BEST Snickerdoodle Recipe

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

One of the most classic cookie recipes, we make these snickerdoodles all the time! Almost as often as our chocolate chip, sugar, or M&M cookies! It’s a recipe everyone loves, and it’s so easy to make.

Snickerdoodle Recipe

Snickerdoodle Cookies

I LOVE Snickerdoodle Cookies!ย 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. It’s just as classic as our Favorite Chocolate Chip Cookies and Sugar Cookies recipes.

Why is it called a Snickerdoodle? From Wikipedia: The Joy of Cooking claims thatย snickerdoodlesย are probably German in origin and that the name is a corruption of the German word Schneckennudeln (“snail noodles”), a kind of pastry. Not sure how that word adapted, but I do admit that there is something sweet and fun about the word.

What’s great about this recipe is that it’s easy and cookies always turn out SOFT, which for me is pretty much a requirement for a good cookie. ๐Ÿ™‚

We know there are tons who love this cinnamon cookie, but if you fall under that category, then I suggest giving this cookie recipe a try. We love changing it up as we did with these White Chocolate Pumpkin Spice Snickerdoodlesย (more white chocolate chips plus pumpkin spice).

How to Make Snickerdoodles - snickerdoodle dough in mixer

How to Make Snickerdoodles:

We love that these cookies are so simple that even the kids can help out!! The snickerdoodle ingredients needed for this recipe include:

  • butter
  • sugar
  • eggs
  • vanilla
  • flour
  • cream of tartar
  • baking soda
  • salt
  • cinnamon

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.

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

Mix these balls into your cinnamon and sugar mixture and place on an un-greased pan and bake for 8-10 minutes.

These cinnamon cookies are baked to perfection and result in the easiest, most delicious cookie!!

What’s the perfect cinnamon/sugar ratio for snickerdoodles? We love using 3 tablespoons sugar with 1 tablespoon cinnamon.

How to keep snickerdoodles soft?

A soft snickerdoodle is essential. There are a couple tricks to making and keeping your snickerdoodles soft and chewy, including:

  • Do NOT over bake them! Our recipe says to bake for 8-10 min. Depending on how soft you want them, take them out of the oven after 8 minutes. Let them sit on the baking sheet for a minute and then take them off and put them on a cooling rack. 8 minutes cook time will insure a soft chewy cookie – even after they have cooled.
  • To keep them soft and chewy, store them in an airtight container. Throw in a little piece of bread into the container with your cookies. The bread will absorb the extra air in the container and make the cookies stay fresh for longer! Most cookies can stay fresh when stored in an airtight container at room temp for about 3 days.ย 

Best Snickerdoodle Recipe - snickerdoodles on cookie sheet

Snickerdoodles FAQ

Is there a substitute for cream of tartar?ย Yes – you can always substitute fresh lemon juice or white vinegar for cream of tartar. We’ve also used baking powder as a substitute which works but does not provide that tangy flavor cream of tartar usually adds.

Do I need cream of tartar for snickerdoodles?ย Although cream of tartar is typically used in snickerdoodle recipes to add a unique tangy taste and chewy texture, you can still use a substitute for it. It is one of the key ingredients that transforms it into a tangy, chewy cookie differentiating it from a typical butter sugar cookie.

Can you freeze snickerdoodles?ย Put them into a freezer bag or container and make sure they are air-tight. You can keep them in the freezer for up to 3 months. When youโ€™re ready to eat or serve them, just let them thaw in their container on the counter. They will taste just as yummy the day you made them!

Snickerdoodle Cookies with bite taken out

Nothing can beat a warm, cinnamon and sugar covered cookie. That is why we love these snickerdoodles so much! We hope you love them as much as we do.

For more snickerdoodle recipes, check out:

Snickerdoodle Cookie Recipe

4.92 from 252 votes

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
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 36
Calories 118 kcal
Author Kristyn Merkley


  • 1 cup butter softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 3/4 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 tbsp sugar
  • 1 tbsp cinnamon


  1. Mix together flour, cream of tartar, baking soda, and salt together. Set aside.

  2. Cream together sugar and butter. Add eggs and vanilla 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)

Recipe Video

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


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Kristyn Merkley

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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    1. 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.

      1. 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.

        1. 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

          1. Kevin you are right. No sub for cream of tartar. It gives them that tang. Baking powder or soda will not do that.

      2. From “…if you donโ€™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.

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

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

      1. 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?

    4. 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 is a very good way to buy it!

    5. I love these cookies! New favorite recipe. I have to make at least three batches at a time as my husband and son (as well as his friends) devour these cookies!! DELICIOUS!! ????

