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 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:
- 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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Recipe
Snickerdoodles
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 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.
Notes
Nutrition
Did You Make This Recipe?
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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.
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I always get rave reviews when I make these cookies!!
Question: can I make the dough and store in fridge until the next day?
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!
Yes they came out great everyone loved them they lasted maybe 2 days. Thank you for the recipe.
my husband love the cookies they stay soft.
My cookies came out flat when they cooled down. Followed recipe to a T. Any suggestions for next time?
Awesome thanks for the recipe!
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.
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.
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!
Made these with my granddaughter who is 7 years old. It was a success and she was so proud of herself.
OUTSTANDING! Thanks for this recipe! They turned out so moist and perfect!!!!
These were the best cookies ever!! The batter was not at all sticky for me! I’m 11, but I love to bake! Tastesbetterfromscratch never fails me. Even my sister who doesn’t like snickerdoodles was eating a bunch of these at a time. The perfect texture, crunchy on the outside, but soft and chewy on the inside. Thank you so much for this wonderful recipe!
These are easy & yummy!
I made these with my granddaughter and they were so simple and quick. We had a great time and they are delicious. Good luck with the batch lasting 3 days!
I have no doubt these would have been good but they didn’t turn out so great. Does the use of unsalted butter matter? They were a bit bland. In addition they stayed in a ball shape and did not flatten out like a typical cookie might.
I’ll eat them with a cup of coffee but I am wondering what adjustments need to be made before I make them again.
Sometimes I just squash the cookies slightly with my palms, so when they come out of the oven, they are flattened.
They were delicious with the perfect texture thank you for the great recipe!
Very good cookies. Gluten free flour is also good with this recipe.
I loved them and the recipe is easy. The kids try to eat them as soon as they come or if the oven.
I loved them there were so fun to bake and they tasted great
I made these on Christmas for dinner at my inlaws. My sister in law said it was the best snickerdoodles she has ever had. I love that your recipes have made me so popular at gatherings!
Perfectly delicious! Every time I make these they’re a hit! Love them 😊
Great recipe, and so easy to make. Soooo yummy to eat, too!
Hi do i have to use 2 times 3/4 cup of flour or the other?
You will want to use 2 cups + 3/4 cup of flour.
Can the dough be made ahead and put in the refrigerator overnight to bake the cookies the next day?
Yes, the cookie dough can be prepared and refrigerated up to 3 days in advance. Enjoy!
I do love this recipe … I add French vanilla pudding to make it soft and chewy and it keeps a lasting chew to it . I also find that refrigerating the dough helps to keep the rise to the cookie and doesn’t spread when in the oven as much from being at room temp
Sounds AMAZING! But I have a question? Do you have to use shortening? Can something else replace the shortening? Thank you 🙂
You could use butter, it will drastically change the texture.
I was wondering that too. Like, could I use Coconut oil rather than shortening? It has the same consistency, so I would think that it would work just as well…? Also, what would the cookie consistency be like if I used butter rather than shortening??
I have never tried with coconut oil so I can’t say for sure. Give it a try and let me know how it turns out.
Most delicious snickerdoodle recipe ever! 💗💗💗
My mom’s recipe was lost and yours was just as tasty! Thanks for enough cinnamon and sugar to roll the cookies into! Great job.
Thanks Ginger, I’m glad they were just as good as your mom’s!
Heavenly! 🙂
Thanks for the great feedback!
Hi! Is there anything I can use instead of cream of tartar? Thanks
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.
Thanks for taking the time to comment!
I was wondering if I can use all butter instead of the shortening?
Hi Vanessa, you could but it will change the texture of the cookies–it’s what helps to make them tender and tall.
My husband said, “whatever recipe you’re using, keep baking them because these are delicious!” 🙂 Everyone loved them! Thank you!!!
Do these freeze well after baking? Just wondering if i can make them ahead for my Christmas party
Yes, they freeze great! Enjoy!
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!
Thanks you Faith! I’m so happy they got his stamp of approval 🙂
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! ?!
