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Classic Snickerdoodle Cookies Made Easy

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These homemade snickerdoodle cookies are easy to make, perfectly soft, and topped with sweet cinnamon sugar goodness. Get the simple recipe.

Two white plates with snickerdoodle cookies on a marble surface, one plate stacked and tied with string, the other with cookies spread out. Nearby are a cinnamon stick and a container of granulated sugar, highlighting the classic snickerdoodle flavor.
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There is just something so comforting about a warm batch of homemade snickerdoodle cookies fresh from the oven.

With their soft and chewy texture and classic cinnamon sugar coating, these cookies are perfect for holiday baking, after school treats, or anytime you are craving something sweet.

This surprisingly simple recipe comes together with affordable pantry ingredients and is sure to become a cookie recipe you make on repeat.

Why These Cookies Are A Classic

  • Coated in a sweet cinnamon sugar mixture for classic flavor.
  • Quick and easy recipe with no complicated steps.
  • Perfect homemade cookies for sharing with friends and family.
  • Delicious fresh from the oven with a soft buttery center.
  • Made with simple pantry ingredients you probably already have.

You will need the following ingredients listed below to make this classic cookie recipe (the exact measurements, nutrition information and full recipe are all in the printable recipe card at the bottom of the post)

  • Shortening
  • Sugar
  • Eggs 
  • Flour 
  • Cream of Tartar 
  • Baking Soda 
  • Salt 
  • Cinnamon 
Top-down view of baking ingredients on a white surface, perfect for making snickerdoodle cookies: flour, eggs, butter, cocoa powder, sugar, and small bowls of baking powder, baking soda, and salt.

How to Make Snickerdoodle Cookies 

Preheat oven to 375 degrees F. 

    In the bowl of an electric mixer, mix shortening, sugar and eggs. Mix well. 

      Add dry ingredients and mix just until incorporated. 

        A stick of butter and granulated sugar sit in a metal mixing bowl, with a white stand mixer paddle attachment above—ingredients ready to be mixed for delicious snickerdoodle cookies.
        A metal mixing bowl contains creamed butter and sugar with two raw eggs on top—ingredients ready to become snickerdoodle cookies. An electric mixer paddle, coated with batter, is positioned above the bowl.

        Using a cookie scoop, scoop out dough and roll into balls the size of a walnut. 

          Mix together the reserved 2 Tablespoons of sugar and cinnamon until combined. 

            A metal mixing bowl filled with pale snickerdoodle cookie dough, with a metal cookie scoop resting on top of the dough.
            A white bowl containing a pile of brown cinnamon powder on top of white granulated sugar, with a metal spoon resting inside the bowl—perfect for making classic snickerdoodle cookies.

            Roll balls in cinnamon sugar mixture to coat. 

              Place on an ungreased cookie sheet 2 inches apart. 

                A white bowl containing a ball of snickerdoodle cookie dough being coated in cinnamon sugar, next to another uncoated ball of dough, on a white background.
                Round balls of snickerdoodle cookie dough coated in cinnamon sugar are spaced out on a metal baking sheet, ready to be baked.

                Bake cookies for 8-10 minutes, until light brown and slightly cracked on top. 

                  Remove cookies from the oven. Let cool for 2 minutes on pan.  

                    A baking sheet with twelve freshly baked snickerdoodle cookies, golden-brown and perfectly round, arranged in a 3 by 4 grid on a plain surface.
                    Freshly baked snickerdoodle cookies cool on a black rack, with two cinnamon sticks and an extra snickerdoodle cookie on a wooden board, all arranged atop a white marble surface.

                    Remove cookies from pan and place on a wire cooling rack to cool completely.

                    A stack of snickerdoodle cookies tied with string sits behind more snickerdoodle cookies on a wooden board. A scoop of sugar and cinnamon sticks are arranged nearby on a white marble surface.

                    Serve and enjoy with a tall glass of milk, or a warm cup of tea or coffee.

                    Save For Later By Pinning The Below Image

                    A stack of snickerdoodle cookies tied with string sits on a wooden board next to cinnamon sticks, with more snickerdoodle cookies cooling on a rack in the background. Text reads: Scrumptious Snickerdoodle Cookie Recipe.

                     

                    You may also enjoy this snickerdoodle coffee cake or this gluten free snickerdoodle coffee cake.

                    Two white plates with snickerdoodle cookies on a marble surface, one plate stacked and tied with string, the other with cookies spread out. Nearby are a cinnamon stick and a container of granulated sugar, highlighting the classic snickerdoodle flavor.

                    Snickerdoodle Cookies

                    Bake soft and chewy snickerdoodle cookies with this easy homemade recipe. A classic cinnamon sugar treat everyone will love!

                    Author: Recipe Idea Shop

                    Rate this Recipe Print Pin Save
                    Prep : 10 minutes
                    Cook : 20 minutes
                    Total Time: 30 minutes
                    Course : Cookies, Dessert
                    Servings : 30 cookies

                    Equipment

                    • Electric Mixer
                    • Cookie Scoop

                    Ingredients
                     

                    • 1 cup Soft Shortening, regular or butter flavor 
                    • 1 ½ cups Granulated Sugar, plus 2 tablespoons (reserved) 
                    • 2 Eggs
                    • 2 ¾ cups All-Purpose Flour 
                    • 2 tsps Cream of Tartar
                    • 1 teaspoon Baking Soda
                    • ¼ teaspoon Salt
                    • 2 tsps Ground Cinnamon

                    Instructions
                     

                    • Preheat oven to 375 degrees F. 
                    • In the bowl of an electric mixer, mix shortening, sugar and eggs. Mix well. 
                    • Add dry ingredients and mix just until incorporated.
                    • Using a cookie scoop, scoop out dough and roll into balls the size of a walnut. 
                    • Mix together the reserved 2 Tablespoons of sugar and cinnamon until combined. 
                    • Roll balls in cinnamon sugar mixture to coat. 
                    • Place on an ungreased cookie sheet 2 inches apart. 
                    • Bake cookies for 8-10 minutes, until light brown and slightly cracked on top. 
                    • Remove cookies from the oven. Let cool for 2 minutes on pan. 
                    • Remove cookies from pan and place on a wire cooling rack to cool completely. 

                    Nutrition (may vary depending on ingredients and amounts used)

                    Serving: 1cookie | Calories: 145.66kcal | Carbohydrates: 18.96g | Protein: 1.56g | Fat: 7.26g | Saturated Fat: 1.82g | Polyunsaturated Fat: 2.02g | Monounsaturated Fat: 2.93g | Trans Fat: 0.9g | Cholesterol: 10.91mg | Sodium: 60.74mg | Potassium: 50.09mg | Fiber: 0.38g | Sugar: 10.02g | Vitamin A: 16.23IU | Vitamin C: 0.01mg | Calcium: 4.89mg | Iron: 0.61mg
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                    About Kathy Owen

                    Kathy Owen acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.