Perfect Snickerdoodles

My BEST most PERFECT Snickerdoodles 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!

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!

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 πŸ™‚ 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 10 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 Snickerdoodle Cookies

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 325Β°F.Β 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,Β 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

The BEST Snickerdoodle Cookies


535 Responses

  1. 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! πŸ™‚

    1. Shelly

      HI Arlene, I just want to clarify you used this recipe πŸ™‚ 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.

        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 πŸ™‚ 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! πŸ™‚

  2. 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 πŸ™‚

  3. 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 πŸ™‚

  4. 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!

  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. 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!

  7. 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!!

  8. 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 !

  9. 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?

  10. kelly

    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….

    1. Bri

      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.

  11. Lori

    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.

  12. Brii

    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. πŸ™‚

  13. 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! πŸ™‚

  14. Lovada Timothy

    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.

    1. RDort

      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?

  15. Susan Van Noy

    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!

  16. Kathy

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

  17. Cheryl

    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!

  18. Anna

    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?

  19. Emily

    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?

    1. Harmony

      I’m just trying to figure out the vanilla .. I was unsure if it is supposed to be a whole tablespoon of vanilla essence? or of extract. Did everyone do 1 tablespoon of vanilla extract? Thanks!

  20. Deb

    I was wondering why is this snickerdoodle different from the snickerdoodle with white chocolate, why can’t you use the same recipe? I am going to try these, snickerdoodle’s are my all time favorite cookie.
    Also another reason the cookies spread to thin, is if your kitchen is to warm/hot,, it makes a difference on the cookie dough!

  21. I pinned these the other day and decided to bake them today for my dad’s birthday (tomorrow). I’ve been making snickerdoodles for years and this is by far the perfect/best recipe! Baking time was just right – I did them on a preheated baking stone and 10 minutes yielded the perfect cookie. Unfortunately for my dad, he’s going to be short a few of these cookies, as I’m hoovering them right now w/ a cup of coffee!

  22. Beckie D.

    Love these cookies! I’ve made this recipe MANY times. NOTE: measure the ingredients exactly! They will come out perfect EVERY time. I’ve used both unsalted (preferred) & salted butter with great results. 10 minutes bake time was perfect.

  23. Ashlyn

    Ooooomg they’re so amazing!! Wish I could post a picture of the perfection. I followed the recipe exaaaactly. Only variation I had to make was in cook time, I had to leave them for a few extra minutes- I’m cooking in an unfamiliar oven. Anyway freaking amazing,soft chewy deliciousness, made 21 cookies. I can’t wait for my partner to taste them- he’s so proud of his “best ever” snickerdoodles & I’m sure he’ll have to admit these are just as good!! At least! Heh πŸ™‚

    Thanks so much!!

  24. Michelle

    Mine came out just like the picture. They were so soft and so delicious. If I didn’t run out of flour I would have made another batch. My butter was frozen so I did melt it so I had to put the dough in the fridge for 20 min.

  25. Today is the sixth time we’ve made these. Mine turn out flat as well, but still one of my favorite Snickerdoodles recipes. Any suggestions on why they don’t turn out as thick and fluffy as yours? I use all fresh and high quality ingredients and have tried to adjust the cooking times. Not a deal breaker that they thin out. We still eat them up far too quick.

  26. Emily Lanham

    OHMYWORD!!!!! Snickerdoodles are my very very least favy to bake/eat. My college age son and his room mate wanted some, so I found this recipe and baked them. I can’t stop eating them! Turned out just as you have written with the exception of I had to bake at 350 for 12 minutes but they came out just as you described! TY TY TY !!! xoxox E~

  27. Sarah

    I just made these and you are right, they are perfect!! I love when I can find a cookie recipe and know it’s perfect to use every time in the future. Thank you! This one is a keeper!

  28. Michelle

    I just finished making these and they turned out DELICOUS! I am usually never good at baking but I am so impressed with how these turned out!! Very soft and delicious ?? Thank you for sharing this fantastic recipe

  29. Misty

    I made these today and they truly are perfect. For me they cooked in exactly ten minutes also. I must say these are the best snickerdoodles that I have ever had!

  30. Rachel

    I made these with baking powder and it took roughly 16-18 minutes for mine to be ready….but when they did, OH MY GOD. Unreal. Best snickerdoodles ever πŸ™‚

  31. Stephy

    I just made these with the baking powder substitute. Oh MY god I cant even express how yummy these are. Im not a big snickerdoodle fan in general but my daughter wanted to make cookies today and this was the only recipe I could find that I had all the ingredients on hand to make. Well, you converted me. Im going to make these over and over and over again because BEST SNICKERDOODLES EVER!

  32. Gloria

    I made two different recipes last night, one I had to throw away and the other was perfect. Stupid me I didn’t pin the recipe to my board. This recipe is close, but the extra yoke, that is different. Why not a whole egg? The first recipe was 3 cups of flour and only one egg, I’m not an expert but don’t you think that is too much flour and not enough egg? But I still see recipes with those same ingredients. I will post your recipe and keep it because yours is very similar to the good one I made last night. What do you think would happen if I put two eggs in? Not much, right? But will definitely try your way and see. I wasted butter last night with that other one, hate wasting anything. Again, the pictures, the ingredients and other comments make me feel comfortable and anxious to make these the next time. Thank you for having the right ingredients.

    1. Vicki

      did you end up making the recipe with 2 eggs instead of 1 + extra yolk? curious to how they came out.

      i ask because typically, eggs (yolks or whites, together or seperate) can make a hige difference in baking, especially in the texture of the cookies. whites add more water. yolks add more fat. in the case of this recipe (butter n sugar creamed first), the extra yolk is added to make the cookie more cakey with added hight. adding a whole extra egg instead of just the yolk, would normally make the dough thinner, therefore a thinner (maybe chewier) cookie. she wanted the extra cakeyness to make them look the way they did in the picture which is why she added only the yolk but not an extra whole egg.

  33. Lindsey

    On my way into the kitchen for some “Snickerdoodle Action!” A year ago I came across your site, and have not looked elsewhere, since. It all started with the banana blondies and brown sugar frosting!! Keep up the awesome work and making us readers/chefs-in training) the best we can be, while using the best of the best recipes! Toodles:) xo

  34. Matena

    Just finished making your cookie recipe to bring to a sledding party- wild success! They are amazing & delicious. Thanks for posting!

  35. Torianna

    Hi Shelly!
    I just wanted to let you know, about halfway through, I realized I didn’t have any eggs! I used 3/8 cup of unsweetened cinnamon applesauce that I had in my fridge as a substitute, the cookies still came out delicious! My oven required about 20 minutes baking time, I think it is because it is a convection oven. Thank you so much for the recipe! πŸ™‚

  36. anna

    Perfect texture and shape, but too much salt. I used kosher salt and I’d still half the amount your recipe calls for.

