The Best Soft & Chewy Snickerdoodles
There’s just something about classic snickerdoodles. They’re soft, lightly chewy, rolled in cinnamon sugar, and filled with that nostalgic holiday flavor that makes the whole house smell amazing. These cookies are a must-make in December, but honestly, I find myself baking them all year long, especially when I want a simple, crowd-pleasing cookie that doesn’t need frosting or fancy ingredients.
Snickerdoodles are one of the easiest Christmas cookie recipes to make, and they’re perfect for gifting, cookie exchanges, or leaving out for Santa. They bake up with those signature cinnamon-sugar cracks on top and stay soft for days. Your family will absolutely love these!
Let’s bake!
Why You’ll Love These Snickerdoodles
Soft and chewy (never dry or cakey!)
Classic cinnamon-sugar coating
Quick and easy — no chill time needed
Perfect for holiday baking
Ingredients
Butter + shortening
Sugar
Eggs
Vanilla
All-purpose flour
Cream of tartar (for that signature tang + chewy texture)
Baking soda
Salt
Cinnamon + sugar for rolling
How to Make Snickerdoodles
Cream the butter, shortening and sugar until fluffy.
Mix in the eggs and vanilla.
Whisk together the dry ingredients and add them to the wet mixture.
Roll the dough into balls and coat them generously in cinnamon sugar.
Bake until the cookies puff up and get those beautiful crinkly tops.
That’s it! Simple, cozy, delicious.
Tips for Perfect Snickerdoodles
Don’t skip the cream of tartar — it creates the signature chewy texture.
Roll your dough balls completely in cinnamon sugar for the best flavor.
Slightly underbake so they stay soft inside.
Let them cool on the baking sheet for a few minutes before moving them.
Storing & Freezing
These cookies stay soft for 4–5 days in an airtight container.
You can also freeze the dough balls — just roll in cinnamon sugar first — and bake whenever you need fresh cookies.
Snickerdoodle Cookies
Ingredients
Method
- Preheat oven to 400°F, Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, shortening and sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- In a small bowl, stir together the cinnamon and sugar.
- Roll the dough into 1½-tablespoon balls and coat each one generously in the cinnamon sugar.
- Place on the prepared baking sheets, spacing them a few inches apart.
- Bake for 9–10 minutes, or until the cookies puff up and the tops are slightly cracked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Slightly underbake for the softest, chewiest results.
- Cream of tartar is essential — it gives snickerdoodles their signature tang and texture.
- Roll dough balls fully in cinnamon sugar for the best flavor and color.
- Dough can be chilled for 30 minutes if you prefer thicker cookies.