BEST Snickerdoodles Recipe

Cookies · Desserts · Recipes · October 10, 2017

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

I LOVE Snickerdoodles!Β 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. I wish my mom could remember where she found it, but she thinks it’s from an old family friend.

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. πŸ™‚ We know there are tons who loves this cinnamon cookie, but if you fall under that category, then I suggest giving this cookie recipe a try. We love changing it up like we did with these White Chocolate Snickerdoodles and these White Chocolate Pumpkin Spice Snickerdoodles.

DoΒ you have a favorite snickerdoodle cookie recipe? If so, leave it in the comments below because we’d love to check it out. πŸ™‚

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

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Cinnamon and sugar goodness!!

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

BEST Snickerdoodles recipe

For more snickerdoodle recipes, check out:

For video instructions:

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How to make Snickerdoodles:

4.9 from 52 reviews
The Best Snickerdoodles Recipe
 
Super soft and full of cinnamon - these Snickerdoodle Cookies are sure to be a hit! They're one of our all-time favorite cookie recipes.
Author:
Recipe type: Dessert - Cookies
Serves: 3-4 dozen
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!!

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    Comments

    Jenglamgirl

    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

    laura

    No cream of tarter where I live…any substitute?

      Jennifer

      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.

        Tori

        Yes there is you can substitute 1tsp of baking powder for every 1/4 tsp of baking soda and 1/2 tsp of cream of tarter. So it’ll come out to be 4 tsp of baking powder instead of baking soda and cream of tater. I had to google it.

          Kevin

          The problem with this is it merely makes this cookie a cinnamon-sugar cookie and less a snickerdoodle. A snickerdoodle has that acidity that is found in cream of tartar. I suggest that if someone uses this substitution, they should add some lemon juice or vinegar to get that acidity back

        Dwayne A Malley

        From cookinglight.com “…if you don’t have it in your pantry and your recipe calls for it, just substitute fresh lemon juice or white vinegar for the cream of tartar. For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar. If your simple syrup recipe asks for 1/8 teaspoon cream of tartar, use 3-4 drops of lemon juice. And for the whipping egg whites? Add 1/2 teaspoon lemon juice per egg white.”

        About to try white vinegar now. Wish us luck.

      Layla

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

      Krissy

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

      Diana

      You could substitute 2/3 tsp cream of tartar and 1/3 tsp baking soda with 1 tsp baking powder. Worked great for me!

        Lil' Luna

        Thanks for sharing Diana!

        Grace

        So for this recipe specifically, how much baking powder would you put in? And would that replace both the cream of tartar and the baking soda?

      Emma

      You can use baking powder but then you’d also have to leave out the baking soda

    Stacy

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

    Jessica

    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?

    Aruna

    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.

      Elizabeth

      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).

        Lil' Luna

        SO, add 3 tsp. baking powder? I’ll have to try it next time I make them. πŸ˜‰

          Elizabeth

          It is 2 teaspoons total baking powder..not 3 in place of cream of tarter..everything else the same..I love these cookies and so does my whole family.

      Julie

      Baking powder is Cream of tartar and Baking soda already mixed . Just a heads up for anyone wondering . I never uses any of it when a recipe says to use All purpose flour and baking soda, cream of tartar or baking powder just use straight from the packet Self Raising flour . Never had problem .

    AJ

    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.

    Dawn

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

      Lil' Luna

      The first sugar measurement is for the cookies and the second is for the cinnamon and sugar mixture you roll it in. πŸ™‚

    Paula

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

    Dawn Amber

    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. πŸ™‚

      Lil' Luna

      Of course!! I just ask that you link back to the cookies too. So glad you liked them. πŸ™‚

    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?

      Lil' Luna

      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!

        Jen

        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.

        Stephanie Gray

        Mine were super sticky even with extra flour. Finally got baked but first batch spread too much, put second in fridge and they did better. Seems the dough should be refrigerated before rolling into balls. Some recipes do call for that. They do taste good though!

      Ashley

      You should let the dough cool in the fridge and then you will be able to scoop/dip and roll easily

      Michelle Gifford

      I refrigerate them about 10 mintures

    Anne Smith

    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.

    alysha

    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!

