Even though I may have a legitimate recipe for something, I never stop trying out new ones just in case I discover something better. This is probably why I bake so ridiculously much; I need to test out every single recipe just so I know which one is superior compared to the rest. It may sound nuts, but it seems somewhat tangible in my head. Does that make me crazy? Maybe.
This recipe beats my previous favorite snickerdoodle recipe, which I used for a solid year. Will there be one out there that tops this one? Doubtful.. but possible. It’s apparently known as Mrs. Field’s snickerdoodle recipe, but who knows how much truth stands behind that? All I know is that it’s good enough to hold that title, if it really is Mrs. Field’s recipe. This cookie is moister than my previous recipe and just a tad bit sweeter (which I prefer). They’re also chewier and less cake-like. I officially dub these the best snickerdoodle recipe.. until proven otherwise.
Ingredients
- 1/2 cup butter (1 stick), softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Directions
- In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
- In another bowl, combine the flour, salt, baking soda, and cream of tartar.
- Pour the dry ingredients into the wet ingredients and mix well.
- Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.
- In a small bowl, combine the sugar with the cinnamon for the topping.
- Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.
- Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.
You’ve convinced me to try out this recipe. I totally trust your judgment!
i might try these some day!
I love Snickerdoodles! I just made some red velvet whoopie pies last night, but I will definitely be trying these out soon!
This is perfect! I was just thinking last night (laying in bed unable to sleep) that I wanted to make snickerdoodles, but needed a new recipe first!
yum! I’ve only made snickerdoodles once and I have no clue what recipe I used…so next time I’ll try this one!
I do the exact same things with recipes! I just made snickerdoodles for the first time about two weeks ago…but you can never have too many. I will definitely have to try these!
I love snickdoodles! Yours look absolutely perfect!!! I wish I had one right now!
Chewy cookies definitely top cakey cookies in my book, so this sounds like a keeper.
I agree! I always use a classic recipe for my snickerdoodles – and they’re still always perfect chewy and soft, yet crispy on the edges! mmm.
http://thekitchenkook.blogspot.com/2013/01/classic-snickerdoodle-cookies.html
it tried going onto your blog but looks likes a person has to be invited. I like checking out others blogs, and their recipes, ideas, etc, and spread the word.mso, Imwill just wish you well on your blog!!
I will definitely be giving these a try! All the snickerdoodle recipes I’ve tried come out way too crunchy or cakey, and I’m a big fan of chewy cookies!
Hello…just a casual baker who happened to stumble upon your blog and am loving what I found. I do exactly the same thing – test out different recipes for the same thing until I find the best one…for the time being. I guess that makes both of us crazy. 🙂 Thankfully, the upside of that is that it also keeps the people around us happy. Judging from your post, these cookies look like the perfect thickness, texture, and hue, which makes the recipe definitely worth a try. I’ll have to find out if the taste also adds up. All in all, thanks for the post!!
i just made these!!!i gotta say they are pretty awesome! i have never eaten snickerdoodles before so i dont know if mine measure up but i have a US friend i am seeing tomorrow and she just might have some ideas on whether mine are any good!thank you so much for sharing this!oh! i found this just a bit too sweet though.
Hey, I cooked these for 13 minutes at 300F like you said, but after cooling to room temperature they were still doughy in the middle. I ended up with 15 cookies plus the dough I ate on the way to making them (>,>), so I think they were the right size. I’m just wondering — did I cook them wrong, or was I supposed to cook them at a higher temperature?
(I turned the oven back on and put them in for 3 minutes at 350, but I’m curious for next time!)
There is a Mrs. Field’s cookies book that I use- it has a snickerdoodle recipe, I’ll check and see if this is the same one!
I’m going to second the anonymous poster above–I don’t know if it’s not enough time or not enough heat, but at 300 degrees, they were not cooked in the middle. I ended up jumping them up to 375 for…a while before they were done.
Are you *really* sure it’s 300 degrees F?
I just baked these tonight, 300 degrees for 13 minutes and they were raw. You are not alone!
I made these today, rolled into 1 1/2″ balls, and baked at 350 for about 10-12 min – worked perfectly. Hope that helps the others who have commented about the temp! These are wonderful snickerdoodles!
