BEST Snickerdoodle Recipe

Cookies · Desserts · March 1, 2018

Super soft and full of cinnamon – this Snickerdoodle recipe is sure to be a hit! They’re one of our all-time favorite cookie recipes and always get so many compliments!

Snickerdoodle Recipe

Snickerdoodle Cookies

I LOVE Snickerdoodles!Β My family searched for the best Snickerdoodle 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 SnickerdoodlesΒ (adding white chocolate chips)and these White Chocolate Pumpkin Spice SnickerdoodlesΒ (more white chocolate chips plus pumpkin spice).

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

Cinnamon and sugar goodness!!

How to make Snickerdoodles:

We love that these cookies are so simple that even the kids can help out!!

You begin by mixing together the flour, cream of tartar, baking soda, and salt. Set this aside and cream together the butter and sugar followed by adding the eggs until it is well blended.

MY OTHER RECIPES

From there you add the dry ingredients to the wet ingredients, mix well and then shape dough into 1 inch balls.

These balls get dipped in cinnamon and sugar and are baked to perfection, resulting in an AMAZING cookie!!

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

BEST Snickerdoodles recipe

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™‚

For more snickerdoodle recipes, check out:

For video instructions:

 

 

4.35 from 20 votes
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Snickerdoodle recipe

Super soft and full of cinnamon - this Snickerdoodles recipe is sure to be a hit! They're one of our all-time favorite cookie recipes and always get so many compliments!

Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 36
Calories 118 kcal
Author Kristyn Merkley

Ingredients

  • 1 cup butter softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 3/4 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp 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 3-4 dozen cookies)

Nutrition Facts
Snickerdoodle recipe
Amount Per Serving
Calories 118 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 22mg 7%
Sodium 116mg 5%
Potassium 42mg 1%
Total Carbohydrates 16g 5%
Sugars 9g
Protein 1g 2%
Vitamin A 3.4%
Calcium 0.5%
Iron 2.8%
* Percent Daily Values are based on a 2000 calorie diet.

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.

        C

        For every tsp of tatar substitute 2 tsp of lemon juice or vinegar

      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

      Alex

      Laura, I know that I’m not the person who made this recipe, but I make snickerdoodles a lot! I don’t use cream of tartar at all. I find it doesn’t really make a big difference in the cookie. So yeah, otherwise if you really want some amazon.com is a very good way to buy it!

      Patti

      Lemon juice will work. Just double how much.

    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?

      Sean

      I find they look better when the topping is not completely mixed. Also I would bet the oven has a lot to do with this. My oven seems to cook very slowly at 350, recipes in general take longer. I bake these cookies for 15+ minutes, although I like them a bit dry and crispy.

    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.

            Jen

            I tried this substitute and they turned out wonderfully!

      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!

        Linda Stewart

        My old Betty Crocker cookbook says to chill dough…I chill it overnight. Also, I use Crisco instead of butter.

      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

      Brendy

      Stick the dough in the fridge for a bit to stiffen it. High butter content cookies can get sticky if your house is a little warm or you had to zap the butter to get it soft. I’d recommend an hour chill time. After that, you should have easily manageable dough.

      C. Torres

      Lightly cover ur hands in flour before each ball i had the same issue

      Sean

      In my experience the biggest effect on stickiness is how cold your butter is. I haven’t tried putting the dough in the fridge, although that technique works wonders for other cookies such as chocolate chip.

      paige

      i usually chill the dough before rolling it.

    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.

      Mike

      Yes and Dairy Free too! My wife is dairy free/gluten free for Fibromyalgia. In general, Snickerdoodles are one of the best adaptable recipes for doing gluten free/dairy free. Made them last year and were some of the best sugar cookies I’ve ever had, even when I ate gluten.

    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. :/

      Kayla

      I had the same problem!!! The dough was too soft an too stick so much so that I couldn’t even roll it into balls even after I put them in the refrigerator for 20 Mins I’m a little disappointed because I need them by tomorrow.

      I used imperial butter which is my go to butter for all my cookies and they never had a problem.

      Cheri

      Margarine these days has water whipped into it. It is not pure fat like butter is. That might be the difference. If you don’t want to use all butter try some Crisco. Be sure it is not Crisco-lite or one that has water added. Many years ago most margarines were all fat but I can’t find one anymore that doesn’t have water whipped into it, so I don’t use it for baking.

    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!

      Liz

      Mine were flat too! Still yummy but definitely flat.

    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.

      Dianne

      Ok so I had the opposite problem! Too dry, I had to add extra stick of butter & egg then they turned out like cornbread!

    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!

    Kathy

    These cookies sound wonderful. How long will the dough keep in the frig before I have to use?

