Comments on: Snickerdoodles {Soft & Chewy}

By: Chelsea

Chelsea — Mon, 19 Dec 2022 22:08:21 +0000

In reply to Amy S..

Ah I am so thrilled to hear this! Thanks so much Amy! 🙂

By: Amy S.

Amy S. — Mon, 12 Dec 2022 19:06:18 +0000

Fantastic recipe! I’m not known for my baking skills, but all the tips made me look like like a pro. My 18 yo son and his friends actually sent me text compliments after devouring these at school.

By: Chelsea

Chelsea — Wed, 28 Sep 2022 04:08:57 +0000

In reply to callie.

Yay! I’m so happy to hear this Callie! 🙂

By: callie

callie — Tue, 27 Sep 2022 19:28:21 +0000

the BEST snickerdoodle recipe out there!! thanks for making me so popular with my friends

By: Chelsea Lords

Chelsea Lords — Wed, 21 Sep 2022 19:31:16 +0000

In reply to Andrea.

Oh interesting! I’ve never seen that, thanks for sharing! 🙂

By: Andrea

Andrea — Wed, 21 Sep 2022 19:02:29 +0000

You mentioned sugar cookies don’t have cream of tartar. Mine does. However, much, much less.

By: Chelsea Lords

Chelsea Lords — Fri, 12 Aug 2022 00:46:08 +0000

In reply to Chris.

I’d recommend just making the dough twice instead of trying to double. It gets tricky with the single egg yolk when doubling

By: Chris

Chris — Fri, 12 Aug 2022 00:39:07 +0000

Hello,
I want to double this recipe, can you tell me what the recipe would be doubled?

Thank you so much
Chris

By: Chelsea Lords

Chelsea Lords — Thu, 28 Apr 2022 18:01:19 +0000

In reply to Maria.

I am so happy to hear this! Thanks Maria! 🙂

By: Maria

Maria — Mon, 25 Apr 2022 20:40:38 +0000

Just as described. Perfect instructions and great results. New favorite recipe. Brought them to a barbecue for dessert and they were gone before I placed them on the table. It was all about dessert first!!

By: Chelsea Lords

Chelsea Lords — Mon, 02 Aug 2021 22:19:57 +0000

In reply to Sabrina D.

So glad to hear it!! Thank you so much Sabrina 🙂

By: Sabrina D

Sabrina D — Mon, 02 Aug 2021 21:40:31 +0000

I love this recipe, highly recommended, I made these when I first started out baking back in 2017, this became one of my most popular recipes around friends and family members. If anyone is wondering I have chilled this longer than an hour before, still taste really good. Thank you, for giving me my now go to snickerdoodle recipe!

By: Chelsea Lords

Chelsea Lords — Tue, 19 Jan 2021 19:28:19 +0000

In reply to Gen.

Hey! Gently press down the cook dough “tower” so the base is slightly wider than the top but still cylindrical!

By: Gen

Gen — Tue, 19 Jan 2021 05:09:40 +0000

Hi there!
My dough towers keep falling over in the oven. Do you have any tips to avoid this?

By: Chelsea Lords

Chelsea Lords — Wed, 30 Dec 2020 22:19:28 +0000

In reply to Sonya.

Yay! I am thrilled to hear this! Thanks Sonya! 🙂

By: Sonya

Sonya — Tue, 29 Dec 2020 10:48:31 +0000

Omg – I made these for Christmas and what a hit!!! Was told they were the best Snickerdoodles ever tasted. Thank you!!!

By: Chelsea Lords

Chelsea Lords — Tue, 08 Dec 2020 00:00:54 +0000

In reply to Shelley.

Just bake them from frozen; adding 1-3 minutes!

By: Shelley

Shelley — Mon, 07 Dec 2020 23:44:18 +0000

In reply to Chelsea Lords.

If you freeze the dough what is the best way to get them ready to bake?

By: Chelsea Lords

Chelsea Lords — Wed, 18 Nov 2020 17:34:58 +0000

In reply to Mary.

I recommend the dough. The cookies can be frozen but they do lose a bit of texture and flavor when thawed; still good though!

By: Mary

Mary — Wed, 18 Nov 2020 17:19:25 +0000

Can the cookies be frozen, or just the dough

By: Chelsea Lords

Chelsea Lords — Wed, 11 Nov 2020 03:49:25 +0000

In reply to Court C..

So glad to hear it! 🙂

By: Court C.

Court C. — Sun, 08 Nov 2020 16:42:22 +0000

This has become my go to snickerdoodle recipe! Love it and so easy, definitely a crowd pleaser! 🙂

By: Chelsea Lords

Chelsea Lords — Wed, 04 Nov 2020 20:54:37 +0000

In reply to Karen K.

So, so happy to hear this! Thanks Karen 🙂

By: Karen K

Karen K — Mon, 02 Nov 2020 03:08:32 +0000

In reply to Debbie Soares.

Tried three other recipes before finding yours. Perfection! Followed recipe exactly except went with more of a ‘pyramid’ shape on the second batch and got a rounder final cookie. Seriously, just beyond delicious!

By: Helen

Helen — Wed, 27 May 2020 01:00:30 +0000

I would love to bake these and send them out as part of a care package. Any tips on hope to keep them moist and last longer than 2-3 days? It would take about 2 days priority mail to get there. Can I stick a piece of bread in the container?

By: Chelsea Lords

Chelsea Lords — Mon, 30 Mar 2020 18:25:56 +0000

In reply to Allison.

I’m so happy to hear this! Thanks so much for your comment! 🙂

By: Allison

Allison — Fri, 27 Mar 2020 05:49:48 +0000

Wow these were great! Turned out amazing! I bake a lot and love to find new recipes. Went through set-by-set instructions ( including room temperate eggs and butter, with one separate age yolk, and rolled skinny shaped dough) it was perfect!! Thank you my whole family loved them. This is going in the recipe book.

By: Chelsea Lords

Chelsea Lords — Sat, 28 Dec 2019 03:08:47 +0000

In reply to Suzie.

So thrilled to hear that!! Thanks for the comment Suzie 🙂

By: Suzie

Suzie — Fri, 27 Dec 2019 04:26:53 +0000

Absolutely the best ever! Everyone from work loved these! I cant wait to make them again.

