Perfect Snickerdoodles

My Perfect Snickerdoodles cookie recipe is easy and truly the best and I’m showing you all my tips and tricks! These Cinnamon Sugar Cookies are soft, buttery, thick and loaded with flavor!

Best Snickerdoodles recipe ever! Cinnamon Sugar Cookies

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 Snickerdoodle Recipe is entering into pretty dangerous territory…Everyone makes Snickerdoodles…and everyone thinks their snickerdoodle 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.

But I’m Confident That This Is The Best Snickerdoodle Recipe EVER!

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. Today I’m showing you how to make snickerdoodle cookies AND they happen to be one of the easiest snickerdoodle recipes out there. Pinky promise!

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

Why are these PERFECT Snickerdoodles?

Since Snickerdoodles are easy my husband’s most favorite cookie I have made my fair share of them over the years. I started with the classic BHG recipe from the red and white checkered cookbook. Then I transitioned into a recipe that a friend from my job in college used and they were amazing. BUT once I really started baking all the time, and figuring out and deconstructing recipes I knew that it was high time I got busy developing my own.

I use a few tricks in these cookies that I will hit on more in a minute, but it comes down to:

  1. Lower bake temperature
  2. Extra cinnamon (purists hate this)
  3. No chill time (hallelujah!)
  4. Brown Sugar
  5. An extra egg yolk

Let’s break it all down.

How To Make Snickerdoodle Cookies

How Do I Make Snickerdoodles…and Why You Should Make Them This Way Too!

Some of you will agree with my tips, especially if you’ve made these, you already know it’s magic. But some of you might disagree…and that’s ok! We all don’t have to agree all the time. It’s cool. But let me share what I’ve learned over the years, I mean, you stopped my corner of the internet today because you’re looking for a Snickerdoodle recipe, so let’s get at it.

  • Cream of Tartar: I don’t necessarily think you have to use it to have a good Snickerdoodle (gasp I know). 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. I can’t say I necessarily agree, but I do use it in my recipe to keep things less controversial 🙂 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.
  • Oven Temperature: I bake my Snickerdoodles for EXACTLY 11 minutes every.single.time. at 325°F with perfect results. But I know all ovens are different, so I wrote 10-12 minutes in the recipe just to cover my bases. You want the edges to be lightly golden and the center to seem ALMOST done…you might think it’s not done, but once it cools completely it will be soft, and melt in your mouth. Try it my way just once and see!
  • No Chill Time: You’re not chilling the dough as you do normally with snickerdoodles, which is why the lower oven temperature works!
  • Brown Sugar: The extra richness the brown sugar gives these cookies is what helps set them apart. Brown sugar adds a little moisture, as well as a deeper flavor.
  • Extra Cinnamon: I use cinnamon in the dough as well as the coating. You can leave it out if you want, but the best part of a snickerdoodle is the buttery, cinnamon-ness and in this case more is more!
  • An Extra Egg Yolk: Adding one egg plus a yolk gives the cookie dough a little extra moisture and a lot of richness. You could omit the yolk and add a few tablespoons less of flour, or you could certainly add 2 whole eggs, and have a slightly thinner cookie, but the extra yolk is where the magic happens!

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

While my recipe for Snickerdoodles isn’t completely out of the box, I definitely think the small changes I have made makes them PERFECT. I hope you try them!

Looking for more Snickerdoodle Recipes? Try these:

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


Perfect Snickerdoodles

  • Author: Cookies & Cups
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 20 large cookies 1x
  • Category: Cookies
  • Method: baking
  • Cuisine: Dessert


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!


  • 1 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg, plus 1 yolk
  • 1 tablespoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2 3/4 cup flour

Cinnamon Sugar Mixture

  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon


  1. Preheat oven to 325°F. Line a baking sheet with a parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.
  3. Turn mixer to low and add in flour, mixing until just combined.
  4. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
  5. Using a medium (2- tablespoon) cookie scoop portion out the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.
  6. Place on prepared baking sheet about 2- inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
  7. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.


I bake my Snickerdoodles for exactly 11 minutes every time I make this recipe 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.

Store airtight for up to 3 days.

Keywords:: cinnamon, cookie, snickerdoodle, cookies and cups, cookie recipe, snickerdoodle recipe, cinnamon sugar

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The BEST Snickerdoodle Cookies


Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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620 Responses
  1. Serrina

    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?

      1. Patti

        Wonderful recipe..prettiest cookies I’ve ever made but they weren’t my greatest achievement taste wise. Mine came out with a very salty taste. Going to try again however and try a little less salt..fingers crossed!

        1. Julie Borina Driscoll

          Shelly, thank you for the Snickerdoodles recipe. I finally found someone who
          is in the professional baker category of expertise, who agrees on leaving chemicals out of baking, if at all possible. There are people who have taste sensitivities and even if the leavening ingredients are cut back, the taste can overpower all the
          natural good tasting ingredients, to a point, whereby, it’s almost a “taste distraction.” This, meaning, where the leavening chemical is tasted first, followed by the good, natural ingredients. I think, too, these Snickerdoodles may be the best in their natural tasting cookie ingredients best. Thank you, Again. (Sometimes, beating the eggs and sugar
          really well can incorporate both air and develop the
          meringue, egg ingredient, such that it is a natural leavening ingredient).

      1. Juliana

        Do you freeze the dough then?
        Also I made these for the first time and omg these r the best. I’ve tried many snickerdoodle recipes since they are my favorite and this one is the best. Best cookie ever even.

