I love a cookie covered in frosting and sprinkles, but sometimes a classic snickerdoodle is exactly what I want. They’re simple, you don’t need to decorate anything, and the cinnamon sugar coating does all the work. These are the kind of cookies I want on a Christmas cookie tray, tucked into a lunchbox, or waiting in the freezer for whenever a cookie sounds good.
If you’ve made my Pumpkin Spice Snickerdoodles, this is the same cookie dough with a traditional cinnamon sugar coating. The centers stay soft, the edges have a little crispness, and the cream of tartar gives them that familiar snickerdoodle tang.
A Classic for Your Holiday Cookie Tray
Snickerdoodles are a great addition to a cookie box because they bring something different alongside all the chocolate and frosting. They also stack easily once they’ve cooled, so they’re simple to package for neighbors, teachers, or a cookie exchange.
Of course, you don’t need a holiday to make them. There’s no required chilling time, and the dough uses ingredients you may already have in your pantry. Keep some in the freezer and you can bake a small batch without starting from scratch.
Why I Use Crisco and Butter
I use a combination of butter and Crisco because they each bring something to this recipe. Butter gives the cookies their rich flavor, while shortening helps limit spreading and gives them a tender texture. Using both lets me keep that buttery flavor with the soft centers I want in a snickerdoodle.
I prefer butter-flavored Crisco here, but regular vegetable shortening works too. If you want the same texture as my recipe, I would stick with the combination instead of replacing the shortening with more butter.
What Makes These Snickerdoodles Different from Sugar Cookies?
The cinnamon sugar coating is the obvious difference, but cream of tartar matters too. It adds the slight tang that makes a snickerdoodle taste like a snickerdoodle and works with the baking soda to help the cookies rise. It’s worth keeping in your pantry for this recipe.
I also use both granulated sugar and light brown sugar in the dough. The brown sugar adds a little extra moisture and a subtle molasses flavor that works so well with cinnamon. You still get a classic snickerdoodle, with a soft center and a little chew.
Recipe Tips
- Start with softened butter. The butter should give slightly when you press it, but it shouldn’t be melted or greasy. If it’s too warm, the dough can become overly soft and spread more than you want.
- Give the butter and sugars time to cream. I let the mixer run until the mixture looks lighter and fluffy, scraping down the bowl so there aren’t pockets of shortening or butter left behind.
- Measure the flour gently. Fluff the flour, spoon it into your measuring cup, and level it off. Scooping straight from the bag can pack in extra flour and leave you with a drier, puffier cookie.
- Use a cookie scoop. I use about 2 tablespoons of dough per cookie. A scoop keeps the cookies close in size so they bake evenly. A medium cookie scoop is helpful here; check its listed capacity because scoop sizes vary by brand.
- Use a flat, light-colored cookie sheet. I like flat cookie sheets without raised sides for cookies. Dark pans can brown the bottoms faster, which is especially noticeable at 400°F. Line your sheet with parchment instead of adding a layer of cooking spray.
- Coat the whole dough ball. Roll each portion between your hands before coating it in cinnamon sugar. Cover the sides and bottom too so every bite gets a little of that cinnamon sugar crust.
- Leave room for spreading. These cookies need about 2 inches between them. Crowding the sheet can leave you with cookies that run together and bake unevenly.
- Watch the edges, not the color. At about 8 minutes, the centers may still look soft. Look for edges that are set and centers that no longer look wet. Waiting for the entire top to turn golden can take these past the soft texture you want.
- Let them rest on the baking sheet. Give the cookies about 3 minutes on the hot sheet before moving them. They’re delicate straight from the oven and need a little time to firm up.
- Cool your sheet between batches. A hot sheet starts melting the dough before it goes into the oven. Alternate between sheets or let the pan cool before adding more dough.
- Chill only if the dough needs it. This recipe doesn’t require a chill, but a warm kitchen or very soft butter can make the dough sticky. If it’s difficult to roll, a short rest in the refrigerator can make it easier to handle. Chilled dough may need a little longer in the oven.
HOW TO MAKE PERFECTLY ROUND COOKIES EVERY TIME
This step is optional, but I use it every single time. As soon as the cookies come out of the oven, while they’re still hot, place a large round cookie cutter, glass, or bowl slightly bigger than the cookie around it. Gently swirl it in a circular motion for 3–5 seconds to nudge the edges into a perfectly round shape. Make sure you do this right away while the cookies are still soft enough to reshape.
