Home > Desserts > Cookies > Snickerdoodles {Soft & Chewy} Snickerdoodles {Soft & Chewy} May 9, 2019 | 192 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. The best soft, chewy, and thick Snickerdoodles. Sharing all my tips and tricks for making delicious snickerdoodle cookies with chewy centers and perfectly crisp edges! Once you’ve become hooked on these snickerdoodles, try these other delicious cookies: oatmeal cookies, chewy chocolate chip cookies, or white chocolate macadamia nut cookies. And if it’s Snickerdoodles you have a hankering for, I have more: Pumpkin Snickerdoodles and Caramel Snickerdoodles are both based on the original recipe but have their own unique twist. Snickerdoodle Cookies Snickerdoodles have always been just an “okay” cookie for me; I’d much rather have mine stuffed (or dipped) in as much chocolate as possible. But when my soon-to-be brother-in-law said snickerdoodles are one of his favorites, I set out to perfect the snickerdoodle cookie. My sister and her fiancé are having a cookie bar at their reception with 10 different kinds of cookies and I volunteered to develop the recipes and make the cookies (luckily I have a lot of help on the baking!). I’ve been working on my final cookie recipes for months. (I get way too excited over these kinds of things!) So I’ve worked on Snickerdoodles for a few months now and have made dozens of batches, trying to get them just right. And if I’m being honest, these cookies have not only converted me to a Snickerdoodle lover, but they’ve also been deemed by the almost brother-in-law to be the “BEST EVER.” These Snickerdoodles have just the right amount of cinnamon and are soft on the inside with perfectly crisp edges. The flavor is incredible, and the texture is unbelievable. If you’ve never experienced the joy of a Snickerdoodle, you might be wondering what they taste like. Well, they’re buttery and sugary with a hint of vanilla and a little tang from the cream of tartar. The dough has a hint of cinnamon and the unbaked dough is rolled in cinnamon sugar before being baked, further enhancing the cinnamon flavor. First things first: Snickerdoodles are sometimes confused with sugar cookies since they have a lot of the same basic ingredients. What’s the difference between a sugar cookie and a Snickerdoodle? There are two main differences between sugar cookies and snickerdoodle cookies. First, Snickerdoodles contain cream of tartar, which gives the flavor that signature tang. Secondly, Snickerdoodles are rolled in a cinnamon-sugar mixture, making the cinnamon flavor stand out strongly. Sugar cookies rarely have cream of tartar and don’t contain cinnamon. So you might be wondering… Why are Snickerdoodles called Snickerdoodles? The Joy of Cooking writes that Snickerdoodles are probably German in origin, but it’s also very possible that the name is simply a nonsense word without any particular meaning. Before we get started on the process and talking tips, let’s talk about the ingredients! Snickerdoodles are made of: Butter: Use unsalted butter to ensure you perfectly control the amount of salt. (If you use salted butter, omit the extra salt addition.) White sugar Brown sugar 1 large egg and 1 large egg yolk: The extra yolk adds so much flavor. Use leftover whites in these Spinach and Feta Wraps Pure vanilla extract: for flavor! White all-purpose flour: Make sure to spoon and level this measurement so you’re getting the right amount of flour. Cream of tartar: This is what gives these Snickerdoodles that classic “tangy” flavor; it’s also a stabilizer. Salt: To intensify all the ingredients’ flavors Baking soda Cinnamon: It’s added to the dough and the topping– for extra flavor! QUICK TIP What is cream of tartar, anyway? It’s a dry, powdery, acidic byproduct of fermenting grapes into wine. (Note: there is no alcohol content in cream of tartar.) It’s official name is potassium bitartrate or tartaric acid. It’s often used in cooking as a stabilizer. For instance, recipes for homemade whipped cream or whipped egg whites often call or cream of tartar to keep the fluffiness from deflating. How to make Snickerdoodles For these cookies, we start with partially melted butter. I don’t melt it all the way, because it tends to make the cookies a bit greasy. It may seem silly to melt the butter and then let it firm up a bit. Why not just use softened butter, then? Well, melted butter adds an incredible texture to these snickerdoodle cookies. But if you add hot melted butter to the batter, it melts the sugars, and that creates greasy cookies. So, let the melted butter sit for a minute or so to cool down. When you add that melted-but-cooled butter to a cookie recipe, chilling the dough is a MUST before baking. This matters because the fats need to re-solidify. If the dough is baked immediately with melted butter in it, the cookies will spread while baking and become thin, hard, and crispy. The longer the fat stays solid, the less the cookies will spread. The sugar in the dough also gradually absorbs liquid so when you chill the dough, the sugar has a chance to absorb more liquid, further preventing spread. Who knew so much science was involved in baking cookies?! Baking Tips Correctly measure the flour: If you press a measuring cup into a bag of flour, you will pack in way too much flour (which will result in cake-like cookies with the wrong texture). To accurately measure the flour, spoon the flour into the measuring cup until it’s overfilled. Then use the back of a table knife to level the measuring cup at the top. You’ll have a perfect flour measurement now! Use room temperature eggs: This ensures the eggs disperse more evenly into the batter and gives these Snickerdoodles a lighter texture (the eggs trap air). Soaking refrigerated eggs in a bowl of warm (not hot) water for about 10 