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overhead view of plate of snickerdoodle cookies

Snickerdoodle Recipe

  • Author: Deborah Harroun
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 36 cookies 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


Perfectly soft, this is the best Snickerdoodle Recipe! This popular cinnamon sugar cookie recipe holds up for several days and requires no chilling time. You can have a batch on the table in no time!



  • 1/2 cup butter, at room temperature
  • 1/2 cup shortening
  • 1 1/2 cups plus 2 tablespoons granulated sugar, divided
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour*
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon


  1. Preheat the oven to 375ºF. Line 3 baking sheets with parchment paper or silpat liners.
  2. In a large bowl, or the bowl of a stand mixer, cream together the butter, shortening, and 1 1/2 cups of the sugar. It should be light and fluffy, so you will need to beat it for several minutes.
  3. Add in the eggs, one at a time, scraping down the sides of the bowl as needed. Add in the vanilla and mix.
  4. In another bowl, mix together the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the mixer bowl and mix until it forms a dough.
  5. In a small bowl, mix together the remaining 2 tablespoons of sugar and the cinnamon.
  6. Roll the cookie dough into balls about 1 1/2 tablespoons each. (I use a medium, or #40 scoop.) Roll each ball of dough in the cinnamon sugar mixture, then place on the prepared baking sheets, at least 2 inches apart.
  7. Bake the cookies, one baking sheet at a time, just until the edges are set, 8-10 minutes. Remove from the oven and let the cookies sit on the baking sheet for 1 minute before transferring to a cooling rack or a sheet of wax paper.
  8. *optional: To give the cookies more of their “crinkle” look, I will either drop the cookie sheet from about 2 inches off the counter right when I take them from the oven, or press the tops slightly down. Otherwise, they will sometimes be a puffier cookie.

Recipe Notes:

*for a chewier cookie, reduce the flour by 1/4 cup. They won’t be quite as puffy, and a little more chewy.

SUBSTITUTIONS: The cream of tartar gives these cookies their identifiable tang, but if you don’t have any on hand, you can leave out the cream of tartar and the baking soda and add 2 teaspoons of baking powder instead.

You can also use all butter instead of part butter and part shortening. I like the structure that the shortening gives to the cookies, but all butter will work. The cookies may spread just a little bit more with all butter.

FREEZE: You can freeze the cookie dough balls for 3-4 months. If you are freezing the balls, I would suggest waiting to add the cinnamon-sugar coating until you are ready to bake the cookies. You can also freeze fully baked cookies for up to 3 months.

STORE: Store the cookies in an airtight container. They will stay soft for several days!

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.


  • Serving Size: 1 cookie
  • Calories: 124
  • Sugar: 9 g
  • Sodium: 45 mg
  • Fat: 6 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 0 g
  • Protein: 1 g
  • Cholesterol: 17 mg

Keywords: snickerdoodle recipe, snickerdoodles, snickerdoodle cookies