The Best Snickerdoodles Recipe

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Super soft and full of cinnamon - these Snickerdoodle Cookies are sure to be a hit!!

I LOVE Snickerdoodles!

My family searched for the best Snickerdoodles Recipe for a long time, and we finally found THE ONE. We’ve been using it for as long as I can remember now. What’s great about this recipe is that it’s easy and cookies always turn out SOFT, which for me is pretty much a requirement for a good cookie. ๐Ÿ™‚

I’m telling you – these are by far the best and softest Snickerdoodles I have to make. If you have a recipe that you love, leave a link to it in the comments below. I’d love to check it out!

4.8 from 19 reviews
The Best Snickerdoodles Recipe
 
Ingredients
  • 1 cup butter (softened)
  • 1½ cups sugar
  • 2 eggs
  • 2¾ cups flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 TB sugar
  • 1 tsp. cinnamon
Instructions
  1. Mix together flour, cream of tartar, baking soda, and salt together. Set aside.
  2. Cream together sugar and butter. Add eggs and blend well.
  3. Add dry ingredients to wet ingredients and mix well.
  4. Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.
  5. Place 2 inches apart on ungreased cookie sheet.
  6. Bake for 8-10 minutes at 350 degrees. (Makes about 4 dozen cookies)

Super soft and full of cinnamon - these Snickerdoodle Cookies are sure to be a hit!!

Super soft and full of cinnamon - these Snickerdoodle Cookies are sure to be a hit!!

Super soft and full of cinnamon - these Snickerdoodle Cookies are sure to be a hit!!

For more Snickerdoodle Recipes, be sure to check out these other Cinnamon Goodies…

White Chocolate Snickerdoodles - adding white chips make this already delicious cookie even better!! We love them!

ย White Chocolate Snickerdoodles

Snickerdoodle Bars - these glazed treat bars are delicious and packed with cinnamon and sugar. We love this recipe!

ย Snickerdoodle Bars

Snickerdoodle Bread - so delicious and easy (no yeast involved)! It's filled with cinnamon chips and topped with cinnamon and sugar!

ย Snickerdoodle Bread

For all dessert ideas go HERE.

For all recipes go HERE.

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ENJOY!

Super soft and full of cinnamon - these Snickerdoodle Cookies are sure to be a hit!!

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Lil' Luna
Kristyn is passionate about sharing ALL things creative! From recipes and tips to crafts and DIY projects, Kristyn loves to share with her readers how to be creative and how to do things simply. When not creating, she is busy going on adventures with her 5 children (ages 7 to 6 months) and with her best friend/husband, Lorin.
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About Lil' Luna

Kristyn is passionate about sharing ALL things creative! From recipes and tips to crafts and DIY projects, Kristyn loves to share with her readers how to be creative and how to do things simply. When not creating, she is busy going on adventures with her 5 children (ages 7 to 6 months) and with her best friend/husband, Lorin.

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Discussion

  1. 1

    Super yummy and you have a great tutorial. I would love for you to link it to CraftOManiac Monday going on now. Have a great week. Jen

  2. 2

    No cream of tarter where I live…any substitute?

    • 3

      Laura, there is no substitute for cream of tater, none whatsoever. I see you live in Las Vegas. There are tons of stores that carry cream of tarter in the baking section, its with the spices (cinnamon, salt, pepper, herbs). I know the big chains like Wal-Mart sell it.

    • 4

      Hey, just letting you know that I made these tonight without cream of tartar at all (no substitute either) and they tasted amazing!

    • 5

      I looked up substitution for cream of tartar and found, for every 1/8 tsp use 1/2 tsp lemon juice.

  3. 6

    They really are the best.. made them last week and they were a huge hit!

  4. 7

    In the pictures, the cinnamon on your snickerdoodles looks so brown and rich, but in the past when I’ve made snickerdoodles, the cinnamon looks more black and is more evenly mixed with the sugar–do you have any suggestions on how I can make my cookies look more like the ones in the pictures?

  5. 8

    I read that baking powder can substitute the baking soda and cream of tartar. However, the amounts for each substitution are conflicting. Do you have an idea how much baking powder I should substitute for the soda & tartar? I would rather not add another ingredient to my storage.

    • 9

      Add 2 teaspoons baking powder in place of the 2 teaspoons cream of tarter, cream of tarter gives an acrid taste to the cookies. The cookies are puffier when made in this way. Use same amount of baking soda (1 teaspoon).

  6. 12

    These really are amazing. My husband said they are possibly the best he’s ever had. This is the last snickerdoodle recipe I’ll ever need! Thank you.

  7. 13

    You have listed sugar twice. What are the correct ingredients?

  8. 15

    I’ve made a few of the snickerdoodle recipes from Pinterest, but these are by far, the best!!! Thank you!

  9. 17

    I made this exactly according to recipe, and they are phenomenal. I’d actually like to link up your recipe to some photos I took, if you don’t mind. ๐Ÿ™‚

  10. 19
    TracyShirley :

    Made these tonight and they tasted great. Had one problem though, the dough was too gooey and sticky to roll so I just sprinkled the cinnamon and sugar over them. Any idea what I might have done wrong?

