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


2ΒΎ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
ΒΌ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1Β½ cups sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons sugar
1 tablespoon cinnamon


1. Preheat oven to 350Β°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)


203 Responses to “Snickerdoodles”

  1. Amy on August 26, 2010 at 8:17 am

    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?


  2. Linda on October 15, 2010 at 1:59 pm

    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


  3. Erin on November 21, 2010 at 7:21 pm

    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!


    • 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!


  4. Valerie on December 3, 2010 at 10:50 pm

    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. ????????


    • 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.


  5. Nichole on December 7, 2010 at 12:53 pm

    these were the best snickerdoodles I have ever had. I love how soft they were. thanks for the recipe!


    • Michelle on December 10th, 2010 at 2:08 pm

      Yay! You’re welcome!


  6. Laura on December 8, 2010 at 11:38 pm

    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!


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  11. Heidi on May 5, 2011 at 9:00 pm

    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:)


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  13. Sam on July 2, 2011 at 10:47 pm

    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.


  14. Melissa T on July 14, 2011 at 10:56 pm

    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.


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  17. Jennifer @ Raisin Questions on August 30, 2011 at 8:18 pm

    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?


    • 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.


  18. Adria on October 29, 2011 at 8:15 pm

    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.


  19. Tashia Small on November 9, 2011 at 7:44 am

    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!


  20. Brianna on November 16, 2011 at 9:00 pm

    These are delicious! I am in the midst of making these, and I am enjoying much!


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  25. Kayla on December 12, 2011 at 8:31 am

    I just made these this weekend. Mine did not lay as flat, but they are soft, chewy, and just all around good! Thanks!


  26. Jenn on December 18, 2011 at 8:20 pm

    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?


    • 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?


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  28. Wendy on December 22, 2011 at 5:20 pm

    I’m about to make these tomorrow! :) Any calculations on approx. how many this recipe makes?



  29. Wendy on December 22, 2011 at 5:26 pm

    heh. Sorry…! I just saw it yields 4 dozen! I read too fast sometimes! :)


  30. Rella on January 9, 2012 at 5:03 pm

    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!


  31. Jinju on January 16, 2012 at 10:04 pm

    what is that brown stuff?? sugar and cinnamon??


    • Jinju on January 16th, 2012 at 10:08 pm

      oooh…it was sugar and cinnamon hahaha sorry :/


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  33. Pictures look great on January 28, 2012 at 4:40 pm

    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?


    • 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! :)


  34. Jinju on February 7, 2012 at 8:57 pm

    im new at these stuff of making cookies :( so i have a question, what is cream of tartar?? how do they sell it??


    • 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.


  35. Jessa on February 10, 2012 at 10:57 pm

    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. :)


    • AL on December 12th, 2013 at 4:57 pm

      I had the same problem – even after putting them in the freezer, the dough was unusually sticky and difficult to roll in the cinnamon-sugar. The flavor was there, but I disliked how thin these cookies were. Going back to my old snickerdoodles recipe. I should have paid more attention to the photos. I like my snickerdoodles puffy – soft in middle and crispy on the edges.


  36. Becca@ learnasyougocook on February 23, 2012 at 8:52 am

    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:)


  37. Becca@ learnasyougocook on February 23, 2012 at 8:54 am

    Oh and by the way I loved them so much I shared the recipe on my blog:


  38. Grace on March 5, 2012 at 2:31 am

    Mine came out puffy then flatten greatly when cooled. Any suggestions?


    • 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).


  39. Li-Anne on March 11, 2012 at 3:45 am

    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 πŸ˜€


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  41. Kathy on March 27, 2012 at 12:55 pm

    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.


    • 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.


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  43. April on May 14, 2012 at 1:00 am

    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.


  44. amber on June 1, 2012 at 8:58 pm

    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.


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  48. Danielle C on August 20, 2012 at 10:45 am

    Do you think I can halve this recipe? My waistline and I don’t need 4 dozen cookies laying around!!!!


    • 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!


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  50. Rella on September 27, 2012 at 7:08 pm

    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!


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