  37. Crystal

    I was weary of this recipe at first, mostly because when cooking with a 3 year old I am never sure how much is actually going to end up in the bowl and so if the measurements were really exact then it might not make it (speaking from experience). This is probably my new go to recipe for cinnamon cookies, I didn’t have cream of tarter so they are just cinnamon sugar cookies, but they were great, nice and fluffy and fun to bake with my kid. I love that it is all in one bowl and she doesn’t have to wait until tomorrow for cookies (which she would cry about). I also wanted to say that even cooking them a little smaller than directed (once again because of the kid factor) they still turned out fine.

  38. Cheri pie

    I never met a cookie i didnt like until these. The brown sugar wnd cinbamon in the dough does not work and dough os extrmely gooy to work with. Not rccomended.

  39. Cheri pie

    I never met a cookie i didnt like at least some until this one, the brown sugar and cinnamon in the dough does not work and its really stick, way too much vanilla too. NOT recommended.
    Tried giving it a 1 star but website not working.

  40. Jamie

    Just a question is there a Dairy free option for butter that’ll not ruin these cookies?? I’m afraid to try any butter imitations in fear they won’t cook or taste amazing. So has anyone tried using anything other than butter?

    1. Jamie Newton

      I ended up trying coconut instead of butter to make it dairy free. It actually turned out great. The difference is the cookies are more fluffy, but they are still super soft and moist and have great flavor. Just FYI?

  41. Katie

    I made these cookies last week and the consistency is nice they really do not taste like traditional Snickerdoddles. I had several people tell me they don’t like Snickerdoddles but they liked these cookies. People that love Snickerdoddles said they were yummy just not traditional Snickerdoddles. I think putting cinnamon in the dough may have effected the taste. All in all good cookies, but not the best Snickerdoddles Ever.

    1. SLM

      I had the same experience. I will make these cookies again (because they are so delicious) but won’t call them snickerdoodles.

  42. Jillian

    Thanks so much for the recipe! Mine just came out perfect! I was a little skeptical about not chilling them beforehand, but you were right! I’m pretty excited to share these tomorrow!

  43. Emma

    These really are the best snickerdoodles! I subbed GF flour for regular flour and they still turned out amazing! Soft, buttery and just a tiny bit crisp on the bottom… Mmm.

  44. Joanne

    I am 15 years old and I made three and a half batches in all. My friends, family and band class LOVED them. Absolutely perfect…about to make them again for class as a reward for finishing finals.

  45. Hilary

    OMG these were amazing!!! My husband requested cookies at the last minute last night, and due to the no chilling time, I tried out this recipe. I won’t even admit how many we ate…

  46. Nancy

    This recipe is the bomb. My son’s friend told me they were the best cookies he has ever had. They look beautiful and taste amazing. I followed the recipe to a T except I sifted in the flour and micro waived the butter for 30 seconds vs. letting it sit out.

  47. Sabrina

    So i made these, for my best friend who is in the Marines. He loves snicker doodles, and it’s become our thing. I couldn’t find my recipe, but found yours on Pinterest. He shared with with the boys over there, and they cried. I’m serious, these cookies make Marines cry! πŸ™‚ <3

    1. Shelly

      hahaha! I am going to use that as my tagline! Cookies so good they make Marines cry πŸ™‚ so funny and SO glad they liked them!

  48. Mere

    Cheers! These are great cookies. Came out exactly as pictured! Used self rising flour instead and omitted the salt, tartar and baking soda.

  49. Liz Stewart

    Wow! I made these today and they turned out perfect! I used Xanthan Gum instead of Cream of Tartar (because I didn’t have any) and 11 min to bake. Yum and total perfection. Finally a recipe that works!

  50. Laura

    I am looking to make these Snickerdoodles and I do not have cream of tartar. If I were to use baking powder in place of CoT and baking soda, how much would I use?

  51. Mary N

    I made your recipe and cooked them at 325′ as you directed. They were still balls after ten minutes so I cooked them three minutes more. They are like eating cookie dough. I looked up Betty Crocker and Martha Stewart snicker doodle recipes, both of which are very similar to yours, and they both bake them at 400′. Why do you suggest such a low temperature?

    1. Shelly

      The lower temperature for my recipe keeps the cookies thicker. Strange that yours stay as balls, I’ve never had that happen before.

  52. Marlina

    I tried these yesterday and they came out AMAZING!! I’m in love with this recipe!! I also added white chocolate chips which was a nice addition!! Definitely making these again..very soon!

  53. Dina

    One of my sons is a snickerdoodle connoisseur and he said they were the best he ever had (after the first couple, he got out vanilla icecream and made a sandwich with 2)! The recipe was perfect; they came out big and soft and my house smelled amazing!!! LOVED IT! Thanks

  54. Alix

    Just made these tonight and subbed baking powder, since I can’t bring myself to buy cram of tartar solely for snicker doodles. They turned out great! I had to add a couple of minutes due to my oven temp always running a bit low, but they ar delicious!

  55. Rebecca

    After googling “snickerdoodle cookies” I stumbled across your blog. These were the BEST cookies I’ve ever made! My husband and my hips thank you! πŸ™‚

  56. Karen

    I made 2 different recipes of Snickerdoodles last night in preparation for a 100th birthday party. I do like to compare to truly see which recipe is a keeper. This one is going in the trash. It is far from perfect. I followed the recipe exactly and my cream of tartar was not expired. My other recipe – one from Paula Dean which is also the same as Betty Crocker’s, was “perfect”.

    I would not recommend this recipe. The cookies spread when baked at 325. I changed to 400 after 2 pans of not a nice appearance since that is what the other recipe recommended. The appearance was better as they did not spread but they didn’t have the “crackle” appearance to resemble a snickerdoodle. The taste was okay, but the other recipe tasted and looked better.

    I do think adding the cinnamon in the recipe hurt the appearance. Overall, this is not a keeper but a recipe that goes straight to the trash.

  57. Patricia Blakey

    Thank you for the yummy recipe! Just remember, when sifting, don’t rinse your sifter, just place in large plastic bag till next use. If you wash it, you will never get all of the dry ingredients out.

  58. Kathy

    The recipe calls for 1 TABLESPOON of Vanilla. That is more than I have ever seen in a recipe. I am assuming it is supposed to be 1 Teaspoon. Am I right?

    1. Vicki

      the richness of the extra yolk tends to take over the vanilla flavor. more is needed to compensate. the extra yolk is needed to make them cakey.

