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My Mom’s famous snickerdoodle recipe is a Christmas family tradition, and bake up the best snickerdoodle cookies you could possibly bake at home. I find they are super simple to make and freeze well. Thankfully, this recipe makes a big batch, so I can feed a crowd, and if I’m organized enough, I can even make them ahead and freeze them. Soft, chewy, loaded with cinnamon flavor, and a hint of tang, they always disappear fast.
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“This is my husband’s favorite cookie. I loved this recipe and so did he. I’ll be keeping it around to make again.” – Krissy
Mom’s Famous Snickerdoodle Cookie
For me, it just isn’t Christmas without a batch of my mom’s snickerdoodle cookies. They’ve grazed our holiday table for as long as I can remember. You just can’t beat the soft, chewy texture that’s loaded with cinnamon flavor, and that tang you get from the cream of tartar just makes them that much better. Best of all, they are easy to prepare, come together in just over half an hour, and freeze well, so making them ahead of time is always key to staying on top of my holiday to-do list.
This recipe makes a big batch, so it’s ideal for feeding the whole family and then some. Though I wouldn’t mind if there were a few leftover for me to snack on once the holidays have come and gone.
Tips for Beginners
- Do not overmix the dough. Take care not to over-mix the dough, or the cookies will become tough.
- Don’t overcrowd the cookie sheets. The cookies will spread during baking, so place them 2 inches apart.
- Fresh cream of tartar. This gives the cookies their famous tangy hit of flavor, so make sure yours is fresh.
- Generously coat the cookies. For the best flavor, make sure the cookies are coated well with the cinnamon sugar mixture.
- Use a cookie scoop. When portioning the dough, use a scoop so each cookie turns out the same size, assuring they bake at the same pace.
Best Snickerdoodles
Ingredients
- 2¾ cups all-purpose flour 374g
- 2 tsp cream of tartar 7g
- 1 tsp baking soda 6g
- ½ tsp kosher salt 2.5g
- ½ cup vegetable shortening 92g (½ stick)
- ½ cup unsalted butter 113g, room temperature (1 stick)
- 2½ cups granulated sugar 500g, divided
- 2 large eggs 100g
- ¼ cup ground cinnamon 36g
- 2 cups iced water 454g
Video
Instructions
- Preheat oven to 375°F and line 3 baking sheets with parchment.
- In a large bowl, whisk the flour, cream of tartar, baking soda, and salt together; set aside.2¾ cups all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, ½ tsp kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and butter together for 30 seconds. Add 1½ cups sugar and beat until lighter in color and fluffy, about 3 minutes.½ cup vegetable shortening, ½ cup unsalted butter, 2½ cups granulated sugar
- Beat in eggs, one at a time, just until incorporated.2 large eggs
- Add the flour mixture (all at once) to the creamed butter mixture and mix on low just until no flour is visible. Do not over work the dough or the cookies will be tough.
- Set up a “work station” near the baking sheets with a bowl of cinnamon and the remaining 1 cup sugar and a bowl of iced water. Set a folded paper towel next to the water bowl.¼ cup ground cinnamon, 2 cups iced water
- Gently roll 2 tbsp of dough into a ball, dip the dough into the iced water, and briefly place it on the paper towel (to absorb excess water). Roll the cookie dough ball in the cinnamon/sugar and set it on a baking sheet. Repeat with all the dough, spacing the balls 2 inches apart. There should be 8 cookies per sheet.
- Bake the cookies, on the middle rack at 375°F for 10-12 minutes (rotating after 6 minutes). The cookies are done when the edges are just set and barely browning, and the centers are soft, cracked, and will look slightly undercooked.
- Cool the cookies 5-8 minutes on the baking sheet then transfer to a cooling rack.
Equipment
- Kitchen Scale
- 3 Baking Sheet
- Stand Mixer
Becky’s Tips
- Overmixing the dough will lead to tough cookies, so don’t overmix.
- Place the cookies 2 inches apart, as they will spread as they bake.
- Use fresh cream of tartar so the cookies have the right tang.
- Make sure the cookies are well coated with the cinnamon sugar mixture for the best flavor.
- Use a scoop to portion the cookies so they are the same size, which ensures they bake at the same rate.
- Store in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Store
This snickerdoodle recipe is a great choice for holiday baking. Compared to other cookies, they have a relatively long shelf life. Once the cookies have cooled, transfer them to an airtight container, and they will last for around 5 days at room temperature.
Freeze
The cookies also freeze well. Freeze them on the baking sheets, and once frozen, transfer to ziplock bags or containers, and they will last for up to three months. Thaw them at room temperature before serving.
Serving Suggestions
I love going all out for the holidays, so my dessert table is loaded with goodies. I’ll also prepare a batch of ginger cookies, this candy store inspired Christmas bark, and these buttery Linzer cookies. Though these cookies are a holiday must-have, I also make them throughout the year for special occasions or when the craving hits.
More Holiday Cookie Recipes To Try
- Italian Anise Cookies are firm tender sugar cookies with a hint of anise.
- These Chocolate Peppermint Cookies are super chocolaty with just the right amount of peppermint.
- These Molasses Cookies turn out soft and chewy, with warm spices and a delicious molasses flavor.
These look so good! What’s the purpose of dipping the cookies in ice water?
This helps the cinnamon sugar stick to the outside of the dough!
These are my favorite cookie
Mine too!!
Delicious! I love this even more because it’s your mom’s recipe. P.S. Totally agree with using Bob’s Mill as a favorite.
Thank you! I’m glad you love it so much!!
This is my husbands favorite cookie. I loved this recipe and so did he. I’ll be keeping it around to make again.
It’s always a plus when it’s husband approved!