For a softer cookie, slightly underbake them. They will continue to cook on the baking sheet as they cool. If you don't have shortening, you can substitute with softened butter, but the texture may be slightly different. Cream of tartar is essential for the signature tang and chewy texture of Snickerdoodles. Don't skip it! Store cooled Snickerdoodles in an airtight container at room temperature for up to 3 days.
Snickerdoodles IV
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING24 People
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VIEWS480
Delight in the simple pleasure of Snickerdoodles – soft, chewy cookies with a delightful tang and a sweet cinnamon-sugar coating. A timeless treat that brings warmth to any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol16 mg
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Fiber1 g
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Protein2 g
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Saturated Fat2 g
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Sodium107 mg
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Sugar15 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat your oven to 400°F (205°C). (5 minutes)
02 Step
Recipe View 5 mins In a large bowl, cream together the shortening and 1 1/2 cups of sugar until light and fluffy. Beat in the eggs until well combined. (5 minutes)
03 Step
Recipe View 2 mins In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. (2 minutes)
04 Step
Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)
05 Step
Recipe View 1 mins In a small bowl, combine the 1/4 cup of sugar and cinnamon for the coating. (1 minute)
06 Step
Recipe View 10 mins Roll the dough into small walnut-sized balls. (10 minutes)
07 Step
Recipe View 5 mins Roll each dough ball in the cinnamon-sugar mixture, ensuring it's fully coated. (5 minutes)
08 Step
Recipe View 2 mins Place the coated dough balls onto an ungreased cookie sheet, leaving some space between each cookie. (2 minutes)
09 Step
Recipe View 8 mins Bake for 6-10 minutes, or until the edges are lightly golden brown and the tops are still soft. Keep a close eye on them to prevent burning. (6-10 minutes)
10 Step
Recipe View 15 mins Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. As they cool, the tops will crack slightly, which is characteristic of Snickerdoodles. (15 minutes)
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Odie Larkin
Apr 4, 2025This is my go-to Snickerdoodle recipe now. The cookies are always soft and perfect!
Vladimir Senger
Jan 28, 2025My kids loved helping me roll the dough balls in the cinnamon sugar. A great recipe for baking with little ones!
Kelsi Hauck
Sep 20, 2024I accidentally overbaked them a little, but they were still delicious! Next time, I'll set a timer for 6 minutes.
Antonina Abshire
Dec 31, 2022These were so easy to make and tasted just like the ones my grandma used to make!