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


Yield: About 4 dozen

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes


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 cinnamon


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)

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194 Responses to “Snickerdoodles”

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  1. Pingback: Fall is in the air! | Smoosh the Cookie!

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  4. Kacie B. on November 7, 2012 at 8:01 pm

    This is the best “sugar cookie dough”-based recipe I’ve tried. I’m so glad a co-worked turned me onto your site. She told me that anything I chose would be a hit. She was right. I’ve now made these cookies a few times, and I cannot emphasize the difference chilling the baking sheets make. I learned the hard way :-/ Thanks for recipe and keep them coming :)


    • The Kook @ The Kitchen Kook on January 29th, 2013 at 6:46 pm

      I know! I love Brown Eyed Baker. Whenever I’m looking for a recipe, I hit this website first! Michelle hasn’t failed me yet :)


  5. ilikebaking on November 22, 2012 at 3:49 am

    Oh oh ohhhhhhh my goooeness! These cookies were perfect. Addictive. I ate the whole first round by myself except for 1 and a half. My hubby who is not a cookie lover said these taste better than the ones I get from the store and had a good taste to them (just the right amount of crunch and chewy gooeyness (I made up a word for this cookie). I have been looking for years for a recipe to mimic my favorite snicker doodle cookie that I get from the ” great American cookie” and this is it. Those other recipes that say they are copy cat ( fall short). This is it. I was excited that any time I had a craving for my favorite cookie I could just bake it ( I moved states and only get this cookie when I go back and visit my hometown). But now thanks to this recipe I can have them any time I want. The only down side is that having this recipe is dangerous for me, because I will bake them and keep.going back for more and eat them all which can’t be good. I added cinnamon to the dough. I recommend a tsp or two depending on how.much you like the cin flavor. Thanks bunches for the awesome recipe.


  6. 4virtu on December 4, 2012 at 12:42 pm

    Happy Tasty Tuesday! We love this snickerdoodle recipe and it is featured on our Christmas Cookie recipe round-up this week! Thanks!


  7. Eva on December 9, 2012 at 10:51 pm

    Best cookies EVER! Everyone loves it when I make these cookies!! Yes it takes longer to make BUT we’ll worth it:)


  8. Cerise on December 12, 2012 at 10:26 am

    Love these snickerdoodles!!! I make them for my husbands work and they are always asking for more! Thanks for the awesome recipe :)


  9. christine on December 15, 2012 at 4:37 pm

    argh i just made snickerdoodles using the betty crocker recipe (exact same ingredients above, but no chlling) which is the recipe my mom uses and her cookies always come out perfect. BUT…mine came out super flat and crunchy. Sigh. But the flavor is great.
    The thing is that I live at over 9,000 feet in altitude, and I didn’t adjust for it in the recipe, I was hoping it would turn out alright. Do you think if I added less baking soda next time they would be puffier?


    • Michelle on December 15th, 2012 at 11:06 pm

      Hi Christine, Unfortunately I wouldn’t have a clue as to how to alter the Betty Crocker recipe, as I’ve never used it. For high altitude baking, I’d follow whatever adjustments you typically make for other recipes.


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  11. Dena on December 18, 2012 at 5:18 pm

    I just made a double recipe of these today. They are THE BEST snickerdoodle cookies I have ever tasted!!! Thank you so much for your awesome recipes!! I can’t wait to make a few of the other cookie recipes later this week! :o)


  12. Beth on December 24, 2012 at 10:24 pm

    Seems to be a great recipe, but my cookies did not flatten out nearly as much as the ones shown in the picture.


  13. The Kook @ The Kitchen Kook on January 28, 2013 at 10:27 pm

    Michelle, another difference I noticed is that snickerdoodles are usually baked at 400F so your recipe uses a relatively lower temperature. Hmm. I wonder if that’s the difference. I’ll have to try both temperatures and report back!


  14. The Kook @ The Kitchen Kook on January 29, 2013 at 6:44 pm

    Mmm. I love soft snickerdoodles! I used this recipe to make mine, and they were so good! I also tried baking the same recipe at 400F to see the difference, and I found that the higher temperature actually gave soft AND chewy cookies. Both are delicious, but I hope you try it this way next time! :D

    Here are some pictures to show the difference in the textures!