minutes is a quick way to warm them. Otherwise, pull the eggs out of the refrigerator about 30 minutes before use. Roll tall cookie dough balls: Instead of rolling a perfectly round ball, I’ve found if you roll the dough so it’s taller and skinnier, when the cookies bake you’ll get that perfect thick and chewy center AND the crisp edges. Using this technique, the bottom of the cookie ball bakes first, which will push out and become the crisp edge. The top of that tall cookie dough ball then becomes the thick and chewy center. Perfect texture every time! (See the second picture in this post for how I roll my cookie dough balls.) Testing began with these cookies on Genius Kitchen and evolved to become this recipe! More Delicious Cookie Recipes Peanut Butter Blossoms Coconut Oil Chocolate Chip Cookies (The BEST!) Thumbprint Cookies (Reader favorite!) Oatmeal Chocolate Chip Cookies Shortbread Cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Snickerdoodle Cookies 5 from 59 votes - Review this recipe These are the very best soft, chewy, and thick Snickerdoodles. SAVE TO RECIPE BOX Print Recipe Snickerdoodle Cookies 5 from 59 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These are the very best soft, chewy, and thick Snickerdoodles. Course Dessert, Snack Cuisine American Keyword Snickerdoodle cookies Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes Servings 28 cookies Calories 203kcal Author Chelsea Ingredients▢ 16 tablespoons (1 cup) unsalted butter 80% the way melted▢ 2/3 cup (135g) white sugar▢ 2/3 cup (120g) light brown sugar packed▢ 1 large egg▢ 1 large egg yolk▢ 1/2 tablespoon pure vanilla extract▢ 2 and 3/4 cup (337g) all-purpose white flour▢ 1 and 1/2 teaspoons cream of tartar▢ 1/2 teaspoon salt▢ 1 teaspoon baking soda▢ 3/4 teaspoon ground cinnamonCinnamon Sugar Coating▢ 1/4 cup (50g) white sugar▢ 3 teaspoons ground cinnamon InstructionsPlace the 80% melted butter, sugar, and brown sugar in a large bowl and whisk together until smooth. Add in 1 whole egg and 1 egg yolk (reserve the white for a separate recipe or discard) and the vanilla extract. Whisk until just combined and smooth.In another bowl, stir together the flour, cream of tartar, salt, baking soda, and 3/4 teaspoon ground cinnamon. Add all of the dry ingredients into the wet ingredients and mix until JUST combined. Do not overmix the dough. Cover tightly and refrigerate for 45 minutes to 1 hour.Preheat the oven to 325 degrees F. (If you have a convection oven, do 325 degrees F at convection bake). In a small bowl, stir together the white sugar and cinnamon.Remove the dough and roll tall balls of dough. (See the second photo in the post for an example.) If you have a kitchen scale, the balls of dough should be about 1.7 ounces. Roll the balls of dough generously into the cinnamon-sugar mixture.Place dough balls on a parchment or Silpat-lined sheet pan and bake for 9-11 minutes. Watch carefully to be sure they don't overbake. (I think slightly under-baked Snickerdoodles are the BEST!)Remove and let stand on the cookie sheet for 2 minutes before removing to a cooling rack.Cookies are best when enjoyed within 2-3 days. Video Recipe Notes*Prep time doesn't include the mandatory chilling time Nutrition FactsCalories: 203kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 87mg | Potassium: 63mg | Fiber: 1g | Sugar: 13g | Vitamin A: 230IU | Calcium: 15mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
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!! Reply
My hubby and I are both diabetic, so the only change I made was using the stevia/cane sugar mix. Awesome! Reply
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! Reply
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/ Reply
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! Reply
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!! Reply
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! Reply
Ahh thank you so much! I’m so glad you enjoyed these! They are definitely a favorite at my house! Reply
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? Reply
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! Reply
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 ? Reply
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! Reply
Shannon thank you so much! I’m so glad you enjoyed these!! Baking is definitely a science! I hope you guys continue to enjoy! Reply
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. Reply
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!! 🙂 Reply
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!, Reply
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. Reply
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! Reply
This is the best snicker doodle recipe I’ve ever made, they are like I bought them from our local bakery, perfect ? Reply
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? Reply
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!!! Reply
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!! Reply
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!:) Reply
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! Reply
Not a dumb question 🙂 I’d watch the video on this post to see the consistency of the butter used. Enjoy! Reply
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? Reply
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. Reply
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 Reply
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. 🙂 Reply
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!!!! Reply
I baked these for 20 minutes and they still were just dough in the middle. What did I do wrong? Reply
I’m not sure; was your oven properly heated? (Is it calibrated so you know it was the right temperature?) Reply
Just started making them but don’t have cream of tartar! Can I still make them? Use substitutes?? Reply
