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These easy Snickerdoodles are soft, chewy and slightly tangy. They come together in about 30 minutes with no need to chill the cookie dough. This classic cookie is coated in cinnamon sugar, delicious and totally addicting!
Table of Contents
- Soft & Chewy Snickerdoodles
- Why You’ll Love This Snickerdoodles Recipe
- What Are Snickerdoodles?
- Recipe Ingredients
- How to Make Snickerdoodles
- Can I Make The Dough In Advance?
- Pro Tips for Success
- How to Store Snickerdoodle Cookies
- Can I Freeze These?
- More Easy Cookie Recipes
- Watch How to Make Snickerdoodles
- Get the Recipe
Soft & Chewy Snickerdoodles
I have been searching for the perfect snickerdoodle recipe for a long time. After much trial and error, I finally got it right. This foolproof recipe makes pillowy-soft snickerdoodle cookies with just the right amount of cinnamon. Thick, but not too thick, they have the perfect hint of a crunch on the outside from their glorious cinnamon sugar coating and just the right amount of chew on the inside. The classic sweetness of the sugar cookie with just a hint of tanginess from the cream of tarter blends wonderfully with the comforting warmth of cinnamon. Gosh, they are so good!
These snickerdoodles are not only delicious but they are quick and easy to prepare. You don’t even have to chill the dough before you bake them. Cookies in less than 30 minutes anyone? I’m in!
Why You’ll Love This Snickerdoodles Recipe
These really are some of the best cookies I have ever tasted. Here are just a few of the reasons I think they are so outstanding.
- No chilling necessary. Unlike many cookie recipes that require you to chill the cookie dough before you bake, this one does not. This makes them so much quicker and easier to make, but they aren’t lacking in any way from not being refrigerated.
- Simple ingredients. This recipe requires only a few simple ingredients that you likely already have in your kitchen. It’s the perfect spur-of-the-moment recipe.
- Flavor. These cookies have the sweetness you’d expect from a sugar cookie with a hint of tang from the cream of tarter. Pair that with the perfect amount of cinnamon and you’ve got a 100% crave-able cookie.
- Soft and chewy cookies. These snickerdoodles are the perfect thickness and wonderfully soft and chewy on the inside. Everything you could dream of in a cookie. Plus, they have just the tiniest bit of crunch from the cinnamon sugar coating that envelopes them. The combination is to die for.
What Are Snickerdoodles?
A snickerdoodle is a popular type of sugar cookie. What sets it apart from other sugar cookies? Cream of tarter is added to the dough to give a subtle tang and an addictive chewiness to the finished product. In addition, the dough balls are rolled in a mixture of cinnamon and sugar before they are baked, which gives the cookies a wonderful warmth and an extra boost of sweetness.
Recipe Ingredients
You’ll only need a few basic ingredients to make these easy snickerdoodle cookies. Here they are. For precise measurements, scroll to the recipe card below.
- All-purpose flour – Be sure to measure your flour accurately or you’ll end up with dry cookies. I prefer a food scale, but the spoon and level method works too. Just be sure not to pack your flour into your measuring cup.
- Cream of tartar – Don’t skip this. It brings a wonderful chewiness and a lovely tang to the finished cookies.
- Baking soda – For just the right rise and chewiness.
- Salt – To accent the flavors in the cookies.
- Unsalted butter – The butter must be at room temperature, otherwise, it won’t cream with the sugar properly.
- Sugar – Sugar adds sweetness and helps to make the cookies tender.
- Eggs – Be sure to use large eggs, not medium or extra large.
- Vanilla extract – For flavor.
- Ground cinnamon – For rolling the cookies.
How to Make Snickerdoodles
Here’s a quick look at how to make this chewy snickerdoodle recipe. Make sure to scroll to the recipe card below for more thorough instructions.
- Prep. Preheat oven to 400°F and line a baking sheet with parchment paper.
- Combine the dry ingredients. Whisk together the flour, cream of tartar, baking soda, and salt.
- Cream the butter and sugar. Beat together the butter and 1 1/2 cups of sugar until fluffy and light in color.
- Put it all together. Mix in the eggs, one at a time, followed by the vanilla and the dry ingredients.
- Coat the cookies in cinnamon sugar. Whisk together the remaining cinnamon and sugar. Roll the cookie dough into balls and roll each ball in the cinnamon sugar.
- Bake. Arrange the cookie dough balls on the baking sheet and bake for 6-8 minutes.