  15. Nichole on February 23, 2013 at 9:39 pm

    I just made these and they are so awesome…I did make a couple of alterations…I added about two tablespoons of cinnamon to the dry ingredients and 1/8 tsp. almond extracts to the butter/sugar mixture. And since I am a soft cookie person and like larger cookies, I made the balls about 2-2 1/2 inches and cooked for 10 minutes…they made bigger, softer cookies. They are so good, my son ate 9 of the 1 inch cookies and my mother-in-law, who was here visiting, stole a dozen of the cookies to take home. Great recipe. Thank you!!!!


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  17. Mary on March 14, 2013 at 6:58 pm

    This is the old Betty Crocker recipe! (with the 1 difference being that her’s calls for salted butter). Been baking these since I was about 5 years old. Only you’ve beenb aking them at 350 when the original calls for 400 for 8-10 minutes. Why wait until Christmas? These are a “daily” cookie at our house. And it’s the first recipe I teach any kid that wants to learn (because the dough can be successfully refrigerated forup to 3 weeks). Congratulations on finding a Snickerdoodle recipe that works well! Best with Constant Comment tea or works great as a sandwich cookie using buttercream frosting. ;)


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  20. Margaux on April 19, 2013 at 12:20 am

    I just made these — my first attempt at Snickerdoodles! — and they came out great. I have made several recipes from your blog now, and each one has been a success. Thank you for posting things that are consistently delicious! It’s great to have such a reliable blog to go to for the recipes I want.


    • Myth Mabry on September 4th, 2013 at 10:58 am

      I have to agree with your post! I am now truly addicted to the site and have also been coming back just to get new ideas for dinners that my hubby and 4 year old will like that are fairly easy to follow recipes that actually turn out great!


  21. Cheryl on May 7, 2013 at 10:05 pm

    These are excellent! I have tried many other snickerdoodles that say they are soft on the inside & crispy on the outside, but they didn’t turn out well. I love that these stay puffy and soft. This is a keeper!


  22. Joanne on May 10, 2013 at 11:33 am

    This is for the lady who wondered what was her problem in making snickerdoodles.

    Reading the various recipes online, I believe the difference between them is the oil. 1 cup butter in one recipe, and 1/2 cup butter plus 1/2 cup shortening in the other.


  23. Pingback: Snickerdoodles | Baking Bytes

  24. Victoria on May 23, 2013 at 11:44 pm

    These are great!! :) thank you!


  25. Jamie on May 26, 2013 at 4:25 pm

    Very good cookie. I was trying to replicate the snickerdoodles from The Great Cookie for my husband. He ate about 2 dozen before I even put them away. Guess they were a hit! Great job!


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  27. Anna on July 4, 2013 at 4:55 pm

    Is it necessary to chill the dough?


    • Michelle on July 5th, 2013 at 10:49 am

      Yes, if you don’t, the cookies will spread and be quite flat.


  28. Kay on July 27, 2013 at 12:26 am

    These cookies are absolutely incredible. I’m eating one as I write this, and I cannot get over the flavour, the texture and just how beautiful these cookies truly are! I’ve never tasted a snickerdoodle this divine before. Thanks so much for the amazing recipe. :-) I’ll be making these as often as I can.


  29. trinten on July 30, 2013 at 6:35 pm

    i made these but they would not turn out flat but stay in a round ball shape and if tried let it flatten in the oven it would burn


  30. Myth Mabry on September 4, 2013 at 10:53 am

    wow! I absolutely love this recipe! I used it to make 4 dozen for a church function and they were gobbled up by kids and adults! thank you so much for you site and recipes!!! new avid follower!!!


  31. Katie on September 8, 2013 at 10:45 pm

    I stumbled across this recipe and decided to give it a shot. My dad took some into his work, and his coworkers have been emailing him all day asking me to make more!


  32. Samantha on September 16, 2013 at 7:02 pm

    when whisking the dry ingredients, do I need to sift it first?


    • Michelle on September 17th, 2013 at 8:36 pm

      Hi Samantha, Not usually, unless a recipe specifically calls for it.


