec says
Hub I baked these for the first time. I used all butter and they were the BOMB! My husband loved them and my friend said they’re wonderful. Thanks for sharing this recipe.
Lauren Allen says
Thanks for taking the time to comment!