I just wanted to let you know how *amazing* you and your recipes are!! I never doubt your judgment, because every time you say something is awesome, it is!! Keep being awesomesauce. =D
Ive been on a snickerdoodle recipe hunt lately. there are 3 main recipes out there. this one u just posted (w/ 1.5 c flour and 1 stick butter,) another one that has a lot of flour but not much sugar, and then the one that every one used w/ the 2 3/4 c flour. and i had a feeling that this one was the best because the ratios just make sense. lot of flour makes for a chewier doughier cookie. cant wait to try it
I made these today and they baked just fine on the sheet for 12 minutes at 300 degrees. My pans are old though and I put down a sheet of parchment paper for easy removal. Make sure and let them actually sit on the hot pan for a 3-5 minutes before taking them off. They continue cooking a bit and firm up just fine. Tasted great! I would probably add some cinnamon into the actual dough itself as rolling it in the cinnamon and sugar didn’t really give much of the cinnamon taste I’m used to with a Snickerdoodle…but other than that the cookies came out perfectly chewey and soft.
Delicious! I didn’t have cream of tartar, used a web-found replacement of a bit of lemon juice and it worked perfectly. Also, definitely 350 degrees for the oven. 🙂
2.5 tablespoons of dough per cookie is a bit too big! i would recommend at least cutting that in half. mine flattened because the balls were too big.
These are awesome! They are moist and chewy on the inside but stay together nicely- the perfect cookie gift for Christmas!
I too think 2.5 tablespoons was to much. I only got 12 cookies. Next time I will make them smaller. I also baked at 350. Because they were big they were not done cooking and I had to put them in longer. With a smaller cookie, at 350 next time they will be perfect. This is the first time I’ve made snicker doodles!
I made theses cookies last night and im not sure if it was the type of vanilla extract i used (which was pure vanilla extract) but i followed the recipe exactly and the cookies came out tasting exactly like the vanilla extract. and i agree with the edward family on 2.5 tablespoons being too much, i also had to but the cookies back in the oven to cook longer after the preferred cook time.
as well i think the amounts of cinnamon could be increased also.
Brown sugar makes these cookies so moist! I used 1tsp of cream of tarter and cooked smaller sized dough at 350 for 8 min. PERFECTION!
HELP! i have made these 3 times and they are so so flat and about 3 inches wide. what am i doing wrong. i bake often and do not have a clue. any ideas, i LOVE snickerdoodles and am bummed
I made these a couple of times now and I love them! I found if I cook them closer to 20 mins they turn out perfect. Around 13 mins they were way to doughy and I love doughy cookies.
I would love to try this recipe, but how much BUTTER do I use??? The recipes says to cream butter and sugars together but I don’t see where it says anything about butter in the ingredients.
OOOPS! I see it now…my printer did not print that part:)
Just made these. WoW!!! Delicious! I will definitely add this recipe to my Family Cookbook!
Thank you for this recipe! It’s absolutely perfect as written. I was nervous that they might have enough cinnamon flavor after reading some of the other comments, so I planned to add a little extra to the dough. It turned out I only had exactly enough cinnamon for what the recipe calls for, and I was not disappointed by the cinnamon flavor! Be sure to use every single bit of the sugar/cinnamon rub and really get it all over each and every cookie–not just a light topping. If you do, there will be plenty of cinnamon flavor in your cookies. As far as size goes, I used a cookie scooper and did a heaping scoop for each cookie. It made 16 cookies. The ball of dough wasn’t 2.5″, the flattened cookie (after you roll it in the sugar/cinnamon and put it on your pan) was 2.5″.
Worked great for me and will be the only snickerdoodle recipe I ever use!
Ps–I only cooked for 12 minutes. Like she said, they set up after a few minutes out of the over. If you leave them in the oven until they “look done,” they will not be any good!
I just made a sorry excuse for snickerdoodles the other day and I can’t wait to try this recipe to redeem myself!
My little boy and i made these today and gave them to family and friends! They were delicious!