  33. Melissa on September 27, 2013 at 3:53 am

    I was wondering if we can make the dough ahead of time and freeze it for a few days before baking? If I can freeze it, is it best to freeze them in the little ball shapes? Then add the cinnamon sugar the day i’m baking.
    Also, you have a few chocolate chip cookie recipes and i was wondering which one do you think is best to make chewy choc chip cookies? and is it ok to freeze the dough as well?


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  36. Alisa on October 15, 2013 at 3:44 pm

    I love snickerdoodles and have been baking them since I was a young teen, from a recipe my Aunt had given me. They’re a bit tricky because to get them just right you have to time them perfectly. They turn out best when they’re chewy inside but lightly crunchy outside. These type of cookies will absolutely spread too much if you don’t have chilled dough but I’ve never needed to chill the cookie sheets. With these cookie you’ll want to take them out of the oven even when they don’t appear to be done and they’re “too soft”. They crisp up as they cool. Form the dough into balls about 1 rounded tbsp with a cookie scoop if you have one. Forming the dough into balls definitely help keep them as thicker cookies or else the dough will soften and spread out too much during baking. The recipe I use has half shortening and half butter. If you used only butter they’d get more crisp but if you used only shortening the dough would be greasy and spread out way too much so using both together is the best way to get perfect snickerdoodles. I think my Aunt got her recipe from an old Betty Crocker cookbook. I love your idea for the cookie ice cream sandwich – stellar idea!! A farm near where I live makes homemade Tahitian vanilla ice cream. I’ll have to make some cookie sandwiches soon :) The flavor would go so well with the Snickerdoodles.


  37. Allison on October 15, 2013 at 6:19 pm

    These look stunning! Does the recipe call for white or brown sugar? Another site uses brown sugar and I’m not sure if it only applies to that particular recipe or if all snickerdoodles use brown sugar. Thanks for sharing this recipe!


    • Michelle on October 17th, 2013 at 5:23 pm

      Hi Allison, This recipe uses granulated sugar; my apologies for not making that clear!


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  39. Ryan on October 22, 2013 at 8:29 pm

    The whole chilling the pan actually made things worse for me. When I just kept it out of the fridge they came out looking like yours


  40. Jessie on November 8, 2013 at 8:24 pm

    I’ve been searching through recipe after recipe, and I stumbled upon this great blog. I can’t wait to try this recipe!


  41. Karla on November 13, 2013 at 7:09 am

    Immediately goes to my top five cookie recipe favorites! I can’t believe I only saw this now! I love all your recipes!


  42. Jolie on November 19, 2013 at 10:19 pm

    I have had great success with this recipe! Thanks a ton.


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  45. Lindsey on December 3, 2013 at 11:03 pm

    My mother inlaw always declares she is keeping me if my husband and I ever divorce cause she loves these cookies, I’m not allowed in there house without 2 things these snickerdoodles and German chocolate cake. My sister inlaw visited recently she NEVER eats sweets like ever and she couldn’t stop , 100% these are true hit!


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  47. Suad on December 8, 2013 at 10:56 pm

    Hi Michelle,
    I don’t have cream of tartar. Any substitute for it?


    • Michelle on December 9th, 2013 at 12:31 pm

      Hi Suad, Unfortunately, cream of tartar is a crucial ingredient to snickerdoodles.


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  49. Christine on December 10, 2013 at 11:24 am

    I tried the recipe last night, but mine came out all puffy… what did I do wrong?


  50. Denise on December 10, 2013 at 5:40 pm

    Just took the first batch out of the oven….FABULOUS COOKIES!!!!!!! Whole family says I’m the new Queen baker!!! YAY!!! Thanks for sharing!!! Blessings!


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  52. Alyson on December 14, 2013 at 4:14 pm

    I wanted to try my hand at snickerdoodles this year (for the first time ever!) because they’re one of my absolute favorite cookies. This recipe was GREAT! I used margarine instead of butter and foil instead of parchment (I hate parchment paper) and didn’t chill the cookie sheets… but they still turned out crispy on the outside, gooey on the inside, tasty tasty tasty! They needed a little bit longer to cook in my oven (not tested for temperature) but well worth the wait. This recipe is going in my recipe box and it will be my go-to every single year. THANK YOU!!


