Snickerdoodle Cookies

Super soft and full of cinnamon, these are our FAVORITE Snickerdoodle Cookies. They always get rave reviews!

Snickerdoodle Cookies are a classic cookie recipe we make all the time! We enjoy these almost as often as our Chocolate Chip, Sugar, or M&M Cookies!

Snickerdoodle cookies stacked on a white plate.

The Best Snickerdoodle Recipe

I LOVE Snickerdoodle Cookies! 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 that Snickerdoodles are probably German in origin, and 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.

If you fall under the Snickerdoodles loving category, I suggest giving this cookie recipe a try. Or, to change it up a bit, try White Chocolate Snickerdoodles or Cake Mix Snickerdoodles!

Batter for Snickerdoodle cookies combined in a mixing bowl.

How to Make Snickerdoodles

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

DRY INGREDIENTS. In a medium bowl, stir together the flour, cream of tartar, baking soda, and salt. Set aside.

WET INGREDIENTS. Cream together the butter (barely softened) and sugar. Add the eggs until it is well blended.

SHAPE. Add the dry ingredients to the wet ingredients, mix well, and then shape dough into 1 inch balls. Roll the dough balls into your cinnamon and sugar mixture.

BAKE. Place on an un-greased pan, bake at 350°F for 8-10 minutes.

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

The perfect cinnamon/sugar ratio: In a small bowl, combine 3 tablespoons sugar with 1 tablespoon cinnamon.

recipe tips

Cream of Tartar.  Many people debate whether it’s even a Snickerdoodle without the cream of tartar. It’s a key ingredient that transforms the cookies into a tangy, chewy cookie, differentiating it from a typical butter sugar cookie.

Although cream of tartar is typically used in Snickerdoodle Recipes to add a unique tangy taste and chewy texture, you can still use a substitution.

Cream of Tartar substitution. To make Snickerdoodles without cream of tartar:

  • replace the 2 teaspoons cream of tartar AND the 1 teaspoon baking soda with 2 teaspoons of baking powder
  • mimic the tangy taste by also adding a splash of lemon juice or white vinegar

Unsalted Butter. Make sure your butter is barely softened. Too soft and the dough will be too soft. Cold butter won’t be incorporated all the way and will result in a thicker cookie.

Room temperature eggs incorporate better than chilled eggs. To warm them up faster, place them in a bowl of warm-hot water for a few minutes. You can also use this post on How to Soften Butter Quickly

Sifted ingredients. It may seem unnecessary, but be sure to sift the dry ingredients in a separate bowl, before mixing it into the creamed mixture. The less the gluten in the flour is activated by mixing, the softer the cookies will be. 

Scoop. Use a cookie scoop to spoon out the dough. This will help ensure that all the cookies are uniform in size.

Soft Snickerdoodles

A soft Snickerdoodle is essential. There are a couple tricks to make and keep your Snickerdoodles soft and chewy:

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, then place on a cooling rack.

Eight minutes cook time will insure a soft chewy cookie – even after they have cooled.

Store in an airtight container. Throw a 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. 

Three different snickerdoodle cookies cooked using different methods.

to chill or not to chill

Many Snickerdoodle recipes call for CHILLING the dough. Ours DOES NOT, but you can if you’d like.

First cookie – CHILLED. The result is usually a thicker cookie, without as many cracks as are usually found on the tops of Snickerdoodles.

Center cookie – CHILLED + FLATTENED. This cookie was chilled, rolled into a ball, rolled into the cinnamon sugar mixture, then flattened a little bit with the bottom of a cup. If you like a more flat, chewy cookie, try this method.

Last cookie – NOT CHILLED + NOT FLATTENED. This is our classic recipe. No chilling, no flattening, and baked to perfection. This is how we prefer our cookies, but use the above methods if you like your cookies more thick or flat.

Storing Info

STORE. Keep cooled cookies in an airtight container at room temperature. They’ll last for 3-4 days. 

FREEZE. Store in a freezer bag, or air-tight container in the freezer for up to 4 months. When you’re ready to eat or serve them, let them thaw in their container on the counter. They will taste just as yummy the day you made them!

FREEZE the dough. Once you have shaped and coated the cookie dough balls with the cinnamon and granulated sugar mixture, line them up on a small baking sheet (one that will fit into your freezer). Place the dough balls in the freezer until they are solid, then transfer to a freezer Ziploc. Freeze for up to 2 months.