By: Chelsea Lords

Chelsea Lords — Tue, 24 Dec 2019 22:44:47 +0000

In reply to Vickie.

Thanks so much for sharing Vickie! It made my day to hear 🙂 So happy these cookies were a hit! Merry Christmas!

By: Vickie

Vickie — Tue, 24 Dec 2019 17:59:45 +0000

I’ve never made these but they are my husband’s favorite from childhood. He’s diabetic but this year we decided to make them so he could share them with the grandkids. He helped me make them, we had an assembly line going!! He took a bite of one, still slightly warm, his eyes lit up and he looked at me and said “Wonderful!” I asked if they reminded him of Grandma’s and he said it did and that it’s a great cookie. I am telling you his opinion because I have a gluten allergy and can’t eat them but I can bake them with his help, that’s even better!! Thanks for a great cookie recipe and all the great tips!

By: Chelsea Lords

Chelsea Lords — Fri, 20 Dec 2019 15:39:40 +0000

In reply to Amelia Barrales.

So happy to hear that!! Thanks Amelia 🙂

By: Amelia Barrales

Amelia Barrales — Thu, 19 Dec 2019 19:23:41 +0000

In reply to Barbara.

I just made these last night THANK YOU THEY WE’RE DELICIOUS

By: Chelsea Lords

Chelsea Lords — Mon, 16 Dec 2019 13:45:56 +0000

In reply to Stephanie Morgan.

So, so happy to hear that! Thanks for the comment and review Stephanie 🙂

By: Stephanie Morgan

Stephanie Morgan — Mon, 16 Dec 2019 13:34:12 +0000

This is by far the best snickerdoodle recipe I have ever tasted! It has so much tangy cinnamon flavor to it and the texture was spot on. I did have to chill for closer to 2 hours but maybe my kitchen was quite warm when I made the dough. Yum thank you!

By: Marie

Marie — Fri, 06 Dec 2019 03:34:49 +0000

In reply to chelseamessyapron.

²I’ve always seen snickerdoodlesnwith the characteristic crackled top. Your photos look like these have a consistent cinnamon top. Is there a way to make them crackled?

By: Caitlin

Caitlin — Tue, 03 Dec 2019 23:07:26 +0000

I made these last year for a party and they were a huge hit! Would it be possible to make the dough ahead of time and freeze it to speed up prep? If so, how would you recommend thawing?

By: Chelsea Lords

Chelsea Lords — Mon, 18 Nov 2019 20:17:20 +0000

In reply to Lianne.

Thank you!! I personally would just make two batches 🙂 Enjoy!

By: Lianne

Lianne — Mon, 18 Nov 2019 14:42:36 +0000

Hi!!
Absolutely love these cookies!!!

Just one question. Can the recipe be doubled without changing the taste/texture? Or would you suggest making just one batch at a time?

Thanks!!!

By: Chelsea Lords

Chelsea Lords — Wed, 23 Oct 2019 17:57:54 +0000

In reply to Rafael.

So happy to hear these were enjoyed 🙂 Thanks for the comment!

By: Rafael

Rafael — Wed, 23 Oct 2019 17:56:53 +0000

The recipe was a great one. My wife and I absolutely loved the cookies! I’ve never made snickerdoodles until now, but I will definitely do it again.

By: Kate

Kate — Wed, 23 Oct 2019 12:36:32 +0000

In reply to Chelsea Lords.

Thanks. Will let you know about the raw sugar granules. Planning on making them tomorrow.

By: Chelsea Lords

Chelsea Lords — Mon, 21 Oct 2019 15:34:33 +0000

In reply to Lisa.

Hey Lisa!! Try out these 🙂 Enjoy!

By: Lisa

Lisa — Mon, 21 Oct 2019 14:28:19 +0000

Can this recipe be adopted to make a pumpkin spice flavor? Do you recomme d adding more flour to account for the extra moisture?
Thanks

By: Chelsea Lords

Chelsea Lords — Sat, 19 Oct 2019 22:35:14 +0000

In reply to Kate.

1 egg and 1 egg yolk for the recipe 🙂 I haven’t personally tried that so I really couldn’t say; however baking is very particular so any change could throw off results. Sorry, I wish I had more experience with raw sugar granules and could help more.

By: Kate

Kate — Sat, 19 Oct 2019 21:49:05 +0000

Hi
Am about to try and make these but need a recipe clarification about the eggs. In ingredients you say 2 eggs separated than in directions you say 1 whole egg and 1 yolk.In my mind a whole egg is yolk and white ? Am I wrong?
Also being diabetic I want to substitute white sugar for raw sugar granules which I have been doing for awhile. Will this affect the outcome other than sweetness?
Thanks

By: Chelsea Lords

Chelsea Lords — Fri, 27 Sep 2019 13:50:33 +0000

In reply to Nat.

Yay!! So happy to hear these were a huge hit 🙂 Thank you so much for the comment Nat!! I am going to check the weight again this weekend, I’m guessing you’re right 🙂 Thank you!!

By: Nat

Nat — Fri, 27 Sep 2019 05:01:54 +0000

Chelsea, my coworkers went wild over these thank you. I’ve seen a few others comment about this. I believe the 1.7oz weight measurement may not be correct. A 1.7oz ball is huge which is why it’s taking folks longer to bake, and while the recipe says it yields 28, at 1.7oz it only yields in the high teens. I split my dough into 28 even balls and the weight of each was actually 1.17. Just a thought!

By: Nat

Nat — Fri, 27 Sep 2019 05:01:21 +0000

By: Chelsea Lords

Chelsea Lords — Wed, 25 Sep 2019 14:16:39 +0000

In reply to Kate.

Yay!! So thrilled these were a hit, thanks for the comment and review Kate 🙂

By: Kate

Kate — Fri, 20 Sep 2019 23:34:54 +0000

I rarely review/leave comments, but I felt compelled to with this recipe.

I have searched high and low for THE snickerdoodle recipe. The recipe that creates soft, but slightly crisp and moist, but not underbaked snickerdoodles. This is that recipe. I will never make any other snickerdoodle recipe again!

Thank you for sharing!

By: Chelsea Lords

Chelsea Lords — Fri, 30 Aug 2019 21:25:05 +0000

In reply to Clare.

