There’s nothing quite like the aroma of cinnamon and sugar wafting from your oven, and these soft snickerdoodle cookies deliver that magic every single time. What makes this recipe so special is that secret ingredient – cream of tartar – that gives these cookies their signature tangy flavor and impossibly tender texture that melts in your mouth.
The key to perfect snickerdoodles is in the technique: combining both butter and shortening creates the ideal balance of flavor and texture, while rolling each cookie ball in cinnamon sugar before baking gives them that beautiful crackled top and sweet spiced coating we all love.
These cookies are absolutely perfect for church socials, holiday gatherings, or just because you want to fill your home with love and sweetness. Kids and grown-ups alike can’t resist that soft, pillowy texture and warm cinnamon flavor – I promise you’ll have folks begging for this recipe!
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Snickerdoodle Cookies
Ingredients
- 1 1/2 cups white sugar
- 1/2 cup butter softened
- 1/2 cup shortening
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Make cookies: Beat sugar, butter, shortening, eggs, and vanilla in a large bowl until smooth and creamy.
- 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.
- Make cinnamon-sugar: Combine sugar and cinnamon in a small bowl or zip-top plastic bag.
- Place dough balls in cinnamon-sugar and roll or shake until coated. Place 2 inches apart on ungreased baking sheets.
- Bake in the preheated oven until set but not too hard, 8 to 10 minutes, switching racks halfway through.
- Remove from the oven and immediately transfer to wire racks to cool.