    • 20

      They should be a little sticky but not too sticky to roll into balls. Not sure what happened but you may need a tid more flour. Wish I could be more help!

      • 21

        Mine were really sticky too. I added more flour, but still too sticky to roll. I took 2 spoons and dropped some into the cinnamon sugar and rolled around. First dozen are coming out of oven now.

  11. 22

    Could this receipe be Gluetin Free? They sound so good I’d like to make them. I can have the rest of the ingredients, and would like to substiute an all purpose Gluetin Free flour.

  12. 23

    This is almost the exact recipe my mom uses, except she puts in a TBSP of cream of tartar. I just wish we had them more often than once a year!

  13. 25

    So I just made these and I am in love. Perfect snickersdoodles! Perfectly chewy and moist and yummy!

  14. 29

    As a leavening agent – replace the baking soda and the cream of tartar in the recipe with baking powder. One teaspoon of baking powder replaces 1/3 tsp of baking soda and 2/3 tsp cream of tartar.
    This is from the Frugal Living website. You may want to reconsider not having C of T in your pantry. I use mine for biscuits as well as for this recipe.

  15. 30

    Hi’ I’m making these cookies now. But my dough came out thin if that what describes it lol. Did I over cream my butter?

  16. 33

    Oh no ๐Ÿ™ I literally just finished making these, the mixture is too runny to roll into balls! I’m so confused!! I followed the recipe word for word! I must have messed up somewhere a long the lines. Maybe by using the electric mixer??? But i’ve made snickerdoodles that way before. Oh well, I’ll have to try again!

  17. 36

    I just made these yesterday and they came out absolutely perfect! These honestly are the best snickerdoodle cookies ever! My husband and friends could not stop eating them. Thanks for sharing!

  18. 37

    These are GREAT! My husband constantly asks for me to make them. Yumm!

  19. 38

    Hi, I’m not sure what I could have done wrong, but these cookies did not turn out well for me at all. My first batch was flat and too undercooked (despite baking them for the specified time), and my second batch was puffy around the edges, flat in the center, and almost hollow inside??

  20. 39

    Hi, do you mix these by hand or with stand mixer?

  21. 40

    OH MY GOD!!! these are beyond amazing, seriously!
    iยดm from switzerland and never heard of these cookies before, but i like to try out new recipes ๐Ÿ˜‰ had no cream of tartar either, so i used baking soda instead. they just came out of the oven and i donยดt think there will be any left to cool down.. they are sooo good! thank you so so much for this wonderful recipe!!!

    • 41

      I’m so glad you loved the cookies!! And it’s so fun to hear that someone is enjoying them all the way in Switzerland!! Hope you like other recipes on the site too. ๐Ÿ˜€

  22. 42

    This is the recipe I have been using for a while now. Never a batch gone wrong and I haven’t made any changes to it either. Perfectly crunchy on the outside and soft on the inside. Mmm…making some right now and they won’t last but a few minutes.

  23. 44

    what type of sugar should i put in? im confused

  24. 45

    Mmm..it looks very tasty!
    Ulei presat la rece recently posted..Reteta HumusMy Profile

  25. 46

    PHEW, I’m glad that I am not the only one that these didn’t turn out for! I followed this recipe to a T except I added a dash of vanilla extract and refrigerated the dough overnight because it was 84 degrees (F) in my kitchen and the dough was too runny when I made them.

    The first batch spread out so much that they looked like pancakes, and the tops immediately deflated when I pulled them out of the oven. The second batch I made smaller balls and they did the same thing. Weird! I wish I could add a picture to show what it looks like to see where I went wrong.

    • 47

      Hi Kayla. I’m so sorry you had problems with them. I’ll try and give them a go this week and see what happens. My family has been making these for years, but I admit I haven’t made them for awhile so I’ll check it out. ๐Ÿ˜‰

  26. 48

    I made these for my boyfriend last week and they were gone within a day in a half! and now i am going to make them for the fourth.

  27. 50

    I just made these and ate one hot out of the oven. Perfect mix of chewy and crunch around the edges. Great flavor! I did have to bake them about 5 minutes longer and it only made 3 1/2 dozenโ€ฆmaybe I made them a little too big. Thanks for a great recipe!

  28. 52

    Any advice would be helpful! My dough was incredibly soft. Absolutely impossible to roll into balls. I added a half cup of flour and put it in the fridge to chill hoping that would help. did anyone else have this problem? Oh, I did use margarine instead of butter (though this is my usual substitution for any cookie recipe and it doesn’t generally turn my dough into liquid)

    • 53

      Hmmm, not sure what happened exactly but I’d try it with butter next time and make sure it’s not melted, just softened. I’m sorry you had problems. We just made these the other week again and didn’t have an issue. :/

  29. 54

    Hi, i am about to try out the Sneaker doodle recipe for the first time and will come and give some feedback. I am from South Africa and i enjoy baking and trying out recipes that we are not accustomed with.

    I have a very serious question and i sincerely hope you are one of your followers/readers could advise me on it: I have now seen many recipes of the “Pull apart bread” or pull apart Muffins and it is such a great idea. Something else not known in the South African Homes.

