This snickerdoodle recipe without shortening makes soft, chewy, and buttery cinnamon sugar cookies that you know and love. The all-butter snickerdoodles use simple ingredients and are no chill, meaning you can enjoy fresh cookies in under an hour.
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All butter snickerdoodles without shortening
I have tried my fair share of snickerdoodle recipes. Some turn out alright, some not so much, and a few are really delicious. Trust me when I tell you that these are the best snickerdoodle cookies!
The recipe makes the softest, chewiest, most mouthwatering snickerdoodles you’ve ever had! The amount of cinnamon is just right, not too subtle, but not too strong either.
Classic snickerdoodle cookies often feature a combination of butter and shortening. However, I find this all-butter snickerdoodle recipe without shortening tastes even better, and it’s one less ingredient you need to buy.
Short on time? Use the Jump-To-Recipe button at the top of this page. Or scroll to the end of the post to see the printable recipe card with the instructions.
Ingredients
These buttery snickerdoodles always fly off the counter when I make them, so consider doubling the recipe. They are insanely delicious and so easy to whip up with simple ingredients. Refer to the recipe card below for exact measurements.
- All-purpose flour makes up the base of the cookies.
- Cream of tartar makes the cookies soft and tender and brings a slight tang that we all know and love in a snickerdoodle. If you don’t have cream of tartar, try our snickerdoodle recipe without cream of tartar.
- Baking soda helps the cookies rise, so they don’t turn out flat and hard.
- Salted butter: I like to use salted butter to balance the sweetness. Of course, you can also use unsalted butter and add a pinch of salt. Let your butter soften to room temperature, so it mixes in more easily.
- Granulated sugar: You need sugar in the dough and for rolling the cookies.
- Eggs bind the ingredients together. Again, let them come to room temperature.
- Vanilla extract adds a warming flavor to the sweet taste.
- Ground cinnamon + sugar is what you’ll roll the dough in to get that sweet cinnamon sugar coating. Cinnamon is a classic ingredient in snickerdoodle cookies.
How to make snickerdoodles without shortening
My snickerdoodle recipe with butter takes less than an hour to whip up, including the baking time! They are super easy to make, and your kids will love helping you bake. Let me walk you through this easy snickerdoodle recipe step-by-step:
#1: Mix cookie dough
- Beat butter and sugar. In a large mixing bowl, using an electric mixer or a stand mixer, beat together the softened butter and sugar until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
- Add eggs and vanilla. With the mixer on low, mix in the eggs, one at a time, and vanilla extract until everything is smooth and well combined. Scrape the sides and bottom of the bowl.
- Incorporate flour. Sift the flour, cream of tartar, and baking soda into the bowl with the butter-sugar mixture. With the mixer on low or by hand, mix in the dry ingredients until the dough is combined. If necessary, mix the dough by hand to incorporate any stray flour or wet ingredients. Do not overmix.
#2: Shape + roll cookies
- Mix cinnamon sugar coating. In a small mixing bowl, whisk together the granulated and ground cinnamon until combined. Set aside.
- Form cookies. Using a medium cookie scooper, scoop 2 tablespoons (30 ml) of cookie dough. Roll the dough into a ball and then roll in the cinnamon sugar mixture to coat. Put the cinnamon sugar-coated dough balls onto the lined baking sheets, arranging them about 2 in / 5 cm apart.
#3: Bake cookies
- Bake. Bake the snickerdoodle cookies on lined cookie sheets at 350°F for 8 to 10 minutes. The edges should be set and lightly golden brown., The center should look slightly puffed with little cracks across the top.
- Cool. Let the cookies sit on the bot baking sheets for 5 minutes before transferring them onto a wire rack to cool completely. Enjoy!
Tips for the best snickerdoodles with butter
Snickerdoodles without shortening are so delicious! You can make them for any event, get-together, or just an after-school snack. Here are some tips and tricks to get them perfect every time!
- Warm cold ingredients to room temperature: This allows the ingredients to combine more evenly and requires less mixing, which is key for soft, chewy cookies.