So happy to hear it; thanks for the comment Clare! 🙂

By: Clare

Clare — Fri, 23 Aug 2019 17:39:58 +0000

I tried these, and they were delicious! I melted the butter ~90-95% because I didn’t care too much, then I cooked for 15 minutes instead of 11 because they still looked really undercooked. The 15 minutes gave them a crisper outside/edges and a chewy inside, and they’re amazing! 🙂 Thank you.

By: Sarah

Sarah — Sun, 11 Aug 2019 16:31:22 +0000

Beautiful & delicious cookies! I’m a huge fan of snickerdoodles & I couldn’t resist eating multiples of these, I have no doubt my office will devour them!
Did have to make 2 adjustments though – took down the ounces per dough ball to 1oz instead of 1.7, they were way too big & spread a lot in the oven to have that much dough in each. Also, upped the temp to 350 and kept the time around 11-13 minutes to get the perfect bake.

By: Chelsea Lords

Chelsea Lords — Tue, 06 Aug 2019 14:34:50 +0000

In reply to Sandra.

Did you change any of the ingredients? Use real butter? Sorry you weren’t a fan of these, I’ve never heard from anyone they were bland! And if they weren’t soft, they were likely overbaked..

By: Sandra

Sandra — Tue, 06 Aug 2019 04:18:01 +0000

Not a fan..bland taste to actual cookie, but not the outside…tried shaping 3 different ways, very dry..ugh

By: Lynn Wehn

Lynn Wehn — Fri, 26 Jul 2019 18:17:29 +0000

In reply to Lynn Wehn.

Oops Cookies, not coolies. ?

By: Lynn Wehn

Lynn Wehn — Fri, 26 Jul 2019 18:16:12 +0000

I weighed out the coolies at 1.7 oz and only got 19 cookies. They took a lot longer to bake.

By: Chelsea Lords

Chelsea Lords — Mon, 01 Jul 2019 19:02:25 +0000

In reply to Melissa.

16 tablespoons of butter is one cup. 8 tablespoons is 1/2 cup) (https://www.errenskitchen.com/cooking-conversions/butter-measurement-weight-conversions/)

By: Melissa

Melissa — Mon, 01 Jul 2019 08:44:50 +0000

I’m confused of all these comments and not one person questioned the amount of butter. There are only 8 Tbsps in 1 cup of butter so if I need 16 TBSP then I would need 2 cups not one. Which is it 1 cup or 2??

By: chelseamessyapron

chelseamessyapron — Tue, 28 May 2019 16:51:51 +0000

In reply to Sandi brandl.

I am sooo happy to hear this! And so excited to have you here on my site! Thanks! 🙂

By: Sandi brandl

Sandi brandl — Mon, 27 May 2019 13:16:11 +0000

Fantastic recipe love your suggestions on preparation before baking,first time on your website looking forward to try other recipes thank you so much for this recipe ITS THE VERY BEST I EVER HAD ♥️

By: chelseamessyapron

chelseamessyapron — Wed, 15 May 2019 16:08:09 +0000

In reply to Suzy.

Thanks Suzy! 🙂

By: chelseamessyapron

chelseamessyapron — Wed, 15 May 2019 16:08:00 +0000

In reply to Cheryl.

You’re welcome! 🙂

By: chelseamessyapron

chelseamessyapron — Wed, 15 May 2019 15:38:42 +0000

In reply to Cheryl.

Yay!! You are so welcome! 🙂

By: chelseamessyapron

chelseamessyapron — Wed, 15 May 2019 15:38:23 +0000

In reply to Natasha.

Thanks so much!! SO glad you enjoyed! 🙂

By: Natasha

Natasha — Wed, 15 May 2019 04:48:44 +0000

This recipe is a keeper for sure – so moist and delicious!!

By: Cheryl

Cheryl — Tue, 14 May 2019 16:44:38 +0000

My husband’s favorite cookie!! Thanks for the recipe

By: lauren

lauren — Tue, 14 May 2019 16:03:00 +0000

These are my kids absolute favorite snickerdoodle cookies! Thank you!

By: Suzy

Suzy — Tue, 14 May 2019 15:15:26 +0000

Love how soft and chewy these turn out! Love them!

By: Katerina @ diethood .com

Katerina @ diethood .com — Tue, 14 May 2019 14:49:23 +0000

These cookies are ahhmaaazing!! My kids would LOVE them!!

By: chelseamessyapron

chelseamessyapron — Thu, 21 Mar 2019 17:22:26 +0000

In reply to Susan.

We’ve eaten these snickerdoodles up to a week after we made them and they were still great! I’ve also frozen them before and then defrosted them when we were ready to eat them! I hope you enjoy! 🙂

By: Susan

Susan — Wed, 20 Mar 2019 09:28:40 +0000

These cookies look great ! How long do they keep for ?

By: RR

RR — Sun, 24 Feb 2019 16:35:11 +0000

This recipe is delicious! We love more cinnamon than other recipes. My kids are begging for more as I write this.

I followed the recipe exactly – cooled, weighed, cylinder towers, baking, etc. they needed 15 min of cooking with 6 to a pan and batch made 18 cookies, perfectly measured at 1.7 oz.
First pan did fall quite a bit. We live in high elevation in Utah. Do we need a high elevation adjustment?

Thanks for s well thought out and tested recipe! I’m going to try cylinder tower approach with other cookie recipes.

By: chelseamessyapron

chelseamessyapron — Fri, 22 Feb 2019 16:58:05 +0000

In reply to Mindy.

There are definitely differences in ovens and how baked you want the cookies so definitely leave them in for longer as desired 🙂 Thanks for the feedback Mindy!

By: Mindy

Mindy — Wed, 13 Feb 2019 01:09:56 +0000

My son requested snickerdoodles for his birthday treat to share with his class. I made them 1.5 oz each and shaped them like you suggested. 10 minutes was not long enough. Even after standing for 2 minutes they fell apart when I tried to remove them from they cookie sheet. For the second round, I made 1 oz and crossed my fingers.

By: chelseamessyapron

chelseamessyapron — Sun, 10 Feb 2019 03:05:04 +0000

In reply to Lucy.

Yay! SO happy to hear these cookies were a hit ? Thanks for the comment Lucy! ? I haven’t experimented with just using baking powder in this recipe, so I’m not sure the exact recommendation to give you without further testing; I wish I could be of more help!