- Cool. Allow the cookies to cool for a couple of minutes on the baking sheet before transferring to a cooling rack.
Can I Make The Dough In Advance?
Absolutely! Simply wrap the dough in a tight layer of plastic wrap and refrigerate it for up to 48 hours. You can also store it in the freezer for up to 3 months. Once you’re ready to bake your cookies, let the dough sit at room temperature until it’s soft enough to scoop. Make dough balls, roll them in cinnamon sugar, arrange them on a baking sheet, and bake.
Pro Tips for Success
Want to be a snickerdoodle cookie master? Follow these simple tips and tricks and you’ll be on your way!
- Use a dark cookie sheet. Did you know that the color of the cookie sheet actually has an effect on how quickly your cookies bake? A dark color will absorb heat more quickly, which helps set the edges without causing the cookies to spread. That’s exactly what you want here, so grab the darkest pan you’ve got!
- Measure correctly. Baking is a science. Even when you are attempting the simplest of recipes, it is crucial to measure correctly, especially when it comes to flour. If you want to achieve the perfect light, chewy texture, check out my tutorial on How to Measure Flour Correctly.
- Cream thoroughly. Creaming the butter properly brings a nice light and fluffy texture to these cookies. Beat the butter and sugar together until the mixture is fluffy and noticeably lighter in color. Otherwise, you will likely end up with overly dense cookies.
- Don’t over-mix. Mix just until everything is incorporated. Over-mixing the batter can cause the glutens in the flour to overdevelop, leaving you with tough, dense cookies.
- Get the temperature right. Most cookies bake at 350°F, but these ones require a higher temperature (400°F) to stop them from spreading too thin. Stick with the instructions in the recipe if you want that classic soft and chewy snickerdoodle texture.
Allow the cookies to cool completely before transferring them to an airtight container. Seal the container and store them at room temperature for up to 1 week. Do not store these in the fridge. They will dry out.
Can I Freeze These?
Yes! There are a couple of ways to go about it.
- Freeze the baked cookies. Once the cookies have cooled to room temperature, seal them in an airtight container and store them in the freezer for up to 3 months. When you are ready to enjoy, allow the cookies to thaw at room temperature.
- Freeze the cookie dough. Form the dough into balls and roll them in the cinnamon sugar. Arrange them on a cookie sheet lined with parchment paper and pop them in the freezer for 3-4 hours. Once frozen solid, seal the dough balls in a freezer-safe container and store them in the freezer for up to 3 months. You can bake them directly from frozen. Just add an extra minute or two to the cook time.
Cookies are the perfect quick and easy solution to dessert. I’m always on a mission to develop new, easy cookie recipes to share with you. Here are some of my favorites.
- White Chocolate Chip Cookies
- Lemon Sugar Cookies
- Chewy Chocolate Chip Cookies
- Peanut Butter Cookies
- Gingersnap Cookies
- Chocolate Sugar Cookies
Watch How to Make Snickerdoodles
Print
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 45
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Tender, buttery and slightly tangy sugar cookies are coated in cinnamon sugar and baked to perfection in this classic dessert! Whip up a batch of these Chewy Snickerdoodle Cookies and experience blissful comfort with each cozy bite.
Ingredients
- 2 3/4 cups (358g) all-purpose flour (measured correctly)
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar, plus 3 tbsp for rolling
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 tbsp ground cinnamon
Instructions
- Preheat oven to 400°F. Prepare a cookie sheet (I recommend a darker cookie sheet) with a silicone baking mat or parchment paper.
- Combine the flour, cream of tartar, baking soda and salt in a medium sized bowl. Set aside.
- Add the butter and 1 1/2 cups of sugar to a large mixer bowl and cream until light in color and fluffy in texture, about 2-3 minutes.
- Add the eggs one at a time, mixing until combined after each. Scrape down the sides of the bowl, as needed.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until combined.
- Combine the remaining 3 tablespoons of sugar with the cinnamon in another small bowl.
- Create balls of one tablespoon of cookie dough each.
- Roll each ball of cookie dough in the cinnamon sugar mixture, then set on the prepared cookie sheet with about 2 inches between them.
- Bake for 6-8 minutes.
- Remove cookies from the oven and allow to sit for 2-3 minutes, then move to a cooling rack.
- Store cookies in an airtight container.
Notes
- Makes 40-45 cookies.