- Measure your flour correctly: Adding too much flour will make the cookies dry and dense. I highly recommend using a digital food scale for perfectly measured dry ingredients. Otherwise, use the spoon and sweep method, which I explain below.
- Avoid overmixing the dough: Use the lowest speed on your mixer when incorporating the flour or mix in the dry ingredients by hand. Mix until just combined and you no longer see streaks of flour.
- Slightly underbake: For snickerdoodles that remain soft and chewy for days, bake them until the edges are set and lightly golden. It’s perfectly fine if the centers look underbaked – the cookies will continue to “bake” as they cool on the hot baking sheets.
- Pop in the microwave: Pop the cookies into the microwave for 15 to 20 seconds to give your snickerdoodles that warm, fresh-out-of-the-oven taste, and enjoy them right away.
Spoon and level method for measuring flour
To properly measure flour with measuring cups, you want to employ the spoon and sweep method. Here’s how you do it:
- First, use a spoon to fluff the flour in the bag or canister.
- Then lightly spoon it into your measuring cup until overflowing.
- Without packing, use a straight-edged butter knife or spatula to level the excess flour until it’s even with the top of your measuring cup.
Make-ahead & storage instructions
Make all-butter snickerdoodles ahead of time
While no shortening snickerdoodles are easy and quick to whip up, sometimes it’s nice to skip the prep and go straight to baking the cookies. Luckily, the dough can easily be made in advance.
To do this, create the cookies following the recipe instructions. Then choose a storage method that meets your needs (fridge or freezer). Save the cinnamon sugar mixture and roll right before baking.
How to store snickerdoodle recipe without shortening
- Cookie dough: Wrap any leftover cookie dough tightly with plastic wrap and store in the refrigerator for up to 1 week or in the freezer for around 2 months.
- Baked cookies: Keep baked snickerdoodles in an airtight container at room temperature and enjoy them within 3 to 4 days.
- Reheat: For the best taste and texture, heat day-old snickerdoodles in the microwave for about 20 seconds. Reheating gives them that warm-from-the-oven taste.
Freeze snickerdoodle cookie dough
Arrange the unbaked cookie dough balls on a parchment paper-lined cookie sheet. Place the baking sheet in the freezer and flash-freeze for 1 to 2 hours, or until the dough balls are frozen.
Then remove the cookie sheet from the freezer and store the frozen dough balls in a freezer-friendly container or large zip-log bag. You can keep snickerdoodles with butter in the freezer for up to 2 months.
I recommend freezing the dough balls without the cinnamon sugar coating.
Thaw and bake frozen dough
Place the desired amount of frozen dough balls onto a lined baking sheet or plate. Let thaw in the fridge overnight. Then roll in cinnamon sugar and bake as instructed in the recipe.
FAQ
What is a snickerdoodle cookie?
A snickerdoodle is a buttery sugar cookie rolled in a cinnamon-sugar mixture. In addition to the cinnamon sugar coating, snickerdoodles cookies traditionally have cream of tartar, which gives them their signature tangy taste.
What does shortening do in snickerdoodle cookies?
Shortening is added to snickerdoodle cookies to help stabilize the dough because shortening is firmer. Since shortening is cheaper than butter, it also keeps the cost low.
What do snickerdoodles without shortening taste like?
Absolutely amazing! Replacing shortening with butter results in wonderfully rich, buttery cookies with a lovely, tender texture.
What does cream of tartar do in snickerdoodles?
Cream of tartar, a byproduct of fermenting grapes, activates the baking soda during baking, giving the snickerdoodles a rise and soft, puffy texture. Because cream of tartar is an acid, it also contributes to the cookie’s iconic tangy aroma.
What can I substitute for cream of tartar?
Baking powder is an excellent substitute for cream of tartar and baking soda. Simply omit the cream of tartar and baking soda and add 2 1/2 teaspoons baking powder.
Do I have to use vanilla in these snickerdoodle cookies?
No. Feel free to omit the vanilla extract or use another baking flavor such as bitter almond, butter rum, or hazelnut.