      Lil' Luna

      Aren’t they the best?? We don’t have them too often but when we do they are gone in seconds!! πŸ˜€

    Chrystelle

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

      Lil' Luna

      Thanks for stopping by, Chrystelle! So glad you liked them – they’re definitely our fav too… always soft and always delicious!

        Chrystelle

        Yes, definitely. I’d been dying to make them forever! They didn’t last long. Between my sister and I they were gone in less then a day. Thank you for the recipe!

    Paige

    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.

    tara

    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?

      Lil' Luna

      Hmmm… was the butter softened or melted? Not sure why they would turn out so thin. :/

        Tara

        I think that’s where I messed up lol. I took it straight out of the refrigerator and into the mix.

    Alexandra

    Oh no πŸ™ 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!

      Alexandra

      All the right amounts of ingredients are in there…do you think I could save it by folding in a little extra flour?

      Lil' Luna

      Hmmm – not sure what happened. Was your butter softened or was it melted? They may have made a difference.

      Rose A Horan

      Just made these and refrigerated the dough. Balled rolled nice but in the oven it turned into a melted mess.

    Nicole B.

    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!

    Kelly Ann

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

    Anne

    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??

    Tina

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

    Shrimp

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

      Lil' Luna

      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. πŸ˜€

    Brooke

    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.

      Lil' Luna

      Thanks for stopping by, Brooke! I’m SOOO glad you love these cookies. They’re our favorite too!! πŸ˜€

    janine

    what type of sugar should i put in? im confused

    Ulei presat la rece

    Mmm..it looks very tasty!

    Kayla

    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.

      Lil' Luna

      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. πŸ˜‰

    Sarah

    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.

      Lil' Luna

      I LOVE hearing that!! So happy these cookies were a hit. They’re our fav!!

    dayna bain

    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 dozen…maybe I made them a little too big. Thanks for a great recipe!

      Lil' Luna

      These guys are so good warm!! Glad you liked them!! πŸ˜€

    Shawna

    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)

      Lil' Luna

      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. :/

    Anneke

    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?

      Lil' Luna

      Hi Anneke. Would love to know how you like the Snickerdoodles. The Pillsbury bread dough is very moist and soft, but not all pull apart recipes use it. This one right here can be used. Hope that helps!

      Anthony Beam

      Absolutely! You can make a yeast dough, proof it, and when you punch it down after the 1st rise, you cut the dough into 1 or 2 inch pieces and ball them up. Put the balled up dough into a greased pan. You can make a sweet dough like a for a danish, for monkey bread (sugar and cinnamon covered dough balls) or a white bread dough for savory flavors like cheeses and herbs. Good luck with your recipes!

      Betty Rodgers-Norton

      Absolutely use your own bread dough recipe. I do…whats the point of making home made if your using store made dough. Roll into balls as the recipe calls for and voila. Good luck you’ve pick 2 delicious recipes to try out!

        Lil' Luna

        Yes, you absolutely can!! I’d love to know what you think of them!

    Tawnie

    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!

      Lil' Luna

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

    Robyn Weitz

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

    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.

      ursula

      didnt you watch the video, its so self explanitory

    Gena

    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.

    Carmen

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

    Lindsey

    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!

    Bianca

    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!

    Misti Shelton

    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?

    Teresa

    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 !

    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

      Lil' Luna

      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!!

    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.

      Lil' Luna

      I’m here to help;) I try to find the best, before I share! They are our absolute favorite!! Glad they’re making it in your recipe box!

    Tracy

    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!

    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.

      Lil' Luna

      I’m so glad you liked them! I’m sorry that you have pain all the time! You add what you need! Thanks for letting me know!

    Nicolee

    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!

      Lil' Luna

      So happy to hear that! Love when others try a recipe and they like it πŸ™‚ We love snickerdoodles at our house!

    Dian Cavender

    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

      Lil' Luna

      Clever idea!! These are one of my favorites!! Thanks so much for letting me know!

    Teresa

    Delicious exactly as the recipe is written!

      Lil' Luna

      Oh, thank you! This is our favorite snickerdoodle recipe!! Thanks for trying it!

    Barbarainnc

    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.

      Lil' Luna

      Thanks for sharing that!! Hope you love them as much as we do!!

    Kari

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

    Barbarainnc

    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.

