Easy Snickerdoodle Cookie Recipe (With No Butter)

There’s nothing quite like a warm, cinnamon-sugar-coated Snickerdoodle Cookie fresh from the oven. These Easy Snickerdoodle Cookie Recipe (With No Butter) cookies are soft, slightly chewy, and have that signature tangy flavor thanks to cream of tartar. Whether you’re making them for a holiday gathering, a bake sale, or just because—this recipe is a must-have in your collection!

If you’re looking for a soft, chewy, and incredibly delicious classic snickerdoodle recipe that doesn’t require butter, you’re in the right place! These classic snickerdoodles are made with shortening, giving them a wonderfully tender texture while keeping them light and fluffy. Plus, they’re coated in the perfect cinnamon-sugar mix for that signature flavor we all love. This is my mom’s recipe and I had these all during my childhood. Every time I make them, or she makes them, it’s like a giant hug! These are amazing when cooled but they are over the top delicious when they are still warm from the oven!

If you love these cookies, make sure to try some of my other warm and cozy cookies, like my Hershey Kiss Cookies and my classic, old-fashioned Thumbprint Cookies! And then when you are ready for a burst of fresh Spring flavor, go on over and try my amazing Iced Lemon Shortbread cookies!

Why You’ll Love This Recipe:

• No Butter Needed – Perfect if you’re out of butter or prefer using shortening for a softer texture. 
• Simple Ingredients – Uses pantry staples, so you probably have everything you need already! 
• Soft and Chewy – These cookies stay soft for days and have that classic snickerdoodle tang from the cream of tartar. 
• Quick & Easy – Mix, roll, coat in cinnamon sugar, and bake in under 30 minutes! They are the best when they are warm out of the oven!

Recommended Equipment

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• Oven Mitts – This is a heavy and hot dish! Make sure you have good oven mitts to protect your hands!
• Baking Sheets – These Nordic Ware natural aluminum commercial baker’s half sheets are my absolute favorite baking sheets I’ve ever owned in my cooking days! They are super heavy-duty, have a great rim around them, and they stay in great shape no matter what you cook on them. And they clean up incredibly easily as well!
• Parchment Paper Sheets – This is parchment paper that’s already cut for you! And it is the size of a half-baking sheet pan, which is absolutely perfect!
• Glass Mixing Bowls – This is a nesting set of glass bowls. I find I can’t have enough glass bowls in my kitchen!
• Electric Hand Mixer – I love my Cuisinart hand mixer. I use it all the time. The best thing is the handy case it comes with to keep all the parts and pieces together!
• Cooling Rack – These are nice and sturdy cooling racks for all your baking needs!
• Airtight Food Storage Containers – These are fantastic. They keep food air-tight and fresh so well!

Ingredients:

• Shortening – Gives the cookies a light and tender texture.
• Sugar – White sugar sweetens the dough and caramelizes slightly for a golden brown finish.
• Eggs – Help bind the dough together.
• All-Purpose Flour – The base of the cookie dough, providing structure.
• Cream of Tartar – The secret ingredient that gives snickerdoodles their signature tang and chew.
• Baking Soda – Helps the cookies rise and stay soft.
• Salt – Enhances the flavor and balances the sweetness.
• Cinnamon Sugar Mixture – The final touch that gives snickerdoodles their signature sweet and spiced coating. That cinnamon sugar coating is magic in this recipe!

Substitutions, Modifications, and Additions

This classic cookie is perfect as is! But if you want to make a few tweaks, try these ideas!

Substitutions

• Butter instead of shortening – If you prefer a richer flavor, swap the shortening for unsalted butter. These cookies will get more crispy!
• Brown sugar for a deeper flavor – Substitute half of the granulated sugar for brown sugar to add a hint of molasses.

Modifications

• Gluten-Free – Use a 1:1 gluten-free flour substitute for a gluten-free version. For these cookies, I think they are just as good gluten free as they are with regular flour!
• Dairy-Free – This recipe is naturally dairy-free, just be sure to check your shortening brand! If you want to omit the eggs, use 1/4 cup applesauce for each egg. 