Well done Lily! How fun that you love to bake, and I love your idea of rolling them in powdered sugar 🙂
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!!
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!!
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.
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.
This is the Betty Crocker version to the T, except 375 temp versus her 400
Holy Christmas cookie! These are AMAZING! Followed recipe exactly, and came out with THE BEST SNICKERDOODLE cookies I’ve ever eaten. Well done ma’am.
This was my first time making these and I have to say that I totally have my Mom beat on this cookie. They came out perfect, slightly crunchy on the outside and soft & chewy on the inside. I made 3 batches and with my cookie scoop it made 10 dozen cookies. Thanks for the recipe!
Is there any way to make these if you don’t have the cream of tarter? I’ve looked up substitutions online and they say to use lemon juice or white vinegar. Or to use baking POWDER in place of the cream of tarter and baking soda. Any suggestions? Thanks
Hi Elizabeth, I wouldn’t recommend substituting the cream of tarter….it’s really a must in snickerdoodles for the flavor. Hope you get a chance to try them! 🙂
Hi I’m going to make these for Christmas but I wanted to know if I can freeze them after I bake them so they taste fresh?
Thanks!
Hi Tara, Absolutely! That should work great. 🙂 Merry Christmas!
Just made these and they are perfect!!! So easy and so delicious! It was a cold snowy day here which always puts me in a baking mood, I was glad I came across this recipe! My kids love them too!
Thanks so much for sharing Brianna! Hope you get to try some of my other cookie recipes–especially during the cold season 😉
You wrote the 1.5 cups was the granulated sugar and the 4 tablespoons was the white sugar and then in the directions you switched the sugars around with the other measurements, which is right?
Hi Flo, I am sorry if the recipe seemed confusing, I have updated it to be more clear. The 4 tablespoons sugar is combined with the cinnamon and is used to roll the dough balls in! I hope they turned out well for you!
These are so good and easy to make. This is the first time I have made cookies that were not a Pinterest fail! ☺
Thank you!
Salted or unsalted butter??
I’m wondering why all snickerdoodle recipes have cream of tarter in them. Every time I’ve ever made snickerdoodles, they get very hard after they cool. I always thought it must be because of the cream of tarter. I would love to make these for an upcoming birthday party. Will these cookies STAY soft and chewy?
Hi Janie, the cream of tarter is traditional in snickerdoodles to give the cookies that unique “tang” taste and to keep them soft and pillowy. Snickerdoodles will harden after they bake, that’s why it’s very important not to overbake them, as I’ve stated in the directions–over-baking is how you end up with hard cookies. They may not look “done” when you pull them out of the oven at 8 minutes, but after they cool they will be perfect!
Thanks for the recipe. I didn’t have shortening so i used butter, they came out great. They made 3 1/2 dozen for me using a one inch scoop.
How many does this recipe yield?
Makes about 2 1/2 dozen cookies
Exceptional cookies! aAchieve the soft inside and crisp outside perfectly!
Thank you!
I am looking forward to these snicker doodles, mine always go hard! Thanks.
Unsalted butter?
Did this ever get amswered? I would like to know as well.
Unsalted butter. You can use salted butter, just leave the salt out in the recipe.
Do you think I could make the dough and the chill overnight?
Hi Taylor, yes you can definitely do that! Just make sure that you let the dough come to room temperature before rolling and baking the cookies.
These are INCREDIBLE. I just double the ingredients and made over 50 cookies for Christmas gifts. They cook perfectly. Thank you so much for this recipe!
What a fun Christmas gift! I’m so happy you liked them!
Can this recipe be doubled and if so are there other adjustments that need to be made?
Hi Renee, it should work great to double it and bake as directed.
These are so good! My husband took them hunting with his friends and they asked for another batch!
So happy to hear it! Thanks for sharing Jessica 🙂
What has happened with your website that you can not print the recipes without an ad coming up in the middle of the recipe? Then it takes 2 pages to print rather than 1? Crazy!
Hi Karla, I am so sorry about that! I am working with my ad company to remove that asap. It should be fixed TODAY! Thanks for bringing this to my attention!