- To Make Ahead: Wrap dough in a tight layer of plastic wrap and refrigerate for up to 48 hours. When ready to bake, let dough sit at room temperature until soft enough to scoop.
- To Store: Keep cooled snickerdoodles in an airtight container at room temperature for up to 1 week.
- To Freeze: Freeze cooled cookies in an airtight container for up to 3 months, thawing before enjoying. Alternatively, freeze formed and coated dough balls on a lined baking sheet for 3-4 hours, or until frozen solid. Transfer frozen dough balls to a freezer-safe container and store for up to 3 months. Bake directly from frozen, increasing cook time by 1-2 minutes.
Nutrition
- Serving Size: 1 Cookie Ball
- Calories: 86
- Sugar: 6.7 g
- Sodium: 57.7 mg
- Fat: 3.4 g
- Carbohydrates: 12.9 g
- Protein: 1.1 g
- Cholesterol: 16.4 mg
These are delicious! I’ve made these a handful of times and people now request I bake them for our gatherings. Do you think I could put toffee in this recipe and the cookie will still turn out chewy and soft?
I’m so glad you enjoy them! I imagine the toffee would be fine. It just might melt when baked and could add a crunch or some chewiness to the cookies.
Love, love, love these cookies! Thank you so much for this recipe! I get compliments whenever I make them
Awesome! So glad to hear that!
Whenever I need to bake goods, I can always trust your recipes. Thank you for sharing them.
I’m so glad to hear that! Thank you!
I loved this recipie so much! They are so good and soft!! The first time I made this recipie the cookies were undercooked but when I remade it just now and put them in for two more minutes and they were perfect!
So glad you enjoyed them!
Followed the recipe to the tee and cookies are delicious!
So glad you enjoyed them!
Way to sweet to me, and it’s on a crunchier side, not soft and chewy as I hoped for.
It sounds like you over baked them, because they should definitely be soft and chewy. Either that or you added too much flour.
OMG. BEST. RECIPE. EVER. I added maybe about a 1/2-1 tsp of cinnamon into the batter , added turbinado raw cane sugar into the cinnamon/sugar mix to coat the cookies and used vanilla bean paste in replace of the extract ….DELISH! I also put the batter into the freezer in between batches and they turned out perfect! I can’t wait for my coworkers to try these. My family loves them!!
I’ve made snickerdoodles a couple times, but i try to use new recipes each time! This one is supposed to be chewy, but i took it upon myself to bake them for longer because the inside just seemed off and too doughy. Definitely needed some cinnamon or something in the dough too!
This was a great recipe! I made some before Christmas, so that all the Christmas goodies wouldn’t disappear before Christmas. However, here I am back in the kitchen making another batch! Apparently the other goodies were safe as long as these were around. So by family demand, I’m making another batch! Lol Thanks Lindsay!
LOL! Glad they’re a hit!
I made these for Christmas today. I had never made snickerdoodles before and these came out PERFECT! They are actually soft and chewy, and the flavor is divine. Everybody loved them. Thank you for the recipe, it’s a keeper.
I’m so glad you enjoyed them!
They looked like a thick cookie in the oven but once out, they flattened out. The taste was great. What did I do wrong?
It’s normal for them to be more puffy in the oven and then settle a bit when they cool. If they seem too flat though, it could be something else. Maybe something wasn’t properly measured.
My coworkers went crazy over these. They asked me to bring them in again
So glad to hear that!
could i use more cinnamon i love cinnamon
Sure!
The texture came out chewy and perfect, but the flavor just seemed like something was off to me. Maybe a little salty, just not sweet enough. Maybe a little cinnamon in the dough rather than just sprinkled on top. I’d give these a 7 out of 10.
I made these a day ago and I need to make more. I eat mine just as they cool because if I wait I won’t get any. They are a hit in my family. I use a 1 1/2” cookie scoop for a bigger cookie and it works great. I also love that you use weight measurements as I find this does make my baking a whole lot better and tasty. Thank you for sharing
So glad you enjoyed them!
Great cookies the first time and way better than store bought. Took a little longer in my oven which may be due to oven temp/cookie sheet construction. A couple more minutes and perfection. Thank you so much for the pictures and good instructions (however, I wouldn’t use cream in the instructions as that is an ingredient in cookies and was a confusing descriptor “Add the butter and 1 1/2 cups of sugar to a large mixer bowl and cream until light in color and fluffy in texture, about 2-3 minutes.” mix until creamy would be a better description.