  53. Melissa on December 20, 2013 at 3:26 pm

    I just made these and they are delicious! This is the perfect Snickerdoodle recpie. It tastes like (the better parts of) my childhood.


  54. Kristina on December 22, 2013 at 11:21 am

    I made this about a month ago and my family loved them so much that they want me to make some for the holidays! My mother has been making snickerdoodles since I was little and she is quite a critique of my baking. When she tried these she was so amazed at how soft and delicious they were. That is a huge compliment ha! So thank you for this amazing recipe! Now off to go bake some more!


  55. Denise on December 22, 2013 at 6:20 pm

    These cookies are the best snickerdoddles I have ever eaten. I have made them twice in one week. Getting ready to make a third batch. Thanks for sharing!


  56. Christy Garrett @ Uplifting Families on January 13, 2014 at 10:51 pm

    These are amazing cookies, I made them for my son to take to school.

    I did adjust the sugar/cinnamon mixture for the final step. I always roll them in the mixture and pat them flat. Then put them on the cookie sheet. This is a trick that I learned a long time and makes them perfect.


  57. Amber on January 15, 2014 at 11:27 pm

    These are the best snicker doodles the only thing i did differently was not chill the dough but they still came out perfect


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  59. Anissa on February 2, 2014 at 3:09 am

    These are addictive and simply amazing cookies!!!


  60. Angie Seaman on February 5, 2014 at 1:27 am

    These are beyond. And with ice cream – next level beyond. I was going to take them to work but now I think this batch is going in the freezer as dough so that I can pop a couple into the convection oven now and then. I fear baking too many of these at once because I will devour them. Thank you for a perfect recipe. I have been looking for a soft snickerdoodle ever since I tried the ones at Noodles. Mine came out a bit flatter than theirs do, but maybe from frozen they’d be a bit thicker.


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  63. Heidelind on May 8, 2014 at 12:22 pm

    This Snickerdoodle recipe brought me to this website, and now I’m hooked! My husband asked me what I wanted for dessert, and after looking up some things online I ended up here with this recipe. He made them, I ate them:) And now I want to make everything posted here…thank you!


  64. Michelle on May 9, 2014 at 10:49 am

    Hi Michelle! Any ideas why it didn’t flatten enough after baking? It flattened slightly but not similar to the pictures. Your blog is our favorite! Thanks for your help!


  65. Gabby on July 4, 2014 at 8:06 am

    These cookies were a hit with my family! I had to keep baking just to feed them! Thanks for sharing!


  66. Melissa on September 9, 2014 at 12:42 am

    When i make these these cookies they’re always a hit. I omitted the cinnamon sugar mixture for a couple of of the cookies for my mom. she loved the plain cookies but asked if i can add peanut butter to the recipe. Since i know she likes how these cookies come out (instead of following one of your peanut butter cookie recipes) i was just wondering if there are any changes in the recipe if I add regular smooth peanut butter. How much peanut butter should i add into the recipe? Can i just scoop peanut butter out of the jar and straight into the butter and sugar and cream them together then? Thanks!


    • Michelle on September 9th, 2014 at 6:31 pm

      Hi Melissa, You would add the peanut butter as you noted, but it would change the consistency of the cookies. You may need to play around with the ratios of flour, butter, etc.


  67. Mercedes Williams on September 21, 2014 at 1:56 pm

    My kiddos LOVE these cookies. I’m planning on making them for my daughters bake sale. I’ve never doubled/tripled the recipe. What are your thoughts?


    • Michelle on September 22nd, 2014 at 9:41 am

      Hi Mercedes, I have done this around the holidays, and never had a problem. Enjoy!


  68. Michelle on October 4, 2014 at 7:29 am

    I never grew up with snickerdoodles, and before I made these this week for the apple pie ice cream, I had never had them. When I read the recipe, I wondered what made people so in love with snickerdoodles, they were, afterall, just cinniamon butter cookeis. My entire feelings about this cookie can be described by the thoughts that popped into my head after the first bite: “Oh. I get it.”

    I was too impatient to cool the pan between batches (I only have one cookie sheet) so I just made double sized cookies and remembered to only eat half a cookie at a time. My husband liked these a lot – he’s a big fan of soft cookies – so I guess this might become a family tradition for us, haha.


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