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Classic Snickerdoodle Cookies

12 Days of Cookies and Cocktails 

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!

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

Classic Snickerdoodle Cookies | Kita Roberts


  • 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.


  1. 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.
  2. In a large bowl, whisk the cream of tartar, baking soda, and salt.
  3. 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.
  4. Add the flour to the butter mix and beat for about 30 seconds to combine.
  5. 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.
  6. Bake the cookies about 9 to 11 minutes, rotating racks halfway through cook time.
  7. Allow the cookies to cool 4 minutes on baking sheets before transferring to a wire rack to cool completely.

Classic Snickerdoodle Cookies | Kita Roberts



Thursday 18th of December 2014

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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