I’m so glad you enjoyed them!
Creaming butter and sugar is standard terminology in baking. You can find this phrase in any cookie recipe.
Beautiful recipe! I’ve ended up with hard and dry snickerdoodle cookies in the past but this is the opposite! So glad to find a recipe that’s easy to follow and DELICIOUS
So glad you enjoyed them!
When scooping the dough it melts so that I can’t roll it in the cinnamon sugar mixture. I’m going to cook it on the fridge then try! Excited to try them out once done!
It sounds like the cookie dough was not thick enough. It could be that the flour was under measured. How did they turn out?
These turned out to be the perfect cookie. They were crispy around the edges and chewy in the middle. I did add cinnamon to the mix and a lot because I Love cinnamon. Thanks for the recipe.
Awesome! So glad you enjoyed them!
This recipe was amazing!!!! Highly recommend. I didn’t have a dark sheet pan, but my oven runs pretty hot so they still turned out great!
Awesome! I’m so glad you enjoyed them!
Thanks for sharing, these cookies are wonderful.
I’m so glad you enjoyed them!
Way too much flour, the dough was super crumbly and hard to roll. I followed to a T.
The amount of flour is correct and not too much. It sounds like you over measured it, which is very easy to do. Here’s a post on how to measure flour accurately with a couple different options.
My all time favorite cookies!
I haven’t made these cookies yet. The only question that I have is should I sift the flour before I measure it?
I don’t usually sift my flour, but you certainly could. If your flour seems like it needs it, and you don’t use it very often, you may want to.
Ref your recommendation to use a dark baking sheet: I don’t have one. Would a regular “silver” baking sheet alter the baking time and temperature. I’ve made these cookies couple times before (NOT your recipe, though) and they spread a whole lot (using a baking mat on the cookie sheet) and am anxious to try your recipe, hoping for a cookie that doesn’t spread massively. Thoughts?
I do think that the color of the baking sheet makes a difference. You can certainly try it with your lighter baking sheet and see how much of a difference it makes for you. All ovens vary so it’s possible it won’t be as much of an issue. If they do spread too much, you could try adding an extra tablespoon or two of flour and see if that helps without altering the cookie texture too much.
Hi there! I was wondering if you’ve had any success making them bigger than 1 tablespoon dough balls? I like a big cookie, but didn’t know if it would change baking time or if they would spread too much. Thanks!
I haven’t tried it. But you’re correct that they’d need to bake longer and would likely spread more. I’m not sure if that would make them turn out differently or not without testing it. I think these would be ok.
I love Snicker Doodles. So good
Definitely recommend 💯. I love this recipe and have used it multiple times! Thank you. It’s absolutely delicious and perfect for those cold snowy mornings or that midnight snack!
Awesome! So glad to hear that!
Taste wise, these are wonderful. They spread nicely and extra yay for no need to chill! However, i should have went with my gut when i thought 400 was a little high when every other cookie out there bakes at 350. The inside cooked just fine, was nice and soft, but the tops were a little dark. I will try again on 350. I will also try adding cinnamon to the dough but that’s just my personal preference because i LOVE cinnamon.
Update!
I tried this recipe again because I love your blog so much and really wanted it to work. I added cinnamon to the dough, decreased the oven temp to the standard 350, baked for 11 minutes, and out came the most delicious soft perfect snickerdoodles!! And again, super yay for not having to chill the dough because I never plan ahead of time.
So glad you got them to work for you!
Hi Lindsay, For my first time baking snickerdoodles I came directly to you. About the 6 to 8 minutes – cookies can change so much in so little time, and two minutes is a long time! So would it be just like any other cookie – ie. when the edges are golden brown? Also, I have never baked cookies that didn’t stick to the silpat or the parchment paper. Is it okay to just use my new non stick (Wilton) cookie sheets with no liner?
Yes, you want to edges to look set and centers to just look done. As for cookie sheet with no liner, you could do that but I do think cookies bake a touch differently. But you certainly can.
One of my FAVORITE cookie recipes. Soft, chewy, wonderful!
So glad you enjoyed them!
Is there a way to make it for a cut out cookie?
No, these cookies are meant to spread. I’d recommend these with a little cinnamon mixed in.
Ugh! Mine aren’t falling/ spreading like yours!
