If you love soft, buttery cookies with a sweet cinnamon sugar coating, this Snickerdoodles Recipe is a must-make. These classic snickerdoodle cookies are tender on the inside with lightly crisp edges and that signature tang from cream of tartar.
Perfect for holidays, cookie trays, or cozy baking days, this homemade snickerdoodle recipe is simple, nostalgic, and always a crowd favorite.
Why You’ll Love This Snickerdoodles Recipe
- Soft and chewy texture
- Classic cinnamon sugar flavor
- Perfect holiday cookie
- Simple pantry ingredients
- Great for gifting
- Freezer-friendly
Ingredients for Snickerdoodles
The Cookie Base
1 cup shortening
1 ½ cups sugar
2 eggs
Shortening creates a soft texture, while sugar and eggs provide structure and sweetness.
The Dry Ingredients
2 ¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
Cream of tartar gives snickerdoodles their signature tangy flavor and soft texture.
The Cinnamon Sugar Coating
2 tablespoons sugar
2 teaspoons cinnamon
Rolling the dough in cinnamon sugar creates that classic crackled top and warm flavor.
Equipment We Love for This Recipe
- Mixing Bowls
- Our favorite hand mixer
- Measuring cups and spoons
- The best non-toxic cookie sheet use code mckmichcollective for 10% off
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Snickerdoodles Recipe: Classic Soft and Chewy Cinnamon Sugar Cookies
Ingredients
- 1 c shortening
- 1 ½ c sugar
- 2 eggs
- 2 ¾ c flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 2 TBSP sugar
- 2 tsp cinnamon
Instructions
- Mix shortening, sugar and eggs in a bowl with a hand mixer
- Add flour, cream of tartar, baking soda and salt
- Chill for 20 minutes in the refrigerator
- Roll into balls
- Mix cinnamon and sugar in a small bowl
- Roll balls in cinnamon sugar mixture
- Bake at 400* for 10 minutes
How to Make Snickerdoodles
Start by mixing the shortening, sugar, and eggs in a large bowl using a hand mixer until smooth and creamy.
Add the flour, cream of tartar, baking soda, and salt. Mix until fully combined and a soft dough forms.
Chill the dough in the refrigerator for 20 minutes. This helps prevent spreading and keeps the cookies thick and soft.
In a small bowl, mix the cinnamon and sugar together. Roll the chilled dough into balls, then coat each ball thoroughly in the cinnamon sugar mixture.
Place on a baking sheet and bake at 400 degrees for about 10 minutes, just until the edges are set but the centers remain soft.
Let cool slightly before serving.
What to Serve with Snickerdoodles
These soft cinnamon sugar cookies pair perfectly with:
Cold milk
Coffee (Try our Praline)
Hot apple cider
Hot chocolate
Vanilla ice cream
A holiday cookie platter (make with our homemade chocolate chip and oatmeal cookies too!)
They are perfect for Christmas trays, bake sales, or cozy family nights at home.
Storage & Reheating
Storage:
Store in an airtight container at room temperature for up to 5 days.
Freezing:
Freeze baked cookies or unbaked dough balls for up to 3 months.
Reheating:
Microwave for 10–15 seconds for that warm, fresh-from-the-oven softness.
Frequently Asked Questions
Can I use butter instead of shortening?
Yes, but shortening helps create a softer and thicker cookie.
Why is cream of tartar important?
It gives snickerdoodles their classic tangy flavor and chewy texture.
Do I have to chill the dough?
Chilling helps prevent spreading and keeps the cookies thick.
Can I add extra cinnamon to the dough?
Yes, adding ½ teaspoon of cinnamon to the dough gives extra warm spice flavor.
Final Thoughts
This Snickerdoodles Recipe is soft, chewy, and perfectly coated in cinnamon sugar. With their signature tang and tender center, these cookies never go out of style and are always a family favorite.
If you make this recipe, tag us so we can see. We love seeing how you style your food and bring a little Southern hospitality into your home.
Enjoy!
McKaylee & Michele
MckMich Collective
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