Snickerdoodles
140 comments » 
Snickerdoodles are such a classic cookie, yet up until this point they have honestly been the bane of my existence. I can master croissants, danish, eclairs, and all sorts of complicated bread recipes, but hand me a snickerdoodle recipe and they will undoubtedly spread into a massive, flat, crunchy 14×16-inch cookie. I am not sure where the problem lies, but for some reason this one cookie has given me nothing but headaches. I’m glad that you all like them so much and that they ended up in the top 10 cookies mentioned during the cookbook giveaway, because it gave me an excuse to tackle them yet again with a new recipe. I am happy to report that I have finally experienced successful snickerdoodles! Wonderful round, soft, cinnamon-sugar goodness that taste every ounce as good as they look.
I don’t remember how I stumbled upon this recipe for soft snickerdoodle cookies, but I had it saved for quite some time and was very excited to finally give it a try. The recipe received hundreds of raving reviews claiming that it was the first actual soft snickerdoodle recipe that many had ever tried. I was sold immediately given all of my problems with the spreading crunchy catastrophes. The recipe is incredibly simple and the only real difference that I could discern between this recipe and the others I have tried is that it instructs you to chill both the dough and the cookie sheets before baking. I surmise that this drastically cuts down on the spreading, and resulted in one absolutely elated Brown Eyed Baker. I’m so happy to have a great snickerdoodle recipe that I can bust out during the holidays!
After I took these out of the oven (and stole two that “broke”… “accidentally”), I Tweeted about how great the warm snickerdoodles were fresh from the oven. Elly of Elly Says Opa! replied by saying that I should make snickerdoodle ice cream sandwiches once the cookies cooled. Elly – you have won Genius of the Day award. These were absolutely, 100% incredible. If you have some vanilla ice cream stashed away in the freezer, you definitely need to throw one of these together! Go from cookie to full-fledged dessert in less than a minute.
Cookies from the Top 10 I have made:
No-Bake Cookies
Almond Macaroons with Nutella Filling
Chocolate-Dipped Coconut Macaroons
Chocolate Chip Cookies (Thick & Chewy)
Oatmeal Chocolate Chip Cookies
Peanut Butter Cookies
Sugar Cookies
Oatmeal Raisin Cookies
Peanut Butter Blossoms
Snickerdoodles
Yield: About 4 dozen
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Ingredients:
2¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1½ cups sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons sugar
1 tablespoon cinnamonDirections:
1. Preheat oven to 350°F. Line baking sheets with parchment paper or a baking mat and put in refrigerator to chill.
2. Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.
3. Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
4. Gradually stir in the flour mixture, beating on low speed just until the flour is blended.
5. Chill the dough for at least 30 minutes.
6. In the meantime, mix together the sugar and cinnamon in a small bowl.
7. Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.
8. Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.
9. Chill the dough and cookie sheets between batches.
10. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.
(Adapated from RecipeZaar)
print
save
email
Ooh yum!! These look great! Glad you finally had success with them, I love snickerdoodles! How about trying the muffins adaptations from peabody’s site.. they are even better!!
Reply
Snickerdoodle ice cream sandwiches are yummy!! Have you tried snickerdoodle ice cream?
Reply
These sound like a great recipe! I don’t like crunchy Snickerdoodles either. Your pictures are beautiful!!! And Elly is a genius – snickerdoodle ice cream sandwiches sound amazing!
Reply
Thank you for posting this recipe. I have also had a horrible time with snickerdoodles and my little boy loves them and asks for them often!
Reply
Seriously making my eyeballs drool. Look at all the cinnamon!!! So good!
Reply
My absolute favorite type of cookie, and yours do look so soft and delicious! Glad you conquered this
Reply
The only thing missing from my pantry is the cream of tartar otherwise I would be all over this recipe!
I’m not a huge fan of this cookie for the exact same reasons you stated. They are always too crunchy and flat. Based on the pictures though this recipe looks like the diamond in the rough. Thanks.
Reply
They look great! Snickerdoodles are one of my favorite cookies. Glad you liked the ice cream sandwich idea – homemade cookies make the best ice cream sandwiches!
Reply
Your ice cream sammys looks soo much better than the ones I’m used to!
Reply
Snickerdoodles are one of my all-time favorite cookies, and although I have my go-to recipe every time I make them…. I think I am going to have to give this one a try! The look delicious!