    Lillie

    love love love. my favorite recipe!!!

      Lil' Luna

      We love it too!! Thanks so much for letting me know..makes me happy!!

    Meg

    Do you use salted or unsalted butter?

      Lil' Luna

      I always use unsalted butter when baking πŸ™‚ Enjoy!! Thanks for stopping by!

    Beverly Granger

    Hi,

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

      Lil' Luna

      I just use regular all purpose flour πŸ™‚ Enjoy and thanks for stopping by!

        Beverly Granger

        Thank you!

    Becky S

    My great grandma was known for her snickerdoodles. Sadly, no one knows where the recipe is. Did a search and decided to make these this morning. Delicious! The cream of tartar can be adjusted for those who don’t care for it. The first batch I used as directed. Second batch I decreased by about 1/4 tsp. Also, I believe the people having issues with the dough being runny may have used melted butter instead of softened. We keep our house cool in the winter so my butter didn’t soften well. I mixed it with the sugar in a metal bowl and then placed the bowl in the sink with hot water. I was able to melt just enough to make the rest soft and it creamed right up with the sugar. It’s a fairly sticky dough but not difficult to work with. Thank you for the recipe! I’ll definitely be using again (until my great grandma’s recipe is found!)

      Lil' Luna

      Thank you so much for sharing what you did! I hope you find your great grandmas recipe!! Nothing like having a family recipe. Thanks again!

    Erica Wilson

    Great recipe. It could possibly be my oven, but I found that with this recipe, I needed to heat my oven to 375 and bake for 11 minutes.

      Lil' Luna

      Yay! Thanks for trying it! Yes, all ovens are different, so you may need to change the time or temp. My oven gets super hot, so I end up cooking things a lot less than directions. Thanks for letting me know!

    Holly

    Wow! These are fantastic!! I didn’t have cream of tartar so I listened to some of the previous comments and used 2 tsp of baking powder i substitution of the cream of tartar AND the baking soda. Everyone loved these – probably the best snicker doodles I’ve had!

      Lil' Luna

      Yay!!! Thanks so much for making them and of course, for letting me know! They really are the best!

    Connie

    I made these cookies yesterday and my three grandsons didn’t stop until they were all gone. They love snickerdoodles but this is my first time making them from scratch. I didn’t exactly get four dozen but I got two and a half dozen. Anyway what matters is they loved them and this grandma is a cookie star.
    Thanks so very much.

      Lil' Luna

      Haha!! Yes, they are usually gone so fast. Thank you for letting me know!

    Ollie

    This looks and sound fantastic. Yum!

      Lil' Luna

      They are!! I hope you’ll try them! I’d love to know what you think πŸ™‚

    Hayley Green

    I followed the ingredients to the T and my dough is SUPER sticky. Even after adding over half a more cup of flower it’s still sticky. I can barely roll it into balls. I don’t understand what I may have done wrong

      Lil' Luna

      I’m not sure what it could be?? It shouldn’t be too sticky. I’m sorry! How did they turn out, after baking?

    Dee

    I followed the recipe exactly and these are fantastic! My yield was 4 dozen cookies and it’s killing me because although I had to sample ONE (for quality control. of course!) the rest are sitting on the counter to be taken to an event tomorrow. I wonder if people who are having issues with the sticky dough are also baking in humid conditions or maybe at a different altitude. Both of those things can affect the dough. Anyway — thank you for this recipe. It’s a keeper!

      Lil' Luna

      Yes, they sure can affect that! Thanks so much and that’s why we love them…so easy & so good! I’m glad you like them!

    Kristin Wotring

    My son absolutely loves this recipe! So easy and delicious and moist. Ran short on cinnamon coating so I use 1-1/2 times the amount suggested.

      Lil' Luna

      This is our favorite!! I am so glad he likes them!! Thank you for letting me know!!

    NanaLo

    These are by far the best cookies EVER!! Easy and delicious…Everyone I bake them for loves them! (Not sure why, but the rating won’t let me highlight all 5 stars…sadly because THIS IS A 5 STAR RECIPE!!)

      Lil' Luna

      Oh, thank you so much!! And, I agree with you! Thanks again!

    Suzan

    These were delicious! I tired to eat just one and failed. I used my new Breville Smart Oven Air and baked them on convection at 325 for 9 minutes. Perfect!