    In each and every of these recipes they use the Pillsbury bread dough… Something not available in South Africa. Can i make my own bread dough? Is this a very soft moist bread dough?

  30. 56

    Kristyn! You nailed it with this Snickerdoodle recipe. When I saw the cream of tartar ratio I just knew it was going to be good. I have tried so many that don’t have enough of that ‘tang’ you get from the cream of tartar, or they use vanilla (which Snickerdoodles don’t need. I think you are right, this recipe is PERFECT! Mine puffed up into prefect soft pillows of yumminess with just the right amount of crisp outside. Thank you! My new go to recipe!

    • 57

      I LOVE to hear that, Tawnie!! We’ve been using this recipe for so long and they always turn out perfect. ๐Ÿ˜‰ Thanks for stopping by and have a great day. ๐Ÿ˜‰

  31. 58

    Excellent. Just made a batch of these cookies to start our my Christmas baking. Thanks for sharing such a great recipe.

  32. 59
    Stephanie Ritchon :

    Im confused because the recipe doesn’t state what ingredients are for the cookies and what ingredients are for the mixture. Can you please specify? What part and how much is the cinnamon sugar roll in amounts? Sorry…I’m new to baking.

  33. 60

    I just made these again and my son said they were perfect! They are always a favorite in our house. Best recipe I have tried.

  34. 61

    Am I able to make the batter and store in the fridge until Im ready to bake?

  35. 62

    My MIL is a snickerdoodle freak and I only make them once a year this recipe is by far her favorite now I make them in double batches roll them into balls bake one batch and freeze the other for her to bake when she gets a craving. Major brownie for me. Thank you!

  36. 63

    I made these about a week ago. They turned out perfect SO yummy and chewy! Then I made them again today. Did every step exactly the same and the batter was so hard to roll, really soft. The cookies came out of the oven flatter than pancakes. Maybe the butter was beat too much but I truly made them exactly the same way I did the first time so I’m kind of confused…? At least they taste great!

  37. 64

    Hi, I love this recipe and have made it several times and they always turn out great. But today they spread out and are really flat. Any suggestions of what could cause them to go flat? Could butter being too soft or over mixed be the culprit? Or maybe my baking soda is too old?

  38. 65

    This recipe is almost the same as the recipe I use the only difference is i put cinnamon in the dough itself….makes soft and chewy cookies. Love it !

  39. 66
    Amy carbone :

    Hi
    I’m trying to find your sugar cookie recipe I saw on Instagram. I can’t seem to find it on your website. Can you email me the recipe?
    Thanks so much,

    Amy

    • 67

      If it’s the most recent sugar cookie on instagram, then it’s called Soft Sugar Cookies Recipe on the blog and it’s from Aug ’12. I hope that helps:) They are our favorite!!

  40. 68
    MARE REASONS :

    I tried these as your pictures made these cookies look so yummy, and I am so glad you did the research to find the best one’s not me, ha! Well, I made them, and got rave reviews from people I have shared them with, and of corse myself. Thanks so much, this recipe will now make it into my own recipe box.

  41. 70

    I made these cookies last night as snickerdoodles are one of my all time fav cookies. These taste ok but they are paper thin and so flat. Any suggestions? My cream of tarter is from Penzey spices and it was brand new!

  42. 71
    carol ganwich :

    Laura, you wanted comments on your snicker doodle cookies.These are by far the best l’ve ever tasted,however here is the twist.Please be open minded, I’m a cancer survivor who has and will always have nerve damage and pain.I made these with marijuana butter and they are delicious the pot butte usually tastes AWFUL these completely mask the flavor.I was told choc chip or peanut butter work best but the pot taste was very evident.Thank you for this recipe and would love to try more.

  43. 73

    I made these yesterday and they were very easy to make. I was concerned when I took them out of the oven and they flattened but was happy when I tried one and they were very soft and yummy!!! They are super good and I know I’ll make them again. Thanks for a great recipe!

  44. 75

    This is the same recipe I have used for years. My husband is addicted to them. About every 2 months I make up 8 batches of the recipe, wrap them well and put them in the freezer and when the cookie tin is almost empty I pull a batch out and make him fresh hot soft dozen. Every time he says, I think these are the best ones you’ve ever made

  45. 77

    Delicious exactly as the recipe is written!

  46. 79

    We all measure flour differently. My kitchen scale came with a chart of ingredients and the measurements in ounces. 2-3/4 cups of flour is 13.5 oz. I’m planning to make this recipe in my Senior Cooking Class this Thursday.

  47. 81

    Can I make refrigerate the dough overnight and bake the next day?

  48. 83

    I made the cookies today and they were a hit with the class. I measured 13.5 oz of flour and let my butter stay out 1 hour. They were perfect. I also measured the 2 3/4 c by lightly spooning it in the cup then leveling off. I measured this amount and it was 12.5 oz. A full ounce off in measurement. I always weigh out my flour on the scales.

  49. 85

    love love love. my favorite recipe!!!

  50. 87

    Do you use salted or unsalted butter?

  51. 89
    Beverly Granger :

    Hi,

    Can you tell me whether you used all purpose or self-rising flour? Thanks!