Perfect Snickerdoodles

The BEST most PERFECT Snickerdoodle cookie recipe ever! Super soft and buttery, loaded with cinnamon and sugar. Plus, there's no chilling the dough necessary, so they can be made QUICK!
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This Perfect Snickerdoodle recipe is truly the best! These Cinnamon Sugar Cookies are soft, buttery, thick and loaded with flavor!

I always hate calling something “the best” or “perfect”…because WITHOUT FAIL there will be someone out there who indeed, does NOT think they are perfect. Or the best.

I get it.

AND attaching “Perfect” or “The Best” to a cookie like the Snickerdoodle is entering into pretty dangerous territory…

Everyone makes Snickerdoodles…and everyone thinks their recipe is the best. Add in the probability that their recipe is most likely their Grammies, my claims to have the best recipe are fightin’ words.

This ain’t my first rodeo.

So with ALL that said, please note: My claims that these cookies are perfect and the best are my opinions solely. Well, mine and everyone who has tried them.

Fists UP!

But hey y’all. Let’s not fight. Let’s bond over the delicious cinnamony-sugarness that is the Snickerdoodle.

The SUper Soft Snickerdoodle Cookies are PERFECT! These cookies are buttery, loaded with cinnamon and can be made QUICK! No chilling the dough necessary!

Also, let me state that I actually have an old-timey recipe for Snickerdoodles on my site already from GASP 2008. You can look, it’s ain’t pretty. That recipe was the one that MY mom always made. It was from the red and white checked BHG cookbook that everyone had (has) in their kitchen. It’s a good recipe. Solid for sure, but it wasn’t MY recipe.

AND I knew that it was high time I got busy making my own…plus I wanted to improve on the texture of the Snickerdoodle…and after a few tries I nailed it.

 

Also, let’s talk about Cream of Tartar…I don’t necessarily think you have to use it to have a good Snickerdoodle. BUT after my attempt at omitting the annoying ingredient from a batch of Pumpkin Spice Snickerdoodles I made last September I got my fair share of feedback that it didn’t actually count as a Snickerdoodle without CoT.

Fine y’all.

Although I will say that using baking powder in place of baking soda and CoT is basically the same difference. But I’m here to please.

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My recipe is super straightforward…no secret ingredients, no tricks and Y’ALL…NO CHILLING!

So that means these beauties will be on your table in 20 minutes. YES.

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I bake them for EXACTLY 10 minutes every.single.time. with perfect results. But I know all ovens are different, so I wrote 10-12 minutes in the recipe. If you over bake them, they won’t be as soft. It ain’t rocket science, so if you prefer a crispier cookie, go ahead and add in an extra 2 minutes or so. No judgement here.

The Perfect Snickerdoodle Cookie recipe EVER! These cookies are soft and buttery, loaded with cinnamon and can be made QUICK! No chilling the dough necessary!

When you take them out of the oven, the edges should be slightly golden and the tops might seem slightly undercooked. It’s ok! They will set up as the cool.

The insides will look glorious…like LITERALLY perfect…

Truly thr BEST Snickerdoodle Cookie I have ever eaten! SO soft and buttery, loaded with cinnamon and the recipe is so easy!!

I hope you guys love these as much as I do!! SO make ’em, eat ’em and let me know what you think!

xo

4.8 from 24 reviews
Perfect Snickerdoodles
 
Prep time
Cook time
Total time
 
The BEST most PERFECT Snickerdoodle cookie recipe ever! Super soft and buttery, loaded with cinnamon and sugar. Plus, there's no chilling the dough necessary, so they can be made QUICK!
Author:
Serves: 20 large cookies
Ingredients
  • 1 cup butter, room temperature
  • ¾ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg, plus 1 yolk
  • 1 Tbsp vanilla
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • ½ tsp kosher salt
  • 1 tsp cinnamon
  • 2¾ cup flour
Cinnamon Sugar
  • ¼ cup granulated sugar
  • 1 Tbsp cinnamon
Instructions
  1. Preheat oven to 325°
  2. Line a baking sheet with a silicone mat or parchment paper, set aside.
  3. In bowl of stand mixer beat butter and both sugars until light and fluffy, 2-3 minutes. With mixer on medium speed add in egg, yolk and vanilla and beat for another minute, scraping the sides as necessary.
  4. Turn mixer to medium low and mix in baking soda, cream of tartar, salt and 1 tsp cinnamon. Mix for 30 seconds, scraping sides as necessary.
  5. Turn mixer to low and add in flour, mixing until just combined.
  6. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
  7. Using a cookie scoop or spoon, measure out about 2 Tbsp of dough and roll into a ball. Then roll each cookie dough ball into the Cinnamon Sugar mixture.
  8. Place on prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
  9. *I baked mine for exactly 10 minutes every time I make these cookies with perfect results, but I know ovens vary, so bake only until the edges are slightly golden. The tops may seem slightly undercooked, but they will firm up perfectly when they cool. If you prefer a crisper cookie, bake for 2 additional minutes.