By: Lucy

Lucy — Sat, 09 Feb 2019 02:40:19 +0000

Definitely the best cookies ever but I have to say that it does take way longer to bake them more like 15 or more min, I even weighed each cookie to 1.7oz but still way longer than suggested . Overall comes out great if baked longer. Next time I will try 350 degrees oven to see if I can decrease the time. One question though, can I use baking powder instead of baking soda and cream of tartar since it’s basically the same thing. But how much is my question?

By: chelseamessyapron

chelseamessyapron — Thu, 10 Jan 2019 18:39:57 +0000

In reply to Magda.

I would not recommend foil (cooking spray and plain sheet pan is better than foil)! I hope you love these cookies 🙂

By: Magda

Magda — Thu, 10 Jan 2019 18:37:21 +0000

I’ve currently got the dough chilling in the fridge and I have one question: can I use aluminium foil instead of parchment paper? So excited to make these cookies!

By: chelseamessyapron

chelseamessyapron — Mon, 07 Jan 2019 16:49:14 +0000

In reply to HimalayanSalt.

You bet! Hope you enjoy 🙂

By: HimalayanSalt

HimalayanSalt — Mon, 07 Jan 2019 05:45:08 +0000

Oh! these look so good. Thanks for sharing the recipe.

By: Debbie Soares

Debbie Soares — Sun, 30 Dec 2018 10:34:39 +0000

In reply to Kristine Kushmore.

My hubby and I are both diabetic, so the only change I made was using the stevia/cane sugar mix. Awesome!

By: Archie Guy

Archie Guy — Sat, 22 Dec 2018 17:28:11 +0000

I just made these cookies and they are very good, but I am wondering why you show them as cilinders on the cookie sheet before baking. I did this with the first pan and they all fell over, some fell off of the cooking sheet and landed on the bottom of the oven. The next sheet I made them round and rolled them in the cinnamon and sugar, and they came out very good.

By: chelseamessyapron

chelseamessyapron — Fri, 21 Dec 2018 21:21:45 +0000

In reply to Amber.

Are you certain you had all the right measurements? Only 1 cup of butter and enough flour, etc.? I’ve never had any issue with these cookies being oversaturated in butter! Also, I’d try 8-9 cookies on a sheet pan at a time. I’d love to troubleshoot with you, these cookies are one of our favorites and we make them all the time!

By: Amber

Amber — Fri, 21 Dec 2018 20:53:46 +0000

I’m not sure what went wrong, but this is the worst batch of cookies I’ve ever made. The flavor was okay, but the bake was a nightmare. I bake a lot of cookies; I’m definitely not new to this. I followed all directions and even weighed the dough balls. I only made two minor changes in procedure— #1: I chilled overnight instead of 30 minutes and #2: I used a silicone baking sheet instead of parchment paper.

The measured dough balls seemed HUGE, but since I weighed them, I assumed it would be fine. Looking at the photo, it appears you have a row of 4, so I put the standard 12 cookies on the pan.

I opened the oven to check them and had one giant cookie, practically floating in butter, that had slid to one end of the pan. I only put half on the second pan and that seemed to help slightly. In the end, I transferred every cookie to parchment paper and baked again another 5+minutes. They were still dripping with butter and falling apart after the additional bake time. They were giant, flat, buttery pancakes with no rise. The flavor wasn’t bad, just over saturated with butter.

By: chelseamessyapron

chelseamessyapron — Fri, 21 Dec 2018 16:19:16 +0000

In reply to Norkeita.

Yayyy!!! I’m so happy to hear this!! Thanks! 🙂

By: Norkeita

Norkeita — Fri, 21 Dec 2018 16:00:46 +0000

I followed the recipe step by step but had to refrigerate the dough overnight. Needless to say… this recipe is thebomb.com

Amazing recipe, everyone is in heaven this morning ?

By: chelseamessyapron

chelseamessyapron — Tue, 18 Dec 2018 20:14:05 +0000

In reply to ABBEY.

I think they’d be great! 🙂 They’re pretty soft, so they could break off when being dipped; it might be easier to drizzle chocolate over.

By: ABBEY

ABBEY — Tue, 18 Dec 2018 19:20:49 +0000

Would these hold up if half dipped in chocolate?

By: chelseamessyapron

chelseamessyapron — Tue, 18 Dec 2018 16:25:25 +0000

In reply to Harry Driscoll.

YAYYY!! I’m sooo happy to hear this! Thanks Harry! 🙂

By: chelseamessyapron

chelseamessyapron — Tue, 18 Dec 2018 16:24:34 +0000

In reply to Suz.

Honestly, it’s all preference, they will definitely be smaller, but if that’s what you’re going for then it’ll be perfect!

By: chelseamessyapron

chelseamessyapron — Tue, 18 Dec 2018 00:48:14 +0000

In reply to Amy Banks.

Sure! I’d just let it sit out for 10 or so minutes before rolling the dough balls 🙂 Enjoy!

By: Amy Banks

Amy Banks — Mon, 17 Dec 2018 23:34:51 +0000

Can I leave this dough in the fridge overnight? Thanks!!

By: Suz

Suz — Fri, 14 Dec 2018 05:59:15 +0000

Hi! Do you think I could use my 1 inch cookie scoop and just roll the balls out a little, or will they be too small?

By: Harry Driscoll

Harry Driscoll — Thu, 13 Dec 2018 22:53:38 +0000

This cookie recipe was amazing!! I baked some for one of my classes, and everyone loved them, so I’m baking them again for a Christmas party! Thanks so much for the tip about rolling them into tall cylinders, instead of just balls, the idea worked perfectly!

By: chelseamessyapron

chelseamessyapron — Thu, 06 Dec 2018 17:14:42 +0000

In reply to Missy.

Hey Missy, I’ve never tried that particular substitution in these cookies, so I couldn’t say for sure. Wish I could be of more help, but I don’t want to give you the wrong advice!

By: Missy

Missy — Wed, 05 Dec 2018 17:25:59 +0000

I dont have cream of tartar and dont have lemon juice to sub that. I’ve read where I can use baking powder instead of baking soda and cream of tartar. How much do u use? Thanks

By: Jeannie

Jeannie — Mon, 05 Nov 2018 03:00:04 +0000

In reply to Tyler.

