The BEST Snickerdoodles Recipe — Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you’ll find!
Easy Snickerdoodle Recipe
A good snickerdoodle is hard to come by, but this recipe is my favorite. Soft, slightly chewy, pillowy little puffs of goodness that I can’t stay away from.
I’ve always loved snickerdoodles, and in high school and college used to work at a mall three stores down from Mrs. Fields. That was dangerous because it fueled my snickerdoodle habit with extreme ease. The snickerdoodles are as close to the Mrs. Fields recipe (my personal gold standard) that I’ve been able to replicate at home.
These homemade snickerdoodle cookies are slightly chewy around the edges with soft, pillowy centers. They’re buttery with a light cinnamon-sugar coating. Not too heavy, just classic snickerdoodle. If you’re a cinnamon fiend, I recommend making my Soft and Chewy Cinnamon Chip Snickerdoodles instead.
They’re everything I want in a classic snickerdoodle cookie and my family agreed by eating the whole batch on the afternoon I made them. I sent a dozen cookies with them to the beach for the afternoon somewhat expecting they’d come back with a few left over. That was clearly foolish thinking.
This my new favorite snickerdoodle recipe I’ve tried. Just like Mrs. Fields!
What’s in These Chewy Snickerdoodles?
For this homemade snickerdoodles cookie recipe, you’ll need:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Cream of tartar
- Salt
- Cinnamon
How to Make Snickerdoodles
Don’t let the tasty cinnamon sugar coating fool you into thinking homemade snickerdoodles are hard to make. These cookies are actually one of the easiest I’ve ever made!
To make these chewy snickerdoodles, you’ll first need to cream together the butter and sugars until the mixture is light any fluffy. Mix in the egg and vanilla, then add the dry ingredients.
Scoop the cookie dough into balls and refrigerate for at least an hour, or up to five days. Once the cookie dough has chilled, roll each ball into the cinnamon sugar before baking.
You’ll know your cookies are ready to come out of the oven when the edges are set and the tops have just set. Let the cookies cool for 10 minutes before serving with a big glass of milk.
Do I Have to Use Cream of Tartar?
Cream of tartar (sold in the spice aisle) is the leavener that gives the cookies lift, lightness, provides the classic snickerdoodle flavor, and it’s key for this recipe. Don’t skip it or you won’t end up with the best snickerdoodles.
If you don’t have cream of tartar on hand but want to make snickerdoodles immediately, try my White Chocolate Snickerdoodles or my Chewy Sugar-Doodle Vanilla Cookies instead.
Can I Double This Recipe?
Very easily, yes! You’ll need to use multiple baking sheets though since you don’t want to crowd the cookies.
Can I Prep These Cookies in Advance?
Yes, you can scoop and freeze the cookie dough balls for up to four months. You’ll want to bake the dough from frozen (do not thaw) and you’ll likely need to add a couple minutes to the bake time.
Do I Have to Chill the Cookie Dough?
Yes, you MUST chill the dough before baking so your cookies bake up thick and full. Unchilled dough will result in cookies that are prone to spreading and they’ll be much thinner, and flatter.
How to Store Snickerdoodles
These soft snickerdoodles will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Tips for the Best Snickerdoodles
I used a 2-inch cookie scoop to form these cookies (about 2 heaping tablespoons). You’re welcome to make larger cookies, but if you do that you’ll need to add a couple minutes to the bake time.
When making this chewy snickerdoodle recipe, I underbake them by a minute or two to ensure the centers are extra soft. Underbaking also helps the cookies stay softer and fresher over time, but you can bake longer if you prefer more well-done or firmer cookies.
Lastly, feel free to add more or less cinnamon to the cinnamon-sugar coating to suit your preferences. I like my snickerdoodles to have a good amount of cinnamon flavor on them, but I know not everyone likes it as much as I do!
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The Best Snickerdoodles
Ingredients
Dough
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt, optional and to taste
For Rolling
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
- Using a medium 2-inch cookie scoop or your hands, form approximately 14 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten slightly.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 1 hour, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- In a small bowl, combine sugar, cinnamon, and stir to combine.