 

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228 Comments on "Perfect Snickerdoodles"

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Arlene
Guest
February 1, 2015 11:47 pm

Hi, I was wondering if you could help me? I made snickerdoodles today and they totally came out thin and had spread. Do you know what I might have done wrong? They were good. I just want them thick, soft and chewy. I followed the recipe. I would truly appreciate some help. Thank you! 🙂

thesweetestpea
Guest
thesweetestpea
February 2, 2015 3:15 pm

Lots of reasons why they could have spread — too little flour, too soft butter, butter of inferior quality (store brand), not letting cookie sheets to cool in between batches. Also, try refrigerating the dough for 30 minutes before shaping into balls.

Eri Garner
Guest
Eri Garner
May 21, 2016 3:36 am

Yeah! What she said! 😉

Ralu
Guest
Ralu
February 26, 2015 9:22 am

hey, Arlene! if you indeed used this recipe, with the exact same amount of ingredients, the only thing I could think of that might gave went wrong is the oven – if it wasn’t pre-heated, what happened to you can definitely happen! try to heat it really well, to the temperature desired, and then put the cookies in the oven. hope this helps! 🙂

sloover
Guest
sloover
March 23, 2016 6:03 pm

same with me. I cup of butter seems to be too much. I’ll try one stick next time

Kathy
Guest
August 9, 2016 6:00 pm

Are you at high altitude? I live at 6500 ft. and have to add some extra flour to all my cookie recipes.

Medeja
Guest
February 2, 2015 4:49 am

They really look perfect!!

Molly
Guest
February 2, 2015 6:15 am

These look amazing! I’ve never tried Snickerdoodles but this recipe looks so simple I’ll definetly try them soon 🙂
http://www.missmollyemma.blogspot.com

Cookbook Queen
Guest
February 2, 2015 8:03 am

Snickerdoodles are Jon David’s FAVORITE!! He’s always asking me to make them. Saving this to try this week!!

Courtney @ bakemeproud
Guest
February 2, 2015 10:49 am

Definitely will be trying these….they look so good I can almost taste them through my screen!

willa ginter
Guest
willa ginter
February 2, 2015 11:10 am

All purpose flour or self rising?

willa ginter
Guest
willa ginter
February 2, 2015 11:14 am

Reread recipe and saw the baking soda so so flour.

Michelle @ Modern Acupuncture
Guest
February 2, 2015 11:27 am

Oh wow, these do look perfect! That picture of the soft cookie inside? Yessss. And guess what? Snow Day! What better day to make buttery, cinnamony cookies?!

DessertForTwo
Guest
February 2, 2015 1:03 pm

I’m so with you on calling things ‘the best,’ but the thing about YOU is that you really do make THE BEST stuff ever! I have a snickerdoodle cookie in my arsenal, but I have a feeling that the minute I make these, they will replace mine! Lovely 🙂

Cecelia
Guest
February 2, 2015 2:27 pm

Looks so yummy. I try this someday. I love to cooking at home all the time.

Mary
Guest
Mary
February 2, 2015 2:41 pm

Sometimes I wish I could see the bottom of your cookies. Are they darker than the top of the cookie? Lighter? Somehow that is good info for me to know when I try a be recipe…and oh how I want to try this one!!!

