Snickerdoodle Cookies (2024)

This is my favorite Snickerdoodle Cookies recipe that results in soft and chewy cookies! These get RAVE reviews every time and they are so easy to make.

I love this recipe, but if your interested in even EASIER snickerdoodle recipe you’ve got to check out my Snickerdoodle Bars! Just like these Chocolate Chip Cookies Bars, they are baked in a 9×13 inch pan, so there’s no rolling and baking individual batches of cookies.

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There’s a time and a place for fancyTurtle Thumbprint Cookies or Red Velvet Sandwich Cookies, but everyone loves some good old fashioned Snickerdoodles! This is such a classic cookie, and I like them super soft and chewy, so that’s what you’ll get with this recipe!

Why I love this recipe:

  1. Simple ingredients. The ingredients for these snickerdoodles are ones I always have on hand, and they only take a few minutes to make.
  2. Cream of tarter. Cream of tarter is important in this recipe because it helps distinguish the taste between a butter cookie and a snickerdoodle and helps with that nice chewy texture.
  3. Thick and chewy. Snickerdoodles are one of those cookies that I only like when they’re homemade. When you buy them from the store they’re always flat and crunchy, which I hate! I love them thicker, with a tiny bit of crisp on the outside and a super soft and chewy inside. I’m here to tell ya, this recipe is a WINNER!

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How to make snickerdoodles:

1. Cream. Start by creaming the butter, shortening, and sugar.

2. Add eggs. Next mix in the eggs and vanilla and mix well.

3. Add the dry ingredients. Stir until combined.

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4. Shape into balls.

5. Roll in cinnamon sugar. Gently roll the snickerdoodle dough ball in cinnamon and sugar until coated on all sides.

6. Bake.

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Pro Tips:

Grease hands. The snickerdoodle dough can be sticky and tough to handle. I like to grease my hands with cooking spray so they are easier to handle.

Refrigerate. Also, after you have rolled one tray of snickerdoodles, place it in the refrigerator for a few minutes. This will make it easier to roll them in cinnamon and sugar before baking!

Storing and Freezing Instructions:

Store in an airtight container at room temperature for 2-3 days. They also freezer really nicely. Allow them to cool completely and place them in a freezer safe bag for 2-3 months.

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Consider trying these popular cookie recipes:

  • Mrs. Fields Oatmeal Chocolate Chip Cookies
  • Browned Butter Chocolate Chunk Cookies

You can alsoFOLLOW MEonFACEBOOK,TWITTER,INSTAGRAMandPINTERESTfor more great recipes!

Recipe

Snickerdoodle Cookies (6)

4.98 from 120 votes

Snickerdoodles

The BEST soft and chewy Snickerdoodles! These get RAVE reviews every time I make them!

Print Pin Review

Author Lauren Allen

Course Dessert

Cuisine American

Servings 24 cookies

Calories 188

Prep 15 minutes mins

Cook 8 minutes mins

Total 23 minutes mins

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Ingredients

Instructions

  • Preheat oven to 375degrees F.

  • Cream together butter, shortening, and 1 ½ cups sugar. Add eggs and vanilla and mix well.

  • Add the flour, cream of tartar, baking soda and salt and stir until combined.

  • Shape dough by spoonfuls into balls. I grease my hands with cooking spray since the dough is slightly sticky. I also like to put one finished tray of rolled cookies in the fridge while I"m rolling the second. Then when you're ready to roll them in cinnamon and sugar they are easier to handle.

  • In a separate bowl, mix the 4tablespoons granulated sugar and the cinnamon. Roll balls of dough in mixture. Place dough about 2 inches apart on a parchment lined baking sheet.

  • Bake 8 to 9 minutes (don't over bake!) Remove immediately (and carefully, with a good spatula!) from baking sheets onto a cooling rack to cool completely.

Notes

Storing and Freezing Instructions:

Store in an airtight container at room temperature for 2-3 days.

To freeze the cookie dough, form dough balls and roll them in cinnamon sugar. Place cookie dough balls in a freezer safe bag in the freezer for up to 3 months. Bake from frozen for 2 to 3 minutes longer than recipe states.

To freeze baked cookies, allow them to cool completely and place them in an air-tight freezer safe container for 2-3 months.

Nutrition

Calories: 188kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 3gCholesterol: 25mgSodium: 110mgPotassium: 62mgSugar: 14gVitamin A: 140IUCalcium: 9mgIron: 0.8mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

I originally shared this recipe in August 2016. Updated December 2019 with process photos and tips.

Recipe adapted from All Recipes.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

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Original Post

Updated

Categories

  • Budget Friendly Meals
  • Cookies
  • Dessert

About The Author

Snickerdoodle Cookies (12)

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Learn More

Snickerdoodle Cookies (2024)

FAQs

How do you know when snickerdoodles are done? ›

Bake the Snickerdoodles

Then, bake in the preheated oven for 9 to 10 minutes. It's very important not to over-bake these snickerdoodle cookies. When they're done, the snickerdoodles will be puffed, a parts of the cookie will look set.

Why didn't my snickerdoodles crack? ›

Cracking occurs from several chemical reactions during the baking process. If some of your cookies aren't cracking, it could be because those dough balls were less round than others, the dough became too warm, your oven isn't heating evenly, or (most likely) the cinnamon sugar coating wasn't applied as thoroughly.

What does it mean to call someone a snickerdoodle? ›

The Oxford English Dictionary Describes the etymology as “uncertain." They suggest it is perhaps a combination of the words snicker, a smothered laugh, and doodle, a silly or foolish fellow.

Are my snickerdoodles underbaked? ›

Here are some signs to look out for: Colour: Raw or undercooked cookies tend to have a pale appearance, lacking that golden or slightly browned hue that indicates they're fully baked. Watch for cookies that still have a doughy or unbaked look. Texture: Touch the surface of the cookies gently.

Why do my snickerdoodles come out hard? ›

Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry. Be sure to keep an eye on them as they bake – when the edges are set but the centers are still soft and puffy, they are done. Also, make sure you're not adding too much flour.

Why are my snickerdoodles flat and crispy? ›

Why are my snickerdoodles flat? Snickerdoodles can come out flat if 1) the leaveners you used (for this recipe, it's both the baking soda and the cream of tartar) are on the old side and no longer work, and 2) if you baked them at a lower temperature.

Why do my snickerdoodles taste bitter? ›

Your snickerdoodles may taste bitter if you are sensitive to the taste of cream of tartar. This snickerdoodle cookie recipe without cream of tartar is an excellent option if you fall into that category.

Are snickerdoodles supposed to be tangy? ›

A classic snickerdoodle tastes like a sugar cookie generously flavored with cinnamon. And if the recipe uses cream of tartar, the cookie also tastes a little sour and tangy.

What is a cookie slang for a girl? ›

The slang term `` cookie '' is used to refer to an attractive or desirable person , typically a woman .

What is an interesting fact about snickerdoodles? ›

The cookie is common to Mennonite and Amish communities and was a favorite treat of the Indiana poet James Whitcomb Riley. In more recent times, the snickerdoodle cookie has transformed into a popular flavor of desserts, sugary sweets, drinks, candies, etc.

What country did snickerdoodles come from? ›

“Snickerdoodles, also called snipdoodles or cinnamon sugar cookies, have been around since the late 1800s. They probably originated in New England and are either of German or Dutch descent.

Why is my snickerdoodle dough too dry? ›

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Why didn't my snickerdoodles spread out? ›

The most common culprit behind non-spreading cookies is too much flour. This may seem counterintuitive—after all, isn't flour a key ingredient in baking? Yes, but if you add too much flour, your cookies won't spread as they bake.

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