Introduction

Snickerdoodles are the cookie equivalent of a warm hug: soft centers, lightly crisp edges, and a cozy cinnamon-sugar coating that tastes like pure comfort. What makes a snickerdoodle different from a basic sugar cookie is that signature tang and tenderness created by cream of tartar. It gives the cookie a gentle lift, a soft bite, and that classic flavor people recognize instantly.

This version leans into everything we want from a great snickerdoodle: a dough that bakes up pillowy and tender, cookies that stay soft for days, and a cinnamon-sugar crust that cracks slightly on top as they cool. They’re perfect for holiday cookie trays, school events, bake sales, or “just because” weekends when you want something sweet without complicated steps.

Another reason these cookies are such a keeper is how friendly they are for busy schedules. The dough mixes quickly, portions easily, and bakes in under 10 minutes per batch. You can also freeze the dough balls and bake fresh cookies whenever you feel like it—meaning warm snickerdoodles on demand (which is a very good life upgrade).

Why You’ll Love This Recipe

• Classic snickerdoodle flavor with that nostalgic cinnamon-sugar finish
• Soft, chewy texture that stays tender instead of drying out
• Quick cookie dough made with simple pantry staples
• Great for make-ahead baking (freeze dough balls, bake anytime)

Equipment

• Large mixing bowl
• Electric mixer (hand or stand mixer)
• Measuring cups and spoons
• Rubber spatula
• Small bowl (for cinnamon-sugar coating)
• Cookie sheets / baking trays
• Cooling racks
• Cookie scoop (optional but helpful for even sizing)

Ingredients

Main Ingredients

• ½ cup butter, softened
• ½ cup vegetable shortening
• 1½ cups sugar (for the dough)
• 2 eggs
• 2 tsp vanilla extract
• 2¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ¼ tsp salt

Optional Ingredients

• 1–2 tsp cornstarch (for extra softness)
• ½ tsp ground nutmeg (subtle warmth)
• Flaky salt (a tiny pinch on top after baking for sweet-salty contrast)

Cinnamon-Sugar Coating

• 2 Tbsp sugar
• 2 tsp cinnamon

Instructions

Step 1: Preparation

Preheat your oven to 400°F (205°C). Set out two cookie sheets. You don’t need to grease them—these cookies bake best on a clean tray. If your trays tend to run hot, line them with parchment for gentler browning.

Step 2: Mixing / Assembling

In a large bowl, beat together the softened butter, shortening, and 1½ cups sugar until the mixture looks light and fluffy. This step is important: it helps create a tender cookie with a soft interior.

Add the eggs and vanilla, then beat again until smooth and fully combined.

Sprinkle in the flour, cream of tartar, baking soda, and salt. Mix on low speed just until the dough comes together. Stop as soon as you don’t see dry flour—overmixing can make cookies tougher.

Step 3: Cooking / Baking

In a small bowl, stir together the 2 tablespoons sugar and cinnamon.

Scoop generous tablespoons of dough and roll into balls. Roll each ball in the cinnamon-sugar mixture until well coated. Place cookies about 2 inches apart on the baking sheet.

Bake for 8–10 minutes, until the cookies look set but still soft and the edges are just starting to turn lightly golden. The centers may look slightly underdone—that’s what keeps them chewy once they cool.

Step 4: Resting / Finishing

Let cookies cool on the tray for 2–3 minutes, then move them to a wire rack to finish cooling. As they cool, the tops will wrinkle and crack slightly—classic snickerdoodle texture.

Tips & Notes

• Tip for best texture: Pull cookies when they look set but not firm—carryover heat finishes the bake.
• Tip for flavor enhancement: Use fresh cinnamon and roll the dough balls generously for a bold coating.
• Common mistake to avoid: Overbaking—snickerdoodles should stay soft, not crunchy.
• Optional substitutions: If you don’t have shortening, use all butter (cookies will spread a bit more and taste extra buttery).

Variations

Ingredient Variations

• Brown butter snickerdoodles: Brown the butter, cool until soft again, then mix (adds nutty depth).
• Stuffed snickerdoodles: Press a small chocolate piece or caramel into the center before rolling.
• Spiced snickerdoodles: Add a pinch of cardamom or extra cinnamon to the dough.

Dietary Variations

• Gluten-free: Use a 1:1 gluten-free baking flour blend (scoop and level; don’t pack).
• Dairy-free: Use plant-based butter sticks + dairy-free shortening.
• Egg-free: Use a reliable egg replacer (texture becomes slightly more cake-like).

Storage & Make-Ahead

• How to store leftovers: Keep in an airtight container at room temperature.
• Room temperature duration: Up to 5–7 days (best texture in the first 3–4 days).
• Freezer instructions: Freeze baked cookies up to 2 months; thaw at room temp.
• Make-ahead preparation tips: Freeze cinnamon-sugar–coated dough balls on a tray, then store in a freezer bag. Bake from frozen, adding 1–2 minutes.

Serving Suggestions

• Serve with cold milk, hot chocolate, or coffee
• Add to a holiday cookie platter with chocolate cookies and shortbread
• Make ice cream sandwiches with vanilla ice cream
• Crumble over yogurt or pudding for a cinnamon-cookie crunch

Time Breakdown

• Preparation Time: 20 minutes
• Cooking Time: 8–10 minutes per batch
• Total Time: 1 hour
• Servings : About 4 dozen cookies

Nutritional Information (Per Serving)

(Approx. per cookie)
• Calories: ~92
• Protein: ~1 g
• Carbohydrates: ~12 g
• Fat: ~4 g
• Sodium: ~55 mg

Frequently Asked Questions

Can I use leftovers or substitutions?
Yes. All-butter works if you don’t have shortening (expect a little more spread). You can also increase cinnamon slightly if you love a stronger spice flavor.

Can I make this recipe ahead of time?
Absolutely. Freeze the coated dough balls and bake whenever you want fresh cookies.

How do I reheat it properly?
Warm cookies in the microwave for 8–10 seconds to bring back that just-baked softness.

Can I freeze this recipe?
Yes—both baked cookies and unbaked dough balls freeze well. For the freshest results, freeze dough balls and bake as needed.

Conclusion

These soft snickerdoodles bring together everything people love about classic homemade cookies: a tender bite, a gently tangy flavor, and a cozy cinnamon-sugar coating that makes them instantly recognizable. They’re quick to bake, easy to store, and perfect for sharing—though you may want to hide a few for yourself.