  • To bake – line dough balls on a baking sheet and allow them to thaw for about 20 minutes before baking. You may need to add a minute or two to the bake time to compensate for the cooler starting temperature. 
A stack of snickerdoodle cookies with the top one missing a bite.

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:

Snickerdoodle Cookies Recipe

4.98 from 1574 votes
Super soft and full of cinnamon, these are our FAVORITE Snickerdoodle Cookies. They always get rave reviews!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 36
Calories 125 kcal
Author Lil’ Luna


Snickerdoodle Dough

  • 2 ¾ cups all-purpose flour
  • 2 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, just softened
  • 1 ½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

Cinnamon Sugar Coating

  • cup sugar
  • 2 tablespoons cinnamon


  • Preheat oven to 350°F.
  • In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.
  • In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.
  • Add dry ingredients to wet ingredients and mix well.
  • In a small bowl, combine remaining ⅓ cup sugar and 2 tablespoons cinnamon.
  • Use a small cookie scoop to scoop out dough, roll into a ball and then roll into the cinnamon sugar mixture- twice.
  • Place 2 inches apart on an ungreased cookie sheet.
  • Bake for 8 – 10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.



Many Snickerdoodle recipes call for CHILLING the dough. Ours DOES NOT, but you can if you’d like. (Refer to the picture above for more notes).
CHILLED. The result is usually a thicker cookie, without as many cracks as are usually found on the tops of Snickerdoodles.
CHILLED + FLATTENED. This cookie was chilled, rolled into a ball, rolled into the cinnamon sugar mixture, then flattened a little bit with the bottom of a cup. If you like a more flat, chewy cookie, try this method.
NOT CHILLED + NOT FLATTENED. This is our classic recipe. No chilling, no flattening, and baked to perfection. This is how we prefer our cookies, but use the above methods if you like your cookies more thick (puffy) or flat.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” 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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Recipe Rating


  1. 5 stars
    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

      1. I did the same thing. I’ve made it 3 times thinking I must’ve missed something, but they were the same everytime. The flavor wasn’t great either. Not a fan

    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. 5 stars
          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 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.

      3. Snickerdoodle Recipe Without Cream Of Tartar:

        For the Snickerdoodle Topping

        ¼ cup (1.75 ounces or 50 grams) granulated sugar
        2 Tablespoons ground cinnamon

        For the Snickerdoodle Dough

        2 ⅓ cups (10.5 ounces or 298 grams) all-purpose flour
        1 teaspoon baking powder
        1 teaspoon kosher salt
        1 cup (8 ounces or 227 grams) unsalted butter, at room temperature
        1 ½ cups (10.5 ounces or 298 grams) granulated sugar
        1 large egg, at room temperature
        2 teaspoons pure vanilla extract

        For the Snickerdoodle Cookies Without Cream of Tartar

        Prep the oven and pans. Position a rack in the center of the oven and preheat the oven to 375°F. Line two half sheet pans with parchment paper.
        Make the snickerdoodle topping. Whisk together ¼ cup (1.75 ounces or 50 grams) granulated sugar and the ground cinnamon in a shallow bowl.
        Make the snickerdoodle cookie dough. In a medium bowl, whisk together the flour, baking powder, and salt.
        In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg and vanilla and beat until just combined. Scrape down the bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
        Assemble the cookies. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls. Roll each in the snickerdoodle topping, covering them completely. Place the coated cookies at least 3 inches apart on the prepared sheet pans.
        Bake the cookies. Bake one pan at a time for 12 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.
        Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.


        Because this dough has a LOT of butter in it, it has a tendency to really want to stick to the bottom and sides of the bowl when mixing. For the best cookies, use a rubber spatula to scrape down the paddle and the bowl repeatedly—I like to liberally scrape things down two to three times during the creaming process (once after every minute of creaming), once after every egg addition, and finally, two more times after adding the dry ingredients (the first time after ALL the dry ingredients have JUST been added, the second time after they’ve just been mixed together).
        For the best snickerdoodle cookies, be sure to cover your cookie dough balls with a LOT of the cinnamon sugar topping. But be warned: you may still end up with some of it leftover since the recipe makes a generous amount. I like to save the leftovers in an airtight container to sprinkle on my breakfast oatmeal and toast throughout the rest of the week—I wouldn’t keep it any longer than that though (because I mean… you did roll raw cookie dough in the stuff, lol).
        I like to bake the cookies one pan at a time. I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers. However, to save time, you can bake two sheet pans at a time. Position a rack in the upper-third position of the oven, and a second one in the lower-third position of the oven. Bake a pan on each rack, swapping their positions half way through the Bake Time.

