BEST Snickerdoodles Recipe

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

I LOVE Snickerdoodles!

My family searched for the best Snickerdoodles Recipe for a long time, and we finally found THE ONE. We’ve been using it for as long as I can remember now. 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. 🙂 We know there are tons who loves this cinnamon cookie, but if you fall under that category, then I suggest giving this cookie recipe a try. We love changing it up like we did with these White Chocolate Snickerdoodles and these White Chocolate Pumpkin Spice Snickerdoodles.

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

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

Cinnamon and sugar goodness!!

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

Check Out My Other Recipes

BEST Snickerdoodles recipe

Snickerdoodles Recipe:

4.8 from 32 reviews
The Best Snickerdoodles Recipe
 
Super soft and full of cinnamon - these Snickerdoodle Cookies are sure to be a hit! They're one of our all-time favorite cookie recipes.
Author:
Recipe type: Dessert - Cookies
Serves: 3-4 dozen
Ingredients
  • 1 cup butter (softened)
  • 1½ cups sugar
  • 2 eggs
  • 2¾ cups flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 TB sugar
  • 1 tsp. cinnamon
Instructions
  1. Mix together flour, cream of tartar, baking soda, and salt together. Set aside.
  2. Cream together sugar and butter. Add eggs and blend well.
  3. Add dry ingredients to wet ingredients and mix well.
  4. Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.
  5. Place 2 inches apart on ungreased cookie sheet.
  6. Bake for 8-10 minutes at 350 degrees. (Makes about 4 dozen cookies)

We love all snickerdoodles, and here is another family favorite:

 White Chocolate Snickerdoodles

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

And for more snickerdoodle goodness, check out:

ENJOY!

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

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Lil' Luna
Kristyn is passionate about sharing ALL things creative! From recipes and tips to crafts and DIY projects, Kristyn loves to share with her readers how to be creative and how to do things simply. When not creating, she is busy going on adventures with her 5 children (ages 9 to 2) and with her best friend/husband, Lorin.
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About Lil' Luna

Kristyn is passionate about sharing ALL things creative! From recipes and tips to crafts and DIY projects, Kristyn loves to share with her readers how to be creative and how to do things simply. When not creating, she is busy going on adventures with her 5 children (ages 9 to 2) and with her best friend/husband, Lorin.

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Discussion

  1. 1

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

  2. 2

    No cream of tarter where I live…any substitute?

    • 3

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

      • 4

        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.

    • 5

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

    • 6

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

    • 7

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

    • 10

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

  3. 11

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

  4. 12

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

  5. 13

    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.

    • 14

      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).

    • 17

      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 .

  6. 18

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

  7. 19

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

  8. 21

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

  9. 23

    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. 🙂

  10. 25
    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?

    • 26

      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!

      • 27

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

  11. 28

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

  12. 29

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

  13. 31

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

  14. 35

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

  15. 36

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

  16. 39

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

  17. 42

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

  18. 43

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

  19. 44

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

  20. 45

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

  21. 46

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

    • 47

      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. 😀

  22. 48

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

  23. 50

    what type of sugar should i put in? im confused

  24. 51

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

  25. 52

    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.

    • 53

      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. 😉

  26. 54

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

  27. 56

    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!

  28. 58

    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)

    • 59

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

  29. 60

    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?

    • 61

      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!

    • 62
      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!

    • 63
      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!

  30. 65

    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!

    • 66

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

  31. 67

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

  32. 68
    Stephanie Ritchon :

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

  33. 70

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

  34. 71

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

  35. 72

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

  36. 73

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

  37. 74

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

  38. 75

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

  39. 76
    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

    • 77

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

  40. 78
    MARE REASONS :

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

  41. 80

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

  42. 81
    carol ganwich :

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

  43. 83

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

  44. 85

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

  45. 87

    Delicious exactly as the recipe is written!

  46. 89

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

  47. 91

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

  48. 93

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

  49. 95

    love love love. my favorite recipe!!!

  50. 97

    Do you use salted or unsalted butter?

  51. 99
    Beverly Granger :

    Hi,

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

  52. 102

    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!)

  53. 104

    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.

    • 105

      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!

  54. 106

    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!

  55. 108

    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.

  56. 110

    This looks and sound fantastic. Yum!
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  57. 112

    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

  58. 114

    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!

  59. 116
    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.

  60. 118

    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!!)

  61. 120

    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!

  62. 122

    These are soo good!

  63. 124
    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,

    • 125

      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!

  64. 126

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

    • 127

      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!

  65. 128

    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!

  66. 130

    These are the best ones ever! ❤️
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  67. 132

    Definitely the Best Snickerdoodles Recipe 🙂 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 🙂

  68. 134

    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.

  69. 136

    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!

  70. 138

    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.

    • 139

      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 🙂

  71. 140

    Do you use all purpose or self rising flour?

  72. 142
    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.

  73. 144

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

  74. 146

    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!