The best Snickerdoodle Cookies are soft, chewy, and moist! Ditch the crumbly store-bought ones and make them homemade in less than 30 minutes.
I have too many favorite cookie recipes, like classic Soft Sugar Cookies, Favorite Chocolate Chip Cookies, S'mores Cookies, Biscoff Cookies, and Oatmeal Creme Pies.
The only good Snickerdoodle cookies are homemade!
The only good Snickerdoodle cookies are homemade!Does anyone challenge that statement? In my experience, store bought snickerdoodle cookies are usually dry, crumbly, and tasteless (because they rarely use real butter!) Not here, friends. We use a butter/shortening combo, so you get the buttery undertones we want and the soft and tender texture from the shortening. (You could use all butter if you prefer). And the cream of tartar gives snickerdoodle's their distinct taste and chewy texture. These are one cookie that 100% tastes better from scratch.
If you want an even easier snickerdoodle variation, my snickerdoodle bars just spread in the pan and bake. And for ultra cinnamon sugar enthusiasts, you MUST try my snickerdoodle muffins and pumpkin snickerdoodles!
How to make Snickerdoodles:
Make Cookie Dough: Cream together butter, shortening and 1 ½ cups sugar. Mix in eggs and vanilla then add the flour, cream of tartar, baking soda, and salt. Stir until combined.
Roll and Bake: Spoon cookie dough into balls. In a small bowl mix 4 tablespoons granulated sugar with the cinnamon. Roll each cookie dough ball in mixture then arrange 2 inches apart on a parchment lined baking sheet. Bake 8-9 minutes being careful not to over bake. Use a good spatula to remove the cookies from the baking sheet immediately to cool on a cooling rack.
- Pro Tips: Spray your hands lightly with cooking spray before shaping into balls since the dough is sticky. After you are done forming a tray into balls, place in the refrigerator while you shape the dough for the other tray so it's easier to roll in cinnamon sugar mixture.
Storing and Freezing Instructions:
To Store: Keep leftover cookies in an airtight container at room temperature for up to 3 days.
To Freeze: Let these easy snickerdoodle cookies cool completely then transfer to a freezer safe bag and place in the freezer for up to 3 months.
More Desserts to Try:
- Pumpkin Snickerdoodles
- Snickerdoodle Bars
- Snickerdoodle Muffins
- Cinnamon Roll Biscuits
- Cinnamon Roll Cake
- Candied Pecans
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Recipe
Snickerdoodles
Equipment
Ingredients
- 1/2 cup butter , softened
- 1/2 cup shortening* (or use all butter)
- 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)
- 1 Tablespoon ground cinnamon (for rolling the dough balls)
Instructions
- Preheat oven to 375 degrees F.
- Dough: 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.
- Chill dough for at least 30 minutes, if possible (or up to 3 days).
- Shape dough by heaping tablespoonfuls into balls, to make about 24 cookies.
- Cinnamon sugar: 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 10 minutes (don't over bake!). Allow to cool for a few minutes on the baking sheet before remove to a cooling rack to cool completely.
Notes
Nutrition
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I originally shared this recipe in August 2016. Updated December 2019 and February 2025.
Recipe adapted from All Recipes.
This post contains affiliate links.
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