- Dredge each mound of dough through cinnamon-sugar.
- Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My 6 year old has a fledgling bakery business (it’s a school project/fundraiser!) and got a special request order for snickerdoodles. I didn’t have a go-to recipe but we LOVED these! We scooped the dough with a big cookie scoop after chilling and did a test batch with four cookies – just scooped and rolled in the cinnamon sugar, scooped and rolled into a smooth ball and then cinnamon sugar, and both of those flattened. The baked cookies, for us, all turned out almost exactly the same! We kind of liked the slightly uneven edges of the just-scooped, unflattened one and since it was the least amount of work that’s the technique we went with, after sacrificially sampling each cookie of course! :) Thanks for an awesome recipe!
Glad to hear that despite your methodology, they all baked up basically the same and yes, always go with the easiest method if the results are nearly identical :)
Now that’s what I’m saying!! If I wanted to double or triple batch for super bowl party, is it tricky? Sorry I am new to this baking thing.
It’s easy – just double or triple it as you see fit!
Snickerdoodles are the only cookie I eat. I have made these about 6 times in the last couple weeks. My wife loves them, and so do my family and friends. They are super duper soft, almost like I can roll them up and pop them in my mouth. Should they set better? I let them sit for 30-45 minutes before eating and they are still super soft. Don’t get me wrong, soft is the only way I like them, but how soft is too soft?
I would say leave it alone and don’t change a thing because I love super soft too…but if you want them slightly firmer you can increase the baking time by 1-2 minutes and/or let them sit out for a couple hours exposed to air. Glad they are a hit….therefore I wouldn’t change a thing to what you are doing :)
These cookies are amazing!! Definitely going to make them for years to come. My only question is, how do you get the cinnamon sugar to coat your cookies so well? Once they’re chilled, it’s a struggle for me to get the cinnamon and sugar to stay.
You just have to really roll the heck out of them in the cinn/sugar :)
Ive made this recipe a few times and after the first (and the cinnamon sugar sticking struggle) I always roll in the sugar before chilling them and it works out perfectly!
Glad that works for you!
I freeze the dough balls overnight and put them right into the preheated oven so I know they are as cold as can be. And my cream of tartar is fresh as well. The only thing I’m doing differently is making a double batch. Would that somehow affect the ratios?
I’ve made these a few times and they’re delicious. I am having an issue with the thickness of the cookies. While in the oven they bake up nice and thick but the moment they come out of the oven they deflate. Any suggestions on what I can do differently?
Are you using a Silpat? King Arthur flour? Those 2 things can really make a difference. I have a post on cookie making success tips here https://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html
I don’t think making a double batch would effect things. I think it has to do with flour + Silpat. King Arthur flour has slightly more gluten than other (cheaper) flours and in baking, that is nice insurance against deflation with cookies, cakes, etc. Sounds like you know what you are doing in the kitchen so I would say make those 2 changes and LMK if that helps!
I’m not using either, but I certainly will on the next batch and I’ll let you know how they turn out. Thanks!
I think both things will help you immensely! Keep me posted!
Snickerdoodles always deflate, that’s how the signature crinkle top happens. Sounds like you’re doing it right.
Hmm, I definitely only got about 7 cookies using a 2 inch cookie scoop. and 12 when i broke the cookies up to make them a little smaller.
Scoops can vary and some 2 inch diameter scoops are very deep. Using the scoop I linked to, I get about 14 cookies.
Hi, my husband and I are on a ketogenic diet and had a serious craving for snickerdoodles. I found your recipe on Pinterest and adapted it to be grain and sugar-free. Do you mind if I link back to it when I post my keto recipe? All your cookies look fabulous, by the way! Thanks for the recipe!
Please link to my recipe since that was your inspiration.
Glad you enjoyed the cookies!
Thanks so much!
