Quick and Easy Snickerdoodle Cookie Recipe | No Shortening Needed

*This post may contain affiliate links. Please see my disclosure.

This quick and easy snickerdoodle recipe is perfect for anyone who loves the classic cinnamon-sugar cookie. Made with just a few simple ingredients, these cookies are soft, chewy, and full of flavor. Best of all, this Snickerdoodle recipe doesn’t require any shortening.

Snicker Doodle Cookies on Cooling Rack

What Makes This Snickerdoodle Cookie Recipe So Quick & Easy?

Many other Snickerdoodle cookie recipes call for chilling your dough for a certain amount of time and longer prep time. This Quick and Easy Snickerdoodle recipe doesn’t require any dough chilling and is just combing together the ingredients in a bowl with a mixer, then rolling the dough in a cinnamon and brown sugar mix before baking them for just 10 minutes.

What You Will Need for This Recipe

Mixer: Trying to mix this dough by hand can be done, but it will take longer. The quick and easy way is to use a mixer, it can be a stand mixer or a hand mixer.

Cookie Sheet: You will need a cookie baking sheet to bake these on.

Parchment Paper or Silicon Baking Mat: In order to get a good even texture on both sides of these cookies you want to use a silicon baking mat or parchment paper instead of greasing the baking sheet.

Cooling Rack: A cooling rack is essential for almost every cookie recipe to allow the cookies to cool evening and not continue to cook as they would if they were sitting on a hot baking pan.

Cookie Scoop: This is optional, but it does help with making sure that your cookies are not too big or too small and are all around the same size.

Snickerdoodle Cookie Recipe Ingredients and Substitutions

Butter: Unsalted butter is needed for this recipe. You want the butter to be softened, with room temperature being optimal. This will help with mixing the dough together until it is smooth.

Sugar: Both white sugar and brown sugar are called for in this recipe, but if you only have one kind available you can use that.

Cream of Tartar: This is a key ingredient for Snickerdoodle cookies. Cream of Tartar is what gives these cookies their chewy texture and slightly tangy flavor.

Egg: Allowing the egg to warm up with the butter is best, but not necessary.

All-Purpose Flour: I have not tried any substitutes with this recipe. If you try another type of flour let us know below how it turns out.

Baking Powder: You can substitute baking soda if you only have that. I tried this once and needed to double the amount.

Yield: 15 cookies

Quick and Easy Snickerdoodles Recipe


This is the best quick and easy snickerdoodle cookie recipe! It only takes a few minutes to make and they are so delicious. I always get rave reviews when I make these cookies.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 1 1/4 cups All Purpose Flour + 2 Tbsp
  • 1 tsp Cream of Tartar
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 6 Tbsp Unsalted Butter, room temperature
  • 1/2 cup Sugar
  • 1/4 cup Brown Sugar, plus 3 Tbsp for rolling
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 1/2 Tbsp Cinnamon for rolling


      1. Preheat oven to 400°F. 
      2. In a mixing bowl mix together the flour, cream of tartar, baking powder, and salt. Set aside.
      3. In a large mixing bowl, add the butter, sugar, 1/4 cup brown sugar, and vanilla extract. Using a stand or hand mixer cream together for about 2-3 minutes.
      4. Add in egg and continue to mix until well blended.
      5. Add in the flour mixture set aside earlier and mix well until dough forms.
      6. In a small bowl mix together the cinnamon and 3 Tbsp brown sugar for rolling.
      7. Prepare a large cookie sheet with a silicon baking mat or parchment paper
      8. Using a cookie scoop, scoop out dough, and shape it into a ball with your hand, roll the shaped dough ball in the brown sugar cinnamon mix and then place on cookie sheet ensuring at least 2 inches in space between each dough ball.
      9. Bake for about 10 minutes. Allow cookies to sit on the baking sheet for 2 minutes before moving them to a cooling rack.

Leave a Comment

Your email address will not be published. Required fields are marked *

Skip to Recipe