      Lil' Luna

      LOL!! It’s impossible to just eat one!! Thanks for stopping by!

    Brooklyn

    These are soo good!

      Lil' Luna

      Yes, they are our favorite!! Thank you so much for stopping by!

    Doris Fleitz

    My Granddaughter LOVES snickerdoodles. I am doing the deserts for her bridal shower. I was thinking of making these cookies, roll the dough and cut into heart shapes. Her wedding colors are going to be Black and Gold. I was thinking of icing them in dark chocolate and write Mr. & Mrs. on them with a gold icing pen. Do you think this will work…would love your opinion,

      Lil' Luna

      I am sure the heart shape would work, but not sure about the icing part. I have never iced these or any snickerdoodle. I think it would change the taste for sure, but it’s totally up to you, to try. Maybe you can try it on one or two & see what you think? Good luck!

    Jenna

    Any tips for high altitude? I’m in Utah and my dough was sticky.. do I just add more flour?

      Lil' Luna

      I know that higher altitude usually means it needs to cook longer, but I’m not an expert on high altitude cooking. Maybe a little more flour would help too. Hope that helps! Good luck!

    Kathy

    These were delicious and so easy to make! They are how I remember Snickerdoodles as a kid buying from a bakery. I cut the recipe in half because its just the two of us, but they were the right consistency no sticking on my hands. They rolled easily and taste oh, so good! This will be a keeper!

    Mdu Rohtak

    These are the best ones ever! ❀️

      Lil' Luna

      I agree!! πŸ™‚ Thanks so much for trying them and letting me know!

    Cannabismo Online Dispensary

    Definitely the Best Snickerdoodles Recipe πŸ™‚ Very simple and ingredients aren’t hard to find, except for the cream of tartar that often times isn’t available at our nearby grocery store. Thanks for sharing this lil Luna πŸ™‚

      Lil' Luna

      You are so welcome!! Thank you so much for sharing! I’m glad you found this recipe.

    Janet

    These were so good and a hit right out of the oven. I followed the recipe to a ‘t’ and made almost 6 dozen. Plus had to make a second batch of the cinnamon sugar. Also, there is no mention in the recipe as to how long to let sit on the baking sheets after they come out of the oven. Thankfully I’ve made enough cookies in my lifetime that I let them cool a few minutes and then removed. You might want to add that at the end of the recipe. Otherwise, the ingredients are spot on and cook time was pretty much right on as well.

      Lil' Luna

      I’m so glad you like them!! These are our favorite! Thank you!

    Billie

    I use almost same recipe except I add 1/2 Cup flour, reduce salt to 1/4 teaspoon,use 3 Tablespoons sugar, 3teaspoons cinnamon. I also add 1teaspoon vanilla when I add the eggs. I do not remember where I got my recipe either!

    Susan

    This is my first comment ever. I have NEVER left a comment regarding a recipe I have tried. However, I felt compelled to tell you how perfect these cookies are! I have made them two weekends in a row and they turned out perfect every time. Followed the recipe as written. Thank you I now have the only Snickerdoodle recipe I will ever use.

      Lil' Luna

      Oh, thank you for leaving a comment!! I am so glad you like these cookies!! They are our fav! Keep leaving comments..I love to hear what you think of recipes πŸ™‚

    Chassity

    Do you use all purpose or self rising flour?

      Lil' Luna

      I like to use all purpose flour when I bake. I hope that helps πŸ™‚

    Carley Christopher

    Absolutely amazing! Made them for the FAM, turned out as a hit!!! The dough was very sticky when rolling it into a ball but it was all worth it! I didn’t stir together the cinnamon and the sugar but used Cinnamon Sugar found at Walmart and made it a lot easier when you are rushing! Some people don’t use cream of tartar but I recommend using it because you are using 2 eggs.

    Connie

    Very yummy! Followed the recipe exactly. I did refrigerate the dough overnight. Baked for 8 minutes. Turned out perfect! Thx for sharing.

      Lil' Luna

      Aren’t they the best!? I am glad you liked them! Thank you for trying them!

    Tiffani

    I’m not sure how anyone was able to make this recipe work. I followed it to a T and my dough came out runny like cake mix. I added almost twice as much flour trying to fix it and it still didn’t work. Waste of ingredients!