    2. 5 stars
      Hey, just letting you know that I made these tonight without cream of tartar at all (no substitute either) and they tasted amazing!

          1. Snickerdoodles and Sugar Cookies are similar in ingredients, but snickerdoodles have that “tangy” flavor, which is a result of the cream of tarter.

    3. 5 stars
      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. 5 stars
      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. 5 stars
      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!! ????

    6. 5 stars
      I Love these cookies. My kids love these cookies.. make them and take them to potlucks watch them disappear. Don’t over bake! Enjoy!

    7. I wonder if they are measuring an actual cup for the dough to come out like so…. If they are, they are packing it way too tight/full. I learned a trick I haven’t seen in a while for measuring things of the sort. Say butter or peanut butter mayo just to mention a couple items. Fill a 2 cup measuring cup with 1 cup water. Fill will butter until it reads the desired amount say 1/2 cup of butter would measure out to 1 1/2 cup or a full cup would measure at 2 cups. Maybe throw a easy how to video up. Just my immediate thoughts as to how they got it wrong…. shoot I could be wrong on that too though. I made your recipe and turned out wonderful! Thank you! Very much! Made this guy look great, like he knew what he was doing!

  2. 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.

        1. I don’t… but you could search for a measurement converter on google and that could help you convert to grams. 🙂

  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. 5 stars
    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.

    1. The first sugar measurement is for the cookies and the second is for the cinnamon and sugar mixture you roll it in. 🙂

      1. 4 stars
        good! I did need to add about a half cup more flour. Not sure if i did something wrong, but i really don’t think i did. My mixture was like cake batter goo. I wonder if maybe the eggs were too large? Worked out in the end though!

  5. 5 stars
    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. 🙂

  6. 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. 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!

      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. 5 stars
        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 don’t stick to your hands at all.

    2. 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.

    3. 5 stars
      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.

  7. 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. 5 stars
      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 flour’s gluten free flour as a substitute for all purpose flour in most of my recipes and haven’t had a problem yet. It measures 1-1 and contains everything you need for a good result

  8. 5 stars
    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. Aren’t they the best?? We don’t have them too often but when we do they are gone in seconds!! 😀

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

      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!

  9. 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.

  10. 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?

  11. 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!

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

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

  12. 5 stars
    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!

  13. 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??

    1. 5 stars
      I used the mixer to get a good cream mix. I learned as a young baker, creaming the butter when asked for is critical to break down the grains of sugar. When I cream by hand it’s time-consuming and hard on the wrist.

  14. 5 stars
    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!!!

    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. 😀

  15. 5 stars
    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.

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

  16. 5 stars
    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.

  17. 5 stars
    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!

  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. 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!

    2. 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!

    3. 5 stars
      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. 5 stars
    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. 😉 Thanks for stopping by and have a great day. 😉

  20. 5 stars
    Excellent. Just made a batch of these cookies to start our my Christmas baking. Thanks for sharing such a great recipe.

  21. 5 stars
    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.

  22. 5 stars
    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!

  23. 5 stars
    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!

  24. 5 stars
    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?

  25. 5 stars
    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 !

  26. 5 stars
    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.

    1. 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!

  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. 5 stars
    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.

    1. 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!

  29. 5 stars
    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!

    1. So happy to hear that! Love when others try a recipe and they like it 🙂 We love snickerdoodles at our house!

  30. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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!)

    1. 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!

  34. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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!

    1. 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!

  38. 5 stars
    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.

  39. 5 stars
    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!!)

  40. 5 stars
    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!

  41. 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!

  42. 5 stars
    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!

  43. 5 stars
    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 🙂

  44. 5 stars
    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.

  45. 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!

  46. 5 stars
    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 🙂

  47. 5 stars
    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.

  48. 5 stars
    Very yummy! Followed the recipe exactly. I did refrigerate the dough overnight. Baked for 8 minutes. Turned out perfect! Thx for sharing.

  49. 5 stars
    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!

  50. 5 stars
    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.

  51. 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?

  52. 5 stars
    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 ????

  53. 5 stars
    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.

  54. 5 stars
    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. ?

    1. 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.

  55. 5 stars
    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

  56. 5 stars
    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.

    1. 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 🙂 We love them! Thank you!

  57. 5 stars
    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.

  58. 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 🙂

  59. 5 stars
    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!

  60. 5 stars
    I have been searching for the perfect snickerdoodle recipe and this is it!! Thank you so much for sharing, they came out wonderful!