I’m sorry to hear that. It’s possible that you added a little too much flour. You could try flattening the cookies a little before you bake them to help with spreading or adding a teaspoon of milk to the cookie dough and see if that helps.
How do I keep them from going flat?
I’m not really sure I know what you mean. It’s normal for cookies and baked goods to fall a little bit as they cool. Did they do something more than that?
Should these be pressed flat before baking or no?
I did not press them flat. They should spread properly. If you find that they aren’t though, you could always try pressing them down a bit.
Good for xmas
This was so good but I do have 2 things. My cookies spread flat and looked cracked instead like it does in the pic. Is there a reason why?
Spread flat as in thinner than what the picture looks like? It’s hard to say from a distance, but it sounds like maybe an ingredient was a mismeasured or something.
I accidentally mixed the cinnamon into the batter, do you think it will taste the same, or should I put in more of another ingredient to tone down the cinnamon? Also, should I still add the same amount of cinnamon to the outside of the cookie?
It should be fine. I wouldn’t add anything additional. I’d still add the cinnamon to the outside. They’ll just have a little more cinnamon flavor, which wouldn’t bother me at all.
I haven’t made these since high school omg these are delicious!!
So glad you enjoyed them!
This recipe is the best one I have used. I have had four people that didn’t like snickerdoodles go nuts over these. They are so soft and chewy. And the perfect amount of cinnamon on the out side. This year I’m going to use colored sugar to mix it up and make them a little more festive!!
So glad you enjoyed them!
Can you use baking powder as a substitute for the cream of tartar?
I’m sorry but no, the two work differently.
Hi Lindsay! I made your mini chocolate chip Chipwiches a few weeks ago and they were a HUGE hit! This time I want to try making them with Snickerdoodles and rolled in cinnamon chips. My question is should I press down the dough balls before baking to make them a bit more flat like the original Chipwiches? Or will they spread enough in your opinion? Any other suggestions? TIA! You’re my go to for all baking 🙂
I would probably press them down a little bit to make them thinner. I hope you enjoy them! So glad to hear you enjoyed the chipwiches!
Thank you for the quick response 🙂
I had a hard time getting the recipe to stay in one place so I could read it without scrolling down multiple times. Maybe this is a Pinterest issue?
It was really annoying.
But…the cookies were great!
I guess it depends on if you were viewing it purely on my website or through a Pinterest window. I’m not sure. I’m glad you enjoyed the cookies though!
I brought these cookies to work and sent some with my husband to bring to his work and EVERYBODY raved about them! And they’re so easy to make!!!
Wonderful! So glad they were a hit!
Delicious! I adjusted the sugar and baking soda for high altitude and they turned out perfectly. I would definitely bake these again.
So glad you enjoyed them!
I made it how the direction says but it has the consistency of cake batter and not cookie dough. Any tips?
It sounds like an ingredient wasn’t measured properly.
Can this be used to make a snickerdoodle cookie cake?
It would likely need a little adjusting. I might use my sugar cookie cake and add some cinnamon sugar to it.
Is it okay if I just use a dark cookie sheet with cooking spray without parchment paper or a silicone mat?
I don’t really recommend that, but you could. Cookies bake differently based on how you set up the cookie sheet. They’re going spread a little differently, probably more, and be much more brown on the bottom. Especially if it’s a dark colored cookie sheet.
I made these cookies for my coworkers the other day and have heard no stop compliments from them since then! All of them were raving about how these snickerdoodles were the best they have ever had. I did accidentally double the vanilla but it certainly did not hurt them!
Awesome! So glad to hear that!
Chewy goodness. EVERYONE loved them at a Bridal Shower I brought them to.
So glad to hear that!
Can these be frozen?
Yes, that should be fine.
I totally agree with you!
Snickerdoodles are one of my favorite cookies – can’t wait t give this a try. Do you have any suggestions for baking at higher altitudes?
I can’t really help with high altitude baking, but I’m told this guide is a good one. https://www.biggerbolderbaking.com/high-altitude-baking-guide/
One of the best snickerdoodle cookies. Also works great as a sugar cookie
Glad you enjoyed it!
Does the bake time change for different areas? My cookies definitely weren’t ready after 8 minutes.
Not typically by area, but ovens do certainly differ. Also, you want to remove them before they look fully baked. They will firm up as they cool. If you only remove them when they look super done, they will end up dry.
