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    Published: Dec 16, 2021 • Modified: Feb 23, 2023 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Classic Snickerdoodle Cookies

    Jump to Recipe Print Recipe
    Images of classic snickerdoodle cookies from Beyond the Butter®.

    These Classic Snickerdoodle Cookies are soft and chewy on the inside with a crisp, cinnamon sugar crackly top. They're so good they should be on every holiday baking list!

    Piled snickerdoodle cookies on a parchment paper lined baking sheet | © Beyond the Butter®
    Plate of classic snickerdoodle cookies on white background | © Beyond the Butter®
    Jump to:
    • Reasons to Love These Classic Snickerdoodle Cookies
    • What Does a Snickerdoodle Cookie Taste Like?
    • What Are They Made of?
    • Here's How to Make Snickerdoodles!
    • The Best Baking Tools
    • More Holiday Cookies to Enjoy!
    • 📖 Recipe

    Reasons to Love These Classic Snickerdoodle Cookies

    • The recipe makes roughly two dozen cookies.
    • They're soft and chewy in the center—thanks to the cream of tartar!
    • No dough chilling is required! Perfect when so many holiday cookies require this step!
    • Crispy, cinnamon sugar-coated crackly outsides—SO GOOD!
    • They make a wonderful addition to any holiday cookie box!

    This snickerdoodle cookies recipe has been on my list of recipes to share for quite some time now! They really are a delicious classic cookie and you can now find them in my recipe box!

    Randomly placed snickerdoodle cookies on a parchment paper lined baking sheet | © Beyond the Butter®
    Piled snickerdoodle cookies on a parchment paper lined baking sheet | © Beyond the Butter®

    What Does a Snickerdoodle Cookie Taste Like?

    Snickerdoodles taste very similar to sugar cookies, but instead of being rolled in granulated sugar, they are rolled in a cinnamon sugar mixture. The tops give you a nice crispy, crackly finish too.

    They have the perfect taste and texture in a cookie!

    What Are They Made of?

    To make this classic snickerdoodle cookies recipe, you'll need all-purpose flour, cream of tartar, baking soda, salt, vegetable shortening, unsalted butter, granulated sugar, and an egg.

    For the cinnamon sugar mixture, you'll need granulated sugar and ground cinnamon—that's it! I love using Vietnamese ground cinnamon which is a little stronger, but sweeter than regular ground cinnamon. Use what you have on hand though!

    Snickerdoodle cookies on a parchment paper lined baking sheet | © Beyond the Butter®

    Here's How to Make Snickerdoodles!

    Below is a brief overview of how to make these snickerdoodle cookies. For the full recipe, make your way down to the recipe card.

    Make the cinnamon sugar. You need just a small bowl and a whisk (or fork) to mix it together. I usually made a bunch to have on hand for different recipes, like my chocolate chip sour cream coffee cake.

    Whisk the dry ingredients. This includes the all-purpose flour, cream of tartar, baking soda, and salt.

    Please note the additional 2 tablespoons of all-purpose flour if you're measuring your ingredients.

    Mix the wet ingredients. You can use a hand mixer or your stand mixer fitted with a paddle attachment. You'll need vegetable shortening, unsalted butter, granulated sugar, and 1 large egg.

    You can use all unsalted butter or all vegetable shortening (butter flavored or regular) instead of a mixture of both.

    Scoop and shape. I used a 1 tablespoon-size cookie scoop for this part but still rolled them just briefly in my hands to make them smooth.

    I recommend scooping and shaping the cookie dough into the 1 inch balls first, then coating them in the cinnamon sugar mixture.

    Bake then cool. The recommended baking time for these classic snickerdoodle cookies is 8-10 minutes at 350ºF. For a softer, chewier cookie I recommend taking them out at the earlier recommended baking time. They might look slightly underbaked in the center, but they will continue to bake as they cool. For reference, I took mine out at the 8-minute mark.

    They'll be puffy once baked, but as they cool will flatten.

    The snickerdoodles should be soft and chewy in the center with a crispy, crackly cinnamon sugar-coated outside.

    And to get perfectly round snickerdoodles, check out my salted brownie cookies recipe!

    Snickerdoodle cookies on a parchment paper lined baking sheet | © Beyond the Butter®
    Classic snickerdoodle cookies on a parchment paper lined baking sheet | © Beyond the Butter®

    The Best Baking Tools

    Below are the recommended baking tools needed to make this snickerdoodles recipe.

