Snickerdoodles

Snickerdoodles are an American cookie classic, despite not originating in America. From the silly sounding name to the  simplicity and warmth of the cookie combined with childhood memories, only a chocolate chip cookie rates higher in terms of nostalgia.    This is the first cookie I remember baking as a child— I distinctly remember the sheer joy of being put in charge of rolling each cookie in the cinnamon sugar. Those first cookies had all lot of the cinnamon and sugar, because the cinnamon sugar topping in the best part!   We love a snickerdoodle because of the cinnamon sugar.

 All these years  later, I highly recommend making these with kids, it’s a great way to pass on fun memories to the next generation of bakers.

Jump to:

• What are Snickerdoodles? 
• Key Ingredients
• Equipment
• How to Make Snickerdoodles 
• Baking Tips for Perfect Snickerdoodles:
• Variations/ Substitutions 
• Storage
• Frequently Asked Questions
• Recipe Recommendations
• Recipe

What are Snickerdoodles? 

Snickerdoodles are cousins to the classic sugar cookie.  Think of it as an elevated sugar cookie with a chewy center and a crispy edge and covered in cinnamon and sugar. 

Key Ingredients

• Butter & Vegetable Shortening.  Unsalted butter is the foundation of the snickerdoodle, providing that perfect balance of richness and moisture.  In addition to the unsalted butter, this recipe includes vegetable shortening, which creates a softer and more tender cookie. 
• Sugar: A combination of granulated sugar and, in some recipes, cream of tartar contributes to the cookie's distinctive texture and tanginess.
• Eggs: Eggs act as a binding agent, helping to give the snickerdoodle its chewy interior.
• Flour: All-purpose flour provides the structure for the cookie, ensuring a tender bite.
• Baking Soda & Cream of Tartar: Baking soda helps the cookies rise, while cream of tartar provides the characteristic tanginess and chewiness. This recipe uses cream of tartar. 
• Cinnamon-Sugar Coating: A magical mixture of cinnamon with a combination of granulated and demerara sugar that coats the exterior of the cookie, adding a burst of flavor and a delightful crunch.

Equipment

You don’t need any special equipment to make snickerdoodles.  The basic equipment that you need includes: 

• Baking sheets
• A hand or stand mixer 
• Bowls/ measuring cups/ spoons
• Optional: Cookie Scoop, like this one from Oxo

How to Make Snickerdoodles 

Making a snickerdoodle starts by creaming the butter and vegetable shortening with the granulated sugar.  If you’re using a stand mixer with the paddle attachment, it’s really simple to set a time for 3-4 minutes to make sure the butter/shortening has enough time to blend.  After that you add in eggs, vanilla extract and mix until combined.  Be careful not to over mix.  The last step to make the dough is to incorporate the flour.  Again, make sure you mix only until combined because over mixing the dough will create tough cookies. 

The Fun Part:  rolling the dough!  This part of the process is so kid friendly!  Have your little ones wash their hands and they can be in charge of rolling the dough into a mixture of cinnamon and sugar, right before baking.  

Baking Tips for Perfect Snickerdoodles:

• Chill the Dough: For a slightly thicker cookie, consider chilling the dough for at least 30 minutes before shaping and baking. Snickerdoodles can be baked right away, but be prepared for the cookies to spread in the oven. Leave lots of room on your baking pans. 
• Use Cream of Tartar: While some recipes substitute baking powder for cream of tartar, using the latter imparts the classic snickerdoodle tanginess and chewiness. 
• When you flip through old baking books, like Edna Lewis’ “In Pursuit of Flavor” there are recipes to make your own baking powder, which is just a co
• Roll Generously: Don't be shy when rolling the cookie dough in the cinnamon-sugar coating. More cinnamon sugar is highly encouraged. 
• Mind the Size: Keep your cookie sizes consistent for even baking. Using a cookie scoop like this one from Oxo will help you create evenly sized cookies that will have both crispy edges and chewy centers.  

Variations/ Substitutions 

• Swapping out butter for the vegetable shortening. This snickerdoodle recipe calls for equal parts vegetable shortening and unsalted butter. You can make an all butter or all vegetable shortening version of this cookie by double the amount of fat. 
• Brown Butter.  For an extra “nutty” flavor that will complement the cinnamon sugar, you can brown ½ cup of unsalted butter and let it cool to room temperature before 
• Cinnamon Sugar.  The Demerara Sugar (also known by it’s street name “Sugar in the Raw”) is completely optional.  Granulated Sugar is perfectly acceptable. 

Storage

Snickerdoodles will keep for about a week in an airtight container, but I guarantee these will disappear quickly. Snickerdoodles can be frozen.  Scoop the dough as instructed in step 7, but do not roll the cookies in the cinnamon sugar. Place the rolled dough onto a lined sheet and place in the freezer for 15-20 minutes.  Put the snickerdoodles in an airtight container/ freezer bag.  Freeze for up to 3 months.   When ready to bake, roll each cookie in cinnamon sugar and bake from frozen, for 9-11 minutes, or until golden brown.

Frequently Asked Questions

Recipe Recommendations

If your favorite part about a snickerdoodle is the warmth of the cinnamon/sugar here are some other recipes I think you will enjoy. Happy Baking!

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