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


Servings 48 cookies
Prep 45 minutes
Cook 10 minutes
Total 55 minutes
Course: Snack
Cuisine: American
Author: Michelle

My version of a cookie classic!


  • cups
  • 2
    cream of tartar
  • 1
    baking soda
  • ¼
  • 1
    unsalted butter, at room temperature
    ((2 sticks ))
  • cups
  • 2
  • 1
    vanilla extract
  • 3
  • 1


  1. 1. Preheat oven to 350°F. Line baking sheets with parchment paper or a baking mat and put in refrigerator to chill.
  2. 2. Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.
  3. 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. 4. Gradually stir in the flour mixture, beating on low speed just until the flour is blended.
  5. 5. Chill the dough for at least 30 minutes.
  6. 6. In the meantime, mix together the sugar and cinnamon in a small bowl.
  7. 7. Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.
  8. 8. Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.
  9. 9. Chill the dough and cookie sheets between batches.
  10. 10. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.


Calories: 90kcal
Fat: 4g
Saturated fat: 2g
Cholesterol: 16mg
Sodium: 38mg
Potassium: 31mg
Carbohydrates: 12g
Sugar: 7g
Protein: 1g
Vitamin A: 130%
Calcium: 5%
Iron: 0.4%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!