I LOVE these traditional Snickerdoodle cookies and I hope you do too! Enjoy and don’t over-bake them!
Traditional Snickerdoodles: Soft and Sugary!
Equipment
- mixing bowl
- Mixer (hand held or counter top)
- measuring bowls and spoons
- baking sheet pan
Ingredients
- 1 ½ cups sugar
- ½ cup butter (softened)
- ½ cup butter flavored Crisco baking stick
- 2 ¾ cups all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- ¼ tsp. salt
Cinnamon Sugar Mixture
- ¼ cup sugar
- 2 tsp. ground cinnamon
Instructions
- Heat oven to 400°.
- Beat 1 ½ cups sugar, ½ cup butter, ½ cup butter flavored Crisco and 2 eggs in a large bowl with a hand help mixer. You can use a spoon if you want a good workout.
- Mix in 2 ¾ cups all-purpose flour, 2 tsp. cream of tartar, ¼ tsp. salt, and 1 tsp. baking soda. Mix on low speed until incorporated. Don't over-mix.
- Mix 1/4 cup sugar and 2 tsp. ground cinnamon into a small bowl.
- Roll dough into 1 ¼ inch balls.
- Roll the dough balls into the cinnamon sugar mixture.
- Place them 2 inches apart on ungreased baking sheet.
- Bake for 7 minutes. Let them cool on a wire rack.
Notes
When it comes to favorite cookies, traditional Snickerdoodle cookies often take the top spot with their chewy texture, cinnamon sugar coating, and delightful, slightly tangy flavor. This classic Snickerdoodle recipe combines the best of a sugar cookie with the added warmth of cinnamon, creating a batch of cookies perfect for any occasion. With simple ingredients and a few baking tips, you’ll create Snickerdoodles that turn out perfectly every time. I love taking these into the my kiddos teachers at Christmas time. I just leave a big batch in the front office with a Merry Christmas card.
Ingredients for the Best Snickerdoodles
To make these chewy cookies, gather your ingredients ahead of time and ensure they’re all at room temperature. This will help you achieve the chewy texture and even mixing that makes for perfect cookies every time.
You’ll need:
2 3/4 cups of all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter (room temperature)
1/2 cup butter flavored Crisco
2 large eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar & 2 tsp. ground cinnamon for rolling the dough balls in
Step 1: Prepare the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. This step ensures your dry ingredients distribute evenly, giving your baked cookies the best consistency and chewy texture.
Step 2: Cream the Butter and Sugar
Using a hand mixer or a stand mixer with a paddle attachment, cream the butter, shortening, and sugar on medium speed until the mixture is light and fluffy. If you use a handheld electric mixer, mix for about 2–3 minutes to achieve the right texture. The butter and sugar should blend smoothly, creating the perfect base for chewy cookies with a classic Snickerdoodle flavor.
Step 3: Add Eggs
With the mixer on medium speed, add the eggs one at a time, mixing each until fully incorporated.
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture, mixing just until everything combines. Avoid overmixing, which can make the cookies tough rather than chewy. Your cookie dough should be soft and slightly sticky, making it easy to roll into balls.
Step 5: Roll in Cinnamon Sugar (the fun part)
In a small bowl, prepare the cinnamon sugar mixture by combining 1/4 cup of granulated sugar with 2 tsps. of ground cinnamon. Roll each cookie dough ball in the cinnamon sugar coating, ensuring a generous layer on all sides. The cinnamon sugar mixture gives Snickerdoodles their signature look and irresistible flavor.
Step 6: Arrange on a Baking Sheet
Place the cookie dough balls onto a baking sheet, spacing them about two inches apart. The dough will spread during baking, so avoid crowding the baking sheet to give each cookie room to form the perfect shape. You can also use a cookie sheet lined with parchment paper, which helps prevent sticking and promotes even baking.
Step 7: Bake
Bake your Snickerdoodles in a preheated oven at 400° for 7 minutes. You want the edges of the cookies to set while the centers remain soft. Remove the cookies from the oven just before they fully set in the center—this ensures a chewy texture as they cool.
Step 8: Cool on a Wire Rack
After baking, let the cookies sit on the cookie sheet for a minute, allowing them to firm up slightly. Then transfer the baked cookies to a cooling rack to cool completely. Cooling on a wire rack prevents excess moisture from forming under the cookies, helping maintain their chewy texture.
Storing Your Best Classic Snickerdoodles
Once your Snickerdoodles cool, store them in an airtight container at room temperature. This keeps the cookies fresh and chewy for up to 3 days. If you want to keep them longer, freeze the cookies in a single layer on a baking sheet before transferring them to an airtight container for up to three months.
Tips for the Perfect Easy Traditional Snickerdoodle Cookie
• Room Temperature Ingredients: Room temperature butter and eggs blend more easily, resulting in a smoother, more even dough. This small step makes a big difference in achieving the chewy texture you want.
• Cream of Tartar: The cream of tartar gives snickerdoodles their classic tangy flavor. Without it, the cookies would taste more like standard sugar cookies, so don’t skip this key ingredient!
• Avoid Overbaking: Snickerdoodles continue to firm up after coming out of the oven. By removing them when the centers are still soft, you’ll get that perfect, chewy texture.
• Roll Generously in Cinnamon Sugar Mixture: The cinnamon sugar coating defines Snickerdoodles. Roll each cookie dough ball well for even coverage.
Why We Love This Traditional Snickerdoodle Cookie Recipe
Snickerdoodles hold a special place among classic cookie recipes for their comforting flavors and chewy, satisfying texture. This recipe combines the best of both worlds: the sweetness of sugar cookies and the warmth of cinnamon, with a touch of tanginess. When baked to perfection, these cookies have a slightly crisp edge and a soft, chewy center that melts in your mouth.
Frequently Asked Questions
1. Can I make Snickerdoodles without cream of tartar?
Nope! While possible, omitting cream of tartar changes the classic Snickerdoodle flavor and texture. Cream of tartar not only gives a slight tang but also helps achieve the ideal chewiness.
2. How do I keep Snickerdoodles chewy?
For chewy Snickerdoodles, avoid overbaking and store the cookies in an airtight container after cooling completely. This keeps the cookies soft and prevents them from drying out. Better yet, eat them before the day is over!
3. Can I freeze Snickerdoodle cookie dough?
Yes! Freeze rolled cookie dough balls on a baking sheet until firm, then transfer to an airtight container or freezer bag. This allows you to bake fresh Snickerdoodles whenever you crave them—just add an extra minute or two to the bake time.
With this recipe, you’ll have everything you need to bake the best Snickerdoodles, complete with a cinnamon sugar coating, a chewy texture, and that signature tangy flavor. Enjoy making (and eating) these classic Snickerdoodles, perfect for any occasion or season! I have been using this recipe for over 25 years and I would say that is the best Snickerdoodle recipe out there. It is one of the first cookie recipes that I learned to make when I was a teenager. They are perfect for the holiday season and make for a great gift! This chewy Snickerdoodle recipe is fun to make and I hope that you give them a try! Little helping hands in the kitchen will love being a part of this cookie making process!
Proverbs 3:5 “Trust in the Lord with all your heart and lean not on your own understanding.”
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