  1. 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?

    1. 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.

  2. Pingback: Snickerdoodle Bars
  3. 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.

    1. 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 .

  4. 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.

  5. 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?

      1. 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.

      2. 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!


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

        1. Crisco is in my recipe from my childhood. Same proportions as these. I thought everyone made them this way. If you chill your dough an hour or two, they donโ€™t stick to your hands at all.

    1. 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.

    2. 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.

  6. 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.

    1. 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.

    2. I use king arthur flourโ€™s gluten free flour as a substitute for all purpose flour in most of my recipes and havenโ€™t had a problem yet. It measures 1-1 and contains everything you need for a good result

  7. 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!

      1. 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!

  8. 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.

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

  10. 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!

  11. 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??

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

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

  13. 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.

  14. 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.

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

  15. 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.

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

  17. 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)

    1. 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. :/

    2. I had the same problem!!! The dough was too soft an too stick so much so that I couldnโ€™t even roll it into balls even after I put them in the refrigerator for 20 Mins Iโ€™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.

    3. Margarine these days has water whipped into it. It is not pure fat like butter is. That might be the difference. If you donโ€™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 canโ€™t find one anymore that doesnโ€™t have water whipped into it, so I donโ€™t use it for baking.

  18. 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?

    1. 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!

    2. 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!

  19. 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!

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

  20. 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.

  21. 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!

  22. 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!

  23. 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?

  24. 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 !

  25. 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,


    1. 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!!

  26. 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.

  27. 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!

  28. 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.

  29. 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!

  30. 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

  31. 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.

  32. 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.

  33. 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!)

  34. 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.

    1. 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!

  35. 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!

  36. 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.

  37. 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

  38. 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!

  39. 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.

  40. 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!!)

  41. 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!

  42. 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,

    1. 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!

    1. 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!

  43. 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!

  44. Definitely the Best Snickerdoodles Recipe ๐Ÿ™‚ 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 ๐Ÿ™‚

  45. 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.

  46. 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!

  47. 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.

    1. 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 ๐Ÿ™‚

  48. 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.

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

  50. 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!

  51. 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!

  52. 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.

  53. 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?

  54. 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 ????

  55. 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.

  56. 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. ?

  57. 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

  58. 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.

  59. 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.

  60. 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?

    1. 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 ๐Ÿ™‚

  61. 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!

  62. 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

    1. 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?

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

  64. 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.

  65. 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!

  66. 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!

  67. I just made these for my daughterโ€™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!

  68. 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.

  69. The recipe was amazing only one issue using the suggested measurement of 1 inch balls it doesnโ€™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.

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

  71. 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!

      1. 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. .

  72. I tried to make these last night. My dough was very runny, I tried to cook some and they looked like a cake ๐Ÿ™ 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.

  73. 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.

  74. 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!

  75. 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!

  76. 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!

  77. 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 ๐Ÿ™‚ !

  78. 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! ๐Ÿ™‚

  79. 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.

  80. 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.

  81. 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.

  82. 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.

  83. 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.

  84. 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.

  85. 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 !!

  86. 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!

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

  87. 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.

  88. 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.

  89. 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 Iโ€™ve had a good one. These are perfection. I donโ€™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 ???? 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 itโ€™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 didnโ€™t write it!!! Get your own blog or make these cookies as written! No changes needed. Perfection level: Completed. They are THAT good!

  90. 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!!!

  91. 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.

  92. This recipe was so fun and easy to make, considering I already had all the ingredients! I halved the recipe (since 48 cookies is a lot) and I don’t have an electric mixer, so I mixed everything by hand, but the cookies turned out great and I received so many compliments from my friends. Thank you, will be making more soon!

  93. These snickerdoodle cookies are fantastic! And so easy to make! Thanks so much. It’s a keeper!

  94. I use your recipe everytime I make snickerdoodles but I always have to make a double batch because a single batch just goes to quick around my house. Everyone just loves them.

  95. Is the ratio of cinnamon to sugar correct? 1 T sugar to 3 T of cinnamon seems a bit strong on the cinnamon. I made these with 3 T sugar and 3 tsp cinnamon because I was reluctant to try your proportions. Excellent cookies, btw!!

  96. This is my last attempt at baking today. Nothing is going quite as planned and there have been injuries in the process. Ugh. These are important. If I cannot get this right, I have to buy store bought. I cooked professionally for 12 years. Today I feel like a noob ๐Ÿ™

  97. I believe the cinnamon-sugar recipe is messed up. I made these a while back with this recipe and the mixture was very much lighter. Iโ€™ve had to put in a LOT of sugar to balance out the mixture. For beginners out there, the cinnamon-sugar mixture is supposed to be lighter than dark.