  2. Elisa

    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 !

  3. Jamie-Lee

    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!!

    1. Juliana

      Yes i know right. I was worried they were too dry and they weren’t soaking up the flour enough. but they came out perfect!

  4. 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!

    1. Rikki

      I made these once and they came out perfect. I’ve tried again and again and again and they turn out paper thin. I’ve mixed, I’ve used cold butter, I’ve refrigerated, I got all new ingredients, I cannot get these to rise like I did before! What am I doing?

      1. Colleen Scully

        Rikki, the recipe calls for the butter to be at room temperature, maybe that’s the problem? I’m not an expert baker so that is the only suggestion I can offer.

        Colleen S.

  5. 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!:-/

    1. Cindy

      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.

  6. Connie

    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!:)

    1. Shelly

      Yep! Always real can use salted or unsalted, although I almost always use salted…it’s purely a personal preference. If you use unsalted you may need to adjust the amount of extra salt in the recipe!

  7. Mary

    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!!!

    1. Shelly

      They are almost always a bit lighter than the top of the cookies. Most cookies I bake until they are lightly golden around the edges 🙂

  8. 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 🙂

    1. Tricia

      Hi – I’m going to make these tomorrow. Could you specify whether to use salted or unsalted butter? Thanks! I’m super curious about the 1 egg, 1 egg yolk. I always wish snickerdoodles were thicker. Hoping this is the ticket!


      1. Melissa

        Recipe was awesome, tastes delicious but mine turned out too mushy on the inside, almost undercooked. When I put it in the oven a little longer it made no difference. What did I miss?

    2. Kassandra

      Mine came out a little fluffy but I some how manage to do that too all of my cookies. They’re tasty! I accidentally added more cinnamon than I should have but it tastes yummy!

  9. 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! 🙂

    1. Shelly

      HI Arlene, I just want to clarify you used this recipe 🙂 I would guess possibly that your butter was too soft, or even the type of cookie sheet you baked on. When I use a light, thicker baking sheet my cookies tend to spread out a bit more. I typically use a darker, thin baking sheet. Also, it could be oven temp. You could try baking these at a slightly higher temp, like 350 and bake them for a shorter period of time.

          1. Eri Garner

            Don’t cook in a hot kitchen. That can cause the dough to “slump” or relax too much. If your dough isn’t particularly firm for scooping, I’d recommend that you chill it anyway. Cooler dough doesn’t spread as much as warmer.

          2. Kim

            Absolutely loved the ease of this recipe. The results were perfect! From now on this will be my go to Snickerdoodle recipe!

          3. Kim

            Absolutely loved the ease of this recipe. The results were perfect! From now on this will be my go to Snickerdoodle recipe!

        1. Shannon

          Ha! I have the opposite problem– They look like biscuits they are so thick! Smell good though, I am waiting to eat. They’re cooling now!

          1. jamie

            Same here. The pictures they use are definitely not this recipe. All my ingredients are not out dated. Butter at room temperature. Not my first rodeo.

      1. Lili

        you really should be nicer to the people that are asking you questions. there are always problems or mistakes with cooking SHELLY. now i am not using YOUR recipe.

        1. Shelly

          Not sure I understand this comment. Arlene didn’t initially specify that she used my recipe so I was clarifying. Sorry you aren’t going to try the recipe, you’re missing out!

          1. TheBombCooker

            Good for you not letting the haters hatein get to ya! They are so missing out tho these are literal heaven

          2. Shelly

            I am so sorry you feel this way. I certainly was not intending to be snotty. I just wanted to clarify that she made my recipe. You would actually be surprised how many questions and comments I get from folks who make other recipes and ask me my opinion on why something didn’t work out.

          1. Peg

            Can’t believe there can be that much controversy and problems on a food/recipe blog! My goodness. Chill out! Haha Just be nice. I didn’t think Shelley did anything wrong either AT ALL. She was trying to help!

        2. Ralph

          “Should be nicer”? Someone does take offence easily. Get a life sunshine. Shelly’s tone was as sweet as her snickerdoodles.

        3. Kelley

          I know this is a year later, but I think there must be something wrong with you Lili! Shelly was not even close to being unkind to anyone!! And why should she care if you act like a baby and state that you aren’t going to make her recipe then?! Ha ha, it takes all kinds!!

      2. jamie

        I would guess those pictures are not from this recipe. No. I guarantee it. Made them twice now and they look like clumps of coal.
        The taste good thou I will say that. They just look like shit is all.

        1. Shelly

          Sorry you had a different experience, but I guarantee you that the pictures of these cookies are indeed made from this exact recipe. I know this because I developed the recipe, as well as took the pictures in my own kitchen 🙂 Glad they tasted good though.

      3. Erica

        I just used your Perfect Snickerdoodle recipe. Yes they turned out perfect. Light, fluffy and the flavor is perfect. I don’t bake much and this is the first batch of cookies I have made in about 5 years. Thank you for sharing. I took a picture of them but I’m not sure how to send it to you.

    2. thesweetestpea

      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.

      1. Diane Bowman

        I made the pumpkin spice snickerdoodles a few days ago and they nevervsprwad, they looked like tiny hockey pucks, the texture was spongy and cakey, tjrewbthem in the trash and realized tjetevwss no baking does in tjevrecipe.

    3. Ralu

      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! 🙂

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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