Best Snickerdoodles Recipe (2024)

The best Snickerdoodles recipe! These snickerdoodle cookies have crispy edges, chewy centers, and a rich cinnamon flavor. They’re easy to make with simple ingredients & no chilling! A classic Christmas cookie recipe passed down from my grandma that I have been baking since I was a little girl!

I’m bringing you a little holiday cheer with my classic Christmas cookie recipe, Snickerdoodles! I very s lightly tweaked my grandma’s snickerdoodle recipe to make the best snickerdoodle cookies ever.

These snickerdoodle cookies are absolute perfection. Crispy edges, chewy centers, with a rich cinnamon flavor. They’re easy to make and do not require any chilling.

Plus, I personally think they are even better the day after they are baked, making them a great choice to give as holiday gifts to neighbors and friends!

Snickerdoodles Ingredients & Substitutions

• Salted Butter:You can use unsalted butter if you prefer, you may just need to increase the sea salt in the recipe. You also can use all shortening and no butter (that is what my grandma’s recipe called for). However, I really like the flavor of the butter.
• Shortening.I don’t recommend substitutions for the shortening.
• Granulated sugar.use white sugar, or organic cane sugar.
• Vanilla extract.Please use pure vanilla extract (not imitation) for the best results.
• Fine Sea Salt. Sea salt is different than iodized table salt, so if you use iodized salt I recommend using less than the recipe calls for.

How to Make Snickerdoodles

Let’s walk through how to make snickerdoodles step-by-step, and don’t forget to watch the video.

Begin by mixing the cinnamon & sugar together in a small bowl. You will roll the snickerdoodles in this mixture before baking.

Then, sift the flour into a medium bowl.

Stir in the baking soda, cream of tartar, sea salt and cinnamon and set the mixture aside.

Note: Adding cinnamon to the dough is one of the things I tweaked from my grandma’s recipe to make this snickerdoodle recipe extra special! I love that there is a double dose of cinnamon, both inside and outside each cookie.

Next, cream together the butter, shortening and sugar using either a standing mixter fitted with the paddle attachement, or a large bowl and a handheld mixer.

My grandma’s recipe called for all shortening, but I found that using an equal ratio of butter and shortening gave this snickerdoodle recipe the best taste and texture!

Then, beat in the egg and vanilla.

Then beat in the dry ingredients until they are just combined. The dough should be very slightly tacky and easy to work with.

Use a cookie scoop to measure out 1.5 Tablespoons of dough.

Then, roll the dough into a smooth ball in your hands and then set aside on a baking sheet. Repeat until all the dough has been used.

Next, roll each dough ball in the cinnamon sugar mixture until evenly coated.

Bake the Snickerdoodles

Evenly space the snickerdoodles on a large baking sheet so there is about 2-3″ between the cookies. 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, apartsof the cookie will look set. There will be parts that look a little doughy (the crinkles) and that is agood thing.

Every oven is different, but in my oven I cannot bake them more than 10 minutes or they’re overdone. Sometimes I pull them out at 8 minutes.Please do not over-bake! No matter how tempting it might be!

I tested these snickerdoodles on multiple different kids of “surfaces.” Bake them either on an ungreased baking sheet, or a baking sheet lined with parchment paper for the best results!

Cool & Serve

Let the cookies sit on the baking sheet for 2-3 minutes, then use a spatula to transfer them to a wire rack to cool.

Store

I recommend storing these snickerdoodle cookies in an airtight container at room temperature for up to 3 days. If you’re adding these to a cookie tray, just be sure to wrap it tightly with plastic wrap so no air can get to the cookies!

Freeze

You can freeze the baked snickerdoodle cookies or the snickerdoodle dough in an airtight container for up to one month.

If you will be freezing the dough, I recommend scooping it into balls and rolling them until they are smooth. Roll each dough ball in cinnamon sugar and freeze them in an airtight container. To bake, remove from the freezer and wait for the cookie dough to come to room temperature.

Snickerdoodles Recipe FAQs

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