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Classic Snickerdoodle Cookies

Updated Nov 12, 2024
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Some people think of this cookie as a holiday dessert—and it’s true. Their subtle, traditional flavor is a lovely addition to festive cookie plates. But the brilliant thing about this classic treat—and what makes this one of the best Snickerdoodle recipes—is that it’s so simple to make, so comforting and unassuming, that they’re perfect for any occasion: lazy weekends, dinner parties, coffee dates and care packages.

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.

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.

Frequently Asked Questions

Classic Snickerdoodle Cookies

  • Prep Time 40 min
  • Total 50 min
  • Servings 48
  • Ingredients 10
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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

Instructions

  • Step 
    1
    Heat oven to 400°F.
  • Step 
    2
    Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl.
  • Step 
    3
    Stir in flour, cream of tartar, baking soda and salt.
  • Step 
    4
    Mix 1/4 cup sugar and the cinnamon.
  • Step 
    5
    Shape dough into 1 1/4-inch balls. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
  • Step 
    6
    Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Nutrition

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

Tips from the Betty Crocker Kitchens

  • tip 1

    Want to get festive fast? Grab Betty Crocker™ Sugar Cookie Mix and try this shortcut recipe: Easy Christmas Snickerdoodles. It’s every bit as merry with half the fuss.

  • tip 2
    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 3
    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 ...
  • tip 4
    Avoid overmixing as you incorporate the dry ingredients into the wet which can result in a tough cookie.
  • tip 5
    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 6
    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.
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