Reply
Ooooh those look terrific! I don’t really have a go-to snickerdoodle recipe so I’ll definitely be giving these a shot. I hope mine look as tasty as yours!
Reply
Your snickerdoodles look perfect. That is exactly the way I wish mine would look instead of puffy. I’m going to have to try your recipe!
Reply
These look delicious! I haven’t made or eaten snickerdoodles in ages…
Reply
What would happen if I used salted butter? We are going on a trip tomorrow and I thought about making these for hubby, boys to snack on. Only have salted butter in fridge. Not a good idea? I can’t have sugar otherwise I would LOVE to try one of those sandwiches! hmmm
Reply
Hi Kim,
You can definitely use your salted butter, just omit the 1/4 teaspoon of salt that is called for in the recipe. I hope you enjoy these and have a great trip!
-Michelle
Reply
Yum, totally loving the ice cream sandwich idea. I’m definitely going to try that!
Reply
I love snickerdoodles and it’s been a long time since I last had one! Thank you for sharing this recipe! Im making this right away!
Reply
These look amazing and making them into ice cream sandwiches takes them over the top!
Reply
I have never made snickerdoodles but decided to try these tonight. They are DELICIOUS!! May be my new favorite cookie!
Reply
i love snickerdoodles!!!
Reply
YUM! I made these Friday night last minute and brought them for get-together and they were a huge hit – so tasty. Easy to eat a lot of them! I’m usually a chocolate girl but these are my new favorite go-to cookies…
Reply
These cookies look amazing! Do you think it would be ok if I made the dough and let it chill overnight before baking?
Reply
Hi Lauryn – Yes, you can definitely make the dough and it chill overnight before baking. Enjoy!
Reply
These cookies are incredible. They come out so soft, chewy, perfect. They might be my favorite cookie!
Reply
I found this recipe via google, and made them this morning and they turned out great. Thank you!
Reply
Hi Tyler – So happy to hear you enjoyed these! Thanks for coming back and sharing your results!
Reply
Thank you for passing along the snickerdoodle sandwich cookie idea! I used a pumpkin/cream cheese icing to make sandwich cookies, and it was fabulous! I also added a little cinnamon and freshly grated nutmeg to the cookie dough.
Reply
Hi Karissa – Oh gosh, a pumpkin/cream cream icing sounds absolutely fabulous sandwiched between these cookies!! Love that idea!!
Reply
Hi Michelle,
I love ur website. I’ve been wanting to bake these since the day i saw them here but cream of tartar is not available in the stores around here. I’m form India.
Anyway, is there any other ingredient I could substitute it with?
-Disha.
Reply
Hi Disha – If you don’t have cream of tartar, you would substitute baking powder for both the baking soda and cream of tartar.
For this recipe, use 4 teaspoons baking powder and omit BOTH the baking soda and cream of tartar.
(For future reference, the substituting formula is 1 teaspoon of baking soda for every 1/4 teaspoon of baking soda plus 1/2 teaspoon cream of tartar.)
Reply
Thank you so much Michelle for ur quick response! Wll let u know how they turn out!
Reply
I’m a little late to the party here, but thought I’d toss my two cents in…
I noticed another Kim mentioned not being able to have sugar. Thought I’d let you all know that I make my snickerdoodles with Splenda instead of Sugar and they’re still very yummy!! They don’t look the same. For some reason they come out shaped like little bon-bons, but they taste great!!
Reply
How funny, the snickerdoodles that I bake always come out way too puffy! They don’t spread at all, so I spread them myself a little bit before baking them. I do use half butter and half shortening though. But this ones do look really good
! I may try them in the future.
Reply
Michelle, thanks for the substitution info — I’m in eastern Europe and can’t get cream of tartar. I used baking powder and the results were great!
Thanks!
Reply
i love this it is yummy and deliocous
Reply
The dough is chilling right now.
I can’t wait to see and try the snickerdoodles fresh from the oven!
Kisses from Brazil
Reply
I had to let them about 30 minutes in the oven.
But they got great!
Reply
These came out excellent.
Thank you for the recipe, as well as the tip about baking powder. I don’t have cream of tartar, so substituted the baking powder for the baking soda and cream of tartar. Came out wonderful!