  61. 5 stars
    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.

  62. 5 stars
    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!

  63. 5 stars
    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!

  64. 5 stars
    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!

    1. 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.

      1. 5 stars
        Cannot see my comment anywhere. Basically, I love the recipe, the cookies are so moreish! But the problems I encounter is that they don’t flatten out so I have ‘ball’ cookies. Also, the bottom of them are very black, look burned, don’t taste it but I cannot serve guests with burnt looking cookies. Any ideas? I’d be very grateful for any suggestions. I’ve tried a plain baking tray, also foil covered and greaseproof paper but it makes no difference to the bottom of the cookies. Any suggestions would be very welcome.

  65. 5 stars
    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.

    1. 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!!

  66. 5 stars
    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.

  67. 5 stars
    Ok I made these snickerdoodle cookies and they turned out perfect. They are absolutely yummy. I did refrigerate the dough and used parchment paper.

  68. 5 stars
    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. 5 stars
        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. .

  69. 5 stars
    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.

  70. 5 stars
    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!

  71. 5 stars
    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!

  72. 5 stars
    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!

  73. 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!

  74. 5 stars
    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 🙂 !

  75. 5 stars
    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.

  76. 5 stars
    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! 🙂

  77. 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.

    1. 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!

  78. 5 stars
    Yes!! These are exactly what I think snickerdoodles should be and what I was looking for!! Delicious, thank you so much.

  79. 5 stars
    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.

  80. 5 stars
    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.

  81. 5 stars
    YUM! Im gonna try this recipe tonight and replace butter with cannabutter. Im excited for dinner

  82. 5 stars
    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.

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

  83. 5 stars
    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. 5 stars
    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. 5 stars
    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. 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.

  87. 5 stars
    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.

  88. 5 stars
    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.

  89. 5 stars
    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.

    1. You are so welcome! Thank you for sharing what you did! Hopefully, that will help someone else 🙂

  90. 5 stars
    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 ???? 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!

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

  91. 5 stars
    Just made these for the first time, perfect and delicious! And so simple.. thanks so much!

  92. 5 stars
    i am looking to try this out, maybe next week, and i post a review here so others can try as well

  93. 5 stars
    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!!!

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

  94. 5 stars
    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.

  95. 5 stars
    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!

  96. 5 stars
    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!

  97. 5 stars
    These snickerdoodle cookies are fantastic! And so easy to make! Thanks so much. It’s a keeper!

  98. 5 stars
    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.

  99. 5 stars
    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!!

  100. 5 stars
    Do you people use plain or self raising flour to make these? I’m just confused as it just states flour.

  101. 5 stars
    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 🙁

  102. 5 stars
    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!

    1. Yay!! Love to hear that! Aren’t they so good?! I am so glad you liked them 🙂 Thank you for letting me know!

  103. 5 stars
    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 they’ll still be great! They are so soft and delicious.

  104. 5 stars
    Awesome recipe! I never baked anything before and needed to make something for my wife’s birthday. She loved them. Thank you for sharing.

  105. 5 stars
    I’ve made snickerdoodles for years, they ARE the best! I threw in some King Arthur Flour cinnamon chips, yummm! Thanks!

  106. 5 stars
    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!

  107. 5 stars
    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.

  108. 5 stars
    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!

  109. 5 stars
    Omg I’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!

  110. 5 stars
    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 Luna’s snickerdoodles ❤️ They always turn out yummy soft with a hint of cinnamon goodness!

  111. 5 stars
    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! ❤

    Thanks for sharing!

  112. 5 stars
    This recipe is a family favorite! So soft and chewy! My hubby asks for them all the time! Perfect combo of cinnamon and sugar

  113. 5 stars
    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!

  114. 5 stars
    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!

  115. 5 stars
    I’m the only one in the house that eats Snickerdoodles, so I don’t make them often, but I just love this recipe!
    I rate it a very strong 10!
    I love that they’re a soft cookie and they don’t come out hard.

  116. 5 stars
    Seriously the best snickerdoodle cookie! My husbands grandma loves snickerdoodle and she is very picky about recipes! I made these for her and she couldn’t get over how great they were!

  117. 5 stars
    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!

  118. 5 stars
    I always crave these… like on weekly basis. These are quick to make, soft on the inside, and the perfect crunch on the outside

  119. 5 stars
    I don’t think there’s anything I’ve made of yours that I didn’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 he’s ever had and he loved how soft they were! I think they had the perfect amount of spices!