Connie
Guest
Connie
February 2, 2015 3:50 pm

Hi! Can’t wait to try these! Do you use real butter? I’m not ever sure what to use. And if so, salted or unsalted? Can’t wait for your book! Have a blessed day!:)

LoveCompassionateLee
Guest
February 2, 2015 4:31 pm

Snickerdoodles are my favorite cookie! The best ones I ever had were in Philadelphia four years ago…I’m hoping this recipe will be able to surpass that memory

Happy Monday 🙂

http://www.lovecompassionatelee.com/

Arlene
Guest
February 2, 2015 5:15 pm

I just finished making a whole batch. They came out PERFECT! I know what I did wrong. I mixed the cookie dough too long. It really thin. Almost like cake batter. Lol!:-/

Cindy
Guest
Cindy
March 12, 2016 7:59 am

Thanks for the follow up Arlene! My first batch were far too thin as well, but the flavor was AMAZING! I’m definitely trying again but will not mix the dough as long.

Jenny Flake
Guest
February 2, 2015 6:06 pm

These look amazing!! Snickerdoodles are one of my all time favorites!

Anna @ Sunny Side Ups
Guest
February 2, 2015 7:01 pm

Mmmm…these do look absolutely perfectly delicious!! I can never resist a soft cinnamony snickerdoodle! Way too irresistible–and yours looks amazing!!

Maria
Guest
February 2, 2015 7:03 pm

These look amazing! That’s a good tip regarding the cream of tartar.

Angelyn @ Everyday Desserts
Guest
February 2, 2015 8:00 pm

omg, these really DO look perfect!!

Becky
Guest
Becky
February 2, 2015 9:17 pm

I agree with your CoT opinion! What is the conversion you would use for baking powder instead??

Jocelyn @BruCrew Life
Guest
February 3, 2015 7:57 am

I have to say those do look like the best snickerdoodle I have ever seen!!! So soft and puffy…and that shot of the inside? I’m dying! Gotta try these for sure!

Amanda
Guest
February 3, 2015 9:08 am

These look so perfect! They are beautiful inside and out 🙂

Amanda
Guest
February 3, 2015 2:16 pm

Mmmmm, these really do look perfect!!!

Laura @ Laura
Guest
February 3, 2015 3:19 pm

Way to stick to your guns! These do look fabulous!

cathy williams
Guest
cathy williams
February 3, 2015 11:16 pm

Love to try never made before. Would 1tsp of baking powder replace both of the soda and cot?? Use that instead of them?

Ashley@blondegirlcravings
Guest

Woo hoo! I am so excited to try these. I was just thinking about snickerdoodles the other day when I used up the last of my CoT to make playdough for my kids. What I was thinking what that while they sounded good, the recipe I use from that red and white book just didn’t quite cut it. Trying these for sure!

Tahnycooks
Guest
February 4, 2015 3:00 pm

I just made these and have ate…..welllll that’s nobody’s business! Great cookie, definitely a keeper!

ChelsSonoda
Guest
ChelsSonoda
February 4, 2015 4:08 pm

Will the parchment paper byrn or smoke in the oven?

ChelsSonoda
Guest
ChelsSonoda
February 4, 2015 4:11 pm

Will the parchment paper burn or smoke in the oven?
Or can I place them directly on a greased cookie sheet

Chris
Guest
Chris
February 4, 2015 4:24 pm

I need to try these, I’m one of those people who have to have CoT. I need the tang or it’s not a Snickerdoodle 🙂

Beth
Guest
Beth
February 5, 2015 8:27 am

Best snickerdoodles ever is NOT hyperbole! They are perfect! My family loved them.

Jamie-Lee
Guest
Jamie-Lee
February 5, 2015 10:05 am

I made these with my boys last night. At first I thought, wow, that’s a lot of flour! But they turned out really soft and moist.
Thanks for the great recipes, keep ’em comming!!

Elisa
Guest
Elisa
February 5, 2015 7:56 pm

I’ve been wanting to make snickerdoodles forever. Glad I waited to make the best ever! These are amazing! My husband has been trying to steal them all night and I need them for a bake sale tomorrow !

Doris
Guest
Doris
February 7, 2015 4:57 pm

Your recipe calls for 1/2 C light brown sugar. Is that packed or just a loose 1/2 C.? Haven’t made them yet but I am ready!!!

Maria Pasos
Guest
Maria Pasos
February 15, 2015 5:15 pm

Have you ever froze them? How would you ship these safely to another state?

Cindy
Guest
Cindy
February 17, 2015 4:13 pm

Have you ever frozen the dough to make for another time? If so, how much time should you add to the baking time?