Snickerdoodle Recipe without Shortening
Yield: 40 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
This snickerdoodle recipe without shortening makes soft, chewy, and buttery cinnamon sugar cookies that you know and love. The all-butter snickerdoodles use simple ingredients and are no chill, meaning you can enjoy fresh cookies in under an hour.
Ingredients
- 1 1/4 cups / 250 g / 8.8 oz white granulated sugar
- 1 cup / 2 sticks / 230 g / 8 oz salted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 2 3/4 cups / 340 g / 12 oz all-purpose flour, spooned and leveled
- 2 tsp cream of tartar
- 1 tsp baking soda
Snickerdoodle Topping
- 1/4 cup / 50 g / 170 oz granulated sugar
- 2 tsp ground cinnamon
Instructions
- Prep work. Preheat the oven to 375°F / 190°C / gas mark 5. Line baking sheets with parchment paper or non-stick baking mats.
- Mix cinnamon sugar coating. In a small mixing bowl, whisk together the granulated and ground cinnamon until combined. Set aside.
- Beat butter and sugar. In a large mixing bowl, using an electric mixer or a stand mixer, beat together the softened butter and sugar until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
- Add eggs and vanilla. With the mixer on low, mix in the eggs, one at a time, and vanilla extract until everything is smooth and well combined. Scrape the sides and bottom of the bowl.
- Incorporate flour. Sift the flour, cream of tartar, and baking soda into the bowl with the butter-sugar mixture. With the mixer on low or by hand, mix in the dry ingredients until the dough is combined. If necessary, mix the dough by hand to incorporate any stray flour or wet ingredients. Do not overmix.
- Form cookies. Using a medium cookie scooper, scoop 2 tablespoons (30 ml) of cookie dough. Roll the dough into a ball and then roll in the cinnamon sugar mixture to coat. Put the cinnamon sugar-coated dough balls onto the lined baking sheets, arranging them about 2 in / 5 cm apart.
- Bake. Bake the snickerdoodle cookies for 8 to 10 minutes. The edges should be set and lightly golden brown., The center should look slightly puffed with little cracks across the top.
- Cool. Let the cookies sit on the bot baking sheets for 5 minutes before transferring them onto a wire rack to cool completely. Enjoy!
- Store. Keep baked snickerdoodles in an airtight container at room temperature and enjoy them within 3 to 4 days.
Nutrition Information:
Yield: 40Serving Size: 1
Amount Per Serving:Calories: 100Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 72mgCarbohydrates: 13gFiber: 0gSugar: 6gProtein: 1g
Reasons to make this snickerdoodle recipe without shortening
I know you’ll love these snickerdoodles without shortening because:
- Quick, easy, and no chill: All you need to do is bring the eggs and butter to room temperature, mix the snickerdoodle cookie dough, roll the dough balls in cinnamon sugar, and bake. Easy!
- Pantry basics: My buttery snickerdoodle recipe uses only pantry staples that you already have in your kitchen, such as flour, butter, sugar, eggs, ground cinnamon, and vanilla extract. It also includes baking soda and cream of tartar, which you can substitute with baking powder if you don’t have it.
- No shortening: You don’t have to use shortening to make soft snickerdoodles. If you like me and only buy shortening when it’s needed for a recipe, you know the feeling of not having it when the craving strikes. This snickerdoodle recipe without shortening is full of the same flavors and textures of classic cinnamon sugar cookies.
More snickerdoodle cookies you’ll love
The flavor of snickerdoodle cookies cannot be beaten! If you love them as much as I do, you’ll definitely want to try our other recipes. They are all quick, easy, and yummy!
- Snickerdoodle Cookies without Cream of Tartar
- Chocolate Chip Snickerdoodles
- Peanut Butter Snickerdoodles
Looking for more cookie recipes?
We got you covered! Here are a few of our other favorite homemade cookies that we love for the holidays and everyday baking. They are so to make and will be a hit with everyone!
- Chocolate Chip Cookies without Brown Sugar
- Sugar Cookies Without Butter
- No Spread Sugar Cookies
- Soft Frosted Sugar Cookies
- Condensed milk Chocolate Chip Cookies
- Danish Wedding Cookies
- Soft Ginger Cookies
