Mrs. Sigg's Snickerdoodles


Try this snickerdoodle recipe for soft and chewy cinnamon-sugar cookies that everyone will enjoy. With crispy edges, chewy centers, and a deliciously spiced sugar coating, these cookies are a crowd please for sure. These snickerdoodle cookies have become very popular with my friends at church — and my pastor loves them. You will too!

Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
48 cookies

Snickerdoodles are never a bad idea. Need proof? Just try this top-rated snickerdoodle recipe. The light and fluffy cookies are sweetly spiced with sugar and cinnamon, then baked to warm perfection.

What Is a Snickerdoodle?

Snickerdoodles are soft, slightly tangy cookies coated in cinnamon-sugar. Because they're rolled and covered in cinnamon-sugar, snickerdoodles tend to have a cracked appearance when they're fully baked. Nobody quite knows where the cookie got its name, but some speculate it comes from ​​"schneckennudel" (a cinnamon-spiked German dessert).

Two cinnamon-dusted sugar cookies on a white plate, one with a bite taken out of it

Snickerdoodle Ingredients

These are the ingredients you'll need to make this top-rated snickerdoodle recipe:

· Sugar: This snickerdoodle cookie recipe starts with 1 ½ cups of white sugar.
· Butter and shortening: A blend of butter and shortening creates the ideal rich, fluffy, and soft texture.
· Eggs: Two large eggs add moisture and richness. Plus, they help bind the dough together.
· Vanilla: Vanilla extract lends complexity and enhances the overall flavor.
· Flour: All-purpose flour has gluten, which gives the dough structure.
· Cream of tartar: Most snickerdoodle recipes call for cream of tartar, an ingredient that gives the cookies their signature tangy flavor and pillowy texture.
· Baking soda: Baking soda acts as a leavener, which means it helps the cookies rise.
· Salt: A pinch of salt enhances the flavors of the other ingredients.
· Cinnamon-sugar: The snickerdoodles are rolled in a sweet, cozy mixture of cinnamon and sugar before they're baked.

side view of a stack of homemade Mrs. Sigg's Snickerdoodles cookies with one cookie broken in half to reveal the interior

How to Make Snickerdoodles

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these irresistible snickerdoodles:

1. Make the dough: Beat the sugar, butter, shortening, eggs, and vanilla together. Mix the flour, cream of tartar, baking soda, and salt in a separate bowl. Add the dry ingredients to the wet ingredients, then stir until well-combined.
2. Roll the dough: Shape the dough into walnut-sized balls. Roll each ball in cinnamon-sugar until they're all evenly coated.
3. Bake the cookies: Bake the cookies in a preheated oven until they're set, but not too hard. Cool on a wire rack.

Close up of Mrs. Sigg's Snickerdoodles
Ron Mesa

How to Store Snickerdoodles

Allow the snickerdoodles to cool completely, then transfer them to an airtight container or zip-top bag. Enjoy within five days.

Can You Freeze Snickerdoodles?

Yes! You can freeze baked and unbaked snickerdoodles.

Arrange the baked cookies on a baking sheet and freeze them for a few hours or up to overnight. When they're frozen solid, transfer them to an airtight container or zip-top bag. Freeze for up to one month.

To freeze cookie dough, arrange the dough balls on a baking sheet and freeze them for a few hours or up to overnight. When they're frozen solid, transfer them to an airtight container or zip-top bag. Freeze for up to three months. Follow the recipe when you're ready to eat them, but add a few minutes to the bake time to account for the frozen temperature.

a stack of snickerdoodle cookies

Allrecipes Community Tips and Praise

"This is the perfect cookie for three reasons," says sue. "1. Almost always, the ingredients are on hand 2. Kids love to make these! Littlest ones love to roll in cinnamon. 3. They taste great!"

"I am in the process of making these and the first batch came out wonderful," according to Kelsi. "My boyfriend loved them! Great Recipe reminds me of my grandma and my childhood!"

"This was a wonderful recipe," raves cheryl. "The cookies were nice and crisp on the outside and chewy on the inside, just like a snickerdoodle should be."

Editorial contributions by Corey Williams



  • 1 ½ cups white sugar

  • ½ cup butter, softened

  • ½ cup shortening

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 2 ¾ cups all-purpose flour

  • 2 teaspoons cream of tartar

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

Cinnamon-Sugar Coating:

  • 2 tablespoons white sugar

  • 2 teaspoons ground cinnamon


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Make cookies: Beat sugar, butter, shortening, eggs, and vanilla in a large bowl until smooth and creamy.

  3. Whisk flour, cream of tartar, baking soda, and salt together in a separate bowl. Gradually mix dry ingredients mixture into the wet ingredients just until combined. Shape dough into walnut-sized balls.

  4. Make cinnamon-sugar: Combine sugar and cinnamon in a small bowl or zip-top plastic bag.

  5. Place dough balls in cinnamon-sugar and roll or shake until coated. Place 2 inches apart on ungreased baking sheets.

  6. Bake in the preheated oven until set but not too hard, 8 to 10 minutes, switching racks halfway through.

  7. Remove from the oven and immediately transfer to wire racks to cool.

    Two cinnamon-dusted sugar cookies on a white plate, one with a bite taken out of it

Nutrition Facts (per serving)

92 Calories
4g Fat
12g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 92
% Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 9%
Cholesterol 13mg 4%
Sodium 55mg 2%
Total Carbohydrate 12g 5%
Dietary Fiber 0g 1%
Total Sugars 7g
Protein 1g
Calcium 4mg 0%
Iron 0mg 2%
Potassium 33mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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