Reply
I’m an Australian, where Snickerdoodles are virtually unknown. In fact, before I became something of an avid baker myself, I, nor anyone I knew, had ever heard of them. All I’ve ever really known is that they’re dipped in cinnamon sugar, which always had me intrigued, as I love anything with cinnamon sugar.
Anyway, I decided to make some today, after a small batch of Ginger nuts got me in the mood. I used this recipe, and good god was I delighted. This recipe results in pure happiness, concentrated into a cookie. Thank you very much for the recipe, and if anyone’s on the fence about making them; do it! There’s no possible room for disappointment.
Reply
Hi Michelle,
I REALLY want to try baking this but I just realized that i have no parchment paper or a baking mat or what-so-ever. So I was wondering if maybe I could just grease the baking tray and omit the parchment paper? Will the cookies stick?
THANKS.
-Angela
Reply
Angela, I usually place some aluminum foil on the tray and I have no problems.
Reply
Pingback: more than i can chew « there is no place we are / but maybe here.
I always made a tone of these during the holidays they are addictive. Their also pretty flexible working with cream icings as sandwich cookies & substituting flavors with different extracts (minus cinnamon) but I was kinda curious how these cookies ever got their name of snickerdoodles if there was not one snickers in it? lol
)
Reply
Pingback: S’mores Whoopie Pies | Brown Eyed Baker
Pingback: Snickerdoodle Blondies | Brown Eyed Baker
Hey I tried these cookies for a party the other day and they were a hit! Definitely a keeper! Love the photos as well!
Reply
Made these today on a whim. I cheated and didn’t chill the dough or the cookie sheet. They were absolutely delicious and chewy and perfect. Yum.
Reply
These look perfect! I’m going to give these a try. Any idea how many days they will keep?
Reply
Michelle on August 25th, 2010 at 11:14 pm
Hi Tina, If you keep them sealed up in an airtight container they should stay good for up to about 5 days I would guess. Cookies never last very long around these parts, so I’m giving you my best educated answer
Reply
LOVE your photography. Can’t wait to try out this recipe for Labor Day weekend
Reply
Would anyone had the recipe for these cookies, but using Splenda instead of sugar? This is one of our family favorites, but my husband is now diabetic.
Reply
Michelle on August 25th, 2010 at 10:32 pm
Hi Joan,
I’ve never used Splenda in these (or other baked goods) but my understanding is that it can substituted on a 1:1 basis for regular sugar. I say give it a shot, and then report back and let us know how they turned out!
Reply
Humaira on February 22nd, 2013 at 12:00 am
Joan did you ever try it with Splenda? My husband is also recently diabetic and really feeling it.
Reply
What do you think the cream of tartar does for the snickerdoodles? I recently made them sans the tartar, and I thought they were tasty. I’ve seen some recipes with and some without. Any ideas?
Reply
Baking powder is approximately 2/3 baking soda and 1/3 cream of tar tar along with other little bits in it that make it baking powder. So, replacing the cream of tartar and baking soda with baking powder should work just fine
Reply
The first time I made these, I accidentally used baking powder instead of baking soda. I was making 4 different kinds of cookies for a holiday bake off thing at work and got confused.
The cookies turned out amazing, however they didn’t flatten; they kind of poofed. So they were like mini snickerdoodles, but I found that the smaller size increased the vanilla and butter flavor so each cookie was an intense snickerdoodle experience.
Since then, I’ve tried it with the original baking soda, and haven’t liked them as much, so now I use whole wheat flower and baking powder and they’re awesome.
Thanks for the best snickerdoodle recipe ever!
Reply
Michelle on November 22nd, 2010 at 10:04 pm
You are welcome, I’m glad that a snafu helped you find a recipe that you love!
Reply
Would love to pack frozen cookie dough in care-pkg for my daughter w/ this recipe for Snickerdoodles. However, not sure if I am able to roll final batter in cinnamon and sugar so that all she’ll have to do is scoop and bake. ????????
Reply
Michelle on December 6th, 2010 at 11:49 pm
Hi Valerie, How nice of you!! I probably would not. I would probably send her instructions to combine the sugar and cinnamon in a little bowl and then scoop and roll the cookies in the mixture.
Reply
these were the best snickerdoodles I have ever had. I love how soft they were. thanks for the recipe!
Reply
Michelle on December 10th, 2010 at 2:08 pm
Yay! You’re welcome!