      Kristyn Merkley

      I wouldn’t keep it in there too long, if it’s more than a day or so, I’d just freeze it. I like to make them right away, so I haven’t tried keeping it in there more than half a day.

    Trish

    Hi, just wondering what i could do if i doubled the recipe and it’s too mushy to roll in my hands. What can i add?

      Kristyn Merkley

      It shouldn’t be mushy, even when you double the recipe. I hope it worked out! Did you add enough flour?

    Michelle Zimmerman

    If this isn’t the exact snickerdoodle recipe it’s darn close. My mom’s great grandmother’s recipes were hidden from me when my mom passed last year. I am so glad I came across this one. Cream of tartar is the most important ingredient. Without it all you have are sugar cookies.

      Kristyn Merkley

      I’m so glad you found this, too! You are right about the cream of tartar, it’s key! I sure hope you like these!!

    Desiree

    The recipe was amazing only one issue using the suggested measurement of 1 inch balls it doesn’t make anything close to four dozen it makes a little under two dozen so be aware that if you want to make four dozen you may need more of some or all ingredients.

    Eliza Tuttle

    Ok I made these snickerdoodle cookies and they turned out perfect. They are absolutely yummy. I did refrigerate the dough and used parchment paper.

    Julie

    Mine tasted great but were quite flat. Any idea where I went wrong?

      Kristyn Merkley

      I’m not sure why or what you might have done? Did you change anything in the recipe?

    DeDe

    Thank you so much for sharing your recipe! My Grandmother made these for as long as I can remember (about 50 years?!!!!) They were her signature cookie every Christmas. My family is continuing on the tradition with our own version with buttercream frosting and Christmas sprinkles. They look so festive and the frosting takes this favorite cookie over the top!

      Kristyn Merkley

      Love recipes that remind me of my grandma! Thanks for sharing πŸ™‚

        Michelle Zimmerman

        The store pkgs are close but nothing is better than home made. Same as my great grammas sugar cookies. I will go and search my brothers house myself for that one. When I find it I will share it with you. It’s a cake like but oh so darn good. .

    Karen Ingle

    This is basically the recipe I use except I use shortening instead of butter.

    Courtney

    I tried to make these last night. My dough was very runny, I tried to cook some and they looked like a cake πŸ™ I am going to try again tonight. Part of my butter was accidently melted. I don’t know if that had anything to do with it.

      Kristyn Merkley

      It very well could have been. Use softened, not melted butter & hope that helps πŸ™‚ Good luck!

    Whitney

    I misplaced my copy of our family recipe and my mom didn’t answer the phone. I went to Google to look for a recipe that looks right and I’m pretty sure this is exactly the same as our family recipe! I think the ONLY difference is that there was a little hand written note to use 1/2 cup butter, 1/2 cup shortening instead of a full cup of butter. I’m not an experienced baker, so I’m not really sure what difference that makes.

      Kristyn Merkley

      I’m glad you found one similar! I hope they taste just like the ones your family made!

    Adrianne Regensburg

    I JUST made these I had to change the timing to 18min because I’m in a higher elevation cooking with gas. But oh em geez these were amazing!

      Kristyn Merkley

      I’m glad you adjusted the time! Thank you for sharing & I’m so glad you liked them! They are our fav!

    Hannah

    These turned out great! I substituted 2.5 teaspoons of baking powder for the cream of tartar AND baking soda. I also refrigerated the dough overnight. They made about 4.5 dozen smaller sized cookies. Thank you for the recipe!

    Jenny

    Should it be 1 stick of butter instead of 1 cup? Very very sticky. Can’t roll the dough. Way too sticky. Guess I gotta keep looking for a recipe online. This one isn’t working out.

    Amber

    Wow! I’m truly amazed! Those cookies were melt in your mouth delish! I halved the recipe and it made 11 cookies because I don’t make them small. Hahaha! I made these for my daughter as a thank you for kitty sitting. She loved them and even my non sugar cookie loving husband said “wow! These are pretty good!”. That was the ultimate seal of approval. Thanks for sharing sugary-cinnamon sweetness with us!

    Lyndi

    This cookie has become my favorite by far. I chilled the dough before scooping, even though it was pretty stiff and it made a thicker cookie. I also doubled the sugar/cinn. for rolling them before baking because I went a bit heavy. Delicious! Thank you for this recipe!

    Lyla Bowser

    These turned out very good and very beautiful! Will definitely make this my go-to cookie recipe.

    Mardalee Burwitz

    These cookies (the Snickerdoodles) were the best!!! Thank you for sharing this recipe!

