A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.



Snickerdoodles Recipe

PJ Hamel writes about her version of the snickerdoodle: "I made these and put them out for taste-testing. The comments ranged from 'Great taste, but they need to be chewy,' and 'I like mine soft,' to 'Yes! This is a real snickerdoodle!' Obviously, there's no real snickerdoodle; each person's version is his or her own reality."

View step-by-step
directions on our blog

At a glance

about 40 medium cookies
Nutrition information


Choose your measure:

  • 1 cup vegetable shortening
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons cream of tartar*
  • 1 teaspoon baking soda*
  • 1/2 teaspoon salt
  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour
  • cinnamon-sugar
  • *Or substitute 2 teaspoons baking powder for the cream of tartar and baking soda (2 teaspoons total, not 3!)


  1. Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets.
  2. In a medium-sized mixing bowl, beat together the shortening and sugar until smooth, then beat in the eggs, again beating until smooth. The mixture will become lighter, and lighter-colored, as you beat; this is the result of air being absorbed.
  3. Beat in the vanilla, cream of tartar, baking soda (or baking powder, in place of the cream of tartar and soda), and salt, then add the flour, mixing slowly until combined.
  4. Place about 1/2 cup cinnamon-sugar in an 8" or 9" round cake pan.
  5. Drop the soft dough by tablespoonfuls into the pan with the sugar, about 6 to 8 balls at a time. Gently shake the pan to coat the dough balls with sugar.
  6. Place the cookies on the prepared baking sheets, leaving about 1 1/2" between them. Using the bottom of a glass, flatten each cookie until it's about 1/2" thick. Repeat until you've used up all the dough.
  7. Bake the snickerdoodles for 11 to 12 minutes, reversing the position of the pans (top to bottom, and back to front) midway through.
  8. Remove the cookies from the oven once they're set and just starting to turn golden. Transfer them to a rack to cool completely.
  9. Store cookies, tightly wrapped, at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 1 cookie
  • Servings Per Batch 40
Amount Per Serving:
  • Calories 101
  • Calories from Fat
  • Total Fat 4g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 9mg
  • Sodium 55mg
  • Total Carbohydrate 5g
  • Dietary Fiber
  • Sugars 9g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.