I found you on pinterest. I’ve been searching for a good snickerdoodle recipe for years! Thank you! I made these today with my kids and doubled the recipe. They are awesome! I didn’t have any butter so I substituted margarine and shortening. I also baked for 8 minutes at 350, turning the baking sheets halfway through. They are chewy and delicious! Definitely a keeper! Thanks so much!
My Family has made me cook these 3 days straight!!! It is definitely The Best Recipe I’ve come across for Snickerdoodles. On the temp, if I cook two large pans of cookies, I have to cook them for an additional 2 to 3 minutes to get the center done. It’s a great recipe because you CAN put the cookies back in the oven. I love that. I have unrepairable horrible stories.
Great recipe, I may have to walk from my house to Alaska and Russia to burn off the calories, but I will Smile Every Mile!!
I just made these and they were delicious!!! Probably the best I have made and I have made countless recipes of snickerdoodles. The brown sugar definitely gives it nice flavor. The base of the cookie dough is almost identical to my choc chip cookie recipe. I might have to try those on 300 too because I loved the way these turned out. I used a scoop and baked mine for 16 min and they were perfect. I doubled the recipe though. I knew a single batch wouldn’t’ cut it. 🙂 Thanks for posting this!
Yummy, for sure. But mine are pancake flat. What am I doing wrong?
You should try chilling the dough before baking! and did you leave the cookies in balls instead of flattening them? that’s what I always do with snickerdoodles – they’ll gradually flatten in the oven!
i made these last week, doubled the recipe. they were so good and SO soft. mine were also really flat…we’re in FL though, maybe the humidity?
I made these again tonight for a cub scout activity. I had several people asking who made them and lots of compliments. I baked them this time at 350 and thought they were better. a hit! I did not double the recipe and rolled them a bit smaller and got 30 cookies from it.
I am 36 years old and new to baking. I know. Sad right? Well, I made these cookies yesterday and they were sooooo good. The hubby had to take some to work! The only thing I did differently was follow the advice of some other reviews and baked them at 350 for 8 minutes. Absolutely perfect. Thank you so much for this recipe!
I just made these-thanks for the wonderful recipe. My only problem was the temperature and baking time. I used about half the amount of dough per cookie you suggested, and figured that would mean half the baking time. It was raw and barely puffy, so I went ahead and baked 12 minutes. Even then, still pretty raw in the middle even after cooling on the baking sheet before removing. Delicious, but very really flat and a little gooey. I could not get mine to look like yours until I increased the temp to 350 and baked for 12 minutes. I did use airbake pans, but usually I don’t need to alter my cookie recipes to suit them.
Sorry, I think it was only 10 minutes at 350! Just wanted to help out future snickerdoodle makers.
Made these last night with the little girl I babysat! We both loved them! Definitely my top Snickerdoodle recipe now! 🙂
Well, when I worked at Mrs. Fields we just rolled the sugar cookies in cinnamon and sugar. However, we used frozen dough so I have no idea what the recipe for the dough was like. This could be it. Even if it isn’t these cookies look fabulous.
Mine do not look anything like the picture. Mine are SUPER flat- and still doughy after 14 minutes at 300. Just put them back in the oven- cranked it up to 350. Hope that gets them cooked. Cooking the rest of the dough at 350 for 10 minutes, and making them smaller. Hopefully that will get them looking right.
Pinned! Thank you! This is my kind of snickerdoodle – less cake-like and extra sweet. Sounds perfect!
Wow, I don’t think I’ve had one of these cookies since high school! They sound good! Do you know if anything needs to be changed if you live in a higher elevation?
Budget Earth – Baked Acorn Squash Recipe
Thanks so much for this recipe. They are SO yummy. I have made these a number of times since I found this recipe on Pinterest. I made them today but instead of adding the cinnamon/sugar, I mixed in white chocolate chips and craisins and didn’t smash them down. They were really yummy.
I am a huge fan of snickerdoodle cookies. I have been using Mrs. Sigg’s Snickerdoodle recipe from allrecipes.com. I came across your recipe on Pinterest and finally decided to give it a try. I am super glad I did. The cookies came out perfect.
I didn’t measure out 2.5 T of dough though. I just kind of eyed it and went with what I thought was a good size. I never had any problems with it not cooking all the way. I used a gas oven and set it to about 148 degrees C (300 F). The temperature wasn’t exact since some of the numbers on my gas stove have rubbed off. I baked them for 12 minutes, removed them from the cookie sheet, and let them cool on a plate.
