Classic Snickerdoodles
These classic snickerdoodles have the characteristic tart flavor from the cream of tartar and the chewy, outer crispiness of a really great snickerdoodle.
Now may not be the best time to admit this, but I don’t like snickerdoodles.
I never have and sadly, I don’t think I ever will.
But I have received many a request for a snickerdoodle recipe. And I happen to have a husband whose favorite cookie in the entire world (seriously, the entire world!) is a snickerdoodle. Seriously, how did we ever get together?
Brian begs me constantly to make the almighty snickerdoodle and selfish woman that I am, I rarely do (favoring a good chocolate chip cookie over a snickerdoodle any day).
However, I decided to work with his love language (oh wait, you didn’t know the sixth love language was snickerdoodles? That’s weird…) and finally make them again for him.
In the past, when I’ve made the cookie, even Brian has admitted he is underwhelmed with the flavor and texture (since I am not a good judge).
However, this time? Well, Brian declared these the jackpot of all snickerdoodle cookies. They have the characteristic tart flavor from the cream of tartar and the chewy, outer crispiness of a really great snickerdoodle.
Two important notes:
1) Don’t leave out the cream of tartar or it really isn’t an authentic snickerdoodle.
2) I’m afraid for all of you, like me, that hate using shortening in cookie recipes, that you just have to buckle down and do it this time. I’ve tried all-butter snickerdoodle recipes and I have to humble myself and admit that shortening is necessary here. If I can do it, you can do it.
Please don’t be like me. Love the snickerdoodle. Embrace the snickerdoodle. Make the snickerdoodle. And eat the snickerdoodle. I’m sure your life will be much better than mine because of it.
One Year Ago: Cowboy Cookies
Two Years Ago: Double Chocolate M&M Cookies
Three Years Ago: Samoas Bars
Classic Snickerdoodles
Ingredients
For the cookies:
- 2 ½ cups (355 g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) butter, softened
- ½ cup vegetable shortening
- 1 ½ cups (318 g) granulated sugar
- 2 large eggs
For the coating:
- 1 tablespoon ground cinnamon
- ¼ cup (53 g) granulated sugar
Instructions
- Adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Line 2 (11X17-inch) rimmed baking sheets with parchment paper, silpat liners or lightly coat with cooking spray.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
- In a large bowl (or the bowl of a stand mixer), beat together the butter, shortening, and 1 1/2 cups granulated sugar until the mixture is light and fluffy, about 2 minutes.
- Add the eggs and mix until well incorporated. Reduce the speed of your mixer (stand mixer or handheld) and add the flour mixture, mixing until just combined.
- In a small bowl or shallow plate, combine the cinnamon and granulated sugar to coat the cookies. Roll the dough into 1 1/2-inch balls and roll in the cinnamon an dsugar to coat. Place the balls of dough about 2 inches apart on the baking sheets.
- Bake the cookies, one sheet at a time, until the edges are light golden brown and the centers are soft and puffy, about 9-11 minutes. The cookies will flatten after they come out of the oven.
- Remove the cookies to a wire rack to cool completely.
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Recipe Source: adapted slightly from Cook’s Illustrated
Greatest snickerdoodles ever
I’ve made this recipe from America’s test kitchen, and I use coconut oil in place of the shortening. It works perfectly! But please, use refined/expeller pressed! Avoid the nasty coconut taste from virgin coconut oil!
one day I felt like making cookies so I did.
I hate snickerdoodles too and my old dude LOVES them!!
I call them yuckerdoodles
I think your sugar drop cookies are absolutely glorious, so I know these will be amazing too.
Thanks for all of your hard work testing, testing and testing some more. You are appreciated❤
CLASSIC Snickerdoodles!! Crisp, golden, perfect. Made these for a big family picnic last night and they were exactly what I hoped they’d be!! The minute I saw the cream of tartar and the shortening I knew this was the recipe is been searching for. Thank you thank you!! (Now eating the leftovers for breakfast.)
I’ve found if you want fluffier snickerdoodles (less flat), make sure first to cream the butter/sugar really well and again after adding eggs/vanilla until it’s light colored and fluffy, and then once you’ve completed the dough, let it rest on the counter for 20-30 minutes before scooping. If you leave it much longer it doesn’t work though. I don’t understand the science but it’s no fail for me.
