Super Simple Snickerdoodle Cookie Recipe

This snickerdoodle cookie recipe is at the top of the list for the best cookie recipes EVER! It is a traditional Snickerdoodle recipe that has been a favorite for literally decades. Why are these Snickerdoodles so popular? These classic cookies are absolutely delicious and incredibly easy to bake!

Stack of Snickerdoodle Cookies beside a glass of milk
Let’s make Snickerdoodles!

This easy cookie recipe with few ingredients is the perfect soft and chewy sugar cookie with a cinnamon topping. They are a stand out cookie recipe you’ll definitely want to try!

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The simple ingredients you need for this easy cookie recipe are probably already in your kitchen!  

Ingredients Needed

Bowl of snickerdoodle cookie dough with a snickerdoodle dough ball on a plate of cinnamon sugar beside.
The dough for this easy Snickerdoodle Cookie Recipe will be very thick. That’s ok! It makes it easy to roll out.

Instructions for Making Snickerdoodles

Step 1

Preheat oven to 325 degrees F.

Step 2

In a medium bowl, cream the shortening and butter adding the sugar for 3 minutes at the highest setting on your hand or stand mixer.

Step 4

Add the eggs to the mixing bowl and continue to cream until the mixture is light yellow and very soft which usually takes another 3 minutes of mixing.

Step 5

Sprinkle in the cream of tartar, salt, and the baking soda. Mix on the highest speed possible for one to two minutes or until fully incorporated.

Step 6

Add the flour, all at once, and mix in completely.

Dough will be thick.  

Step 7

Roll dough into 1 inch balls using clean, dry hands. Roll into cinnamon sugar mixture (1/4 cup sugar and 1 tablespoon cinnamon) and then place onto a greased cookie sheet or a baking sheet lined with parchment paper.

Step 8

Bake one baking sheet at a time at 325 F for 11 minutes, or until cookies have a slight hint of golden brown around the edges.

Step 9

Let them cool for a minute or two and then transfer to wire cooling racks to cool completely.

Cream of Tartar

What is Cream of Tartar?

Cream of tartar is used as a leavener, and some say it is the “secret ingredient” to these soft and chewy Snickerdoodle Cookies. When combined with baking soda, cream of tartar produces a gas – like yeast in bread.

What Can I Substitute for Cream of Tartar?

However, if your pantry doesn’t happen to have cream of tarter in it, and you’d like to make these cookies right now, you’re in luck.

Research says that you can substitute the cream of tartar AND the baking soda with 2 teaspoons of baking powder. If you want the old fashioned classic Snickerdoodle recipe, stick with the cream of tarter. However, many claim that the baking powder substitution yields the same delicious result.

Roll of snickerdoodle cookie dough on a plate of cinnamon sugar with a pan of snickerdoodle dough balls behind it on a baking sheet.
Putting the cinnamon sugar in a small plate makes it easier to roll the snickerdoodle cookie dough in.

Snickerdoodles

History of the Name “Snickerdoodles”

I always assumed that the name of these delicious sugar cookies originated with the giggles and joy they bring when a person takes a bite! You just can’t help but snicker and giggle, can you?

However, research tells me that my imagination ran wild with that conclusion.

In fact, the story goes that this recipe originated in the 1800s -probably in Germany. The name “snickerdoodle” is a derivation of the German word “schnekennuedlen” which means “snail dumpling”.

Hmm…I like my story better!;)

Baking sheet full of baked snickerdoodle cookies.
If you want your snickerdoodle cookies to be soft and chewy, take them out of the oven when they have barely a hint of golden brown around the edges.

Maximizing the Soft & Chewy Nature of the Snickerdoodle

Traditionally, this cookie was baked at 400 degrees and resulted in a crackly – yet delicious – top. If you would like a soft and chewy cookie, lower the temperature to 325 degrees and take out of the oven when the edges are just a bare hint of brown.

Let them cool ever so slightly on the baking pan before transferring them to the cooling rack.

Stack of snickerdoodle cookies with a glass of milk
Snickerdoodle Cookies have been a favorite recipe in homes for decades! They are the perfect sweet treat…I’ll take mine with a glass of milk!;)
  • The dough for these cookies will be very thick when mixed together. That’s the way it should be. There is no need to refrigerate it before rolling. Just use clean, dry hands to roll and you’re good to go.
  • Placing the cinnamon sugar mixture on a plate makes it easier to roll the dough balls into it.
  • Research says that these cookies are best if baked one pan at a time.
  • Serve with a glass of milk or a hot cup of coffee or tea.
  • You can freeze the snickerdoodle dough balls individually (without the cinnamon sugar topping) to bake at a later date. It is good for 9-12 months, if properly stored. To bake, remove from the freezer and let sit for about 30 minutes. Then roll into the cinnamon sugar mixture and bake. 
  • Baked snickerdoodle cookies can be frozen in a tightly sealed plastic bag or container once they have cooled completely. They are good, like this, for 3 months. 
Yield: 24

Snickerdoodle Cookie Recipe

Stack of Snickerdoodle Cookie Recipe beside glass of milk

This snickerdoodle cookie recipe is at the top of the list for the best cookie recipes EVER!! This easy cookie recipe is the perfect soft and chewy sugar cookie with a cinnamon topping. They are a stand out cookie recipe you’ll definitely want to try.

Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes

Ingredients

  • 1/2 cup softened butter
  • 1 1/2 cups white sugar
  • 2 whole large eggs
  • 2 teaspoons cream of tartar (See note below regarding substitutions.)
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon cinnamon

Instructions

Preheat oven to 325 F. In a medium bowl cream together the shortening, butter, and first amount of sugar for three minutes on the highest setting your mixer will allow.  Add the eggs and continue to cream until the mixture is light yellow and very soft, about three minutes longer.  

Sprinkle in the cream of tartar, salt, and the baking soda. Mix on the highest speed possible for one to two minutes or until fully incorporated.  Add the flour, all at once, and mix in completely. Dough will be thick.  

Roll dough into 1 inch balls using clean, dry hands. Roll into cinnamon sugar mixture (1/4 cup sugar and 1 tablespoon cinnamon) and then place onto a greased cookie sheet.

Bake one baking sheet at a time at 325 F for 11 minutes, or until cookies have a slight hint of golden brown around the edges. Cool slightly on the baking sheet before transferring to the wire cooling racks to cool completely.

Notes

**You can substitute the cream of tartar AND the baking soda with 2 teaspoons of baking powder.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 150Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 26mgSodium: 111mgCarbohydrates: 26gFiber: 1gSugar: 15gProtein: 2g
  • Don’t miss out on our super easy 3 ingredient cookies that taste amazing!
  • Some of our very favorite cookie recipes are on our big list of Christmas cookies…yes, you can make them year round!
  • Speaking of seasonal desserts, check out these fun Halloween cookies that would work great for a surprise in a kids lunchbox.
  • Check out these super cute Star Wars cookies that are incredibly easy to make.
  • One of the most popular cookie recipes here at Kids Activities Blog has been our unicorn cookies…they are sparkly!

How did your Snickerdoodles turn out? What is your favorite cookie recipe?