Reply
Not gonna lie, I found your blog when I was looking up pictures of what snickerdoodles are supposed to look like for my roommate. I made snickerdoodles tonight and I had THE EXACT SAME PROBLEM. It turned into a huge, snickerdoodle pie! My roommates were elated, of course, because it still tasted like a snickerdoodle, but it just wasn’t the same for the little perfectionist baker inside.
Next time, I’m going to try your recipe!
Reply
Pingback: Snickerdoodles « Kristine's Kitchen
Pingback: Homemade Food Gift Ideas | Brown Eyed Baker
Pingback: Snickerdoodles for Brian! | Writer Girl Cooks, too
Pingback: Snickerdoodles
This is the BEST recipe for snickerdoodles. My husband told me to throw out any other recipes I have, “this is the one” (when he says quit trying to find something better and get rid of any other recipes, that is a high compliment:). I’ve taken them to multiple gatherings and every time someone asks for the recipe. I follow the recipe step by step, including chilling the dough and pans between batches. These cookies turn out just like the pics show, and taste delicous, they are soft too! Thanks for posting! Getting ready to whip up a batch for a dinner party tomorrow, I’m in charge of dessert:)
Reply
Pingback: Receita Perfeita » Blog Archive » Cookies Snickerdoodle
I tried your recipe and still had the same flat, crunchy snickerdoodles. =( WHY DO THESE THINGS EVADE ME SO? The only time they came out right was when I first made them 3 years ago, since then, nothing but trouble.
Reply
Just made these cookies, and for me, 10 minutes was not long enough. I tried another batch at 11, and it was still a little underbaked on top. I thought snickerdoodles could make it into my top 10 cookies list, but I think not. The recipe was great. Snickerdoodles just aren’t my kind of cookie, even though I loooove cinnamon.
Reply
Pingback: Malted Milk Ice Cream | Brown Eyed Baker
Pingback: >Snickerdoodles | Butter.
Well, I just made snickerdoodles with another recipe from a trusted cookbook, but my cookies came out dome shaped. I suppose this is not bad, but I prefer them to be flat like yours — I have your original problem in reverse. I noticed the only difference between the recipe I used and this one is more flour and the addition of salt. I thought I’d ask a more experience baker, do you think perhaps that’s what did it?
Reply
Michelle on August 31st, 2011 at 2:41 pm
It’s possible, but it could also be a temperature difference in your oven. Without actually testing the recipe, it would be hard to say exactly, but those are likely.
Reply
I stumbled across this website because I wanted to make Halloween treat bags for my students. They weren’t as flat as your picture, but they were absolutely wonderful! Let’s just hope the kids love them on Monday…if they make it that far, lol.
Reply
My coworker’s birthday was yesterday and she asked for Snickerdoodles so of course I obliged with this recipe. So amazing! They were picture perfect and I had to get them out of my house so into care packages they go!! Thanks BEB!
Reply
These are delicious! I am in the midst of making these, and I am enjoying much!
Reply
Pingback: Perfect Recipe » Blog Archive » Snickerdoodle Cookies
Pingback: 75 of the Best Christmas Recipes | Brown Eyed Baker
Pingback: Math & Kindness | Ms. Thampi's Kindergarten Class
Pingback: {nifty thrifty things} » {guest post: the stirring place}
I just made these this weekend. Mine did not lay as flat, but they are soft, chewy, and just all around good! Thanks!
Reply
I’ve tried making these twice now and both times I have had to throw out all the dough! The dough itself tastes great, but something is off with the texture. They stayed flat, but completely crumbled apart when I tried to scoop them off the pan. Does anyone know what I could be doing wrong?
Reply
Michelle on December 18th, 2011 at 11:33 pm
Hi Jenn, Did you make any alterations at all to the ingredients or technique? The other problem might be oven temperature – do you use an oven thermometer to ensure an accurate temperature?
Reply
Pingback: ‘Tis the season for cookies (and baking with your kids) - Mama's Gone Madison
I’m about to make these tomorrow!
Any calculations on approx. how many this recipe makes?
Thanks!
~Wendy
Reply
heh. Sorry…! I just saw it yields 4 dozen! I read too fast sometimes!
Reply
I made these the other day and they turned out amazing! The texture was perfect, crisp on the outside with a soft and chewy interior and the flavor had a hint of tang to it from the cream of tartar, which complemented the sweetness and cinnamon flavor perfectly! Thanks so much! This will definitely be my new go-to snickerdoodle recipe!