Same experience! They were huge. I’m trying them halved in size. Flavor is excellent, though.

By: chelseamessyapron

chelseamessyapron — Sun, 04 Nov 2018 03:53:40 +0000

In reply to lareina.

Thank you Lareina! 🙂

By: chelseamessyapron

chelseamessyapron — Sun, 04 Nov 2018 03:53:28 +0000

In reply to lareina.

Yay!! So happy to hear that! 🙂

By: lareina

lareina — Fri, 02 Nov 2018 03:38:50 +0000

Seriously the best cookies I have ever made. My daughter agrees.

By: lareina

lareina — Fri, 02 Nov 2018 03:37:22 +0000

Seriously the best cookies I have ever made and my daughter agrees.

By: chelseamessyapron

chelseamessyapron — Thu, 01 Nov 2018 16:12:44 +0000

In reply to C.L..

Sure! 🙂

By: C.L.

C.L. — Thu, 01 Nov 2018 14:46:24 +0000

My family loves cinnamon. Can I add cinnamon baking chips ?

By: chelseamessyapron

chelseamessyapron — Thu, 01 Nov 2018 14:45:50 +0000

In reply to C.L..

That should be fine! 🙂 Enjoy!

By: C.L.

C.L. — Thu, 01 Nov 2018 14:37:24 +0000

My family loves cinnamon. Can I add cinnamon chips to the snickerdoodle batter or will it change the texture?

By: chelseamessyapron

chelseamessyapron — Wed, 31 Oct 2018 19:49:56 +0000

In reply to Katie.

Melt butter 80% of the way. Enjoy!

By: Katie

Katie — Wed, 31 Oct 2018 19:07:53 +0000

It says to use 80% melted butter. Where in the recipe do you use the other 20%? Or did you mean to melt butter 80%?

By: chelseamessyapron

chelseamessyapron — Fri, 26 Oct 2018 17:39:14 +0000

In reply to Erin L. Copeland.

So happy to hear it!! Thank you for the comment Erin 🙂

By: Erin L. Copeland

Erin L. Copeland — Thu, 25 Oct 2018 05:13:57 +0000

Made these tonight and the family devoured them!!! Truly an awesome recipe — the mostly melted butter is key, plus rolling into pillars vs. balls made these absolutely perfect! Thank you for sharing this recipe — will definitely be saving this to make again.

By: chelseamessyapron

chelseamessyapron — Mon, 22 Oct 2018 20:24:18 +0000

In reply to Yajayra J Nunez.

It’s likely the dough is just sitting out too long (in perhaps a warmer environment) and the heat from your hands are melting the butter! I’d suggest rolling the dough in batches and keeping the rest of the dough in the fridge. You’ll also probably want to return your dough balls to the fridge (before baking) depending upon your home’s temperature.

By: Yajayra J Nunez

Yajayra J Nunez — Mon, 22 Oct 2018 20:10:39 +0000

I am trying to do this for the first time and it was fine at the beginning of the rolling in to balls and then the dough became too sticky that I just had an attempted ball of dough stuck to my hands. Can you please help me figure out what I did wrong?

By: chelseamessyapron

chelseamessyapron — Mon, 15 Oct 2018 23:41:34 +0000

In reply to Linda.

So happy to hear that! Thanks for the comment Linda 🙂

By: Jkay

Jkay — Sat, 13 Oct 2018 23:04:21 +0000

In reply to chelseamessyapron.

Thats were i messed up i seperated the eggs n discarded the whites?

By: chelseamessyapron

chelseamessyapron — Sat, 13 Oct 2018 19:16:59 +0000

In reply to Lisa.

Love hearing that!! 🙂 So happy these were a hit and worked for the school project! Thanks Lisa!

By: chelseamessyapron

chelseamessyapron — Sat, 13 Oct 2018 19:16:41 +0000

In reply to Jen Wil.

Yay!! I’m so thrilled to hear you loved these Jen 🙂 Thank you for your kind comment!

By: chelseamessyapron

chelseamessyapron — Sat, 13 Oct 2018 19:16:01 +0000

In reply to J. K..

Oh yay!! I’m thrilled to hear these worked out for you without dairy 🙂 So glad they were a hit! Thanks for the comment!

By: chelseamessyapron

chelseamessyapron — Sat, 13 Oct 2018 19:10:57 +0000

In reply to aline.

Yes, this recipe works with brown butter! They’ll likely need an extra 20 minutes or so for the chilling time though!

By: aline

aline — Sat, 13 Oct 2018 19:06:19 +0000

can I use brown butter?

By: J. K.

J. K. — Sat, 13 Oct 2018 04:22:37 +0000

In reply to chelseamessyapron.

I had to use lemon juice tonight in place of the cream of tartar (1:1 ratio). The cookies turned out great and I don’t even taste a hint of lemon! (Side note though the only time I tried this I also used coconut oil in place of butter to avoid lactose. I’m not sure if that changes things anything but I did also read online that you can substitute lemon juice for cream of tartar if necessary for any recipe.)

By: J. K.

J. K. — Sat, 13 Oct 2018 04:17:52 +0000

We love this recipe! My kids ask me to make these snickerdoodles all the time. I recently found out I can’t eat lactose anymore so I tried the recipe tonight with coconut oil instead of butter. It solidified a little more, so probably doesn’t need as much refrigerating as the original recipe. I had to cook them longer and they didn’t spread out as much. But they taste basically the same! What a great surprise! I’m so glad I can eat these snickerdoodles again because I love them as much as my kids do. Thanks for the great recipe and the cooking tips!

By: Lisa

Lisa — Thu, 11 Oct 2018 17:11:37 +0000

Tried baking for the first time ever and decided to make these for a school project. I have to say I’m very impressed with this recipe. So simple and easy, nothing was too difficult, yet so tasty and delicious! Definitely gonna make this again!

By: Jen Wil

Jen Wil — Thu, 11 Oct 2018 03:11:49 +0000

I almost never comment on website, but I had to. These are the BEST snickerdoodles I have ever made. I followed your ingredient and chilling directions exactly and baked for about 12 minutes. They are soft, moist, and chewy in the middle. Me and my husband just devoured too many to count. Thank you, thank you, thank you!

By: Linda

Linda — Sat, 06 Oct 2018 18:17:21 +0000

I am so not a fan of snickerdoodles but my husband loves them. They are fabulous!

