Snickerdoodle Cookies


These one-bowl, no-chill Snickerdoodles are crispy around the edges, soft and chewy at the centers, spicy-sweet, and completely addicting.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Cooling Time 5 minutes
Total Time 23 minutes
Servings 24 small cookies
Calories 96 kcal
Author Tracy


Special Equipment

Cinnamon Sugar


  • 4 tablespoons (2oz) salted butter softened
  • 1/4 cup (48g) shortening room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180g) all-purpose flour measured by weight or using the spoon and sweep method*
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt*


  1. Preheat your oven to 400°F and line two baking sheets with parchment paper or silicone baking mat.

Cinnamon Sugar

  1. In a small bowl, stir together sugar and cinnamon.


  1. In a large bowl, cream together butter, shortening, and sugar.

  2. Add egg and vanilla and beat until well-combined.

  3. Add flour, cream of tartar, baking soda, and salt. Mix until just combined.
  4. Scoop and roll dough into 24 1 1/4-inch balls. Roll in cinnamon sugar mixture and place on baking sheets. Bake sheets one at a time for 8 to 10 minutes, until cookie tops are cracked and just set.

  5. Cool for 5 minutes on the baking sheet before transferring to a cooling rack. Serve and enjoy!

Recipe Notes

Cookies will stay fresh in an airtight container at room temperature for 4 to 5 days or in the freezer for up to 2 months.

*Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).

*If using unsalted butter, double the salt to 1/4 teaspoon.