  120. 5 stars
    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! 🙂

  121. 5 stars
    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!

  122. 5 stars
    Tried this recipe with my 2 daughters and had a blast! It was fun, easy, and delicious!!! We will definitely be putting these cookies on the dessert table for the holidays!

  123. My kids love these cookies so much they asked me to bake more every time a batch is done! Thanks for sharing this yummy recipe!

  124. 5 stars
    OK, these are officially replacing my standard Alton Brown go – to recipe. Seriously this is the absolute best and easiest Snicker doodle recipe ever, in history. Made exactly per recipe instructions, these are perfection.

  125. 5 stars
    Of all the snickerdoodle recipes that I have tried, this one always makes the most super soft cookies! My family loves when I make these!

  126. 5 stars
    These are so yummy. They come out soft and perfect. My littlest loves helping me role them in cinnamon and sugar. Love them!

  127. 5 stars
    I’ve made these and I loved how they turned out. Not too cream of tartar-y and still soft and delicious. Thanks for sharing! I love keeping up with a lot of your recipes.

  128. 5 stars
    My son loves snickerdoodles and I’ve only made them from a box. ???? Thanks for such a great detailed recipe! Going to try these for their afternoon snack on Friday!

  129. 5 stars
    This is basically the same recipe I have always used and absolutely love!! In fact I have a whole bowl full of dough in my fridge right now! Definitely a favorite around here!

  130. 5 stars
    The title doesn’t lie. These really are the BEST snickerdoodles! They are so soft, with a little bit of crunch when you bite into them from the cinnamon & sugar. I like to slightly underbake them, so about 6-7 minutes cooking time, but that’s just a personal preference. I’ve also made them substituting shortening for the butter (for a dairy allergy in the family), and they turn out perfectly. The recipe really is so easy and fool-proof. My 8-year-old makes them by herself, and all my kids love rolling the balls in the cinnamon sugar. Thanks for the amazing recipe! It’s a family favorite!

  131. 5 stars
    This is the best Snickerdoodle Recipe I have ever tried. First of all … the smell they make is just amazing. My house smells wonderful for a few days after the cookies are all eaten! They ship very well and arrive fresh and intact 48 hours after baking. Your college kids will appreciate you for a tin of these cookies.

  132. 5 stars
    My husband loves snickerdoodles and so do the rest of us! My 17 year old daughter makes this recipe at least once a month and it never fails. Best snickerdoodles ever!

  133. 5 stars
    Omg these are the absolute best snickerdoodles ever!!!! Sooooo soft and delicious!! Made these for my husband’s work and they were a huge hit. Thank youuuuu!!

  134. 5 stars
    These are the absolute BEST EVER Snickerdoodle cookies – per my daughters who love snickerdoodles! 5 out of 5! If you haven’t made this recipe before, whatcha waitin’ for?

  135. 5 stars
    Great recipe!!! Snickerdoodle vanish in no time in my house every time I make them. They are soft and chewy. We all love them.

  136. 5 stars
    My all time favourite!!! I can’t say no to. Snickerdoodle. I even have my family addicted to them. Best receipt ever xx

  137. 5 stars
    I LOVE LilLuna Recipes!!! I have made so many and they never disappoint me or my family! Such a great place to get any kind of recipe!

  138. 5 stars
    The softest snickerdoodles I’ve ever had! A friend made them once and I fell in love…now I make them regularly. My chocolate-hating son is obsessed with snickerdoodles and loves to help me make them.

  139. 5 stars
    Seriously just made these 2 weeks ago and my boys gobbled them up. They have begged me to make more since. Amazing recipe!! A do again…and again…and again 😉

  140. 5 stars
    These cookies were a big hit. My husband liked them, which is awesome because he is a super picky eater. However, I substituted the creame or tartar with 2 teaspoons of baking powder. They tasted great! ❤️

  141. 5 stars
    Ironically I made these over this past weekend and they were super yummy!! This will be added to my list of favorites recipes.

  142. 5 stars
    I made these tonight and they turned out amazing! I have never been a huge snickerdoodle fan but these may have converted me. 🙂 Thanks for the super easy recipe!

  143. 5 stars
    These cookies are amazing! I made them and my father in law said they were the best snickerdoodle he had ever had! This is also the first recipe I have ever tried of yours can’t wait to try more!

  144. 5 stars
    My favorite snickerdoodle recipe! I’ve been using it ever since the first time I tried it. They’re so soft and perfect! ????