  59. Shellie Mercier

    My sister is a snickerdoodle Monster, that said I will do anything to please the beast. I have tried many, and I concur with you, Best Best. I was wondering what would possibly create a snickerdoodle that be more “Stacked” but not puddle? Maybe an urban myth but she says she has eaten one and loved it. More CoT?

  60. I made about 5 dozen of these for the staff lounge at the school I work at, I got to work at 8:25 and these cookies were ALL gone by 10:30 when I went in for my break! They turned out amazing! This is by far my favorite snicker doodle recipe and won’t ever be using another one again! Everyone was talking about them for days! DELICIOUS! ?

  61. I made about 5 dozen of these for the staff lounge at the school I work at, I got to work at 8:25 and these cookies were ALL gone by 10:30 when I went in for my break! They turned out amazing! This is by far my favorite snicker doodle recipe and won’t ever be using another one again! Everyone was talking about them for days! DELICIOUS! ?

  62. Louise

    Hi, making these right now and I’m new to baking. I used a hand mixer and after I added the flour, the dough got super crumbly? Is that supposed to happen? I rolled one into a ball and am baking it right now to see.

      1. Crystal

        The same thing happened to me. But I kept going not sure where I messed up. So far so good….but Big question!! If I used baking powder because, ya know, I just don’t keep cream of tartar handy! So the cookies need a longer bake time?

  63. Gabriela

    The most perfect cookies ever!

    I remember I used to have them in a little shop when I was younger, I always wanted to know what type of cookies they were. Making and eating this is like a trip to my childhood! Thanks for this amazing recipe!

  64. Julie

    Oh, yes. I have tried many many different recipes for this cookie. No doubt this is The Best. It’s going in our family cookbook and I will never search for another. Thank you, thank you!

  65. rena

    just made this recipe and im in heaven they came out perfect. i did let them stay in the oven for an 13 min because the needed more time. love love

  66. Angela

    Hands down, THE BEST EVER snicker doodle cookie I have EVER eaten/baked!!!!! So good in fact that in a snicker doodle showdown with my husband’s boss this year, I won! Make them, eat them, share them! They’re amazing (as long as you like snicker doodles)

  67. Lori

    Do you think it will make a difference if I used unbleached flour vs bleached? Anyone ever try this recipe with unbleached flour?

  68. Rebecca L

    Those look positively mouth-watering!

    I just made these and they tasted delightful, but they spread and were very flat and droopy, alas! I have new CoT and baking soda. I usually measure my flour by weight and so allotted 330 grams (30 grams per .25 cup), and the dough was very airy and light; perhaps more was needed? Your dough looked much sturdier in the picture above (great pictures!) so I shall try an extra 30 grams in the next batch.

    As I am still in a testing phase, if I were going to make a half batch, could I just use a single whole egg, or would that destroy the texture? And would the other ingredients scale the same way?

      1. Rebecca L

        I should also mention that I’m in a very humid, warm climate. Perhaps my butter was not cold enough! Maybe I’ll add in just 15 extra grams of flour to account for my soggy air and err on the cold side of butter, as mentioned in other posts.

  69. Mia

    Hi! I would love to make these cookies, though I don’t have cream of tartar. When you say that I could replace it with baking powder, do I add it on top of the baking powder already found in the recipe, or would I add more? Thanks.

  70. joan

    These cookies were a big disappointment. They were not as light in color like a snicker doodle cookie, probably because of the brown sugar and too much vanilla. A true snicker doodle does not have brown sugar.

  71. Anna

    These are hands down the BEST snickerdoodles, if not the best cookie recipe, I’ve ever baked! Soft, buttery, cinnamony, and perfect. I made these last night for my super-picky-eater of a brother who does not hand out compliments easily. He told me, ”Make sure you save that recipe.” Needless to say, the cookies were a big hit. Thanks for sharing your recipe!

  72. Sarah

    I don’t often post reviews on recipes and I’m generally pretty leery of recipes claiming to be “perfect” or “the best” but I must admit, these really ARE perfect. I have tried several different recipes for Snickerdoodles and this one knocks it out of the park. I have gotten rave reviews from all my family. Great job and thanks for sharing!

  73. Samantha

    Wow….I am not one to really comment or rate things online but this is, hands down, the best cookie recipe I have ever made! Not only is it super easy but they take less than 15 minutes to make. I baked for exactly 10 minutes and waited 5 minutes before sinking my teeth into them. So fluffy and so warm! Thank you for sharing this.

    P.S. I omitted cream of tarter. I’ll have to try again with it.

  74. Samantha

    I am not one to comment or rate thing on the internet but this recipe is THE ABSOLUTE BEST cookie recipe. I baked for exactly 10 min and omitted cream of tartar. Thanks for sharing!

  75. Maria

    I made these a few days ago with my nieces, and they were PERFECT! Im itching to make them again, but I might use half butter, half coconut oil. But before I do, I was just curious if anybody had done this already and how they turned out?

  76. Mich

    I made these precisely as you directed & mine seemed almost dry? So i was questioning the amount of flour. Did you mean to say 2 1/4 cups or did u mean the 2 3/4? Because that seemed way too much for my batch of cookies, tho they are a bit dry they are delicious!

  77. Sue

    I added some lemon wafer chips from King Arthur flour that I had. Put them through the food processor first. Snicker doodles need that little lemon twist….!

  78. Justien

    I don’t have parchment paper or a silicon mat.. can i put the cookies on an ungreased sheet, or should i put a little butter down?

    1. Shelly

      You should be fine on an ungreased cookie sheet. I just prefer parchment paper for clean up and I find the cookie bake more evenly.

  79. Kat

    I’m 9 years old, and I made some of these delicious cookies.
    They’re really good!!
    Thanks for sharing the recipe. πŸ™‚

  80. SLM

    I followed this recipe exactly. And the cookies are delicious. But they are NOT snickerdoodles. They should be called “Sortadoodles.” All joking aside.. I think this is a fabulous cookie recipe…. just don’t expect snickerdoodles.

  81. haley

    i have a question, so this is my first time baking snickerdoodles, and I was wondering if I needed to use salted butter or unsalted butter. The recipe didn’t specify.

  82. Mine turned out flat, but still delicious! I appreciate all the tips in the comments. Yes, my CoT expired in March and I think my butter was too soft (it’s HOT in Texas). Going to chill the dough next time I make these. Even so, this is my new favorite snickerdoodle recipe. They’re delicious!

    1. PATSY

      What kind of cookie sheet do you recommend? I have seen you ask several people what kind they are using, but I cannot find that you have mentioned the type you suggest. Could you please tell “us” what kind you would recommend? Thank you.