I couldn’t get them to look like yours with the creases in them haha. They still look really good though 🙂 Thanks so much for sharing this recipe. I just shared on my Facebook and will be using this recipe again (and again)!
Followed recipe. Cookies came out doughy which leads me to believe that 300 is not high enough temp. Ovens vary so take into consideration. The picture looks good. The actual result is quite different.
Well..the test is on! I decide shortly before midnight 😕 to make another batch of cookies for our social hour before church.
*1 Blueberry Bundt Cake, check
*Peanut Butter cookies, check
*aaaand Even Better Snickerdoodle cookies
The recipe was quick, hope they look as good as your picture 😉
BTW-I am not alone in bringing refreshments 🙂 Love your blog!!
Anne
Just made these, exactly how the recipe is 300 degrees at 13-14 min. They turned out perfect!!! The only thing I didn’t do is press them down after I rolled them into a ball, I just rolled them in the sugar and set them on the pan. So happy these worked! Slightly thick and chewy no more flat cookies!
-Caitlin
I just made these. They turned out sooo good! I didn’t read the bottom of the recipe (not on purpose) so I didn’t refrigerate them, nor did I press them down and I baked them at 350 for 12 minutes. I read that when my first batch was coming out of the oven – so I thought they’d be ruined. Nope! They turned out perfect! And everyone loved them!! 🙂 thanks for the recipe!
Thanks for this! My first batch was an abomination, but then I didn’t press them down in the second batch, and they were perfect!
Eva
Trying this recipe now! I wish you would add pictures as you follow the recipe. It would be a big help!
These are amazing!!! new favorite snickerdoodle recipe!
i used 2 tablespoon balls of dough and only got barely twelve cookies… they’re in the oven right now so we’ll see how they turn out!
Made these today; definitely agree that cinnamon should be IN the batter as well as the rolling. Will do that next time. Baked at 350 for 8 minutes = perfect. Made 24 – I rolled them smaller than 2.5″ – no flattening needed. Thanks for a great recipe!
These turned out wonderfully! I was so glad to find a snickerdoodle recipe with brown sugar. It gave the cookies a nice chewy texture (and an excuse to nibble on some raw brown sugar. yum). Will definitely be making these again.
These were wonderful. I had no issues with the baking time or temperature. I made smaller cookies, but used the recommended temp and baking time. They are delicious and passes my kids’ taste test. Thanks for a yummy snickerdoodle recipe!!!!!!
Yummy I will try this weekend and i hope i will make the same as in the picture 🙂 i write about recipe too and i always try them at home .Thank you for the lovely recipe
We LOVE this recipe for snicker doodles! My hubby and I have made these 3 times since I found this recipe. Definitely our fave!
These cookies are awesome! I made them the other day for my husband and he said they were the best cookies I’ve ever made! Thanks for the recipe 🙂
I made these today and my boys and I ate them up. I hope there are some left when hubby gets home. Great recipe.
They look delicious! Gonna have to try this! Also… I have those exact plates at home… Just sayin 🙂
Just made these….taste wonderful, but they turned out flat as a pancake. I followed the recipe exactly. Any suggestions? I really wanted them to be crinkly on the top and a little thicker…
I made the cookies as the recipe says and I left the dough in the fridge for about an hour. It seemed hard to make the dough into balls and it became a big gooey mess. should I leave it in the fridge longer?
I don’t know what I did wrong! I made these and thought I followed the recipe exactly, but they tasted absolutely disgusting. I tasted the dough and it was awful, and baked them anyway hoping it was just me being crazy. I think I messed up with the cream of tartar somehow.
Look so yum. Do they freeze well?? Like until Xmas kinda well?
