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snickerdoodle cookies on a white and blue plate

Best Snickerdoodles

Course: cookies
Cuisine: American
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24 cookies
Calories: 210kcal
My Mom's famous snickerdoodle recipe is a Christmas family tradition! These really are the best snickerdoodle cookies you'll bake at home! Simple to make and they keep and freeze well. There is no need for any other snickerdoodle recipe after you've tried these!
Print Recipe


  • cups Bob's Red Mill Organic White All Purpose Flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon table salt
  • ½ cup shortening
  • ½ cup unsalted butter softened
  • cups granulated sugar
  • 2 large eggs
  • ¼ cup ground cinnamon
  • 1 cup granulated sugar
  • 2 cups iced water


  • Heat oven to 375°F and line 3 baking sheets with parchment.
  • In a large bowl, whisk together flour, cream of tartar, baking soda and salt; set aside.
  • Use a stand mixer fitted with the paddle attachment to cream together shortening and butter for 30 seconds. Add sugar and beat an additional 3 minutes or until lighter in color and fluffy
  • Beat in eggs, one at a time, just until incorporated.
  • 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 the bowl of cinnamon/sugar and a bowl of iced water. Set a folded paper towel next to the water bowl.
  • Gently roll 2 tablespoons 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 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.
  • Keep the cookies in an airtight container up to 5 days or freeze for later use.
  • Enjoy!



  • Take care not to over mix the dough or the cookies will become tough.
  • Don't overcrowd your cookie sheets with the dough as they will spread during baking. The balls should be two inches apart with 8 balls on one sheet.
  • Bake the cookies in a pre-heated oven and rotate them halfway through baking.
  • Allow the cookies to cool for at least 5 minutes once you take them out of the oven.


Calories: 210kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 77mg | Potassium: 62mg | Fiber: 1g | Sugar: 21g | Vitamin A: 138IU | Calcium: 6mg | Iron: 1mg