      1. Shelly

        I use a thin aluminum baking sheet. I have found that thicker sheet pans, darker pans and the insulated pans all provide different results in the spreading of the cookie as well as the color…not only with this recipe, but with all cookie recipes. I always use parchemnt paper as well on my baking pan.

        1. PATSY

          Thank you, Shelly. “OUT” with my expensive thick, colored cookie pans and my dark colored one. I thought they would produce better cookies – but not. Thank you for your recipe and helpful tips.

  83. Kynsi

    Mine didn’t spread out at all either….I used a thinner baking sheet and parchment paper….recipes usually turn out perfectly for me, not sure what happened….I did use baking powder instead of cream of tarter….maybe that’s it? I replace that for c of t all the time….but maybe it makes a difference here. I will try it again another day….they smelled really good baking! And even tho they are puffy, they still taste good, they just don’t look as awesome as yours do in the picture. Thanks for the recipe!

  84. I make these for the first time for my granddaughter’s request. Follow the recipe to a T and they turned out excellent. I’m guessing I will be making these often

  85. These turned out perfectly! I cooked them in my convection oven fother the specified cooking tomega at 25Β° lower temp. Now I just need to be sure I make double be ause they disappeared way too quickly. Thanks for sharing! Yum!

  86. Kai

    I love your conviction. πŸ˜‰ I made these yesterday and while they were “good” – to “me”, they didn’t taste like a Snickerdoodle. I still prefer the old standby from the cookbook most of us grew up with. My kids and husband agreed and commented “Why would you mess with a good thing?!” Lol – I had to test out the theory that these were the best ever because we already love Snickerdoodles! So…to each their own, but I still love your conviction and enjoyed your post. ?

  87. Good tasting cookie: I made these last night. I baked the first dozen at 325 degrees and they turned out flat even after baking for 16 minutes which is really too long for a cookie. I also made smaller cookies, about 1 tbsp. of dough. I increased the temp to 375 and they plumped up like the ones pictured. I did end up chilling the dough, partially because I had to run out, but also because they were a mess to roll.

  88. Thank you for this lovely recipe :). I made them and they are super good. I accidentally left out the 1/2 c brown sugar, but they are still amazing. I might actually make them that way again on purpose, they are sweet enough for me. πŸ™‚

  89. Sierra

    Okay…. what am I doing wrong?!?! I did exactly everytime you said, there were no specifications on flour or butter… I used really salted butter and all purpose they don’t seem to have came out like yours.

  90. Susan

    Shelly, these are delicious! I was worried looking in the oven half way through, but I toughest it out and they came out PERFECT! I brought them to a dr office as a thank you to the staff. The next time I was there they told me there was a problem with the cookies. They fought over them! About to make them again right now!

  91. Lauren

    Best homemade cookies I’ve ever eaten. The only thing different that I did was I chilled my dough for 30 minutes. It was crunchy on the outside and chewy on the inside. Amazing.

  92. Bridget

    I made these, and they were delicious! However, I baked them for 12 minutes and they were still very doughy and uncooked on the inside. I would recommend baking for about 15 minutes.

  93. Sp

    These actually were perfect! They turned out just as perfect and fluffy as pictured. Mine needed a few more minutes in the oven. They could have been store bought they were so spot on looking! If only you could help me with my chocolate chip cookies that always spread so much on me. I feel like chocolate chip cookies hate me. At least I have your snickerdoodles!

  94. Rebecca

    Made these today! And I was impressed! They are the best!!! … I did bake mine at 10 minutes, 11 minutes, 12 minutes. The 11 minutes won me over. I measured exactly the amounts needed. and added them in the order you stated… a great tasting dough. For the one who had her cookies come out to thin,…. if the butter was to soft… try placing the batter in the fridge for a bit to chill and place on a cool/cold baking sheet.

  95. Jean

    These were a disaster! I have made snickerdoodles plenty of times but was looking for a recipe without shortening. They never spread out! Remained in the same ball shape, lacked the wonderful texture inside! This is the first time I have used recipes from this site. Very DISAPPOINTED! (my cream of tartar is not expired…)

  96. Danielle

    I just made some of these about five minutes ago and are some of the best cookies I have ever made!! And definitely the easiest! Have to save the recipe!

  97. Rose whitton

    I followed this recipe exact but could not roll it into balls. It was very sticky and just stuck to my hands. What do you think

  98. Susan Myre

    I never made nor ate a snicker doodle until I ran across a kit of premeasured ingredients on sale at the grocery store. Being your average loving, but lazy, grandmother of a 3 year old, I thought it would be a fun activity without so much of a mess. She was not interested in even a bite but her dad (Army National Guard) devoured them! And he doesn’t eat sweets!!

    So I thought I would try a “real” recipe and yours caught my eye. I read about 2/3 of the comments (including the hater ?). I left the first tray in for 10 minutes but they were uncooked in the center. I left the second tray in for 18 minutes and they came out fluffier and cooked. They spread but still have a little crinkle. I put the partially cooked back in the oven…totally edible.

    Who cares? They are delicious no matter what happened!! I went back and read the rest of the comments only to learn that my convection oven probably cooks slower. So next time, I am going to make slightly smaller balls, chill the cookies on the sheet first, increase temperature to 375, and try to only eat 2 after they come out!


  99. Chemere Hinton

    Perfection!!!! Omgah they are just right. I did add 40 seconds, just for a tad bit more…crispness. I literally didn’t get but one in the first batch. Minus one that was too big and I wasn’t sure if it was done…half was! Lol. Truly, give it a go. You’ll love them. WARNING: Will cause an inability to stop eating. May become habit forming. Product maintains same level of softness, even when fully cooled off. Please, bake at own risk and risk to those around you

  100. Alicia

    Holy cow these turned out PERFECT. I had a late night sweet tooth hit me all of the sudden and saw your recipe on Pintrest. I loved it!

  101. Natalie

    Hi! So this is the second time I’ve made these cookies. The first time, the dough was really sticky, and difficult to work with (I followed the directions perfectly). This time, I used about 1/4 cup more flour, and it really made it SO much easier to roll the dough into balls. Honestly, you could even go up half a cup. But that aside, these cookies are PHENOMENAL. They’re my go to because I always have the ingredients in my house. Thanks for the recipe!!

  102. Madison

    These are soooo good! I am a college student just learning how to cook, and I am so excited to take these to a potluck! Super yummy.

  103. Pam

    LOVED THESE! I’ve actually never made snickerdoodles but am on a cinnamon kick so I looked for a recipe on Pinterest and out of the many, I’m so glad I picked yours! I followed your recipe and they came up just as you said. Everyone I shared them with raved about how delicious and moist and chewy they were. I’ll be doubling the batch next time. Thanks for the great recipe!