Joan
Guest
February 18, 2015 6:17 am

I

Serrina
Guest
Serrina
February 18, 2015 11:13 am

I’m excited to use your recipe. Snickerdoodles are my favorite to make! I was just wondering if there is a certain butter that you use or prefer?

kelly
Guest
kelly
February 19, 2015 6:53 pm

i just made these for the first time and they are delicious…thick and soft and perfect!! thanks for the recipe! easy to make and my picky kids love them….

Christine Smith
Guest
Christine Smith
February 20, 2015 6:33 pm

So I am at 10 minutes baking and they are just thinking out. Is this normal?

Bri
Guest
Bri
February 22, 2015 10:11 pm

Mine did that, too. Not much happening after 9 minutes. I baked mine almost 20 and they came out fine. Just go with what you need to since everyone’s ovens are so different.

Lori
Guest
Lori
February 21, 2015 7:29 pm

Just made these today during a snowstorm with my daughter – it’s what we do on snowy days! They taste wonderful, but they did spread and are thus a little thin. I chilled some of the dough and I hate to say that this solved the problem – those cookies are thicker. I scooped the dough and chilled it on the cookie sheet for 20-30 minutes and that did the trick – so not too much of a delay.

Brii
Guest
Brii
February 22, 2015 4:07 pm

Omgosh, the flavor of these is outstanding. Truly perfect. My oven is about 5 degrees off, so I had to bake these at 325 for 18 minutes…and they still came out raw in the middle, even making them at the size the recipe recommends. I’m going to keep fiddling, though, because these are worthy. Totally worthy. 🙂

Michelle
Guest
Michelle
February 24, 2015 10:23 pm

The only kosher salt I can find is course. Is that what you used?

Amanda
Guest
Amanda
February 25, 2015 4:36 pm

These cookies are so amazing! The best I have ever made!!! Thank you so much!!!!

Taylor
Guest
March 1, 2015 8:38 pm

Soooo I’m thinking of making these because I’m really craving snickerdoodle cookies and stumbled upon your recipe on tumblr, but I don’t have cream of tartar handy, and I don’t have a nice mixer. I have a very, very old handheld mixer so would that still work? I hope these aren’t stupid questions lol. Thanks in advance! 🙂

Lovada Timothy
Guest
Lovada Timothy
March 2, 2015 11:36 pm

I have a question about these. I just made these for my hubby cause he absolutely loves snickerdoodles. I made them into balls just like you say, however mine did not spread out at all, they held they round shape so on my next batch I flattened them down a little with the palm of my hand.

Do you know what might of caused them to not spread?

Other than that my husband said they are excellent.

Thanks for the great recipe.

RDort
Guest
RDort
March 7, 2016 1:29 am

I had this same thing happen to me when I made them. Followed the recipe to the letter and used 2 different baking sheets with same result. Any insight on what may have gone wrong?

Susan Van Noy
Guest
Susan Van Noy
March 7, 2015 10:08 pm

i made these cookies today, they are so good.
I baked mine for 10 minutes, they were perfect.
Thank you so very much for the great receipe!

Kathy
Guest
Kathy
March 9, 2015 3:23 pm

I just made these….mine spread…I just bought a new cream of tarter & baking soda…so how do you get them so thick?

Cheryl
Guest
Cheryl
March 30, 2015 9:11 pm

I tried your recipe tonight. Very easy and the cookies are fantastic. I will make Snickerdoodles more often with this no-chill recipe and my family & friends will appreciate having them more often too!

Anna
Guest
Anna
April 8, 2015 9:50 am

I have made these cookies three times! The first time they turned out PERFECTLY!! The second two they spread (still delicious)but not the thick fluffy cookie I was able to get the first time. I have tried different cookie sheets, my ingredients are not expired and I am using real butter. Any ideas?

Emily
Guest
Emily
April 12, 2015 4:18 pm

I just baked these cookies and though they are very tasty… they are not snicker doodles. Perhaps it’s the 1 TB of vanilla (vs. 1 tea) or 1 tsp. cinnamon in the dough or the CoT that changes them for me… but they are not what I remember from childhood and my husband thought the same. Is there something I missed here?

Kristi
Guest
Kristi
April 24, 2015 8:31 pm

Made these last night and they are the BOMB! Best snicker doodles ever!

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