  145. 5 stars
    Just made these delicious cookies for my “welcome back to guitar lessons” treat for my students. I hope that enough will make it through my rigorous taste testing!! Total five star recipe!

  146. 5 stars
    I love love love this snickerdoodle recipe! I’d always works out and it’s my go to recipe when I’m taking cookies to neighbours and friends, and the one most asked for by my kids when they are sick or need cheering up!
    I literally have a batch in the oven as I type- because it’s friday and we all made it through the first week of school! ????
    Thanks for sharing, and for all you do!
    Life is busy with 6 kiddos and a household to run, so thanks for the time you spend here and on IG with all of us! Have a great weekend!!

  147. 5 stars
    I think my last post didn’t load, so forgive this second post if t did! Lol!
    This recipe is my families favorite!! It always works out and my go to recipe when taking cookies to neighbours and friends! It’s also the most requested by my boys when they are sick or need cheering up!
    I literally have a batch in the oven as I type, because it’s Friday and we all survived the first week of school! Ha ha!
    Thanks so much for all you do!

  148. 5 stars
    The cookies look so soft and buttery and amazing! I am one of those people who love a good cinnamon-flavored cookie and this recipe is definitely getting baked in my house this weekend 🙂

  149. 5 stars
    I’ve made this recipe about 5 times now and they’re heaven every time. My family has started to request them for holidays and get-togethers, and there are never any leftovers. They keep well (when they last that long) and come out so soft and perfect! I’m so glad I found this recipe.

  150. 5 stars
    This is my new favorite snickerdoodle recipe. The cookies are so soft and chewy just how we like them. My husband, who isn’t a sweets guy, has even made requests for these. THANKS for sharing!

  151. 5 stars
    These are the BEST Snickerdoodles cookie! I made them for my husband’s work and everyone LOVES them and request I make them all the time now. My husband, who usually does not like this type of cookie, says they are delicious!! Thanks for a Great recipe!

  152. 5 stars
    These cookies are wonderful! I followed the recipe exactly and loved them! Snickerdoodles are my husbands favorite cookie and this recipe did not disappoint!

  153. 5 stars
    I made this just now and they are absolutely perfect! I lost my recipe a while back and I was so happy to find this one. These were my father’s favorite cookies. I used to make them for him, so when my son asked me to make some today…of course I said yes! For those who are wandering about cream of tarter…it really is best to use it. You can find it in any grocery store. It really isn’t a snickerdoodle without the cream of tartar. Follow the recipe just as it says and your cookies will be perfect. They do not take long at all to put together. Thank you for this recipe that helping me fill my house with wonderful smells and precious memori4s of my dad today.

  154. 5 stars
    I haven’t heard of snickerdoodlE cookies bEfore. But made it as our goodbye gift For a missionary who lOves TheM. This recipe is true to its word and works perfectly. However, i didn’t chill the dough. I scooped spoonfuls of dough in equal amounts and Quickly rolled them into balLs and the sugar cinamon coating. If you like soft, melt-in-your-mouth cookies, bake For 8 minutes and remove iMmediately from the pan. If you prefer soft cookies that have a bit of crunch, bake for 10 mInutes and leave cookies On the pan for two minUtes to crisp the bottom. Either way they are awesomely delicious! Thanks for sharing yummy recipe!

  155. I’ve never made snickerdoodles so I hope I didn’t mess this up. I assume the vanilla is added with the butter and sugar but was u suppose to remove 3 tbsp sugar from the 1 11/16 cup to use for the cinnamon mixture?

    1. You add the vanilla & eggs to the 1 1/2 cups sugar & butter. The cinnamon is mixed with the 3 tablespoons of sugar. There are 2 different measurements for the sugar 🙂 They are so good!! I hope you like them!

    1. I have never tried. I am not sure how that would change the recipe. But, there’s one way to find out 😉

  156. 5 stars
    i make alot of cookies! Snickerdoodles are a favorite in our family. Buttery cookies rolled in cinnamon sugAr. Whats not to like?

  157. 5 stars
    Best cookies ever! Thank you so much for sharing ???! i’ve SHRUNK the recipe and changed a few things but completely delicioUs ?.

  158. 5 stars
    Made these exactly as written. Did not substitute anything. They are amazing. I would def recommend refrigerating the dough for at least an hour before Baking. Mine were perfect at around 10 mins. I have a gas oven and a hanging oven theRm to make sure the temp is accurate as it does fluctuate sometimes. Anyways, i have to stop myself from Eating too many because i dont want a tummyache. Thanks for sharing a great recipe. My first time making these type of cookies!