      Kristyn Merkley

      You are so welcome!! Love sharing yummy recipes & these are our favorite! Thank you!

    Lauri Smith

    THE best Snickerdoodle cookies I have ever made and tasted! I did not have cream of tartar but they still turned out wonderful! Crisp on the edges and soft centers. Great recipe! Thank you for sharing this πŸ™‚ !

      Kristyn Merkley

      You are so welcome!! I’m so happy to hear that you liked them! They are our favorite! Thanks again!

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    YUM! These Snickerdoodles look so delicious and easy to make.

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    Appreciate your sharing of recipes! Great tasty foods πŸ˜›

    Ethan Day

    I made these for my friends one day and they keep asking for more, so far I’ve made 3 1/2 batches. 10/10 recipe.

    Kay

    I made these for my robotics team. They’re so good! I ended up running out of sugar and used brown sugar instead for the outside, but they still taste amazing. Pretty good for someone who doesn’t bake! πŸ™‚

    Darrell

    Hello, I just made these for our family and they absolutely devoured them. Great recipe. Thanks for sharing.

      Kristyn Merkley

      They don’t last long around here, either! Thank you for letting me know. I am so glad they were a hit!

    Donna

    I am really not a baker, but having grandchildren now I am starting to bake again. Your photos are beautiful and the recipes look easy.

      Kristyn Merkley

      Oh, thank you so much!! They are easy & we only share ones we like & these ones are our absolute favorite snickerdoodle recipe. I hope you try these with your grandchildren!

    Sherri

    Yes!! These are exactly what I think snickerdoodles should be and what I was looking for!! Delicious, thank you so much.

      Kristyn Merkley

      Awe, thank you so much!! This is by far my favorite snickerdoodle recipe! ENJOY!

    Beverly Gulley

    Yummy, the best. I’ve been using this recipe for many years. It’s in the Farm Journal’s Great Home Cooking in America. It probably was first printed in the magazine.. The only difference is that my cookbook calls for 1/2 cup butter, 1/2 cup shortening.

    Tabitha Kristen

    So, I won’t claim to be some amazing baker. I’ve only recently really gotten into it. When I use a recipe, I like to scroll through the comments just to see anything that could potentially make it better or any issues I could come across. I made the first few batches of these and they came out PERFECT. They taste AMAZING. Toward the bottom of the bowl of my stand mixer, I noticed there appeared to be some egg that hadn’t been mixed well. When I made those cookies, they spread out flat like pancakes. So, a lot of these commenters saying their cookies were flat, it’s possible the egg wasn’t mixed in well. I actually might try this recipe with less egg. But again, WONDERFUL.

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    YUM! Im gonna try this recipe tonight and replace butter with cannabutter. Im excited for dinner

    Jennifer Anderson

    Kristyn, i love your snickerdoodle recipe they are amazing so delicious!! My whole family enjoyed them as so did I. Thank you for posting recipes. I enjoy seeing them.

      Kristyn Merkley

      You are so welcome!! I am happy to hear that you love them! They are our favorite! Thank you so much!

    Sheila

    I love new recipes especially free ones!

    Julie

    Deliciously soft and chewy. Wonderful cookies and super easy recipe.

    Deborah

    These are very good! True to the name they are soft and chewy.
    I used a cookie scoop (size40) to form the dough and had to double the cinnamon sugar mix in order to coat each one well enough.
    My batch made 27 cookies.
    I think next time I will add another 1/2 tsp of cream of tartar to see if it ups the tang a little.

    nicole

    these cookies are the best! and btw the recipe is from finecooking πŸ™‚

    Jack Smith

    Snickerdoodles are pretty much the best cookie!

    Alex

    is the temperature in fahrenheit or celsius???

    Marie KEYTE

    This snickerdoodle recipe brings back of memories of being a kid. First time I followed the recipe exactly, made them a second time and added a full teaspoon of cinnamon, definitely changed the recipe from a mildly cinnamon cookie to one that is super cinnamon. I should note that I use a high grade, freshly ground cinnamon of Vietnamese origin.

      Kristyn Merkley

      Thank you for trying them!! You can add as little or as much cinnamon, that is what I love!

    Sandy

    I have tried several of your recipes and not one has been bad. It’s cooks like you who help us all to be better cooks for our families. Thank you for sharing !!

      Kristyn Merkley

      You are so sweet!! Thank you so much & I am so happy you like the recipe you try!

    Kelsie Pierce

    I’ve been making snickerdoodles wrong this whole time!

      Kristyn Merkley

      I am sure you haven’t πŸ™‚ These are just our favorite, but there are lots of recipes πŸ™‚

    Pink kush

    I can’t describe how I love cookies. specialy the White Chocolate Snickerdoodles.

