Classic Snickerdoodles

By Diana Rattray

Updated 10/06/19

snickerdoodles on a plate
Diana Rattray
  • Total: 14 mins
  • Prep: 8 mins
  • Cook: 6 mins
  • Yield: 4 dozen (48 servings)
Nutritional Guidelines (per serving)
80 Calories
5g Fat
8g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 dozen (48 servings)
Amount per serving
Calories 80
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 20mg 7%
Sodium 63mg 3%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Protein 1g
Calcium 8mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These cinnamon-coated snickerdoodles are a big favorite for Christmas and winter holidays, and one of our most popular cookie recipes. As a bonus, your house will have the most wonderful cinnamon aroma as they bake.

According to the Encyclopedia of American Food and Drink, the word snickerdoodle was originally a whimsical name given to a New England cinnamon-spiced fruit and nut cookie and dates back in print to 1889. Whether you're a fan or not, it's just fun to say "snickerdoodle!"

This recipe makes approximately 4 dozen delicious snickerdoodles. Feel free to scale it up for a party or gift-giving. Don't have to wait for the holidays to bake a batch!

Ingredients

  • For the Cinnamon Sugar Coating:
  • 1 tablespoon granulated sugar
  • 1 tablespoon ground cinnamon
  • For the Cookies:
  • 1 cup shortening
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cream of tartar

Steps to Make It

  1. Heat the oven to 400 F.

  2. Lightly grease baking sheets or line them with parchment paper.

  3. In a shallow bowl or pie plate, combine 1 tablespoon of granulated sugar and the cinnamon; set aside.

  4. In a mixing bowl with an electric mixer, beat the shortening until it is smooth and creamy. Gradually beat in 1 1/2 cups sugar. Continue to beat for about 2 minutes, or until the mixture is light and fluffy. Add eggs; beat well. Stir in the vanilla extract.

  5. In a separate bowl, sift together flour, soda, salt and cream of tartar. Add sifted ingredients to creamed mixture; stir until well blended.

  6. Shape dough into 1-inch balls and roll in cinnamon-sugar mixture.

  7. Arrange the cookies 2 inches apart on the prepared baking sheets.

  8. Bake the snickerdoodles in the preheated oven for about 6 minutes, or until lightly browned.

  9. Remove the warm cookies to wire racks to cool.

    snickerdoodles on cooling rack
    Diana Rattray

  10. Serve the cookies with milk or package some for gift-giving.

    snickerdoodle cookies on tray
    Diana Rattray

Tip

  • The recipe makes about 4 dozen cookies. Double or triple the recipe for more.
  • Freeze snickerdoodles baked or unbaked. Freeze the shaped dough balls (with or without the cinnamon coating) on a baking sheet and then place them in a container or freezer bag. Freeze for up to 3 months. To bake, remove them to prepared baking sheets and let them stand at room temperature for about 10 to 15 minutes. Bake in a preheated 400 F oven for about 7 minutes.
  • Wrap baked cookies well and freeze for up to 3 months.

Recipe Variation

  • The cookie recipe calls for shortening, but if you prefer butter, go ahead and use that instead, but chill the dough for at least 30 minutes before baking.
  • For nut snickerdoodles, fold about 1/2 to 1 cup of chopped pecans or walnuts into the cookie dough.

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