      Lil' Luna

      I’m sorry! I have never had that problem. I wish I knew what could have gone wrong. Thank you for trying them though πŸ™‚

      Kaylen

      You def did something wrong, sorry.

    Tiffany R Hudgins

    These are fantastic all the way around: easy to make and delicious. I substituted 4 teaspoons baking powder for the baking soda and cream of tartar. I also let my dough harden in the fridge before trying to roll them out. Thanks for the recipe!

      Lil' Luna

      You are so welcome!! This is our favorite snickerdoodle recipe!! Thank you!

    Angie

    Can this cookie be rolled into balls then frozen for 3 weeks until ready to bake?

      Lil' Luna

      I’m sure they can πŸ™‚ I personally haven’t tried, but most can. Enjoy!

    DHTaylor

    This is the Best Recipe I’ve tried for these. I had to adjust a bit as I did not have all the ingredients.

    I made 1/2 recipe:
    3 oz. European Butter
    1 oz. Unrefined Coconut Oil
    1 lg. farm egg
    3/4 cup mixed organic palm sugar (ground in my coffee grinder)

    1 2/3 cup unbleached flour
    2 t. baking powder
    1/2 t. organic salt

    mix wet ingredients, add by spoonsfull the dry ingredients. Place in fridge for 30 min along with pan and parchment paper.

    mix 2 T ground palm sugar, 1T Turbinado sugar, 1T cinnamon. Roll large spoonful in palms and drop in measuring cup with the sugar/cinnamon mix. Put 8 on large pan rows of two and press gently with large fork. Sprinkle with Pink Himalayan Salt. Put in oven for 10 min. 325 degrees.

    Here they are, soft, yummy, melt in your mouth.

      Lil' Luna

      Thanks for sharing your changes. I’m so glad you liked them!

    Desiree Cerezo

    I want to make these cookies they sound wonderful! If I were to make the batter ahead instead of rolling can I roll into one long roll freeze and slice when I’m ready to bake?

      Lil' Luna

      I haven’t tried, but I’m sure you could πŸ™‚ Let me know what you think! Thanks!

    Erika

    Should I use salted or unsalted butter, or does it not matter which?

      Lil' Luna

      I like to use unsalted butter when I bake πŸ™‚ Hope that helps! ENJOY!

    Brianna Barrett

    Great recipe. Made these gluten free and they were all gone in two days!!

      Lil' Luna

      Perfect!! Yes, they are gone too fast! Thanks so much for sharing!

    Lyra

    How much sugar do you put in the cinnamon and sugar mixture?

    rebica

    lilluna is the master-chef πŸ™‚ seem yummy cookies will defiantly try

    Trinity

    Tried this recipe; AMAZING! I added 1 1/2 tsp vanilla to the dough, and added a couple dashes of nutmeg and ginger to the sugar coating. Just for some extra punches of flavor πŸ‘Œ

    Staci Green

    I make these A LOT!! We love them! I made a cheat sheet with 1/2, whole, and double recipe so I’ve got it covered for a quick batch or a bunch, lol.

    Darla

    I made these today. Bought new cream of tartar. New baking soda. My cookies taste amazing BUT are as flat as pancakes. Oven temp is accurate. ?

      Kristyn Merkley

      Yes it is accurate. How big did you make them? I know the bigger, the more flat they may turn out. Sometimes, mine turn out more flat than other times.

    Jim

    I started baking cookies around age 8, and of course they were snickerdoodles. My sister is 5 years older and always wanted me to make cookies for her, so I probably made snickerdoodles 2-3 times a week for the next five years. Of course I new the recipe by heart. As the years go by, the memory goes as well. I am so looking forward to making these cookies again. Now at 66 I’ll write these he recipe down and these heaped it to the back of the cabinet door so I don’t lose it. Thank you. I’ll let u know how close to my youth they bring me

      Kristyn Merkley

      What a nice brother!! Yes, I’d love to know what you think πŸ™‚ I hope you like them!