By: chelseamessyapron

chelseamessyapron — Wed, 03 Oct 2018 02:01:45 +0000

In reply to Jazmine Patterson.

Sorry you didn’t love this recipe! If you’re looking for trouble shooting: Did you chill the dough? They shouldn’t be too sticky after being chilled. Also for the cookies to end up like biscuits, the flour may have been over measured or the cookies over-baked.

By: chelseamessyapron

chelseamessyapron — Wed, 03 Oct 2018 02:00:12 +0000

In reply to Tyler.

Hey Tyler; do you have your oven calibrated? Definitely feel free to bake longer as desired; we love them slightly underbaked best!

By: Jazmine Patterson

Jazmine Patterson — Wed, 03 Oct 2018 00:58:45 +0000

The dough was way too sticky to roll into a ball. The cookies came out like biscuits and the flavor was alright

By: Tyler

Tyler — Wed, 03 Oct 2018 00:14:48 +0000

Followed this to the mark – have a Wolf oven – 9-11 minutes at 1.7 ounces are underbaked – had to waste a dozen. The recipe also only makes about 16 at that weight (my digital scale is new). Trusting my instincts on what’s left not to undertake these – flavor is excellent.

By: chelseamessyapron

chelseamessyapron — Tue, 02 Oct 2018 22:00:42 +0000

In reply to Rosann.

So sorry to not be of more help Rosann, but I don’t have a whole lot of experience with high altitude baking. Hopefully someone else can chime in here! As far as dough consistency, it’s a tacky, slightly wet dough before being chilled.

By: Rosann

Rosann — Tue, 02 Oct 2018 19:38:28 +0000

The recipe sounds great. I read through the comments hoping to find someone saying something about baking these at high altitude. I just make some chocolate chip cookies and had to add 1 extra cup of flour. Baking cookies at 5200 ft is sometimes challenging. Do you have any words of wisdom? Or, do I just add more flour until I get a certain consistency with the dough?

By: chelseamessyapron

chelseamessyapron — Tue, 02 Oct 2018 01:48:18 +0000

In reply to Janis Henry.

That should be fine 🙂 Depending on how salty (or not salty) the butter is, you might want to still add an extra pinch to the cookies!

By: chelseamessyapron

chelseamessyapron — Mon, 01 Oct 2018 23:48:02 +0000

In reply to Vanessa.

YAYYYYY!!! This makes me sooo happy to hear!! Thanks Vanessa! And congrats to your parents, that’s soooo awesome! 🙂

By: chelseamessyapron

chelseamessyapron — Mon, 01 Oct 2018 23:45:52 +0000

In reply to Alyssia.

Yay!!! I’m so glad you enjoyed them! And way to work with what you got! That’s awesome! Thanks Alyssia 🙂

By: chelseamessyapron

chelseamessyapron — Fri, 28 Sep 2018 22:09:56 +0000

In reply to Angela.

That’s totally fine! 🙂

By: Angela

Angela — Fri, 28 Sep 2018 20:58:31 +0000

Hi! So excited to try this recipe! Is it ok to chill them 4 hours instead of 1? I have to run out and come back.

By: Janis Henry

Janis Henry — Fri, 28 Sep 2018 14:38:57 +0000

I want to make these but I don’t have unsalted butter. Can I use salted butter and then omit the salt?

By: Alyssia

Alyssia — Wed, 26 Sep 2018 22:54:11 +0000

I just made them w/o checking my pantry first. Ended up using 1 stick unsalted butter and 1 stick salted – just reduced the added salt in the dry ingredients a bit. I didn’t have light brown sugar, so I used dark brown. I didn’t have enough flour, so 3/4 cup of the 2 3/4 cups was gluten free flour. I wanted smaller cookies, so used .8 oz dough balls and baked for 7 minutes. They came out great!

By: Vanessa

Vanessa — Tue, 25 Sep 2018 18:30:40 +0000

I made these as one of the desserts at my parents’ 65th anniversary celebration dinner. My brother’s eyes rolled as he savored the cookie, and then he declared it the best snickerdoodle cookie he’s ever had in his entire life! Thank you for the wonderful contribution to our celebration.

By: chelseamessyapron

chelseamessyapron — Mon, 17 Sep 2018 22:08:51 +0000

In reply to Susan L..

I haven’t ever tried a substitute for cream of tartar in these cookies, but maybe this article could help! https://www.cookinglight.com/eating-smart/smart-choices/substitute-for-cream-of-tartar

By: Susan L.

Susan L. — Mon, 17 Sep 2018 19:35:42 +0000

Just started making them but don’t have cream of tartar! Can I still make them? Use substitutes??

By: chelseamessyapron

chelseamessyapron — Fri, 14 Sep 2018 01:35:01 +0000

In reply to Lily.

I’m so glad you enjoyed!! 🙂

By: chelseamessyapron

chelseamessyapron — Mon, 10 Sep 2018 17:08:55 +0000

In reply to Trisha Lum.

I use a regular sheet pan!

By: Trisha Lum

Trisha Lum — Mon, 10 Sep 2018 16:42:43 +0000

Would it be best to use an ‘airflow’ type of pan or regular sheet pan to bake on?

By: Lily

Lily — Sun, 02 Sep 2018 00:27:13 +0000

Amazing cookies!!

By: chelseamessyapron

chelseamessyapron — Mon, 27 Aug 2018 17:18:37 +0000

In reply to Sumayyah Zaman.

Absolutely!!

By: Sumayyah Zaman

Sumayyah Zaman — Mon, 27 Aug 2018 13:47:37 +0000

Can i half the recipe

By: chelseamessyapron

chelseamessyapron — Tue, 21 Aug 2018 23:20:19 +0000

In reply to Lauren.

I’d just thaw them in the fridge 🙂

By: Lauren

Lauren — Tue, 21 Aug 2018 22:32:36 +0000

In reply to chelseamessyapron.

If I put them in freezer after baking them to keep them super fresh… how should I go about reheating my cookies when I take them out of freezer to ensure freshness ?

By: chelseamessyapron

chelseamessyapron — Wed, 15 Aug 2018 02:58:21 +0000

In reply to Sara.

I’m not sure; was your oven properly heated? (Is it calibrated so you know it was the right temperature?)