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 Reply
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.) Reply
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. Reply
YAYYYYY!!! This makes me sooo happy to hear!! Thanks Vanessa! And congrats to your parents, that’s soooo awesome! 🙂 Reply
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! Reply
Yay!!! I’m so glad you enjoyed them! And way to work with what you got! That’s awesome! Thanks Alyssia 🙂 Reply
I want to make these but I don’t have unsalted butter. Can I use salted butter and then omit the salt? Reply
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! Reply
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. Reply
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? Reply
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. Reply
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. Reply
Hey Tyler; do you have your oven calibrated? Definitely feel free to bake longer as desired; we love them slightly underbaked best! Reply
The dough was way too sticky to roll into a ball. The cookies came out like biscuits and the flavor was alright Reply
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. Reply
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! Reply
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! Reply
Love hearing that!! 🙂 So happy these were a hit and worked for the school project! Thanks Lisa! Reply
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! Reply
Oh yay!! I’m thrilled to hear these worked out for you without dairy 🙂 So glad they were a hit! Thanks for the comment! Reply
Yes, this recipe works with brown butter! They’ll likely need an extra 20 minutes or so for the chilling time though! Reply
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? Reply
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. Reply
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. Reply
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%? Reply
My family loves cinnamon. Can I add cinnamon chips to the snickerdoodle batter or will it change the texture? Reply
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 Reply
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! Reply
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! Reply
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? Reply
Honestly, it’s all preference, they will definitely be smaller, but if that’s what you’re going for then it’ll be perfect! Reply
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. Reply
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 ? Reply
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. Reply
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! Reply
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. Reply
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! Reply
I would not recommend foil (cooking spray and plain sheet pan is better than foil)! I hope you love these cookies 🙂 Reply
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? Reply
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! Reply
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. Reply
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! Reply
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. Reply
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! 🙂 Reply
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 ♥️ Reply
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?? Reply
16 tablespoons of butter is one cup. 8 tablespoons is 1/2 cup) (https://www.errenskitchen.com/cooking-conversions/butter-measurement-weight-conversions/) Reply
Not a fan..bland taste to actual cookie, but not the outside…tried shaping 3 different ways, very dry..ugh Reply
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.. Reply
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. Reply
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. Reply
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! Reply
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! Reply
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! Reply
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!! Reply
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 Reply
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. Reply
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 Reply
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. Reply
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!!! Reply
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? Reply
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! Reply
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! Reply
Thanks so much for sharing Vickie! It made my day to hear 🙂 So happy these cookies were a hit! Merry Christmas! Reply
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. Reply
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? Reply
This has become my go to snickerdoodle recipe! Love it and so easy, definitely a crowd pleaser! 🙂 Reply
I recommend the dough. The cookies can be frozen but they do lose a bit of texture and flavor when thawed; still good though! Reply
Omg – I made these for Christmas and what a hit!!! Was told they were the best Snickerdoodles ever tasted. Thank you!!! Reply
Hey! Gently press down the cook dough “tower” so the base is slightly wider than the top but still cylindrical! Reply
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! Reply
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!! Reply
Hello, I want to double this recipe, can you tell me what the recipe would be doubled? Thank you so much Chris Reply
I’d recommend just making the dough twice instead of trying to double. It gets tricky with the single egg yolk when doubling Reply
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. Reply