  104. Parker

    You have every right to claim “perfect!” BEST EVER. I’m putting these on a recipe card for safe keeping. Turned out PERFECT. ?

  105. Rhonda, aka Cookie Lady

    This recipe is AMAZING! Without a doubt…PERFECTION!!
    I’m not sure why there are negative comments. I found your recipe last week and have made them 3 times, with more coming over the holidays!

  106. Rebecca

    Let me start by saying these are the best snickerdoodles ever! I made this recipe last year for the first time and my kids (17&15) crave them. So today will now probably be the 10th and always consistent time we are at it again.

  107. Lorrie Medley

    thank you, thank you, thank you I must say after all these years your snickerdoodle recipe hands down is the best recipe I have ever used I don’t know why some people have trouble with this recipe but it is really simple. I have learned over the years with cookies turning out flat that my baking soda is usually expired I think people think that it should last forever as well as cream of tartar so if you make sure they are you will always have great cookies

  108. Shane

    If I don’t have an electric mixing bowl will that be a problem, and if so, are there any techniques you would recommend instead? I have an electric hand mixer.

  109. Mandi

    Wow these are PERFECT. I don’t have a mixer so did all that by hand with a wooden spoon and didn’t have cream of tartar so I used 3 tsp vinegar instead and they are delicious and puffy and so perfect! Thank you for this!

  110. Adrianne Shimo

    These cookies are so yummy! You were right, 10 minutes exactly for just the right amount of doneness. Thanks so much for the awesome recipe!!

  111. Kiley

    Made these this evening with my kids. They didn’t cook through at 320 for 10 min. so I cooked another batch for 10 min. at 350 and they turned out perfectly.

  112. Theresa

    I realize I’m a bit late to the party, but I just made these cookies, following the recipe exactly, and they’re fantastic! Thank you for sharing your recipe.

  113. Kimberly

    Just made them and they are amazing! πŸ™‚ thank you so much for sharing your recipie! Is there any way I can save some of the dough for tonight to back fresh for my husband? It would only need to be for about 6 hrs.

  114. Jenna

    These were okay. I like mine more tart I think they need a tad more flour too. They wereally good but not my favorite but that’s just my opinion maybe it’s just my personal taste.

  115. Jessica C

    Just made these cookies as a ‘tester’ for an upcoming Christmas party. These turned out awesome!!! This recipe is a keeper for sure ?

  116. These cookies turned out soft and puffy. Perfect recipe and we are going to use this from now on. Thank you so much. My mom loves these cookies. She’s been looking for a recipe for years….

  117. Excellent recipe. These cookies turned out soft and puffy. Just perfect. My mom’s been looking for a recipe for years. Thank you for sharing…

  118. Trish

    These cookies are perfect. I only had to adjust the baking time because of my wierd oven. They taste amazing. Thank you so much for the recipe.

  119. Patrick Hogan

    Good recipe but awful cooking time recomendation. I ruined half of my cookies bc of the 10-12 min suggestion. It takes 14-16 mins and they come out great 10-12 minutes makes them undercooked, which is DANGEROUS TO EAT! Please think of others when posting the wrong cooking time that could make someone sick. Thank you and happy holidays!

  120. These are amazing. I don’t even have a stand mixer, I used a hand mixer and my own hands to get this to the right consistency and followed everything else 100%. They turned out perfect. I was afraid they were underdone with how they looked at 10 minutes, but nope, let them set and wow!! Soft, chewy, just right. And I didn’t even use a stand mixer (gotta repeat that lol). I will definitely make these again.

  121. Tiffany

    I just made these and I was nervous because I hate when I make cookies and they end up crunchy. These came out perfectly soft. When I first took them out I thought they might not be done because they were still very soft but I let them cool and they are just right now πŸ™‚

  122. Deanna

    Made these for the Ladies at church and they were a hit! I did this recipe but substituted the Pumpkin Spice( before i realized you had that one here too)I brought 4 dozen and I’m not kidding when i tell you half were gone in 15 minutes. They were stashing them to take home, it was truly funny. I had extra and decided to bring some the next day, it was comical for sure, they chased each other because one didn’t want to share. I was asked to make more and even got an order for some to take to a holiday party.

  123. Alyssa

    Oh wow- just made these and I’ve never tasted a better snickerdoodle (though I haven’t eaten many in my lifetime so far lol…that may change tho!) – did make a couple modifications due to some ingredients not being in my house (did margarine for butter, 1 1/2 tsp baking powder for cream of tartar), and then put my bowl in the freezer to let the dough firm up a little bit (maybe 10 minutes??)- end result is perfectly thick cookie with a little crisp on the outside and super soft on the inside! ? And taste is on point!! ?? Thank you!

    1. Shelly

      That’s very strange… I can’t imagine a cookie burning at 325 for only 8 minutes. Could be your oven temperature is a little off? When this has happened to me before I have picked up a cheap oven thermometer and checked the heat of the oven. Could be an easy place to start.

  124. Ashley

    These cookies are so delicious! Turned out perfect, so easy! The recipe is so simple to follow. They are now in my holiday baking this year πŸ™‚ Thanks for a yummy recipe!

  125. Jacinda

    I made this recipe today for my husband and he LOVED it! He said it is the best snickerdoodle he has ever had. Thank you for this wonderful recipe! The 2 Tbsp drops of dough were too large and they all fused together (not a large enough pan) but who cares!? They were awesome! Thanks for sharing your recipe. πŸ™‚

  126. diana

    these are delish … this is my first time making them. I’m making them as gifts for my dentist and the girls who work there too. Just had to try one oh yum. so good !!! thank you…

  127. Hazel

    I’ve baked these 3 times this month. They’ve came out perfect every time. Thanks for sharing a great recipe! I love them,and so has everybody else.

  128. Beth

    We are fixing to make these but want to see if they will be good for company coming for Christmas. Can you tell me how long they last in an airtight container?

  129. Kassandra

    I added these to my list of Christmas cookies this year. They tasted FANTASTIC however they didn’t really spread. I followed the recipe exactly and baked them at 325 for 10 minutes. Even after cooling the cookies were still VERY round, barely spread. After the first batch I pushed the cookies down a bit and they still didn’t spread. Any idea why? I mean either way they tasted delicious and that’s what really matters haha but they didn’t have the look of a traditional snickerdoodle bc they were so fat.

  130. Molly T

    I just made these instead of our family recipe, I just wanted to try new ones this year. I made a double batch & just because I’ve always done it, I mixed by hand. They turned out PERFECT! In fact my 3 year old said, “these are the best cookies you ever made momma!” Thank you & once the hubby tries them I will post again.