    1. I am glad to share 🙂 I am so glad you liked them!! I know what you mean about stopping yourself from eating them! Thank you!

  159. 5 stars
    This recipe worked for me so good i made about 6 dozen. They each caMe out perfect and soft and chewy. Thank you for sharing.

  160. 5 stars
    3:1 Sugar to cinnamon ratio?! I loved it and cant agree more!

    I made this recipe – i lost my own recipe so, after making a quick google search, i settled on this one. I am happy i did! Its going to replace my own with one excepTion; i add baking powder in addition to the Baking soda. I Find that this addition keeps my cookies Soft after thEy cool.

    Thank you!

  161. 5 stars
    made a couple SUBSTITUTIONS for dietary restrictions (dairy and gluten) for our wedding dessert table and these were a major hit! traded out coconut oil for butter, and pamelas gluten free flour for the AP flour. So delicious and surprisingly, were amazing days later (normally, popping coconut oil into the recipe makes things taste stale quicker in my experience), so I create this recipe with our success!

  162. 5 stars
    Snickerdoodles are my all-time favorite cookie. I am pretty picky about them, and this recipe combines the best of flavor and soft goodness!!!! Even I couldn’t mess them up when I cooked them.

  163. 5 stars
    I ha loved Snickerdoodles Since my grandmo used to bake them when i was little. I have tried several recipes and this one is the absolute best!! Thanks so much 🙂

  164. 5 stars
    I agree with you about soft cookies, they are the best. We love this recipe, and i keep cream of tartar on hand just so we can make them. They just aren’t the same without it!

  165. 5 stars
    Lovely recipe! I made these for my english class and I also cut the recipe in half and made a separate gluten free batch (my teacher is gluten intolerant). The gluten free version is yummy too, looks exactly the same. If you want the measurements for a half recipe (i couldn’t find it on here so i made one up) then i GOTCHA:

    1/2 cup butter softened
    3/4 cups sugar
    1 egg
    1/2 tsp Vanilla
    1 cup & 3 Tbsp flour
    1 tsp cream of tartar
    1/2 tsp baking soda
    1/4 tsp salt
    1 1/2 Tbsp (or 4 1/2 tsp) sugar
    1 1/2 tsp (or 1/2 Tbsp) cinnamon

  166. I searched for a good recipe for snickerdoodles and will be making yours this weekend. I’m curious how you measure the flour — do you use the spoon-and-sweep, or the dip-and-sweep method? I ask because each method will result in a different amount of flour per cup, and that could account for the stickiness of the dough that some have reported.

    1. This is my favorite snickerdoodle recipe! I hope you like it!! I just scoop up the flour, give a little shake & that’s it 🙂

  167. 5 stars
    I tried making this today and made it with a flax egg and vegan butter instead. It was completely flat, BUT the flavors were amazing!!! still tasted great! I’m going to try it again and try refrigerating my dough. I think my butter was too warm and it spread too much.

    1. Mix dry ingredients in a bowl, then cream the butter/sugar in the mixer. Add the dry ingredients to the wet ingredients in the mixer & mix. Hope that helps 🙂

  168. 5 stars
    Seriously, this recipe is perfection. I followed it exactly, except my cookie scoop was bigger than i realized so i ended up wih larger cookies needing an extra two minutes to bake. But, the texture and flavor are perfect- cheWy on the outside and soft on the inside. Thank you!!

  169. 5 stars
    Wanted my sister’s recipe for these! When she called me she said just Google Lil Luna Snicker doodles. She says its EXACTLY what my recipe is! Not sure if she’s kept this a sceret all these years! But oh babe They are the bomb!!! I added a little more cinnamon as it didn’t look like enough!!
    Thank you

  170. I cooked this batch in 3 different cooking times: 10 minutes made the cookies very soft and (what i thought) was a little undercooked); 12 minutes was a little drier but still moist and chewy to the bite, and 13 minutes made the cookie with a crisp edge, mildly soft in the middle. i recommend cooking for 11-12 minutes and letting them cool completely.

    i would not substitute cream of tartar – it’s what makes a snickerdoodle a snickerdoodle!