Ways to Change Them Up
Make the pumpkin spice version. If you want a fall variation, try my Pumpkin Spice Snickerdoodles. The dough stays the same, and the spice blend changes the coating.
Add a white chocolate dip. Once the cookies are completely cool, dip half of each cookie into melted white chocolate and let them set on parchment. This is an easy way to dress up a few cookies for a holiday tray.
Make ice cream sandwiches. Sandwich softened vanilla ice cream between two cooled cookies, wrap individually, and freeze until firm. Cinnamon sugar and vanilla ice cream are such a good combination.
Make-Ahead, Storage, and Freezing
Storing Baked Cookies
Let the cookies cool completely before transferring them to an airtight container. Keep them at room temperature for 3–4 days for the best texture. Don’t package them while they’re warm, or trapped steam can make the cinnamon sugar coating damp.
Making the Dough Ahead
Cover the dough tightly and refrigerate for up to 2 days. You can portion it first to make baking day easier. If it’s too firm to roll, let it soften slightly, then coat in cinnamon sugar just before baking. Start checking at the usual time and allow a little extra time if needed.
Freezing Cookie Dough
Freeze uncoated dough balls on a parchment-lined tray until firm, then transfer them to a freezer bag or airtight container for up to 3 months. Let the outside soften just enough for the cinnamon sugar to stick before coating and baking. Frozen dough will generally need additional baking time.
Freezing Baked Cookies
Freeze fully cooled cookies in an airtight container or freezer bag for up to 3 months, with parchment between layers. Thaw them in their container at room temperature.
I’ve always loved keeping cookies in the freezer. My grandpa ran a catering company in Kalamazoo, and when we visited, he would let us pick cookies out of the big walk-in freezer. So yes, I’m also perfectly happy eating one of these while it’s still frozen!
Packing Cookie Boxes
Use parchment between layers and pack the cookies snugly enough that they don’t slide around. Keep them separate from strongly flavored cookies, especially peppermint, so your snickerdoodles still taste like cinnamon sugar when they’re opened.
Frequently Asked Questions
Can I use all butter instead of shortening?
Replacing the shortening with butter changes the dough’s balance and can change spreading and texture. For the cookies described here, use the butter and shortening combination in the recipe.
Can I use regular Crisco?
Yes! Regular vegetable shortening works in place of butter-flavored shortening. I prefer the extra buttery flavor, but you can use what you have.
Do I need to flatten the dough balls?
No. Place the rolled, coated dough balls on the baking sheet and let them spread in the oven.
Why did my cookies turn out dry?
Too much flour or too much time in the oven are two common causes. Measure the flour without packing it into the cup and take the cookies out when the edges are set and the centers are still soft.
Why did my cookies spread too much?
Very warm butter, a hot baking sheet, or too little flour can all contribute. Start with softened butter, measure carefully, and let the sheet cool between batches.
Can I double the recipe?
Yes, as long as your mixer has enough room. Bake in batches with the same spacing between cookies. If your mixing bowl is small, making two separate batches is easier than trying to mix an overfilled bowl evenly.
If you make these snickerdoodles, leave a comment and rating below! And if you’re filling a cookie box, my Soft Frosted Sugar Cookies are another fun one to add.
Chewy Snickerdoodles
Ingredients
For the cookies:
- ½ cup salted butter softened to room temperature
- ½ cup butter-flavored Crisco you can use regular vegetable shortening if you prefer
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 eggs room temperature
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp kosher salt
For the cinnamon sugar coating:
- ⅓ cup granulated sugar
- 2 tbsp ground cinnamon
Instructions
- Preheat the oven to 400°F. Line cookie sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening, granulated sugar, and brown sugar for 2-3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs one at a time, mixing after each addition. Add the vanilla and mix until incorporated. In a separate bowl, sift together the flour, cream of tartar, and baking soda. Stir in the salt.
- Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Scrape the bowl to check for any unmixed flour.
- In a small bowl, stir together the coating sugar and cinnamon. Scoop approximately 2 tablespoons of dough per cookie. Roll into balls, then roll each ball in cinnamon sugar until coated all over. Place on the prepared sheets about 2 inches apart. Do not flatten.
- Bake one sheet at a time on the center rack for approximately 8 minutes, until the edges are set and the centers still look soft but not wet. Avoid over baking. If desired, reshape the cookies with a slightly larger round cutter immediately after removing them from the oven. Let them rest on the baking sheet for 3 minutes before carefully transferring to a wire rack. Repeat with the remaining dough, letting the cookie sheet cool between batches.