These cookies are the best! My husbands favorite now. New fails when i need a great recipe, I can always find one on your page!
Thank you so much, Andrea!
These are AMAZING!!!!!!!! I made them for a band party and my family ate the first batch in like 5 minutes! I am definitely going to make them again. These are hands down the best snicker doodles I’ve ever had/made! And I’ve had/made a lot! Thank you so much for everything you put on your website! My mom literally uses your recipes for every single meal we ever have and each one is better that the last! Thanks again!
Thank you so, so much Marinda!!
Would using butter shortening work or would regular be better?
You could definitely try it! I haven’t tried shortening, but it might work (the cookies might not spread as much)
Yes, that would work great!
Made this with coconut oil in place of the shortening as I was out of shortening. Otherwise made the recipe as described and it was delicious. Thank you!
It was a Mel’s kitchen Cafe Christmas Eve here at our house with these snickerdoodles rolled in red and green sugar. Hands down the best snickerdoodle cookie recipe I’ve ever made.
These are good. And I like you am NOT a snickerdoodle fan. I only make them when I have to. So thanks for the great recipe and I am glad there is one cookie I will not eat too many of! You are the Best!
Thanks, Becky!
I am with your husband .
Snickerdoodle cookies are my very favorite and your recipe did NOT disappoint, and I am a snickerdoodle snob.
These were perfect, and will be my go to snickerdoodle cookies now, but first we are taking this batch to eat sitting on the dock with our morning coffee/tea.
Thanks for the feedback, Melissa!
Just how a sugar cookie should be: buttery crispy, chewy, flat and crackly. Yum! Thanks for a great recipe! I don’t cook with shortening so I swapped it out for coconut oil. These were great. Thanks so much!
oh wow. I love snickerdoodles, but they are my husband’s favorite as well! These were amazing!!!!
Im taking them to my husband at work. he will love them! I did have to bake for 13-14 mins for them not to be like solid dough but that could just be my oven.
I made these with coconut oil in lieu of vegetable shortening. I put the dough in the fridge for 30 minutes before forming into balls and rolling in sugar mixture (following a suggestion online about using coconut oil instead of shortening because it has a lower melting temp.) They turned out really well–nice crisp on the outside and soft in the middle. The coconut oil adds a nice subtle flavor. Next time I will add a dash of vanilla.
Wow. Real deal. I always tell my friends, “I’ve never made a bad recipe from her site!”
Random comment on a very old post…but I have to say I found another thing of which I think we were suppose to be friends. My husband LOVES snickerdoodle cookies. I will eat them because who turns down a cookie…but I don’t love them or like them all that much. I prefer, like you, chocolate chip cookies. Alas if we lived closer I swear we would get together and discuss cooking, feeding our kids and life. ❤️ You are one of my favorites Mel!
Ps I searched your blog for this recipe because I was going to be a nice wife and make them for him for Father’s Day. 😉
Haha! Yes, we are SO much alike!
I am 12 and my friend is 10. We love your recipes and have made pretty much all of your desserts! Tonight we got a request from our families to make snickerdoodles, so we used your recipe. We were told they were perfect and got great reviews! Soft middle, crispy outside, warm and fresh… thanks so much for the great recipes!
I am 12 and my friend is 10. We love your recipes and have made pretty much all of your desserts! Tonight we got a request from our families to make snickerdoodles, so we used your recipe. We were told they were perfect! Soft middle, crispy outside, warm and fresh… thanks so much for the great recipes!
You are awesome, Chloe! Way to go!
Absolutely amazing! Indescribable! My roommates and I love them. The first batch was already gone before the second came out of the oven!
We raise pastured hogs and the leaf lard (from around the organs) is supposedly very valued for baking – certainly what would have been used in days past prior to the invention of hydrogenated fats! Anyway, I’m going to try these with leaf lard! Everyone loves snickerdoodles here 🙂
Thanks for this one, Mel. I’m like you – – snickerdoodles are definitely not my favorite. But my kids love them, and so does my husband. I especially appreciate your note about the shortening. I’ve been using an all butter recipe and this was much improved! 🙂
I’ve never really liked snickerdoodles either, until I tried this all butter kind. I know you said you really need the shortening, but not in these. These are the first ones I actually had a desire to make again, and again. All butter and it cuts the cream of tarter way down so it’s not such a presence. http://lovintheoven.com/even-better-snickerdoodle/.