  131. Dakota Hackney

    The taste was good, but it didn’t cook right! It’s was very doughy! So I know I did it right, but I know that it didn’t turn out good

  132. Dione

    The best recipe ever!!! Followed your instructions and they came out perfect!! My only question… the dough supposed to be sticky? I put in fridge for 10 minutes and kept going!! Thanks so much!!!

  133. Christiane

    Thank you so uch for sharing your recipe. I never had snickerdoodles before I baked my own using your recipe. WOW !!! Theses cookies are just delicious. For now on, they will definitely be part of my Christmas baking.

  134. Yolanda

    Hi, I tried your recipe today and it was a hit! I did follow the advice of others and refrigerate the dough prior to baking. With all the Christmas cooking going on…my kitchen was rather warm.

    Thank you for an excellent snickerdoodle recipe. It was Perfect for our family. Y

  135. Lynn

    These cookies were a hit! I made one batch and decided to freeze the 2nd batch (balls of dough, not baked yet). I would like to bake the next batch this weekend. What temperature should I set my oven and how long should I bake them? Thanks for your help! πŸ™‚

  136. Lisa

    Made these tonight. Did not spread very much at all. Didn’t look like the picture. They were kinda gross. My son choked and gagged. Not sure what went wrong.

  137. Susan

    This is a wonderful recipe! They turned out perfectly though I did have to adjust the baking time to 11 mins. That’s somewhat normal for my oven. Thank you for sharing!

  138. Beth

    I typically do not comment but I am also one that reads all the comments to see how to tweak a recipe so I decided this recipe was worthy of a comment. Snickerdoodles are my daughters favorite but I’ve never been able to find a recipe worth trying twice. This one will definitely be going in the book! They turned out PERFECT!. I used an air bake pan and the only thing I adjusted was the cooking time to 13 min. She wanted them crunchy so I thought once they cooled they would get crunchier but they were perfect – a slightly crunchy outside and soft chewy center. They were so yummy and my mouth is watering just thinking about them!!

  139. Bridget

    Hi, I know that this is an old post but, I just made these cookies and they turned out absolutely fantastic. This recipe is definitely a keeper. Thank you.

  140. Stacy

    Couldn’t find my mother’s tried and true recipe when I needed it last night so went searching online for the best snickerdoodle recipe I could find, and let me tell you these did not disappoint! I’m not exaggerating when I say they came out PERFECT! So thick, soft and fluffy. I think I’ll have to challenge mom to a bake off to replace the old recipe!

  141. Laura

    I made these my kids this afternoon. Wow! They turned out amazingly delicious. The best Snickerdoodles I have ever tasted. My only complaint is that it didn’t make enough LOL ?. Next time we will definitely double the recipe. Thank you for creating this recipe and thank you for sharing it.

  142. Diane

    With all due respect – I made these cookies (I can bake a mean cookie myself) and yes they were fluffy and chewy but they were not a snickerdoodle. Snickerdoodles should be light and fluffy in the center with a slightly crisper edge. These were too heavy and cake like. Maybe the brown sugar did it. Also, I had to increase the bake time to 15 minutes as the first batch was very under cooked.

  143. Desiree

    I’ve made these cookies twice and they are wonderful. I live in Florida and had to make a slight adjustment because of the extreme heat. I chilled them for an hour before cooking and increased the cook time to 12 minutes, with an oven of 350. I also put the dough in the refrigerator between batches. I also hesitated about the the tablespoon of vanilla, but it works. Thanks for the great receipe.

  144. McKenzie

    Will all due respect, Diane is a freaking nut job. These cookies were AMAZING. These were the first snickerdoodles I have ever made and EVERYONE raved about them. My husband, my coworkers, my aunt who makes the meanest short bread cookie I’ve ever had. I went about 14 minutes in my oven but I watched them like a hawk once they hit 10.
    I made these last week for a work party and I didn’t have any left over! Will be making them again today!

  145. Laura

    My husband has been having problems with his ED. I made these cookies to try and spice things up since they are ‘so good’ did not work. Would give on star but cannot rate. VERY disappointed.

  146. Carina

    I followed your directions exactly, however they did not flatten out like the cookies in your pictures above. They stayed pretty much the exact shape of the balls i made when i put them in the oven. I even let them cook for a few extra mints, but to no avail. Any idea what i may have done wrong?

    1. Carly

      I had the same problem, Carina. They were edible (I mean, it’s sugar/butter/flour) but looked more like Mexican wedding cookies than snickerdoodles. Bummer because I was making them for a prison charity and they needed to be a certain size diameter. I made a second batch at 325 using convection and my darker sheet pans but it didn’t help much. My spidey senses told me that the dough wasn’t hydrated enough while I was watching the dough come together but I wanted to give this “perfect” recipe the benefit of the doubt. Twice.

      If I tried it again (unlikely at this point) I’d decrease the amount of flour a little & increase the sugar a lot. For reference, the baker’s percentage of butter here is a little low compared to my pastry textbook formula (~69% vs ~81%). Likewise, the baker’s percentage of sugar here is ~76% and in the textbook it’s nearly 100%. More sugar, particularly relative to less flour, would definitely add to the spread.

      Anyone else overcome these issues? Any other ideas?

    2. Lorelai

      I smash mine a teeny bit before I bake them. It seems to help them spread evenly, rather than spreading around the edges and leaving a large lump of doughiness in the middle. I also go a bit psycho when I bake and measure the flour in grams, rather than cups… it might be helpful for the first few tries at a new recipe because grams are more precise than cups, so subsequent times it will be easier to know if something’s off if you made one batch crazy precise at the beginning.

  147. Shelagh

    New to this site. Just made the snickerdoodles cookies, per instructions… felt they had too much flour but followed recipe exactly. Decided to cook the full 12 minutes. First batch came out barely baked, raw in the middle. Next batch I decided to raise temp to 350 and bake for 12 minutes. Somewhat baked through but this is not a recipe I would try again. Yes, all ingredients were fresh, as I bake 2-3 times a week and have for many years – cookies are my thing. Sorry, won’t be adding this to my recipe box. Will continue search for the “perfect” snickerdoodle.

  148. Hello! I baked these snickerdoodles and they taste amazing, BUT they didn’t spread. Not at all. They look like rock cakes, or something like that. LOL. I followed your recipe to the T, which is probably why they taste amazing, but I was wondering if you know what I could have done wrong?

  149. Lorelai

    Have you ever tried adding toffee bits to these? I was trying to find a copycat recipe for Starbucks’ Toffeedoodle cookies, and I picked this recipe because the pictures looked similar to the cookie-base I was looking for. Oh. My. Word! It was like heaven in my kitchen this morning! You have seriously saved my pocketbook a lot of pain!