This recipie was a hit with my family! My cousin even ate them and she barely eats anything. My aunt said that these were then only cookies she liked! Definitely keeping that in mind 😉
The only thing is that they did not spread out 🙁
For the remaining batches the things that worked was to flatten them out. Is this a good idea, do you have any tips, because I remember measuring the flour correctly, what else could be the problem?
So glad everyone enjoyed them! As for not spreading fully, did you use a food scale to measure the flour? If so, then there could be there another ingredient that was a little off. Also, differences in ovens can affect spread as well. If you’ve never tried the air bake cookie sheets, they may be worth trying if you consistently get cookies that don’t spread as well.
Okay thank you so much! I have a silicone baking sheet, but if I get the time I will be sure to try those ones too!!
Wowowow! These are truly the best cookies I’ve ever had. I followed the recipe and weighed the flour, which I think is key in having the perfect consistency and fluffiness.
Awesome!!
These cookies came out so well, so quick to make! Thank you for the fantastic recipe!
Glad you enjoyed them!
Mine were delicious but my cookies didn’t spread out like the ones in your picture’s.
The most likely cause for lack of spreading it over measuring the flour.
I just made these as gifts for neighbors. They came out great! I’d given up on making cookies, because they never come out right. I do think I make mine a little big, so cooked for 8-9 minutes.
I seriously think cookies are the trickiest of all the baking land! Glad these worked out well for you!
These cookies are absolutely amazing!
Thanks so much Lindsay for a wonderful Snickerdoodle recipe! They came out just the way I LOVE them!!
My coworkers and managers at Kohl’s love these cookies! I love them too! But I’m having a hard time getting them to spread. I usually bake them as little balls. Is there anything I can do next time to get them to spread more?
I made these for a school project and they are AMAZING! I cut the recipe in half and got some weird measurements (1 3/8 cups of flour) since Mom made chocolate chip cookies. I would so make them again! Cinnamon is my favorite flavoring, and I need more cinnamon recipes in my life!;
LOVED this recipe! It mad soooo many cookies, could I all half the measurements to make less?
Sure, that should be fine. Glad you enjoyed them!
Do you have suggestions for high altitude adjustments? My son took pre made cookie dough to bake at school, so they would be “fresh”, but he says they are flat and runny. Not like at home. I think it may be due to the altitude being just over 5,000 ft. because he does everything the same as when we bake them at home. (Yes, we, he is my baking assistant, even when he comes home for school holidays, he always wants to try out recipes he has found. 🙂 I’m not sure what to adjust, the flour or cooking time/temp or both. These cookies are awesome when we make them at home, but we are at sea level.
I’m sorry, but I’m not sure how to adjust for high altitude.
If I only have salted butter, do I leave out the salt or just reduce it?
I would leave out the salt if using salted butter.
Angie, here’s how to adjust for higher temp per the King Arthur Cookbook:
https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Hi Lindsay!
I absolutely love your recipes and use your sit often. I tried the snickerdoodles today and they came out flat and spread out, any thoughts on how I can prevent this next time?
Thanks so much for your time and sharing your recipes! Greatly appreciated and loved by all in my circle 🙂
I used to use an old betty crocker recipe that my mom had, when I was in middle school, to make snickerdoodles. I recently tried to find that recipe, but it seems like it was eliminated from their database.
This recipe however, is so familiar. I think you have matched, or made that recipe better. I thank you for that.
I’m so glad to hear you enjoyed them!
Needed an easy cookie for Christmas tomorrow. This recipe is awesome! Turned out perfect! I appreciate the “by weight” measurements…I feel like there is less room for error.
They turned out perfect! I would send a pic if i could!
I’m so glad you enjoyed them!
When using parchment paper do i have to oil the parchment paper before placing the balls on the cookie prepared with parchment paper, I really need to know quickly for I am making them for Christmas gifts need to know by tomorrow.
No, parchment paper is already non-stick.
Just whipped these up and they turned out perfect! thank you for a fantastic recipe!!
Wonderful! So glad to hear it!
Hello Lindsay
I’m a french baker and I discovered your website thanks to your videos on You Tube.
Last weekend, I tried your recipe of snickerdoodles.
In France, we don’t find cream of tarter at the supermarket. So, after some research on the web, I used 2 tsp lemon juice to replace it.
I created 20 balls of 24 grams of cookie dough each.
My cookies dough was a little sticky than on your video and they didn’t melt in a shape cookie.
They were not very soft either.
Do you think it’s because of lemon juice ?