My husband, like you, would prefer a chocolate cookie over a snickerdoodle most days but I found this browned butter snickerdoodle recipe that is amazing. He likes them and everyone I have made them for loves the recipe. My sister said they are what every other snickerdoodle wished they could be and my sis-in-law made them twice the week after I gave her the recipe. If your hubby is a snickerdoodle lover you need to make them for him. http://www.ambitiouskitchen.com/2012/10/brown-butter-snickerdoodle-cookies/
Just made these! I was looking for something sweet and simple, but I didn’t have many ingredients to work with. I’ve never been a big fan of snickerdoodles, but these turned out great! I added an extra tbsp of all purpose flour because it was slightly too wet to roll into balls, and had to sub marg for the butter. They turned out thicker than what you have pictured, but they cooked up perfectly, light and fluffy inside, nice n crispy outside. Will definitely make these again!
Mel, these look delish, but I have an aversion to shortening. So I was forced to perfect an all-butter snickerdoodle. I’d love to have you try them, but I understand you might not want to since you don’t really like snickerdoodles and Brian is thrilled with this recipe. We must please these picky husbands! (Maybe they should get together and have one of those “My wife’s snickerdoodles kick your wife’s snickerdoodles’ butts” contests!)
Hey Jean – would love to try your recipe! If nothing else, it will make Brian very happy to have snickerdoodles in the house. 🙂
Hi Mel!
These are delicious– they’ve gotten rave reviews from my husband! Do you think they would freeze well?
Megan – Yes, these freeze great. I bake them, cool them and freeze them in freezer ziploc bags.
We didn’t have any shortening or real butter, so I substituted both for margarine (and slightly reduced the salt in the recipe). I had to keep running my hands under cold water every 2 or 3 cookies to keep the dough from sticking to me, even after I chilled the dough a little. It was almost more of a frosting consistency than a dough. This was my first time making snickerdoodles, though, so I was wondering: Is this normal? Is it the margarine? What am I missing?
They came out perfectly though, and even my sweets-hating boyfriend went back for more, so the sticky dough was worth it 🙂
Hi Laura, I’m guessing the sticky issues are related to subbing in margaraine for the shortening and butter. The fats used in a cookie, especially these where they’ve been tested with shortening and butter, can definitely affect texture. The dough isn’t that sticky when I make them with shortening and butter (soft but not sticky). Glad they worked out well in the end, though!
Tried them again with the butter and shortening – very easy to roll in my hands, not sticky at all, and came out perfect 🙂 just wanted to let you know
Having never eaten a Snickerdoodle before, but always wanting to try them because they’re constantly mentioned on TV and in movies, I decided to try this recipe. And oh my goodness, these are heavenly! They’re definitely entering my (usually chocolate-chip cookie laden) baking rotation. Thanks!
My husband hates snickerdoodles too, but I made this recipe and for the first time ever he went back for a second! Thank you!
Brown Sugar Snickerdoodle = life changing
For your anniversary you should make these for your hubby: http://lovintheoven.com/2010/03/even-better-snickerdoodle.html
i make the same recipe without the cream of tartar..good either way
Also – get some Penzy’s cinnamon – you can order online: http://www.penzeys.com/
Thanks so much for the website – found so many recipes i want to try! Even considering grinding my own flour…..
Wow, these cookies turned out fantastic! They melt in your mouth. Although I always prefer a chocolate chip cookie over any other one, my neighbor is getting married and requested Snickerdoodles for the rehearsal dinner. So…I’m baking 100 of these wonderful cookies! Thanks for the recipe.
I don’t like using shortening, either. I wonder how it would do to use coconut oil. I use that in almost everything. I’ve been wanting to make some Snickerdoodles. I made the Brown Butter Snickerdoodles last week. They were good, but not as good as the original.
I was craving snickerdoodles and chose your recipe. they were just perfect! Just the recipe I was looking for. thank you.
This is almost the same recipe that I use except mine has 1/4 Cup more flour. And you are right… Cream of tartar gives snickerdoodles their signature tang (as it is an acid). Also… I don’t like flat snickerdoodles… you must use part shortening to have them turn out a little more puffy and moist. I don’t like it either, for frying and adding a little to my swiss buttercream to help it hold its shape, thats it… oh and when I make practice icing for my cake decorating classes.
Truly awesome cookies. Thanks!