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The BEST Snickerdoodle Recipe
4.5 from 183 votes

The BEST Snickerdoodle Recipe

This Snickerdoodle recipe creates cookies with soft, puffy centers and edges that are just set and lightly browned. The cinnamon-sugar coating adds a warm spice and slight crunch to the gently chewy cookie surface. The dough combines butter and vegetable shortening, giving the cookies a tender texture that holds its shape well during baking. These traditional cookies have a recognizable tang from cream of tartar balanced by sweetness and cinnamon.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 24 to 30 cookies
Calories: 146 kcal
Course: Snacks
Cuisine: American

Ingredients

For the Cookies
  • 2½ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter unsalted, softened
  • ½ cup vegetable shortening
  • 1½ cups sugar
  • 2 egg
For the Cinnamon-Sugar Coating
  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Line 3 baking sheets with silicone baking mats or parchment paper.
  2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  3. Using a stand mixer fitted with paddle attachment, beat the butter, shortening, and sugar together on medium speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.
  4. Reduce speed to low and slowly add flour mixture until combined, about 30 seconds. Give dough final stir by hand to ensure that no flour pockets remain.
  5. Combine the sugar and cinnamon for the coating in a small bowl or shallow dish. Working with 2 tablespoons dough at a time (or using a medium cookie scoop), roll into balls, then roll in cinnamon-sugar to coat. Arrange the cookies 8 per sheet and bake the cookies, 1 sheet at a time, until the edges are just set and beginning to brown but the centers are still soft, puffy and cracked (the cookies will look raw between the cracks and seem underdone), 8 to 12 minutes. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. The cookies can bet stored in an airtight container for up to 5 days.

Notes

  • Raw dough balls can be frozen for up to one month for later baking.
  • When ready to bake from frozen, place cookies in a preheated 300°F oven and bake 18 to 20 minutes.
  • Nutritional information is calculated per cookie, helping with portion control.

Nutrition Information

Calories 146kcal (7%) Carbohydrates 20g (7%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 19mg (6%) Sodium 80mg (3%) Potassium 50mg (1%) Sugar 11g (22%) Vitamin A 110IU (2%) Calcium 9mg (1%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 24 to 30 cookies

Amount Per Serving

Calories 146

% Daily Value*

Calories 146kcal 7%
Carbohydrates 20g 7%
Protein 1g 2%
Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 19mg 6%
Sodium 80mg 3%
Potassium 50mg 1%
Sugar 11g 22%
Vitamin A 110IU 2%
Calcium 9mg 1%
Iron 0.6mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.