  171. 5 stars
    Hi Kristyn! Just wanted to say hi and tell you that I absolutely loved your snickerdoodles-recipe. as a matter of fact it was the best one I’VE EVER TRIED, so I made one or two tiny modifications and created a german version out of it. you can find it here:

    Of course i linked to the stunning original. Again: thanks a lot for this great recipe <3

    best wishes from austria,

  172. 5 stars
    Just made these, super easy yet probably the most delicious Snickerdoodles I’ve had! They are the perfect consistency; slightly crisp on the outside and a little crinkled on top, yet soft and chewy on the inside. A few people that ate them had never had snickerdoodles before, so I’m glad I introduced them to the cookies with this amazing recipe!

  173. 5 stars
    I had a really crappy day, so i decided to stay busy and make cookies, then i came across this recipe

    holy moley are these damn delicious, and seriously…just as good as my mom’s INCREDIBLY easy. its so hard to not just eat them for dinner!

  174. 5 stars
    Kevin you are right. No sub for cream of tartar. It gives them that tang. Baking powder or soda will not do that.

  175. 5 stars
    These cookies are awesome! I’ve used this recipe for years and its the only snickerdoodle recipe i wanna use. They’re so soft and the classic snickerdoodle taste. My family loves them and always requests that I make them and I turn to this recipe every time. The only flaw I had in the beginning with making them wasn’t really on the recipe, but the dough got too sticky right after making the batch so I put it in the fridge, covered, for 15-30 mins and that was no longer an issue when it came to rolling them into balls. I really love cinnamon sugar on mine, so I’ll coat them an extra time or two in the mixture before baking them. Anyways, thank you for posting this recipe! Its super easy, no flaws that I’ve EXPERIENCED, just a great snickerdoodle cookie.

    1. Sorry for some reason this message box has everything in caps. The “experianced” part wasn’t supposed to be in caps lol

  176. 5 stars
    This is a wonderful recipe that i have used many times. Everyone absolutely loves it. The only thing that i would recommend is that you change the time ALLOTTED. It takes much longer than 20 MINUTES due to the 4+ baking sheets that you must do. Baking alone takes at least 20 minutes. Then you must factor in the time spent rolling the dough in the cinnamon sugar mixture. Besides the incorrect timing on the recipe, it is wonderful and i will continue to use it in the future.

  177. 5 stars
    I have made this recipe so many times. It is delicious.

    If anyone wants to make a thicker cookie, whip the butter and sugar together with an electric mixer and refridgerate the dough 1 hour before rolling and baking.

    Another thing I have learned is you can substitute 1.5 tsp of baking powder for 1 tsp of cream of tartar incase you don’t have it.

    Thanks for the recipe 🙂

  178. 5 stars
    Ive folloWed this recipe for two years now and everyone always loves them. My friends always beg me to make these.

  179. 5 stars
    Busy making field meals as the guys are planting corn. I doubled the recipe, thought I had so many they would last until harvest….. they are nearly gone in two days, my son in law just told me they are the best he’s ever had. i use vietnamese cinnamon, it is potent, so i halved the amount of cinnamon for my family’s tastes.

  180. 5 stars
    This recipe is so easy and it turns out beautifuL and delicious! I softened the unsalted bUtter for 2 hours on the counter before baking, followed the recIpe which only took a couple of mInutes, and popped the dough in the fridge whIle i cleaned up/put everything away.

    NO problems with the dough being runny, and it spread to form 1.5 inch cookies. Thanks for an amazing and easy Kristyn!

    1. You are so welcome!! I am so glad you tried them & like them 🙂 Thank you so much for letting me know!

  181. 5 stars
    Omg, I have not made a recipe from you that I didn’t like. Made these for boyfriend and he is eating them by the handful. These are so soft and delicious. Thank you for sharing 🙂

  182. The cookies didn’t seem to settle. They stayed very big and roundish. I’m quite new at baking and could have mixed wrong. But I did follow the ingredients.

    1. Darn, I am sorry they didn’t. I wish I knew what could have happened, since you followed the recipe??

  183. 5 stars
    i’m a chef and restaurant owner in Canada, we tried this recipe for a catering gig and it was a huge hit, many thanks.

  184. 5 stars
    Best Snickerdoodle recipe i have ever tried! perfect texture, and so yummy! they are right, do not overbake!

  185. I ran out of sugar ? had jis tenough for the dough itsElf but not enough for tbe topping, i mIxed brown sugar with cinnamon instead. The cookIes came out Just as Good ?

  186. 5 stars
    Made these yesterday and the hubby gobbled them up…a sure sign as to just how good THEy are. I believe his words were creamy, gooey, addictive, better than mashed potatoes (his absolute fave food). I guess I will be making them again! Thanks!