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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I made these today and they don’t taste anything like a true snicker doodle cookie!! No no no!! Sorry! Even my kids noticed they tasted not like ‘ real snicker doodle’ <— their words! Not bad if you don't know what a good snicker doodle taste like!!
You’re the only person who’s ever said this. Guess we all have different tastes and associations with what a snickerdoodle is. To me, these ARE snickerdoodles! Thanks for trying the recipe.
I just wanted to leave a few more considerations for those who end up with flat cookies. If this is happening regularly for you after chilling the dough, your oven could be too hot. Next time try baking 25 degrees lower than a recipe calls for and see if that helps. Another culprit could be too little flour. We’re always hearing how weighing is so much more accurate than measuring. I prefer measuring but I know that it’s not so consistent. An extra 1/4 cup of flour probably wouldn’t hurt for those who regularly bake flat cookies. Lastly, I think baking pans make a difference. I don’t have a silpat and almost never line my baking sheets with anything but I’m always pleased with my aluminum sheets (the big ones that are in the restaurant supply section–I got mine at Sam’s Club). My cookies were hit and miss before I got them and now I wouldn’t use anything else.
made these today, first time making and eating snicker doodles! they turned out perfect. I think people are over mixing their dough and in return getting flat cookies… or simply flattening them too much. 10/10 I will defiantly make these again. thank you.
Glad you give them a 10/10! And thanks for the glowing feedback!
I just made these and they were absolutly perfect! I put a little extra baking power along with the cream of tartar to make sure they were super soft and puffy and It worked like a charm!
Thanks for trying the recipe and I’m glad it came out great for you with your little extra leaveners!
I’ve made these quite a few times and love them sooo much!! I have no control!! Just wanted to let you know I posted a link to your site on my blog for this recipe, hope that’s ok! Oh, and I’ve never had issues with them coming out flat and I never chill my dough! (I have no patience and when it comes to cookies I’m like a two year old!) Ok they are slighly flatter then yours look, but still nice and round and super good!
Thanks for trying the recipe and I’m glad it works great for you even without chilling and linkbacks are always fine! Thanks for loving the cookies as much as I do!
These.Are.SOGOOD. Between my hubs and our 3 pre-teen boys, I have a hard time keeping anything in the cookie jar. Hubs especially likes snickerdoodles, so snickerdoodles do an especially-quick disappearing act. I tried this recipe Sunday afternoon, making a double batch. I made smaller cookies, using a 1.25″ cookie scoop, and my yield was 42 perfect puffy snickerdoodles. My crew thinks they are perfect, too–half the batch was gone by 8 pm. This morning (Tuesday)–only 6 cookies left–perfect for lunches. Thanks, Averie–this recipe is my new go-to! :)
Thanks for trying the recipe and I’m glad it came out great for you AND that a double batch is gone in less than 48 hours :) That’s awesome to hear they are a new favorite and the recipe will be your go-to! Between these and the Tagalongs Cookie Bars, you have been baking up a storm!!
i just made these and love them!!!
Thank you for sharing:)
Made these twice in less than a week! I didn’t experience any flatness, they basically stayed the same size and were nice and dense in the middle (I think they were a little undercooked but they taste incredible) – so easy to make, too!
Thanks for trying the recipe and I’m glad it came out great for you! And twice in less than a week, I’d say they’re a hit. If they’re a bit undercooked you can always bake longer since ovens, climates, etc. all vary. But sounds like things are great given 2x/week.
Just made these! I didn’t have cream of tatar, so substituted it for 2 teaspoons of baking powder. They came out fluffy, cakey, and absolutely delicious! Perfect for this snowy day :)
Thanks for trying the recipe and I’m glad it came out great for you given the swap you made!
Yes, I was talking about that post. :/ … I guess I’ll try again, and see if i get another outcome
I made these last friday. I did all that you said: used a good brand flour, let them rest on the fridge (I left mine 6 hrs), used all the ingredients writen, and tried to follow every little detail just like you wrote it, but..they came ou flat :( … what’s the matter?
Thanks for trying the recipe and I have a cookie tips post here https://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html (not sure if those are the tips and details you’re referring to) but honestly using a Silpat, a cookie scoop, with chilled dough, fresh baking soda, fresh cream of tartar, fresh everything, along with King Arthur flour (I only use that flour), I never have flat cookies. Sorry…not sure what else I can say if you’ve tried all of those things!
Elevation may also play a role in the texture of your cookies. I don’t know where you all are coming from but I might take that in to consideration.
I went to the mall a few weeks ago and got a snickerdoodle from Mrs. Fields. It was incredible. I had to recreate this flavor at home. I did some googling and up came your site. I followed the recipe to a T. I even let the dough chill for over 4 hours. But the cookies came out super flat! I am not sure what I did wrong?? However, they taste SO good. So chewy and soft. I will definitely make this recipe again because the cookies were THAT good. Does anyone know why the cookies would be so flat?
Many people ask similar questions to yours; re-read the comments and see if something resonates. Or, read this post. Silpats, chilling the dough, King Arthur flour, all are KEY to thicker cookies in my kitchen. Thanks for trying the recipe and glad the taste was great and with these suggestions, I think you’ll get the thickness down pat next time. https://www.averiecooks.com/the-best-soft-and-chewy-chocolate-chip-cookies/
Try chilling cookies at a less time! Maybe 1-2 hours of chilling…
Made these on this cold night and they were delish!! I didn’t have cream of tartar and subbed a dash of white vinegar. So yummy. My family thanks you!!!
Stay warm and so glad these came out great, even with the white vinegar in a pinch. You get points for being resourceful :)
Followed the directions but ended up with pancake flat cookies ;( anyone know why?
If you want to read through the comments, there are a handful of people who have mentioned this and I’ve given my thoughts quite a few times. Thanks for trying the recipe!
I made these with some cannabutter and they came out amazing. My go to recipe. Thanks!
Glad it’s your new go-to recipe!
Hey! From mexico! my dough is chilling right now, i’m looking forward to tasting them because Snickerdoodles don’t exist in mexico… *sigh*
I had a little setback, i followed the recipe to the T but my dough was a bit to the liquid side so i had to add more flour… let’s see how they turn up.
But Thanksssss for the recipe!
All flour differs and yours maybe was a bit softer/less gluten and so that was smart to add more if your dough was a bit loose. I hope they turn out great for you!