Patti, Is there anyway I can get your converted recipe (the sugar free version)? I do not want to rock the blogging world by asking this info here (not sure what the etiquette is for this) but I have a sugar free house so I like to try and make both versions (sugar free for us because of diabetes & regular for everyone else). Definitely going to try this recipe for the first time tho (looks fantastic)!! :)
I’m not really sure what the etiquette is either, but thanks for asking for the recipe. :)
(Keep in mind, these will not be as amazing as cookies made with wheat flour and real sugar.)
I plan to make some of the real ones for my boys next week too. Here’s the link to my low carb grain free version:
https://houseofingrams.com/2017/12/11/keto-snickerdoodles/
I hope you enjoy them.
Where can I find your keto snickerdoodle recipe?
I don’t have a keto version.
These were fabulous and I didn’t make any adjustments! Our family devoured them and I’m making four dozen of these delights for our church bake sale! My nine year old helped and absolutely loved the easy process and delicious outcome! Thank you for your amazing blog!
Thanks for trying the recipe and I’m glad it came out great for you with no changes! Glad your 9 yr old was in on the whole process too!
baking powder is actually a combination of baking soda and cream of tartar so u could just use that
In this situation I would definitely use cream of tartar. It’s a $2 investment so that you know the recipe will work out and is instrumental in the recipe. This is not a time when I would try to ‘makeshift’ things since the ratios could be off.
This is annoying — how can I print the recipe without having your video at the top of my print sheet? :/ I’d like to print this out but when I click the print button it pops the picture of the video on the top and on top of everything else…
In Safari and in Chrome, when I click the PRINT button at the top of the recipe card, the only thing that pops up in a new window is the ingredients/directions. Not sure what’s going on with your browser or computer but on my end, from multiple computers, things are working fine.
I keep getting the video at the top (Chrome) I did a screenshot but I don’t think I can add a picture here… odd. If you have any suggestions, I am open :) I have been dying for a *good* Snickerdoodle recipe so I am going to give it a shot but I am making a ‘recipe book’ for my daughter who is moving into her new apartment next month and wanted to add this recipe if it turns out good… I’d be happy to show you a screenshot but I am not sure how to do it here…?
Hey Averie! These turned our so perfect! I loved them! I just have a question re: freezing the dough. Do I roll them in the sugar/cinnamon before freezing?
I would say it can’t hurt to roll before freezing but definitely do it afterwards and before you put them into the oven. Glad you love them!
Not sure what went wrong with the other ladies but my cookies turned absolutely amazing and NOT Flat. The only difference I did that I refrigerated the dough then after 1 h I shaped it and roll it ont eh sugar.
Thank you so much for sharing your recipe !!
Thanks for trying the recipe and I’m glad it came out great for you! Most people do have good success with this recipe but with anything in life, you can’t bat 100% no matter what across the board :)
What do you do if the dough is too sticky to form? Add more flour? How much? Thank you!
Yes, not sure how much; I’d start with 1 tbsp at a time.
Hey Averie!Hope you are well?I just wanted to say thank you for sharing your recipe,it was absolutely scrumptious!I had never tried snickerdoodles in my life,but kept hearing about how yum they are,so I made your recipe and it was divine!I added a teaspoon of baking powder by mistake but it seemed to give the cookies a light airy puffiness so that’s a plus?I think whenever I make them I’ll still add that teaspoon of baking powder!Thank you so much once again☺
Thanks for trying the recipe and I’m glad it came out great for you! (even with the mistaken baking powder – which yes creates a cakier, lighter cookie in general when added to recipes)
For people with issues of flat cookies, this was my experience: I removed my cookies from the fridge and coated them. I filled my first cookie sheet, coated the rest and put them back in the fridge. I then baked my cookies on my silpat and baking sheet for 9 minutes. My cookies came out super flat and sad looking. After several minutes I removed my silpat from my baking sheet and baked the next batch directly on my sheet. These cookies came straight from the fridge and didn’t sit on the counter like the first batch did when I was coating them. I left them in a minute longer as the first batch still hadn’t set. I was very happy to see puffy cookies when I was done. I will make this recipe again, but I will rechill the dough after coating for at least 15 minutes.
Yes, really well-chilled dough always makes the best cookies. Glad you’re enjoying these!