Reply
what is that brown stuff?? sugar and cinnamon??
Reply
Jinju on January 16th, 2012 at 10:08 pm
oooh…it was sugar and cinnamon hahaha sorry :/
Reply
Pingback: Snickerdoodles | In One Kitchen
I tried looking through the comments but didn’t see it, maybe I missed it, but the recipe says 1-1/2 cups sugar. Then step 3 says cream butter and sugar, and step 6 says combine cinnamon and sugar. Guess I’m just wondering how much to use for the dough itself, and how much to use to coat the dough?
Reply
Pictures look great (2) on January 28th, 2012 at 4:49 pm
Ignore me! It’s been a long week. I found the 3 tbsp sugar at the bottom of the recipe. Going to try making these tonight for my dad, an avid snickerdoodle lover always looking for the perfect snickerdoodle but never finding it, lol. I’m hoping this is the one that does it for him!
Reply
im new at these stuff of making cookies
so i have a question, what is cream of tartar?? how do they sell it??
Reply
Michelle on February 7th, 2012 at 11:33 pm
Cream of tartar functions a bit like baking soda and baking powder, and is a very common ingredient in snickerdoodle cookies. You can usually find it in the baking aisle, with the other herbs and spices – where you would find the cinnamon, nutmeg, etc.
Reply
These were delicious! My only problem is that sticking the dough in the fridge for 30 minutes (actually longer) still resulted in super stick dough that sucked to roll into balls. Freezing it for 30 minutes helped for the first few balls on the pan until they thawed out.
Still, the end result was amazing and now I’m having to guard the cookie jar so my husband doesn’t eat them all.
Reply
I tried these and they are delicious! I stuck them in my freezer and just heated one up when I needed it. These will be made again:)
Reply
Oh and by the way I loved them so much I shared the recipe on my blog: learnasyougocook.blogspot.com
Reply
Mine came out puffy then flatten greatly when cooled. Any suggestions?
Reply
Michelle on March 5th, 2012 at 5:06 pm
Hi Grace, Well, this sounds like most snickerdoodles. These cookies, as you can tell from the pictures, are fairly thin. They should still be chewy though (not crunchy).
Reply
Wow, these cookies are amazing! I’ve never ever heard of or eaten a snickerdoodle before, but I’m pretty sure I’m not gonna try any other snickerdoodle recipe except for this one
Reply
Pingback: Snickerdoodles « Honey Muffin
Your blog is my new “go to” place for recipes. After trying several of your recipes I now trust that whatever I choose to make from browneyedbaker will be fantastic! Loved the snickerdoodles, this recipe is fantastic. Since the recipe has so much emphasis on keeping everything cool, I rolled and dipped the dough balls and placed them in a tupperware bowl set over another bowl with ice cubes/water. This helped to keep them cool until I was ready to remove the baking sheets from the fridge.
Reply
amber on June 14th, 2012 at 4:26 pm
Kathy I read your comment before trying these and used your bowl over ice trick. Cookies were wonderful. Great recipe and your tip was helpful as well.
Reply
Pingback: Som many cookies, so little time |
I’ve actually never had a problem with Snickerdoodles, and I’m using The Bake Sale Cookbook.
The recipe I use states that you need to use either all margarine, or use half margarine and half butter. I do the half and half thing, and everyone loves my cookies.
Reply
Just let these cookies cool but it was hard to wait. They are perfect! I took your advice and kept everything cold before baking. They are so good! Can’t wait to give them out to my daughter’s softball team. Thank you. So far ALL of your recipes have been flawless. You are now my Go TO Girl for baking.
Reply
Pingback: Snickerdoodles | chickadoos
Pingback: Homemade Strawberry Ice Cream Topping
Pingback: My Weekly Menu Plan 8/19 | Crafty Gourmet
Do you think I can halve this recipe? My waistline and I don’t need 4 dozen cookies laying around!!!!
Reply
Michelle on September 27th, 2012 at 12:01 pm
Hi Danielle, Although I haven’t done it, I think you could halve this recipe without a problem. Enjoy!
Reply
Pingback: 50 Best Cookie Recipes - YUM!
Hi Danielle,
I actually have halved this recipe many times and (like Michelle expected) they come out exactly like they do when I’ve made the whole recipe!
Reply