Thank you for your answer and thank you for all your recipes 🙂
My next test’ll be a cheesecake recipe
Do the baked cookies freeze well? Or could you freeze the dough balls, thaw and then bake?
Trying to get as much done ahead of Christmas as possible : )
I don’t do a lot of freezing, so it’s hard to say for sure. I would think the baked cookies should freeze fine. I would thaw them in the fridge. I would also think freezing the dough would be fine and probably the better option.
Great recipe!!! Thank you! Soft and chewy! Enjoying them right now 🙂
So glad to hear that!
I’m going to make these for my mom’s birthday because they are her favorite! I also wanted to make an apple pie variation (I’ve seen them referred to as appledoodles) with chunks of apples (possibly spiced apples) in them. I saw a snickerdoodle recipe that included apple cinnamon pudding mix and another recipe that used spiced apple cider powder. Since your recipes always turn out unbelievable, I thought I’d request your baking expertise and ask what you think would work best and in what amounts/ratios. Thank you so much!!
I’m glad to hear you enjoy my recipes! As for which mix to use, I haven’t ever used Apple cider mix in baking so I can’t speak to that one. But pudding mix usually turns out well. Usually adding a whole container to this amount of cookies would be fine. Another option would be to add apple pie spice to the cookies along with apple chunks. I would think that might give you a nice apple flavor without using a mix.
The best Snickerdoole recipe I have made. Thick, soft, chewy and yummy. My Family loved them. We always make them for Christmas.
Awesome! I’m so glad you were happy with them!
Snickerdoodles are my favorite cookie ever. I’m an avid baker and I bake all types of cookies but I’ve never been able to make a single batch up to my bakery level standards. This was probably my 15th recipe I’ve tried and it was INCREDIBLE. I will never try another recipe. (Note: I did sub white vinegar in place of the cream of tartar. Might be a bit too acidic for some but I prefer the extra bit of bite!)
Awesome to hear that! I’m so glad you enjoyed them!
Can the dough be rolled into balls with the cinnamon/sugar then frozen and baked later?
That should be fine.
How many will this recipe make?
About 40 cookies
These were great – perfect texture combination of crispy and chewy. For a variation we added a combination of spices to the sugar mixture to roll the balls in – a little nutmeg, allspice, and clove as well as the cinnamon. The original cinnamon-only cookies were delicious and the added spices just gave them a bit more depth. Both wonderful!
I’m so glad you enjoyed them! The additional spices sound delicious!
Lindsey can I use salted butter and cut the measurement or if I use the same amount would it change the cookie much? Thanks
Yes, you can. Use the same amount of butter and just don’t add the extra salt listed in the ingredients.
I really enjoyed these cookies! I was hoping for a really spread out cookie, but mine turned out to be scone like. Any suggestions on what might have gone wrong?
Thanks for this recipe! I had a craving and it’s always nice to have an excuse for having purchased cream of tartar!
Glad you enjoyed them!
What size should the dough balls be?
I mention in the recipe that you use one tablespoon of cookie dough per ball. I prefer to use that sort of measurement than a ball size. It seems more accurate.
Delicious! A little Crunchy on the outside and chewy on the inside. When out of the oven, I added a little more cinnamon sugar to the cookies. So good.
So glad to hear you enjoyed them!
Found this recipe on Pinterest and tried it. I’m using it for my bake sale but I can’t stop eating them as I’m packaging them. I did about 6-9 min in the oven depending if my pan was warm or not. I had a pan waiting and I put it in while another pan was in there. The first pan came out and I almost forgot about the last batch of cookies. I took them out but it cooked all the way through, still good but it isn’t chewy and came out rather thick and round. Still taste good but the times you specified were perfect.
Wonderful! I’m so glad you’re enjoying them!
I made these cookies last night with my 3 year old son. The recipe was easy to follow and delicious! Chewy and soft just like we like them!
So glad you enjoyed them!
Is it okay if I leave out the cream of tartar? Dont have any :/
You can, but it is kinda an iconic part of a snickerdoodle and it would change up the texture and flavor of the cookie a bit.
These are the best dang snickerdoodles I’ve ever had. I cannot stop eating them, and I’ll probably never use another recipe!
I’m so glad you enjoyed the cookies! 🙂
Can I use salted butter
Sure, that would be fine.
I love snickerdoodle cookies and couldn’t wait to try this recipe. However, I put them in at 400 for 8 mins and they came out raw. I put them in for another 3 mins but they still weren’t right.