By: Sara

Sara — Wed, 15 Aug 2018 01:27:45 +0000

I baked these for 20 minutes and they still were just dough in the middle. What did I do wrong?

By: chelseamessyapron

chelseamessyapron — Mon, 13 Aug 2018 14:33:30 +0000

In reply to Autumn Martin.

This is the sweetest comment ever! Thanks Autumn. I’m so glad you liked them. 🙂

By: Autumn Martin

Autumn Martin — Thu, 09 Aug 2018 21:25:35 +0000

I made an account just so I could rate these cookies. I’ve been baking since I was about 8yrs old. These hands down are the best cookies I’ve made! And I can make some pretty darn good cookies! I followed all of her tips (from rolling them oblong to fridging them), and the cookies turned out so chewy! Yet not raw tasting. This will be a recipe that will likely get passed down in the family. Thank you!!!!

By: chelseamessyapron

chelseamessyapron — Thu, 09 Aug 2018 18:34:10 +0000

In reply to Lynda.

Not a dumb question 🙂 I’d watch the video on this post to see the consistency of the butter used. Enjoy!

By: chelseamessyapron

chelseamessyapron — Thu, 09 Aug 2018 18:32:14 +0000

In reply to Jane.

I’d freeze them in the ball stage! Congrats!!

By: chelseamessyapron

chelseamessyapron — Thu, 09 Aug 2018 16:49:33 +0000

In reply to Angela.

Absolutely! I hope you enjoy! 🙂

By: chelseamessyapron

chelseamessyapron — Thu, 09 Aug 2018 16:42:51 +0000

In reply to Alissah.

Ahh i’m so glad to hear you guys enjoyed!! Thanks Alissah! 🙂

By: Alissah

Alissah — Wed, 08 Aug 2018 18:46:44 +0000

I just made these and they turned out absolutely fantastic! My husband loves snickerdoodles and I wanted to surprise him with some really good homemade cookies. I don’t bake often, so I’m a bit of a novice. I accidentally melted the butter to probably about 95% but they still turned out absolutely perfect. The edges are crisp/chewy and the inside is soft and delectable. Mine were perfectly baked at about 10 and a half minutes. Thanks so much for this recipe! I’ll definitely be using it in the future. 🙂

By: Angela

Angela — Mon, 06 Aug 2018 02:06:21 +0000

Is it ok to refrigerate the dough overnight?

By: chelseamessyapron

chelseamessyapron — Sun, 05 Aug 2018 06:47:38 +0000

In reply to Mindy.

I’m so glad you enjoyed these!! 🙂

By: chelseamessyapron

chelseamessyapron — Wed, 01 Aug 2018 15:42:54 +0000

In reply to Alysha B Armstrong.

I’m so glad you enjoyed these! Thanks Alysha! 🙂

By: chelseamessyapron

chelseamessyapron — Wed, 01 Aug 2018 15:40:13 +0000

In reply to Carrie.

Carrie you made my day! Hahaha I feel the same way with my boys when I make these cookies! Hahaha i’m so glad you enjoyed these!:)

By: Jane

Jane — Mon, 30 Jul 2018 15:49:05 +0000

I am getting married
in two weeks…can I make these now, bake them and freeze them or should I freeze them in the ball stage? Thank you

By: Jolie

Jolie — Mon, 30 Jul 2018 15:31:39 +0000

Why is 1.5 tsp of cream of tartar instead of 1/2 tbsp? It’s much easier, plus I only dirty 1 spoon.

The same goes for 3 tsp of cinnamon when it’s easier to scoop 1 tbsp instead of 1 tsp.

The cookies were good. Although they took longer to cook 15-20 minutes at 325. Mone were also in the fridge over night and pretty solid.

Occassionally I get a bite that tastes like flower, but most ate really good maybe a little sweet at times. I’m not a snickerdoodle fan. I don’t hate them just not in live with this type of cookie. So much better than those store bought ones for work 2 weeks ago.

By: Lynda

Lynda — Thu, 26 Jul 2018 17:30:13 +0000

This may be a dumb question. Especially since no one else asked. But how do you know the butter is 80% melted.

Thank you! Can’t wait to make these! I am a huge snickerdoodle fan!

By: Carrie

Carrie — Wed, 25 Jul 2018 21:47:12 +0000

I’ve never even tasted a snickerdoodle…lol. Last night I was craving something sweet and different and gave these a try. I had to threaten my 12 year old son’s life to get another after he tasted these. I’m not new to baking but am new to these. I followed this recipe completely and listened to every tip. These turned out fabulous. I see no need to ever try a new snickerdoodle recipe. I don’t think I can mess with perfection. Thank you for sharing!!

By: Alysha B Armstrong

Alysha B Armstrong — Wed, 25 Jul 2018 13:29:23 +0000

Absolutely great! The tips were wonderful and made for a much tastier cookie, and I have been making snickerdoodles since I was a tiny kid with my great grandma. This recipe was easy to follow and the cookies just melt in your mouth. I could not tell my kids no more cookies because I was diving in with them, hehe. Definitely a cookie recipe to save!!!

By: chelseamessyapron

chelseamessyapron — Mon, 23 Jul 2018 17:52:11 +0000

In reply to Ashley Crist.

You’ll add in 1 whole egg and 1 whole egg yolk (discard the whites of 1 of the eggs). Enjoy!

By: Ashley Crist

Ashley Crist — Mon, 23 Jul 2018 17:34:36 +0000

This may sound silly but when you say separated on the eggs am I supposed to use them both after separating them or just the whites or just the yolks?

By: Mindy

Mindy — Sun, 22 Jul 2018 18:38:37 +0000

This is the best snicker doodle recipe I’ve ever made, they are like I bought them from our local bakery, perfect ?

By: Lori Sparks

Lori Sparks — Fri, 20 Jul 2018 17:26:01 +0000

These cookies are absolutely fantastic! I loved the tall cookie ball technique, that really helps with them staying soft and chewy. I will be trying that technique with other cookies to see if I can get the same effect. I did use vegan butter because my husband is lactose intolerant and they came out SOOO GOOD! This is now my go to recipe for snickerdoodles!

By: chelseamessyapron

chelseamessyapron — Thu, 19 Jul 2018 21:01:19 +0000

In reply to Katie.