Thank you for this recipe. I thought they were great cookies once I figured out the baking. I tried them at 300 and they didn’t turn out. I had much better luck baking them at 350. Maybe it is just my oven. I thought others may have the same problem. Thanks
My little sister requested snickerdoodles for Thanksgiving this year, so I stumbled across this recipe and thought I’d give it a try. Oh my goodness, these are so good! I baked them at 300 for 13 minutes, and they turned out perfectly. Thanks for sharing! 🙂
I was reading the comments and i got nervous about the cook time/temperature, cinnamon flavor, etc. So this is what I did and they turned out crisp on the edges, and chewy and soft in the middle, with good cinnamon-sugar flavor:
I added 2 pinches more of cinnamon to the rolling mixture.
I made the balls of dough smaller
I baked at 315 for 10 minutes, and then I let them sit in the over for 3-5 minutes, turning around the tray if any cookies seemed more raw then the others.
THANKS FOR THIS RECIPE!!
also, i always like to add cinnamon to my cookie dough. It gives the cookies more of a cinnamon flavor! and they definitely won’t be bland this way!
Aside from adding cinnamon to the dough and not measuring 2 1/2 tbs for the dough balls, I followed this recipe. Temp and time remained the same and the cookies turned out perfectly. I got 2 dozen cookies exactly
Have you or anyone ever tried freezing these cookies or even the dough? I have to make a bunch and would like to get some out of the way in advance.
These were AMAZING! I followed the recipe completely and they turned out great! Allow the cookies to sit for a few minutes and they will harden up just enough to keep them soft in the middle. Thanks for the recipe!
These are amazing! I just made them yesterday and they’re almost gone now, lol. I’ve never made a homemade Snickerdoodle but this recipe was so easy that I will do them homemade from now on!
I baked mine at 350 for about 11 minutes, and they were perfect.
Thank you so much for the recipe!
I just made these and they came out perfect. The issue with baking time could be largely due to oven variances and the age of your oven, that being said just watch your timing and see what works with your oven type. The beauty of baking is making the changes to fit you and your family likes : ) happy baking all!!!
I’m wondering if this recipe is friendly to being doubled.
yes! i’ve doubled this many times.
I quadrupled it for a cookie exchange. Perfecto!
OMG! These are delicious! Made them a few months ago and going to make again to share during the Holidays. Thank you for this recipe! My husband loves me just a little more because I made these cookies! 🙂
Somebody help me please…mine came out very flat and gooooey. did everything the recipe called for to a “t” ???
I had the same trouble and ended up adding more flour–they came out perfect with the additional flour. Also, make sure you refrigerate your dough for quite a while before baking.
I cooked these at the recommended 300 F for 14 minutes and they came out PERFECT! Thank you so much!
These are amazing!!!! My family goes nuts for these. Perfect cookie for Santa 😉
OMG-these are to DIE for!
I made these today, and they were delicious! However, I did bake them at 325 degrees, and I had to add additional flour to make them come out as described and pictured. My ‘test’ cookie came out a flat mess. (I always make a ‘test’ cookie first in case I have to make adjustments so I don’t ruin the entire batch of dough for this very reason!) Might be due to my altitude–4,500 feet. I also made sure my dough was very cold before forming the cookies and baking.
I am not a baker and this was only my second attempt at making cookies from scratch (first attempt did not go well), and these turned out great. I will definitely be making them again.
these are incredible! I did not have cream of tartar, so I omitted it and the baking soda and in its place, used 2 teaspoons of baking powder. Cooked for exactly 14 minutes and they are so soft and baked up just as they are shown in your blog pictures. This recipe is definitely a keeper! Thanks so much for sharing it 🙂
I absolutely love this recipe! And so does my family! They turn out perfectly every time.
My first batch of these were at hit at Christmas so we are making more for New Years. Thanks!
Amazing….thank you. So soft
This recipe was amazing!! My kids and husband loved them. Making my second batch this week already. Thank you for sharing!
I just made these cookies and as I do with all first time recipes, I made them exactly according to the directions for my first batch. 2 1/2 Tbps for a cookie ball seemed a bit big, but I was hopeful. Nope, just like the others mine turned out almost 4″ across and flat as a pancake. They tasted amazing though, so for my second batch I cut the dough ball down to a little over 1 Tbsp, didnt flatten it, increased the temp to 350 and shortened the cooking time to 8 min. Those were smaller, but totally uncooked in the middle even after they sat on the sheet. My third batch is in the oven now for 10 min so hopefully they will turn out. They taste really good, but I haven’t been able to make them look like the picture at all. Photos of the process would help.