  150. Diana Cox

    I baked these for my Grandson’s lemonade stand at our local farmer’s market. I made smaller cookies and this recipe made about 3 1/2 dozen cookies. They were a HUGE hit! Everybody that tried them loved them. One guy tried one and said they were the best cookies he had ever eaten and he bought what was left! I did not make any changes to the recipe other than making smaller cookies.

  151. Dawn

    Made these last night and they are delicious! I ended up with 25 cookies, guess I made them a little smaller. I cooked them in two batches – the first for 11 minutes, and in my oven that wasn’t long enough – ended up tossing those out. The second batch I cooked for 13-14 minutes, and they came out just like the picture. Soft and scrumptious!

  152. I made these to give away to a few people and they were a HIT! I did chill them this time and feel like they needed it, but they were delicious. Good thing we gave almost all of them away or we would have eaten them all in one sitting! Thanks for the recipe.

  153. Mackenzie

    These are by far the best snickerdoodles I’ve ever made and I’ve tried a few different recipes. These are amazing. I left them uncovered overnight by accident and the next day they still melt in your mouth. Will definitely try again. ?

  154. Lee

    Unfortunately, these cookies didn’t turn out for me! I followed the recipe exactly, but the cookies were more like biscuits than cookies and had a dry and mealy texture (as I noticed happened for some other people as well). I didn’t overcook them – I even undercooked the second tray. How can I make them have a more melty and cookie-like texture?

  155. Cindy

    I just made these cookies using your recipe. The dough was like bubble gum and difficult to work with. I refrigerated it for a while and that helped. Cookies tasted doughy so I baked longer. They were better, but still very disappointed. Butter was room temperature, measurements exact, not a hot kitchen, experienced baker, so . . . .

    1. Shelly

      I have never heard of this happening…sorry you had this experience. I make these cookies all the time and have never run into an issue!

  156. Amanda

    These baked to be perfection at 325F for 14 minutes in my new convection oven. These are our favorite snickeredoodles and ive made them several times!

  157. Mita

    Hi!! Tried this recipe today! – First time I have made Snickerdoodles, and it turned out great!! Although it took me around an hour. Everyone I have shared it with so far has loved it!

    Thank you πŸ™‚

  158. Sylvia

    I had to guess on the amount of flour to use sine I don’t see it in the recipe above. I used 2 3/4 cup but I think I should have 2 1/2 since mine were too cake-like.

  159. Deanna

    Tried this recipe and it was a hit! I had a few ladies chasing each other because of them, someone stole the platter and didn’t want to share. Another asked that I make some for a Christmas party, paid me $30 for 3 dozen. Have you ever made these with a filling? Just wondering

  160. christie

    Wonderful recipe! I made these today with my 13-year-old daughter. We tried several recipes previously but none of them were quite right. This was perfect. Thanks for the yummy suggestion!

  161. OMG these are soooooo good!! I have made a lot of snickerdoodles in my life, and my 4 teenagers and I all agree these really are the best and most perfect snickerdoodles as you proclaim πŸ™‚ they came out perfectly…. thanks!

  162. Inga Brown

    Thank you for an amazing recipe! My family Loves them! I just made 85 cookies for a charity event tomorrow. This was tripling the recipe. They are beautiful & so tasty. This recipe is not overly sweet. I baked them as recommended, exactly 10 min in the oven with the timer & a cooldown on the cookie sheet was perfect. This recipe is a keeper!

  163. Michael Simpson

    Well, seeing as how everyone else loves them, I’m not sure what I did wrong…. I made them for the first time ever and nothing seemed to turn out right. I pulled the butter out a few hours early and waited until it was nice and soft. Whipped it with the sugars until fluffy…. I followed the recipe to a T…. after I was done, I went back and double checked everything and I don’t know whats up!!! After they cooked for 10 minutes, I let a batch cool and the centers were still raw and tasted of flour. then next batch I cooked for 12 minutes and they were done a little better, but still tasted like flour. The last batch I did, I cooked for 16 minutes. They are done and almost too dry tasting, but still, they taste like flour. I double checked the recipe and I used 2 and 3/4 cups of flour as suggested. I gave them to my friend for her Birthday and explained to her that they are not good,…but it was the best try I could have given them. She asked what kind of flour the recipe called for and I told her that it didn’t specify. I used King Arthur All purpose flour…. Is this the wrong kind to use? What could I have done wrong? First, why would they taste like flour and secondly, why were they not done in the 10 – 12 minute time span. I used some kind of thick aluminum pan thing…used for baking. It seems to have a top and bottom with a hollow center.
    I’m not trying to put anything down…I just want to try to figure out where I went wrong.

    1. Shelly

      There can certainly be a variance with baking times from oven to oven… and also the baking sheet you use can absolutely alter the recipe. I always use a thin, aluminum baking sheet, with parchment paper. I have never had an issue with King Arthur flour, but I have actually had a strange batch of flour from the supermarket, which caused everything I made to have a very strong flour taste. I have since stopped buying that flour brand, and stick with either Gold Medal Flour or King Arthur. Is the flour old or new.. and it’s certainly a possibility you might have gotten a strange batch. Sounds like you magic number in your oven would be around 14 minutes. They might seem slightly underdone, but as they sit, they will continue to cook a bit. Hope your next try will turn out better!

      1. Mike

        I suppose my flour is several months old… I may give them another try tomorrow morning on a thin baking sheet with the parchment paper as you suggested. Thank you for the prompt reply!

        1. Mike

          Just to let you know, I bought brand new flour and used the thinnest baking sheet I have and the cookies turned out perfect and awesome! The first batch I did for 10 minutes and the next batch I did for 11 minutes. 11 seemed to be perfect for my oven. The 10 minute batch my friend still loved, but they were still slightly wet in the middle!

          1. Shelly

            Love the update! So glad they worked out. I don’t know what causes that with the flour… it’s happened to me a few times over many years, but glad they worked out!

    2. Susan

      When I make these I need to bake them for 22 miinutes . Are you at higher altitude? That can cause variances as that’s my issue. I didnt change the recipe at all though it is recommended for higher altitudes. I just bake the longer. They turn out perfect everytime now. I have done quite a few batches over time. They are a favorite in my house. Soft and chew and cinnamony. I use King Arthur flour for all my baking. Maybe your flour was old ( at the store)

  164. Sydney Carpenter

    You mentioned using baking powder in place of CoT and baking soda. Would it be an exact swap (1 tsp BP in place of 1tsp of CoT or would it be 1tsp for both

  165. Sydney Carpenter

    You mentioned using baking powder in place of CoT and baking soda. Would it be an exact swap 1 tsp BP in place of 1tsp of CoT and 1tsp of BP for BS or would it be 1tsp for both?