This is the cutest comment. I’m sooo happy to hear you guys loved these! Thanks Katie! 🙂

By: Katie

Katie — Wed, 18 Jul 2018 01:25:18 +0000

I would just like to say that my roommate called these cookies “truly life changing” and nearly shed a tear at how good they were.
I made a convert out of a former snickerdoodle hater. Thanks for the tips! These are seriously the best.

By: Suzie

Suzie — Tue, 17 Jul 2018 01:50:33 +0000

Very tasty! I’m not a fan of gooey, so I let the 2nd batch cook 2 minutes longer…total of 13 mins. They turned out perfect for me…still soft. I have a question though. I like fluffier cookies. How would I do this with this recipe? Baking powder instead of baking soda? I’m not a baker, but this recipe made me look like one! Thank you!,

By: chelseamessyapron

chelseamessyapron — Mon, 16 Jul 2018 14:29:36 +0000

In reply to Elyse.

Ahh Elyse this is so sweet! Thank you sooo much! And i’m so glad to hear you love these snickerdoodle cookies! They are definitely one of our favorite! Thanks!! 🙂

By: Elyse

Elyse — Sat, 14 Jul 2018 04:39:06 +0000

Hi, I’d just like to say a massive thankyou for such a simple but delicious recipe. No one in my family, including me, has much baking talent. My mother can’t make anything without burning it, I don’t think I’ve ever seen my father touch something sweet in the kitchen and this is pretty much the first time I’ve ever made something which actually tastes good. This flavour just has so many memories for me. Overall, this is the first Snickerdoodle cookie I’ve had in years, and thanks so much for a recipe that even I could pull off.

By: chelseamessyapron

chelseamessyapron — Tue, 03 Jul 2018 14:20:31 +0000

In reply to Roberta Ishihara.

This made my day! I’m so glad you enjoyed! Thanks! 🙂

By: Roberta Ishihara

Roberta Ishihara — Thu, 28 Jun 2018 11:01:12 +0000

I never really cared for snickerdoodle cookies until I baked yours.

By: chelseamessyapron

chelseamessyapron — Tue, 26 Jun 2018 14:15:06 +0000

In reply to Shannon.

Shannon thank you so much! I’m so glad you enjoyed these!! Baking is definitely a science! I hope you guys continue to enjoy!

By: Shannon

Shannon — Sat, 23 Jun 2018 20:51:02 +0000

I feel it’s important to start by saying that I’m not a snickerdoodle fan. My daughter wanted to make these and I found this recipe. Followed the recipe to the “T”, aside from cutting it in half, and these turned out to be the BEST snickerdoodles I’ve ever had! They came out exactly like the pictures, and my kids ooooed and awwwed over them! Fantastic recipe—- But you MUST follow the recipe exactly—— the butter and egg temp, chilling the dough for a full hour, used a convection oven,etc. Baking is science after all, right?

Thanks for sharing!

By: chelseamessyapron

chelseamessyapron — Fri, 11 May 2018 02:14:47 +0000

In reply to Jane Salter.

Wow! That sounds amazing! I’d freeze the cookies after baking them to keep them super fresh if you’re able too 🙂 Also dough chills for 45 minutes to an hour; enjoy!

By: Jane Salter

Jane Salter — Thu, 10 May 2018 21:00:05 +0000

My grandson is Thru hiking the Appalacian Trail – he’s gone over 1200 miles on his way to Maine from Georgia. He just requested snickerdoodles and so I’m sending him yours in the morning!
He’ll pick them up next week so counting on them still being good. How long should I chill the dough?

By: chelseamessyapron

chelseamessyapron — Mon, 30 Apr 2018 15:14:50 +0000

In reply to Barbara.

Ahh thank you so much! I’m so glad you enjoyed these! They are definitely a favorite at my house!

By: Barbara

Barbara — Sat, 28 Apr 2018 19:55:32 +0000

WOW…Was looking for the best snickerdoodle cookie recipe! I have def found it! These cookies are crazy good!! Recipe & extra tips are spot on!! These cookies are perfection!! Thank you so much! Now, if you’ll excuse me, I have some cookies to devour!

By: chelseamessyapron

chelseamessyapron — Mon, 05 Mar 2018 13:57:12 +0000

In reply to BELLa.

You are so welcome! I’m thrilled you loved the texture and taste of these cookies Bella 🙂

By: BELLa

BELLa — Tue, 27 Feb 2018 17:39:13 +0000

Having made cookies numerous times, I was hesitant about the shape you suggested but wow, what an amazing technique. I used 100% white whole wheat flour and you can’t even tell. Ridiculously delicious and the perfect shape and texture. Would the tall and skinny shape work for other cookie recipes as well( chocolate chip etc.). I have never been able to get my chocolate chip cookies to come out flat and chewy. Thanks so much for this recipe and your great tips!!

By: chelseamessyapron

chelseamessyapron — Sun, 14 Jan 2018 01:15:42 +0000

In reply to Janine.

Did you make any changes to the recipe? It sounds like you may have packed in too much flour or not used enough butter if they didn’t spread. And how long did you chill the dough for (it wasn’t frozen was it)? I’ve made these cookies dozens of times and had many successful reports from readers so I’d love to help troubleshoot these with you!

By: Janine

Janine — Sat, 13 Jan 2018 23:21:20 +0000

Thsee cookies came out in a ball. – a hard round ball. I don’t know what I did wrong,

By: chelseamessyapron

chelseamessyapron — Sun, 24 Dec 2017 04:16:33 +0000

In reply to Stephanie.

Unfortunately this dough wouldn’t hold the shape. Here’s my favorite cut out cookie dough recipe: https://www.chelseasmessyapron.com/no-chill-best-ever-sugar-cookies-2-secret-ingredients/

By: Stephanie

Stephanie — Sat, 23 Dec 2017 15:37:56 +0000

Can this dough be rolled out to do cookie cutters ?

By: chelseamessyapron

chelseamessyapron — Mon, 11 Dec 2017 15:09:37 +0000

In reply to Kristine Kushmore.

So happy to hear that! Thanks Kristine 🙂

By: Kristine Kushmore

Kristine Kushmore — Mon, 11 Dec 2017 14:00:06 +0000

Never been a huge fan, but I make them at the holidays because everyone loves them. These are the best and now one of my favorites! The tips are spot on. Thanks!!