Snickerdoodles Cookies are reminiscent of a soft and chewy sugar cookie, but a little bit spunkier with their cinnamon-sugar coating!
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One of my favorite cookies are Snickerdoodles – the name alone makes me smile! These little gems are nice and soft with the perfect chewiness. They’re reminiscent of a sugar cookie – but a little bit spunkier! I love the smell as they bake – apparently, so do my children 😊
This is one of the first cookie recipes I learned how to make. I found it in my grandma’s recipe collection years and years ago. Since she has passed (it’s been twenty-four years this year), this recipe holds a little bit of sentimental value for me every time we make these cookies.
I’ve been spending some time on Pinterest looking for a few new holiday cookie recipes. I’ve always wanted to try making Linzer Cookies – and this might be the year. These German Chocolate Cookies looked so good, so I saved them to make, too! I also saved these Old-Fashion Sour Cream Cut-Out Cookies for the kids to make and decorate. I know they will love them!
Guaranteed, these Snickerdoodles will be making their holiday appearance. Let me show you how easy they are to make …
Recipe for Snickerdoodles
- granulated sugar
- large eggs
- vanilla extract
- all-purpose flour
- white vinegar
- baking soda
- granulated sugar
- ground cinnamon
How to make Snickerdoodles
Time needed: 30 minutes.
How to make Snickerdoodles
- Preheat oven.
Preheat oven to 400°F.
- Prepare dough.
Cream together the butter, shortening, 1-1/2 cups sugar, the eggs, and vanilla. Blend in the flour, vinegar, and baking soda. Shape dough by rounded spoonfuls into balls.
- Roll dough balls in cinnamon-sugar mixture.
Mix the 3 tbsp. sugar and the cinnamon in a small bowl. Rolls balls of dough in cinnamon-sugar mixture. Place 2 in. apart on ungreased baking sheets.
- Bake and cool.
Bake exactly 8 minutes. Remove from the oven and let cool on baking sheets for about 2-3 minutes. Transfer to a cooling rack to cool completely.
If you run into any problems or if you would like some suggestions, be sure to read this section before leaving a comment.
According to Wikipedia:
Snickerdoodles are probably German in origin and that the name is a corruption of the German word Schneckennudel. It is also possible that the name is simply a nonsense word with no particular meaning, originating from a New England tradition of whimsical cookie names.
A soft and chewy sugar cookie that has been rolled in cinnamon and sugar.
Not for this easy Snickerdoodle recipe! We use vinegar in its place. Don’t worry though – it provides a slight tang like cream of tartar would, but there is no vinegary taste in the cookies! 😉
My best guess is from over-creaming the butter and sugar mixture.
You can, but I don’t think the texture of the cookie is as good. Using shortening helps make a more tender and slightly thicker cookie.
You can freeze the baked cookies and/or the raw dough. Both freeze well!
— The baked cookies should be transferred to an airtight freezer-safe container or ziptop bag and can be frozen for up to two months.
— The raw unbaked cookie dough can be put into an airtight freezer-safe container or ziptop bag and frozen for up to three months. Once you are ready to use the dough, transfer the wrapped dough to the refrigerator and let it thaw for 24-48 hours until it is soft enough to use.
They’re best right out of the oven, but should you need to store them, they’re good in an airtight container at room temperature for 4-5 days.
How did you like this recipe?
As I mentioned before, this is one of my favorite cookie recipes. I sure hope you and your crew enjoyed this recipe as much as my family does! If you gave this cookie recipe a try, I would love for you to leave a comment down below with your feedback. Let me know if you made it for the holidays or just because – and if you run into any problems, I’ll try my best to help!
Other recipes you may enjoy
For the cookies
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1-1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2-3/4 cups all-purpose flour
- 2 teaspoons white vinegar
- 1 teaspoons baking soda
For the cinnamon-sugar topping
- 3 slightly heaping tbsp. white sugar
- 3-1/2 teaspoons ground cinnamon
- Preheat oven to 400°F.
- Cream together the butter, shortening, 1-1/2 cups sugar, the eggs, and vanilla. Blend in the flour, vinegar, and baking soda. Shape dough by rounded spoonfuls into balls.
- Mix the 3 tbsp. sugar and the cinnamon in a small bowl. Rolls balls of dough in cinnamon-sugar mixture. Place 2 in. apart on ungreased baking sheets.
- Bake exactly 8 minutes. Remove from the oven and let cool on baking sheets for about 2-3 minutes. Transfer to a cooling rack to cool completely.
- Once baked, these cookies are good in an airtight container at room temperature for 4-5 days.
- To freeze baked cookies - transfer them to an airtight freezer-safe container or ziptop bag and freeze them for up to two months.
- To freeze the raw unbaked cookie dough - put the cookie dough into an airtight freezer-safe container or ziptop bag and freeze for up to three months. Once you are ready to use the dough, transfer the dough to the refrigerator and let it thaw for 24-48 hours until it is soft enough to use. Proceed with rolling the cookie balls into the cinnamon-sugar mixture and the baking instructions in the recipe.
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Heavy Duty Stainless Steel Metal Measuring Spoons (Fits in Spice Jar) Set of 6
Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set
15-Inch Nonstick Baking Sheet
Silicone Spatula Set of 4
Hand Mixer with Snap-On Case
Glass Food Prep and Mixing Bowls, 4 Quart (Set of 2)
Nutrition Information:Yield: 48 Serving Size: 1 cookie
Amount Per Serving: Calories: 189Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 45mgCarbohydrates: 33gFiber: 1gSugar: 9gProtein: 4g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Originally published on March 15, 2012. Updated on November 24, 2020.