    Amy

    My stomach just grumbled. Looking forward to trying this one out πŸ™‚

    Jessica

    I just gave this snickerdoodle recipie a try and my cookies did not come out soft at all. They were hard, not quite as hard as a crip but definitely β€œsnapped” when broken. Not sure where I went wrong.

      Kristyn Merkley

      I am sorry they did. I am not sure what happened either, because they are usually soft. I know sometimes if my ingredients aren’t fresh, that makes a difference.

    Stephanie

    I made them vegan and added a small amount of apple sauce to help with binding.

    Brook

    These cookies were absolutely amazing!! My sister ate one
    and another
    and another…

    10/10 recommend.
    They were really easy and fun to make, delicious too!

      Kristyn Merkley

      LOL!! Love to hear that! It is easy to do! Thanks so much!

        Brook

        You are so very welcome. C: I hope this comment comes in handy for other people who are considering making this recipe.

    Ferdinanda

    You should really put space between the 1 1/2 cups of sugar because I thought it was 11/2(5 1/2) cups. I was thinking β€œhey that seems like a lot of sugar, but every time I change a recipe it goes wrong so let’s just go with it”. But I bet they would have been good if I made them right

    Paul

    Just finished making them, popped one in and boom! just like my Mom’s, which I started eating about 55 years ago. Thanks for the memories.

    Abby

    Thank you for posting this recipe. It looks great, we cannot wait to try it.

    laura wing

    Hi, I just made your recipe for snicker doodles. I had to made a few changer because I have celiacs . I used my own rice blend of flours and added a few other ingredient. These gluten free cookies are awesome. Thank you for your recipe.

      Kristyn Merkley

      You are so welcome! Thank you for sharing what you did! Hopefully, that will help someone else πŸ™‚

    Myself

    These are the best cookies I have ever made and I followed the recipe exactly as written. Snickerdoodles are my all time favorite and it has been years since I’ve had a good one. These are perfection. I don’t know what all the fuss is about owning a small jar of cream of tartar on here, easy to get at any store in spice section. I know substitutes exist but πŸ™„ heavens, just get the dang stuff and make this recipe and let your taste buds be happy. Easier than all these silly arguments about oh, but I used this instead… who cares?! Just make this recipe as it’s stated. If an amateur baker like me can make this level of perfection, then the recipe speaks for itself and you are all just jealous you didn’t write it!!! Get your own blog or make these cookies as written! No changes needed. Perfection level: Completed. They are THAT good!

      Kristyn Merkley

      Awe, thank you so much!! This really is our favorite snickerdoodle recipe! Thank you for trying them & giving the 5 stars!

    Charles Price

    Just made these for the first time, perfect and delicious! And so simple.. thanks so much!

    king james

    i am looking to try this out, maybe next week, and i post a review here so others can try as well

    Cassie Curtis

    After reading many of the comments, I was scared that the dough would be too wet and my cousins wedding would be littered with store bought snickerdoodles. THANK EVERYTHING THAT IS HOLY!!! Not only did these turn out, they turned out perfectly!! I had to triple the batch, then make one more single batch, because my husband, kids, mother, and I all ate so many as I was baking, there weren’t enough for my cousins wedding!!! These are amazing cookies, they turned out perfect!!! I always forget they are my favorite, until I have them. THANK YOU THANK YOU THANK YOU!!!

      Kristyn Merkley

      LOL…love to hear that!!! Aren’t they the best?! Thank you so much for letting me know.

    Jessica

    My dough is too doughy.. what am I doing wrong??

    Brenda

    This cookies were so easy to make. The texture was perfect. I did 8 minutes cook time. They turned out delicious, soft and chewy. I didn’t have cream of tartar so I used lemon juice. I’ll definitely be making these again in the future.

      Kristyn Merkley

      I am so glad you liked them! I am glad you found a way to improvise πŸ™‚ Thank you!

    Shelly Stevens

    Worst recipe ever!!! Not enough flower and my cookies are ruined I saved the next batch with 3 tablespoons of flour! Never using this this site again.

      Big Salley

      I tried to bake with flowers when I was five years old. If I remember right, only a squirrel and a couple of bees liked the finished product. Now, as an adult, I have found that using actual baking β€œFLOUR” works much better. Try and move out of the horticulture kitchen, and into the real people kitchen…these recipes will work much better…just saying.

    Paulie from the Pharm

    These cookies look amazing! I simply love everything that’s made with cinnamon. They look crunchy on the picture, but I like that they are actually soft! Thanks for sharing this recipe!

    Rhema

    Five and a half cups of sugar?? Surely that was a typo..?

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