Snickerdoodle Cookies
Homemade Snickerdoodles – Soft Centers, Crisp Edges, Perfect Flavor
There’s nothing quite like the warm, cozy smell of freshly baked snickerdoodle cookies filling the kitchen. With their soft, chewy centers, delicate crisp edges, and signature cinnamon-sugar coating, these classic cookies are a must-have for holiday baking, potlucks, or just a sweet afternoon treat.
This easy snickerdoodle recipe uses butter-flavored shortening to create a melt-in-your-mouth texture and the perfect balance of sweetness and spice. They come together in under an hour—making them an ideal choice for busy bakers who want delicious results without the fuss.
Why You’ll Love This Snickerdoodle Recipe
- Perfect texture – soft in the middle with lightly crisp edges
- Classic flavor – that irresistible cinnamon sugar coating
- Quick & easy – ready in under an hour
- Crowd-pleasing – great for holidays, parties, or cookie exchanges
Ingredients You’ll Need
- 1½ cups sugar – for the dough base and coating
- 1 cup butter-flavored shortening – keeps cookies soft and tender
- 2 large eggs – for structure and richness
- 1 tsp vanilla extract – adds warmth and depth
- 2¾ cups all-purpose flour – for the perfect dough texture
- 1 tsp baking soda – helps the cookies rise slightly
- 2 tsp cream of tartar – gives that tangy, classic snickerdoodle taste
- ½ tsp salt – balances the sweetness
- 2 tsp ground cinnamon – for that signature coating
- 2 tbsp sugar – mixed with cinnamon for rolling
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C).
2. Make the dough: In a large mixing bowl, combine 1½ cups sugar, shortening, eggs, and vanilla. Beat until smooth. Add flour, baking soda, cream of tartar, and salt. Mix well.
3. Mix the coating: In a small bowl, stir together the 2 tsp cinnamon and 2 tbsp sugar.
4. Shape and coat: Scoop about 2 tablespoons of dough (or use a medium cookie scoop) and roll into balls. Coat each ball in the cinnamon sugar mixture. Place on a baking sheet and press lightly.
5. Bake: Bake for 8–10 minutes, or until edges are lightly golden. Remove from the oven and allow cookies to cool slightly before enjoying.
Baking Tips for the Best Snickerdoodles
- Don’t overbake—cookies should be soft in the middle when you take them out.
- For extra flavor, chill dough for 30 minutes before rolling.
- Use parchment paper for easy cleanup and even baking.
How to Store Snickerdoodles
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months; thaw at room temperature.
More Cookie Recipes You’ll Love
Classic Snickerdoodle Cookies are proof that sometimes the simplest recipes are the most delicious. With their timeless flavor and perfect texture, they’ll quickly become your go-to cookie for holidays, bake sales, and anytime sweet cravings hit.
Please check my Facebook page Joyful Little Things or my Pinterest page Joyful Little Things for more recipes.
Snickerdoodle Cookies
Equipment
- 1 Mixer
- 1 Mixing bowl
- 1 Small bowl
- 1 Baking sheet
- 1 Spatula
Ingredients
- 1½ cup Sugar
- 1 cup Butter flavor shortening” class=”wprm-recipe-ingredient-link”>Butter Flavored Shortening
- 2 large Eggs
- 1 tsp Vanilla
- 2¾ cups Flour
- 1 tsp Baking Soda
- 2 tsp Cream of Tartar
- ½ tsp Salt
- 2 tsp Cinnamon
- 2 tbsp Sugar
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl combine 1½ cups sugar, shortening, eggs, and vanilla. Beat until smooth.
- Add flour, baking soda, cream of tartar, and salt. Mix well. Set aside.
- In a small bowl mix together 2 tsp cinnamon and 2 tbsp sugar.
- Roll 2 tbsp, or a medium cookie scoop, of cookie dough into balls. Roll the balls in the cinnamon and sugar mixture. Place on a preheated baking sheet and press lightly.
- Bake for 8-10 minutes or until the edges are slightly golden. Remove from the oven and the baking sheet.
- Allow to cool slightly before eating.