    KitchenAid Cordless Hand Mixer, 7 Speed
    KitchenAid Cordless Hand Mixer, 7 Speed
    Rubbermaid Oven Monitoring Thermometer
    Rubbermaid Oven Monitoring Thermometer
    Premium Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set
    Premium Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set
    KITCHENAID KP26M1XFL Professional 600 Stand Mixers, 6 quart, Matte Fresh Linen
    KITCHENAID KP26M1XFL Professional 600 Stand Mixers, 6 quart, Matte Fresh Linen
    Vegetable Shortening
    Vegetable Shortening
    Silpat Non-Stick Silicone Baking Mat (Set of 2)
    Silpat Non-Stick Silicone Baking Mat (Set of 2)
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    Sabatier 5154549 Triple Rivet Wide Turner, Black
    Sabatier 5154549 Triple Rivet Wide Turner, Black
    GIR Ultimate Whisk 2-Piece Set
    GIR Ultimate Whisk 2-Piece Set
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    USA Large Cookie Sheet
    USA Large Cookie Sheet
    The Smart Baker Half Sheet 13 x 18 inches Perfect Parchment Paper - Pre-Cut Parchment Paper Baking Sheets
    The Smart Baker Half Sheet 13 x 18 inches Perfect Parchment Paper - Pre-Cut Parchment Paper Baking Sheets
    Cooling Rack Stainless Steel Half size - Commercial Grade Steel 11.5" x 16.5" | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
    Cooling Rack Stainless Steel Half size - Commercial Grade Steel 11.5" x 16.5" | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
    Zassenhaus Magnetic Retro Kitchen Timer
    Zassenhaus Magnetic Retro Kitchen Timer


    More Holiday Cookies to Enjoy!

    • Just baked dark chocolate crinkle cookies on a brown parchment paper lined baking sheet.
      Dark Chocolate Crinkle Cookies
    • Close up image of Chocolate Dipped Graham Cracker Chrismtas Trees topped with white nonpareils on a wax paper lined baking sheet.
      Chocolate Dipped Graham Cracker Cookies
    • Randomly placed homemade butter cookies on a white background.
      Homemade Butter Cookies
    • Overhead image of homemade glazed oreo snowflake cookies on a wire cooling rack.
      Homemade Oreo Snowflake Cookies

    📖 Recipe

    Snickerdoodle cookies on a parchment paper lined baking sheet.

    Classic Snickerdoodle Cookies

    Author: Jennifer
    These Classic Snickerdoodle Cookies are soft and chewy on the inside with a crisp, cinnamon sugar crackly top. They're so good they should be on every holiday baking list!
    5 from 1 vote
    (prevent your screen from going dark while making this recipe)
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Course Dessert
    Cuisine American
    Servings 24 cookies
    Calories 116 kcal

    Ingredients
     

    Cinnamon Sugar

    • 2 tablespoon Granulated Sugar
    • 2 teaspoon Ground Cinnamon

    Snickerdoodle Cookies

    • 1 ¼ cup + 2 Tbsp All-Purpose Flour
    • 1 teaspoon Cream of Tartar
    • ½ teaspoon Baking Soda
    • ⅛ teaspoon Salt
    • ¼ cup Vegetable Shortening
    • ¼ cup Unsalted Butter (softened)
    • ¾ cup Granulated Sugar
    • 1 Large Egg

    Instructions

    Cinnamon Sugar

    • In a small bowl whisk together the granulated sugar and ground cinnamon. Set to the side.
      2 tablespoon Granulated Sugar, 2 teaspoon Ground Cinnamon

    Snickerdoodle Cookies

    • Adjust your oven rack to the 2nd or 3rd level position (just above the center), preheat your oven to 350ºF, and line 2 baking sheets with either parchment paper or silicone baking mats.
    • In a medium-size mixing bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
      1 ¼ cup + 2 tablespoon All-Purpose Flour, 1 teaspoon Cream of Tartar, ½ teaspoon Baking Soda, ⅛ teaspoon Salt
    • Using your hand mixer or stand mixer fitted with the paddle attachment, beat together the vegetable shortening, unsalted butter, granulated sugar, and egg on medium-high speed.
      ¼ cup Vegetable Shortening, ¾ cup Granulated Sugar, 1 Large Egg, ¼ cup Unsalted Butter
    • Add in the whisked dry mixture and mix together until just combined.
    • Using a 1 tablespoon-size cookie scoop or spoon, scoop and shape the dough into 1-inch size balls. Roll in the cinnamon sugar mixture, then place on the prepared baking sheets.
    • Bake for 8-10 minutes at 350ºF. The cookies will puff up when baked, but will flatten as they cool. I recommend taking them out on the earlier side for a softer, chewier cookie. They should be golden brown on the edges, but look slightly under baked in the center
    • Transfer to a cookie sheet to allow the cookies to cool completely. Keep a slice of bread with the cookies in an airtight container to keep them nice and soft.

    Recipe Notes

    You can use ½ cup unsalted butter or ½ cup vegetable shortening (butter flavored or regular) instead of ¼ cup of each ingredient as shown above in the recipe.
    For a softer, chewier cookie, I recommend taking them out at the earlier recommended baking time. They might look slightly underbaked in the center, but they will continue to bake as they cool. For reference, I took mine out at the 8-minute mark.
    Recipe adapted from A Recipe Sampler by St. Andrew's Evangelical Lutheran Church.

    Nutrition

    Calories: 116kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.4g | Cholesterol: 12mg | Sodium: 38mg | Potassium: 39mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 69IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 1mg

    Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.

    Tried this recipe and loved it?Snap a pic and share it with me over on Instagram tagging @beyond.the.butter and #beyondthebutter in your caption or stories!
    « Dark Chocolate Crinkle Cookies
    Single Layer Peppermint Chocolate Cake »

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    1. Deborah says

      March 14, 2022 at 4:50 am

      5 stars
      Amazing recipe ! Thank you 🙏🏻

      Reply

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