I’m sorry you had trouble, but that’s a pretty normal baking time for the size of cookie specified. Did you happen to make larger cookies that would have needed more time?
Great recipe! They came out awesome. I subbed 1/2 tsp of the cinnamon with nutmeg, and added a dash of cloves, plus about 1/2 teaspoon of superfine “popcorn” salt to the rolling mixture. So, so good.
The popcorn salt sounds interesting! Fun! I’m glad you enjoyed them!
Hello, good morning
I’m going to try this recipe. My mother had, (almost) the same exact recipe. Except she used shortning instead of butter. When I decided to try her recipe I was apprehensive about using shortning. So that is why I want to bake your recipe. I’m excited and can’t wait to bake my childhood favorite. But, can you tell me the difference between using shortning vs butter? A added fact, my mother’s recipe is about 60 70 years old. Thank you.
They are similar in many ways, but in this case differ in flavor and texture. The shortening is firmer, so the cookies will bake a little differently.
I love snicker doodles. This is a 5 star recipe for sure. Soft chewy and full of great snicker doodle flavor.
John
And again another perfect recipe! I had another one that had more butter, and I always thought there was something to improve, and yours uses less butter, and the snickerdoodles are so so good! Also, no chilling, that’s so much easier! Thank you so much!
Awesome! 🙂 So glad you enjoyed them!
My husband loves snickerdoodles but I have never made them before. I found this recipe on Pintrest and tried it the same day. It was WONDERFUL! My whole family loved them and that is not an easy task!! Thank you so much for posting this!!
I’m so happy to hear that! Glad you enjoyed them!
I liked that this recipe didn’t call for chilling the dough. However my cookies came out very spread out and not fluffy enough.
I redid a batch to make sure my measurements were right and the same thing happened (I adjusted the oven temp thinking it may help with the crispness) /:
Try refrigerating them before baking. Worked good for me.
Great recipe Lindsey! I love to cook and entertain. I baked these cookies for holiday entertainment. It was a big hit.
I’m so glad you enjoyed the cookies!
Thanks for the receipe!! The cookies tasted delicious but they were rather thick, I wish they were spred thin just a lil more. Any suggestions on what I did wrong? They we’re still rather domed rather than flat like a cookie, but still very tasty. Maybe I should make them bigger next time?
Hmm, there could be a number of reasons. How did you measure your flour? I measure by weight to be sure that it’s accurate, but if you are using a scoop, you don’t want to pack the flour in. Or did you happen to refrigerate the cookie dough at all?
It sounds like your cookies didn’t spread very well, so either something wasn’t measured quite right making a thicker cookie dough, or they were cold when they went in the oven, or something else that would have affected the way they spread when baking.
Yum! Thank you for this recipe! It was so easy to make and turned out so well. The cookies are crunchy on the outside and impossibly chewy in the middle. They also have that perfect snickerdoodle taste, if you know what i mean! Highly recommend
Thanks Ashley! I’m so glad you enjoyed! 🙂
I’ll be making these delicious for sure, juat wondering, is it ok to mix up the batter and bake them off the next day?
Yes, it should be fine.
Very delicious! I love snickerdoodles also, but I couldn’t find my recipe. I tried yours and it is excellent. This will be my new go to snickerdoodles recipe!! Thank you!
That’s awesome! I’m so glad you enjoyed!
Can I substitute the crème of tartar with something else? They’re out everywhere where I live😔
Hello Lindsay. I love your recipes they are the best. Here in Spain we don’t use to do this type of cookies so I am about to do them this weekend. My only doubt is, do you think I can change the butter for olive oil? We don’t use to use much butter here at home, as I can’t eat it, so I always try to substitute the butter for olive. Do you think it will work?
Thank you for all your help. Hugs from Barcelona.
No, olive oil wouldn’t work in these cookies, I’m sorry. It’s much too soft compared to the butter.
Could you sub Coconut Oil ?
It would give you a different result, but you could try it.
Could I leave out the tartar? Or is this an absolute must for the dry ingredients? I’ve been a cookie making machine and have most of the basics in my pantry but no tartar- really want to make these today. Butter currently sofenting.
The tartar is kind of iconic in snickerdoodles. You could leave it out but they aren’t quite the same.
I have now made this recipe as well as your sugar cookies and both are amazing! Thank you!
Awesome! So glad to hear that!