Classic Snickerdoodle Cookies | Kita Roberts PassTheSushi

Sometimes all you need is a very simple, very basic hit for that sweet tooth. And these cinnamon coated cookies are perfect to kick that sugar craving in the booty.

If you have never tried a Classic Snickerdoodle, you really should. They are a simple sugar cookie rolled in a cinnamon sugar combo before being baked. Bonus, make the cinnamon sugar mix in bulk and have it on hand for a wonderful addition to breakfast toast from time to time (this was a much loved family staple growing up in our house) or sprinkle them a little on refrigerated dough before baking. Really, the possibilities are endless! All the more reason to whip up a batch of these, plus a little bit extra right now!

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I’ll be stateside again shortly, and I am hoping that one or two of these survived so that I can nibble on something familiar when I finally land back home.
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Classic Snickerdoodle | Kita Roberts PassTheSushi
Classic Snickerdoodle Cookies | Kita Roberts

Classic Snickerdoodle Cookies

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Author: Kita


  • 2 1/4 cups flour
  • 2 teas cream of tartar
  • 1 teas baking soda
  • 1/2 teas salt
  • 12 tbs unsalted butter. softened - but still cool
  • 1/4 cup vegetable shortening
  • 1 1/2 cups granulated sugar - plus 3 tbs, divided
  • 2 eggs
  • 1 tbs ground cinnamon.


  • Preheat the oven to 400 degrees with the racks set to the top middle and bottom middle positions. Line two baking sheets with parchment paper and set aside.
  • In a large bowl, whisk the cream of tartar, baking soda, and salt.
  • In the bowl of your stand mixer, fitted with the paddle attachment, cream the butter, shortening and 1 1/2 cups sugar until creamy. Scrape down the sides, and mix in the eggs one at a time.
  • Add the flour to the butter mix and beat for about 30 seconds to combine.
  • In a small bowl, combine the remaining 3 tbs sugar with the cinnamon. Roll the dough into 1 1/2″ balls and toss into the cinnamon sugar mix to coat. Place each on the baking sheets about 2 inches apart.
  • Bake the cookies about 9 to 11 minutes, rotating racks halfway through cook time.
  • Allow the cookies to cool 4 minutes on baking sheets before transferring to a wire rack to cool completely.

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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Classic Snickerdoodle Cookies | Kita Roberts


  1. The very first cookie recipe I made was a Snickerdoodle recipe out of my Girl Scout cookbook:) I love them! Can’t wait to hear all about your trip.

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