  98. Your recipe says 1 tbsp sugar and 3 tbsp cinnamon, but your picture looks like it’s the other way around. Is there a mistake or is this accurate? It was REALLY cinnamony. I ended up adding in sugar until it looked about right.

  99. I just made this recipe. I haven’t made snickerdoodles since the 1960’s but thought this recipe looked good. OMG! Sooooo good. They melt in your mouth. I’m making them for gifts. How hard will it be to part with them? Wah=wah!

  100. Since I found this recipe I make these cookies all the time w/o cream of tarter substituting with lemon juice! I use this exact recipe but put in 4 tsp lemon juice instead- with my butter/sugar. I just made them today and put in 6 tsp by accident but I think theyโ€™ll still be great! They are so soft and delicious.

  101. So my snickerdoodle cookie dough didnโ€™t come out dry as yours did in the video I also followed the recipe step by step . My dough cane out gooey and was sticking to my hands so I just throw it all in a cake dish lol
    Would you know what I possibly did wrong ?

    1. Usually, if it’s too sticky, there isn’t enough flour or it needed to be refrigerated longer, which was not the case for this recipe. I would have added a little more flour. I hope they turned out ๐Ÿ™‚

  102. Iโ€™ve made snickerdoodles for years, they ARE the best! I threw in some King Arthur Flour cinnamon chips, yummm! Thanks!

  103. These are the best snickerdoodles I have ever tasted! I will never use another recipe again! I can’t believe how easy, soft, & delicious they are! Thank you so much for sharing this with us!

  104. I’m a chocolate chip cookie kind of gal, but these snicker doodles are a close second! We make them often. They are incredibly soft and they taste like Christmas.

  105. This is the most amazing recipe ever! So easy to whip up, and the cookies turn out amazing! My boys request these cookies at least once a week! I will never use another snickerdoodle recipe again! Thanks!

  106. Omg Iโ€™ve made these and LOVED them! Took to a friends BBQ and they were gobbled up by kids and adults! Also tried it with pumpkin spice added into the cinnamon sugar mix for a little fall feel, and it was amaze!

  107. These are my go to cookies when I need a treat to take to friends or when my grandkiddos are coming for a visit! I am always asked for the recipe and I am happy to share the link to lil Lunaโ€™s snickerdoodles โค๏ธ They always turn out yummy soft with a hint of cinnamon goodness!

  108. BEST Snickerdoodles ever! I’ve made these yummy cookies as an after school treat or for family get togethers. They’re so simple and quick to whip up. I love how soft they are. I usually double the recipe because they’re gone before I know it! โค

    Thanks for sharing!

  109. Love this recipe. I did make it and am looking forward to making them again this Christmas! Would a gluten free flour work well with this recipe? Want to be sure all my relatives can enjoy them!

  110. Snicker doodles are my all time favorite and these were so good! I have tried many recipes that make the cookies taste like sugar cookies but these didn’t! Super nummy!

  111. Iโ€™m the only one in the house that eats Snickerdoodles, so I donโ€™t make them often, but I just love this recipe!
    I rate it a very strong 10!
    I love that theyโ€™re a soft cookie and they donโ€™t come out hard.

  112. Seriously the best snickerdoodle cookie! My husbands grandma loves snickerdoodle and she is very picky about recipes! I made these for her and she couldnโ€™t get over how great they were!

  113. I love this super easy but super flavorful snickerdoodle cookie recipe! With snickerdoodles being my favorite cookie I can tend to be a snob about them but these are moist, chewy, and perfectly sweet! Definitely one of my go to recipes!

  114. I always crave these… like on weekly basis. These are quick to make, soft on the inside, and the perfect crunch on the outside

  115. I donโ€™t think thereโ€™s anything Iโ€™ve made of yours that I didnโ€™t like! But I used this recipe to make for my grandpas birthday (they are his favorite cookie). He said they were the best batch heโ€™s ever had and he loved how soft they were! I think they had the perfect amount of spices!

  116. My Family & I LOVE Snickerdoodles and were so excited to try this recipe! Not only was it super easy and quick to make, but the cookies were hands down amazing! They had such great flavor, were chewy and so delicious!! This is definitely a staple cookie recipe we make often together! ๐Ÿ™‚

  117. We loved these! I especially love that they have Cream of Tartar in them…to me, that’s what makes a Snickerdoodle a Snickerdoodle! So delicious!