Additions

• Vanilla Extract – A teaspoon of vanilla adds extra depth of flavor.
• Nutmeg – A pinch of nutmeg in the cinnamon-sugar mixture adds warmth and a deeper flavor.

Step-By-Step Baking Instructions

Preheat & Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. The lined baking sheet ensures the cookies don’t stick to the sheet.

Mix Wet Ingredients: In a large bowl, cream together the shortening and sugar until light and fluffy.

Add: Add Eggs and mix well.

Add: Add in Cream of Tarter, baking soda, and salt. Mix well.

Add: Add in all-purpose flour in 2-3 batches and mix well after each addition.

Prepare Cinnamon-Sugar Coating: In a small bowl, mix together ¼ cup sugar and 1 tablespoon cinnamon.

Shape:  Roll the dough into small balls (about 1 inch in diameter). I like to use a small cookie scoop to keep my cookies all the same size, so they have the same baking times. You want your dough to be smooth balls so that the cinnamon sugar mixture sticks to them really well. 

Coat: Next, roll your cookie dough balls in the cinnamon-sugar mixture until fully coated. I like the cookies to have a generous coating of cinnamon sugar!

Bake: Place the coated dough balls onto the prepared cookie sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until edges are set and slightly golden.

Cool & Enjoy: Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.

Tips and Notes

• Use fresh cream of tartar – This ensures your cookies have that classic tang and chewy texture.
• Don’t overbake! – Snickerdoodles should be soft in the center when you take them out of the oven. They will continue to set as they cool.
• Chill the dough for extra chewiness – If you have time, refrigerate the dough for 30 minutes before baking.
• Stand Mixer – I like to make these in my stand mixer with the paddle attachment for easy mixing. A hand mixer works great too!

Serving Suggestions

• With a glass of milk – Classic and comforting!
• With coffee or tea – The cinnamon-sugar coating pairs beautifully with a warm beverage.
• As an ice cream sandwich – Sandwich two snickerdoodles with a scoop of vanilla ice cream for an indulgent treat.

Storage and Reheating Instructions

Storage

• Room Temperature – Store in an airtight container for up to 5 days.
• Freezer – Freeze baked cookies in a sealed bag for up to 3 months.

Reheating

• Microwave – Warm cookies in the microwave for 5-10 seconds for a fresh-from-the-oven feel.
• Oven – Reheat at 300°F for 5 minutes for a crispier texture.

Frequently Asked Questions (FAQ’s)

1. Can I substitute butter for shortening?
Yes, but the texture will change slightly. Shortening makes the cookies softer, while butter will give them a crisper edge. Butter will make the cookies slightly denser and richer in flavor.

2. What does cream of tartar do in snickerdoodles?
Cream of tartar is what gives snickerdoodles their unique texture and tang. It’s a key ingredient. If you don’t have it, you can substitute it with 2 teaspoons of baking powder, but the flavor will be slightly different.

3. Can I freeze the dough?

​Absolutely! Roll the dough into balls, freeze them on a tray, then transfer them to a freezer bag. When ready to bake, roll in cinnamon sugar and bake as usual (add 1-2 extra minutes of baking time).

Wrap-Up – Easy Snickerdoodle Cookie Recipe (With No Butter)

These easy Snickerdoodle cookies are a great recipe, a family favorite, and I think they are the best Snickerdoodle cookies! The fact that they don’t require butter makes them even more convenient! They’re soft, chewy cookies that are packed with that classic cinnamon-sugar flavor and as far as easy cookie recipes go, this one is at the top of the list! Whether you’re making them for a special occasion or just because you’re craving something sweet, they’re sure to be a hit. I can’t wait to hear what you think! Until then, Happy Baking… and as always, Just Keep Shuffling!

Printable Recipe Card: Easy Snickerdoodle Cookie Recipe (With No Butter)

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