    Anais Kim

    Great recipe!

    nieece

    Got up this morning on this rainy day, decided to hunt for snickerdoodle. Just took my 2nd batch out the oven. These are really soft and chewy just how I like them. Amazing taste. Just the right amount of cinnamon. My 3yr old son said “wow mommy what kind of cookie is this”? I hope they stay fresh that is the trick of how long they will last. Really so far in love with this if I have to bake cookies and serve them while nice and warm I will do so.. lol cause these were super great.

      Kristyn Merkley

      Oh, I am so glad to hear that! Just keep them store in an air tight container or zip lock bag & they should stay fresh for a while πŸ™‚ We love them! Thank you!

    Chaos

    I added a bit more flour as some have said this initially comes out like sticky gooey scoop it with a spoon. But about half a cup more of flour made it easier to roll up. Otherwise delicious and super soft.

    Tammy

    Turned out perfect! Thank you! My kiddos gave me an A++

    Dorelle Andersen

    Hi Help ……I just made these and the bottoms all burned. I baked for 10 minutes and I made mine 2 inches with ice cream scoop. I think it was the sugar /cinnamon mixture on the bottom that burned but I noticed you rolled yours all over with the same mixture I baked on parchment ungreased at 350 what did I do wrong?

      Kristyn Merkley

      Sounds like you did everything right. I’m not sure why they burned. I do know that all ovens bake differently. My oven gets super hot, so I never leave mine in for the time it suggests or it does burn. Trying looking at them at 8 minutes & see if that helps πŸ™‚

    Deborah Haddaway

    I have the same recipe except I only use 2 C flour instead of 2-3/4.

    Stephanie Perez

    This really is THE BEST snickerdoodle recipe. I use turbinado sugar for extra measure, and OMG, they are fabulous. Thank you SO much for this recipe-it’s our go-to cookie for girls’ afternoon with my daughters!

    Brandy

    I have made these twice now, and they are fantastic!!

    Maria

    Loved them! I only was able to squeeze about 3 dozen out of this batter but they came out delicious!!

    Kaylen

    I bbakes those cookies, AWESOME!! Me and my family LOVED them. I will sooooo bake these again!

    Lisa

    Anyone have a paleo or gundry snickerdoodle recipe?

    Mary Thomas

    Easy repiep for peanut butter FUDGE

    Avery

    Would these be good in a double doozie?

    Nadkja Fernando

    HELP. Wonderful taste! But I thought I would be clever and chill my 2nd bath of snickerdoodle cookie dough hoping they would not spread as much …I could not believe it – they spread twice as much as the 1st batch – taste great – looks like wafers. i know in the 2nd bah i was careful not to beat the dough too much. I am not a novice baker – but am beginning to wonder … this has been stumped – can you help

      Kristyn Merkley

      There could be a few reasons, not saying you did any of these, but these could affect your cookies…baking soda/powder old, didn’t pre-heat your oven, not starting with room temp ingredients..those are just a few reasons, cookies could spread or not cook evenly. Did any of these apply to you?

    Cassie

    I have been searching for the perfect snickerdoodle recipe and this is it!! Thank you so much for sharing, they came out wonderful!

    Misty

    These are SO GOOD! I didn’t have cream of tartar the first time I made them, so I just left it out. They came out great, so I have left it out every time. Seriously love these cookies. Thank you for the recipe. I’m featuring 12 Days of Christmas Cookies on my Facebook page and later in a blog post. Your Snickerdoodles were my first pick.

    Chrissie

    Do you use salted or unsalted butter? Does not specify in ingredients.

    Megan

    Is it unsalted or salted butter? Can’t wait to try them,

      Megan

      Never mind, I saw the comment above!

    Natasha

    These cookies are amazing! First time I made them today and we won a cookie making contest – judge’s choice. I’ve never won a cooking or baking contest before – so I think it’s all in the recipe:) Thank you!

    Andrea

    So good!!!!

    Allyson

    Came out perfectly! Followed directions exactly, the only thing I changed was I put the dough in the fridge for about an hour and cooked for 13 min. Perfect chewy cookie!

      Kristyn Merkley

      Yay! I’m happy to hear that you liked them! They are my favorite snickerdoodle recipe! Thank you!

    Erin

    I just made these for my daughter’s 3rd grade Christmas party at school. But instead of rolling in the Cinnamon and sugar mixture I rolled in colored Christmas sugar. Turned out great!

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