  166. Michelle

    My coworker just made these snickerdoodles and brought them to work to share. At first I said “no thanks” because I’m not generally a snickerdoodle fan (gasp! blasphemy! I know). But she said to try one anyway. HOLY MOLY! I want to eat the whole plate of these! They are chewy and tender and perfectly cinnamon-y. The texture is more blondie than cookie in my opinion…which makes them perfect! I can’t wait to add this recipe to my repertoire.

  167. Barbara

    I would kike to try and make this sniker doodles but it was not clear enough wether or not to use salted or unsalted butter.Please let me know before I try,Thank you?*l

  168. jamie

    Idk.My cookies were good. But, they don’t look anything like these do!! Especially when the recipe calls for rolling them in a BALL!! Fake pictures.

    1. Shelly

      HI again Jamie πŸ™‚ The pictures you see were taken by me, in my own kitchen with the recipe I created here. There is nothing fake about them, but sorry you seemed to have a bad experience.

    2. Susan

      My cookies look exactly like this but actually even better. Absolutely perfect. I roll them in a ball and they bake to perfection. Kinda rude what you said. Maybe you are baking them incorrectly or reusing a warm pan. If you follow her recipe they are perfection.

  169. NotABaker

    My first time baking cookies not from a tube and they turned out great. Great recipe πŸ™‚ Thanks for posting!

    P.S. They look just like the friggin’ picture!

  170. Megan

    These were great and came out perfect! Looking through the comments, I never knew people could be so hateful over a cookie recipe. Mine literally look like the picture and i am no baker!

    1. Shelly

      Nope, replace the baking soda and the cream of tartar called for in the recipe with baking powder. Use one teaspoon of baking powder to replace 1/3 tsp of baking soda and 2/3 tsp of cream of tartar. Since baking powder is really just a mix of cream of tartar and baking soda, this substitution won’t change your recipe at all.

  171. Rosemarie

    Hi Shelly, thank you for this recipe it is delicious and my kids and I had fun making them together. Question, do you push your dough down after putting them on the cookie sheet? I took them out of the oven and they were still kind of in a ball like shape haha. I pushed them down a bit after I took them out and they are more a cookie shape now. Not that it is a big deal because they still look great and taste great.

    1. Shelly

      I don’t! It does depend on your baking sheet. I have found that same recipe, different baking sheet can lead to a wider or taller cookie! I used a thin pan that is fairly light in color.

  172. Ann

    Made these and they came out just like the picture and are delicious. Great recipe! P.S. Why do people comment or review recipes they haven’t made or comment on other people’s comments? So annoying. Let’s stick to comments about the recipe from people who have actually made it. Thanks!

    1. Shelly

      I always use salted, but it’s a personal preference. And yep, you can let the dough chill overnight if you would like, but you don’t have to!

  173. Stacey

    IMO I think the ratio of cinnamon to sugar to too much. I think 1 tsp of cinnamon to 1/4 cup sugar is better than 1 tbsp to 1/4 cup as the recipe states.

  174. Constance

    If you follow this recipe they are truly the perfect snickerdoodle! I have had biscuit like cookies more often then not making snickerdoodles and these were by far the best I’ve made in awhile!!!

  175. Tiara

    Mine didn’t spread at all. So my second pan of them I pushed down a bit before cooking. But they are extremely dry not even my kids will eat them πŸ™

  176. Stephanie

    Did anyone else actually make these copies successfully? Because I have never made snickerdoodles in my life before, followed the recipe more or less closely, and they came out perfect! Puffy soft clouds of heavenly, buttery goodness. Thanks for the recipe, Shelly!

    1. susan

      I made them and continue to bake them often. THIS is my go to snickerdoodle recipe now. Thesis is the BEST snicker doodle recipe I ha e ever baked. They come out perfect. Absolutely magazine worthy. Evertmytime I bake them I stare at how beautiful they look and when I way one I am amazed how perfect they are. I have always baked but this recipe is SO easy and seriously THE BEST recipe I have ever found online. I am so happy I found her perfect recipe.

  177. Katia

    Let me first of all say that I’m sooo happy I found this recipe! I’ve been wanting to make snickerdoodles for ages and finally had the opportunity. But, here’s the problem – clearly you have to be in a baking frame of mind before you start, and I obviously wasn’t! I thought I had done everything right and they spread out and flattened like a frisbee, so annoying! But, just as I was going to sleep, it hit me – I didn’t put in the 2nd cup of flour – idiotic!! Couldn’t believe it! Anyway, dreaming of snickerdoodles, I got up early this morning and started the journey again, and low and behold – perfection!!! Delicious and they held their shape, so proud of my little snickerdoodles. Thanks so much for your awesome recipe! Note to self- don’t forget the flour πŸ™‚

  178. Katia

    Ok, so I was an idiot, but the second trial was amazing! Let me first of all say that I’m sooo happy I found this recipe! I’ve been wanting to make snickerdoodles for ages and finally had the opportunity. But, here’s the problem – clearly you have to be in a baking frame of mind before you start, and I obviously wasn’t! I thought I had done everything right and they spread out and flattened like a frisbee, so annoying! But, just as I was going to sleep, it hit me – I didn’t put in the 2nd cup of flour – idiotic!! Couldn’t believe it! Anyway, dreaming of snickerdoodles, I got up early this morning and started the journey again, and low and behold – perfection!!! Delicious and they held their shape, so proud of my little snickerdoodles. Thanks so much for your awesome recipe! Note to self- don’t forget the flour πŸ™‚

  179. Thien

    These cookies are perfect! I just made them and they’re delicious. They’re perfectly soft and not thin and crunchy. I did have to bake for the whole 12 minutes but it’s probably just the oven. I have no complaints about the recipe!

  180. I wish I could take a photo of these and post it here, because I am not a great baker, and these came out PERFECT! Exactly as pictured, and delicious! Thanks for Sharing your recipe!

  181. Melissa

    Snickerdoodles were the cookie made when I only had basic ingredients in the cabinet and sadly no chocolate chips. The were never a favorite, just a substitute, UNTIL THIS RECIPE! Wow, these cookies are melt-in-your-mouth delicious! I made them twice the first week I tried the recipe. They were perfect as the size you recommended and mini cookies. I took them to my church small group, and someone whose favorite cookie was snickerdoodle claimed they were the best snickerdoodle he had ever eaten. Thanks! I will be trying many more of your recipes!

  182. Ashley

    I just made this recipe and mine came out perfect! thank you for such a fast and easy sweet treat recipe!! I will be making these again very soon!!

  183. RACHEL

    Props to you. These were in fact perfect. 10 mins was perfect for soft delicious cookies! Thanks!