Classic Snickerdoodle Cookies (2024)

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Chocoflan

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Prep 40 min
Total 50 min
Servings 48

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What are Snickerdoodle cookies?

They are often put in the same camp as sugar cookies, but the two are more like cookie cousins vs. siblings. What sets Snickerdoodles apart is that they are rolled in a mix of cinnamon and sugar. They also include cream of tartar, which gives the cookie its signature texture and flavor.

We think these are some of the best Snickerdoodle cookies because they are rich and oh-so buttery. Combine these flavors with the cinnamon-sugar mix and you have the perfect balance! Best of all, this easy snickerdoodle recipe is made with basic pantry ingredients, so there’s no need for an extra run to the grocery store. (Don’t forget the cream of tartar!)

How did Snickerdoodles get their name?

While most sources agree that this treat originated with Dutch-German immigrants in New England, the name itself is a bit of a mystery. Some think it’s based on the German word Schneckennudel, a type of sweet bun. Others think it could simply be a made-up word—those New England bakers had a tradition of creating whimsical cookie names, apparently because they were just so fun to say!

How to serve Snickerdoodle cookies

Homemade Snickerdoodle cookies are always a family favorite. These classic cookies come out of the oven delightfully crispy around the edges, with a crackly top and a soft, chewy middle. Serve them slightly warm with a mug of hot coffee or a big glass of cold milk.

Ingredients

1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup shortening
2 eggs
2 3/4 cups Gold Medal™ All Purpose Flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

Make With

Gold Medal Flour

Steps

1

Heat oven to 400°F.
2

Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl.
3

Stir in flour, cream of tartar, baking soda and salt.
4

Mix 1/4 cup sugar and the cinnamon.
5

Shape dough into 1 1/4-inch balls. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
6

Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Tips from the Betty Crocker Kitchens

tip 1
Be sure to measure the flour carefully, spooning it into a measuring cup and leveling it off with a metal spatula or back of a straight knife. Too much flour will make what should be a light, chewy cookie denser and more cake-like.
tip 2
What is cream of tartar? It’s actually a stabilizer (potassium bitartrate) and is often used when whipping air into egg whites and cream. Because it’s an acid, it can be added to sugar syrups to reduce crystallization—and in cookies, in combination with baking soda, it actually forms a type of baking powder.
tip 3
Avoid overmixing as you incorporate the dry ingredients into the wet which can result in a tough cookie.
tip 4
You want your cookie dough balls well coated in the cinnamon-sugar mixture, since that’s the best part! The best way to do it? Pour the mixture onto a large plate, so there’s plenty of room for rolling.
tip 5
For best results, bake cookies on the middle oven rack. For even baking, it's best to bake your classic Snickerdoodle cookies one baking sheet at a time.

Frequently Asked Questions

What’s the best way to soften butter?

If your butter is not room temperature, you can slice it to help it reach room temperature and soften more quickly. Otherwise, you can microwave it—but be careful not to over soften it. Try microwaving it in 5-second intervals, turning your butter frequently in order to soften it without melting it.

Can you freeze Snickerdoodle cookie dough?

Yes! Snickerdoodle cookie dough freezes well and is great to have on hand for unexpected guests or if you just want to plan ahead for the holidays or any other special occasion. Place the uncovered cookie sheet with the portioned dough into the freezer. Once the dough is frozen solid, place it in an airtight container or plastic bag and then put it back in the freezer.

One tip to keep in mind: the sugar on top of the cookie dough can dissolve during freezing. So, hold off on rolling the Snickerdoodles in the cinnamon-sugar mix until just before baking. When you take the dough out of the freezer, let it sit on the counter for about 10 or 15 minutes so it has a chance to soften. Then roll the dough in the cinnamon-sugar mix and pop them in the oven.

What’s the best way to store Snickerdoodle cookies after baking?

To make sure your Snickerdoodle cookies stay fresh and tasty, allow them to cool completely before placing them in an airtight container or plastic bag. Snickerdoodles can be stored at room temp for up to five days, but it’s best to keep them in a cool, dry place like your fridge. You can also freeze them for up to two weeks—and then just thaw and serve.

Nutrition

90 Calories, 4 g Total Fat, 1 g Protein, 13 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 90

Calories from Fat: 35

Total Fat: 4 g

Saturated Fat: 2 g

Cholesterol: 15 mg

Sodium: 55 mg

Potassium: 30 mg

Total Carbohydrate: 13 g

Dietary Fiber: 0g

Protein: 1 g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 2%; 2%

Calcium: 0%; 0%

Iron: 2%; 2%

Exchanges:

1 Starch;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

The whimsical name is just part of its allure, for the snickerdoodle may sound funny to say, but it tastes great to eat. These days, the flavor—and the scent—of home-baked snickerdoodles is more popular than ever. You can find snickerdoodle flavor or scent in cereals, coffee, ice cream, candles and even body lotion (because who doesn’t want to smell like a snickerdoodle?). Once you’ve mastered the basics of this snickerdoodle recipe, consider trying the variations you’ll find in Betty’s best snickerdoodle cookies collection.

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