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Snickerdoodles Cookies are reminiscent of a soft and chewy sugar cookie, but a little bit spunkier with their cinnamon-sugar coating!

snickerdoodles cookies stacked the top one with a bite out of it

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Snickerdoodles Recipe

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  😊

ingredients for cookies

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 …

steps to make cookies

Recipe for Snickerdoodles

Snickerdoodles Ingredients

  • butter
  • shortening
  • granulated sugar
  • large eggs
  • vanilla extract
  • all-purpose flour
  • white vinegar
  • baking soda

Cinnamon-Sugar Topping

  • granulated sugar
  • ground cinnamon
cookie on wooden spatula

How to make Snickerdoodles

Time needed: 30 minutes

How to make Snickerdoodles

  1. Preheat oven.

    Preheat oven to 400°F.

  2. 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.

  3. Roll dough balls in cinnamon-sugar mixture.

    Mix the 3 tablespoons sugar and the cinnamon in a small bowl. Rolls balls of dough in cinnamon-sugar mixture. Place 2 inch apart on ungreased baking sheets.

  4. 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.

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snickerdoodles on plate

Snickerdoodles: FAQs

➡️ Where did the name “Snickerdoodles” come from?

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.

➡️ What does a Snickerdoodle taste like?

A soft and chewy sugar cookie that has been rolled in cinnamon and sugar.

➡️ Do you need cream of tartar for Snickerdoodles?

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! 😉

➡️ Why are my cookie flat?

My best guess is from over-creaming the butter and sugar mixture.

➡️ Can I use all butter instead of using shortening?

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.

➡️ Can you freeze Snickerdoodles?

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.

➡️ How long will these cookies last?

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.

overhead looking down on cookies on cooling rack

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!

closeup of cookies stacked

Other recipes you may enjoy

cookies on plate
5 from 6 votes
Servings: 48 cookies

Snickerdoodles

By Jamie Sherman
Snickerdoodles Cookies are reminiscent of a soft and chewy sugar cookie, but a little bit spunkier with their cinnamon-sugar coating!
Prep: 20 minutes
Cook: 10 minutes
Cooling Time: 10 minutes
Total: 40 minutes

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Ingredients 

For the cookies

  • ½ cup butter, softened
  • ½ cup shortening
  • 1 ½ cups white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons white vinegar
  • 1 teaspoons baking soda

For the cinnamon-sugar topping

  • 3 tablespoon slightly heaping, white sugar
  • 3 ½ teaspoons ground cinnamon

Instructions 

  • 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 spoonful’s into balls.
  • Mix the 3 tablespoons sugar and the cinnamon in a small bowl. Rolls balls of dough in cinnamon-sugar mixture. Place 2 inches 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.

Notes

  • 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.

    Nutrition

    Serving: 1cookie, Calories: 93kcal, Carbohydrates: 13g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.4g, Cholesterol: 13mg, Sodium: 41mg, Potassium: 12mg, Fiber: 0.3g, Sugar: 7g, Vitamin A: 71IU, Vitamin C: 0.01mg, Calcium: 4mg, Iron: 0.4mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Like this? Leave a comment below!

    Originally published on March 15, 2012. Updated on November 24, 2020.

    Jamie

    Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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    5 from 6 votes (6 ratings without comment)

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    6 Comments

    1. Walking on Sunshine says:

      Your cookies look good. I'm glad for you that the move is behind you! Thanks for sharing with Foodie Friends Friday!

    2. Sarah Bates says:

      These cookies look great! Thanks for sharing at Foodie Friends Friday. Be sure to stop by and link up again next week!

    3. Jaime Lyn says:

      Yummmm! I love snickerdoodles! Thank you so much for sharing this at my link party!! And thank you for being a rockin' co-host!! 🙂

      1. Jaime Lyn says:

        You've been featured!!!! 🙂

    4. Ang says:

      Hello! I’m stopping by from Mom’s Test Meal Monday’s link party (I’m late!) I LOVE snickerdoodles! I hope you’ll come visit me at jugglingactmama.blogspot.com. Happy Tuesday!!

    5. Dorothy @ Crazy for Crust says:

      I hate moving! It's such a pain, but worth it in the end. Love these cookies too, yum. 🙂