It helps to chill the dough for a bit before baking.
This recipe was a big hit at my house. Like some of the others who posted I decreased the dough ball size to 1 tablespoon after the first batch of huge doughy cookies. I cooked the 1 tablespoon balls at 300 for 12 minutes and they were perfect!:) I also added 1 vanilla bean to the cookies and I will definitely do that again next time I make these. Thanks for the wonderful recipe:)
I just made a classic snickerdoodle cookie, and they’re perfect to me! so soft, buttery, and chewy – yet slightly crispy on the outside. mmm. I’ll have to give this recipe a try and compare!
Until then, here are mine. I promise they’ll give you the best, chewy snickerdoodles ever!
http://thekitchenkook.blogspot.com/2013/01/classic-snickerdoodle-cookies.html
i just made these and they are sooooooo good! mmmm!
i just made these and they are soooo good! mmmm!
I made these two days ago and I’m making them again tomorrow for my husband’s boss. They are amazing! The only things i did different were i added a bit more cinnamon and i didn’t flatten my cookies when i put them on the pan. They turned out gorgeous and even more importantly, absolutely delicious. Slightly crunchy on the outside and perfectly soft on the inside, even a day later. Thanks so much for sharing this recipe! I linked back to you in my blog post: http://beyond-bakery.blogspot.com/2013/02/snickerdoodles.html
do you used salted or unsalted butter
Only use unsalted butter if it specifies that in a recipe. 🙂
I made these the other day and they are delicious!!! I am a mother of 3 boys ages 12,9, and 4 and as soon as they cooled down the were eaten within 1hr. These were awsome!!!
EXCELLENT COOKIES! MINE TOOK AROUND 14 MINUTES AT 300. FOR SOFT COOKIES LIKE THESE, I USE THE “PUSH TEST”: WHEN BAKING TIME IS ALMOST UP, TRY TO PUSH ONE OF THE COOKIES ALONG THE SHEET FROM THE SIDE. IF THE COOKIE SLIDES, IT’S DONE; IF IT STAYS PUT AND JUST INDENTS AROUND YOUR FINGER, IT NEEDS A FEW MORE MINUTES.
I just made this recipe. I went to add the flour mixture when I realized it never said when to add the egg! Luckily I bake a lot so I knew to add it after creaming the butter and sugars. I think I am going to bake them at 350. Hope they are good!
hi! it says to add the egg in the first step along with the vanilla.
These snickerdoodles look so delicious. Especially from the inside. I should definitely try them out.
JUst made these. They are AMAZING!! The taste does change after they cool (in a good way). Thank you so much!
Thanks for the recipe. I doubled it and it made 50 cookies that were wonderful. *****
Delicious!! Added a pinch of cinnamon to the dry ingredients, but don’t know that I needed to. Chilled dough for about 45mins, used a small ice cream scoop to form the balls and didn’t flatten them at all. Got 16 cookies. Baked for 13-14mins at 150 C / 300 F in a fan-forced oven. Came out just like the photo, chewy in the middle, will be making more… 🙂
Holy handbags Batman these are amazing! I followed the recipe exactly (except for adding a dash more cinnamon), and got 15 cookies after eyeing 2.5 tablespoons. The outside is crunchy, the center is super soft. I baked mine for 17 minutes at 300 since they looked pretty big, and left them on the cookie sheet until the sheet was just warm. I thought I would need to throw them back in the oven, but letting them set on the sheet did the trick. This is my #1 cookie recipe from now on!!
made these last night! they are very yummy! my man loves them!
If I made the dough the night before and put it in the fridge would it be ok?
yes! totally fine. you can even make the dough days before and leave it in the fridge/freezer until needed.
Tried these, good but not best ever. Betty crockers mix is so far my best ever, better than making from scratch!
This sounds gorgeous! I must try this recipe!
I made these and they turned out great!
I can’t stop making these cookies! They are so simple and so delicious. I always seem to have all the ingredients to make these at home. I made them for a party and everyone loved them. Thank you. This is my new favorite cookie recipe 🙂
I really want the old recipe if anyone remembers it. …this one just isnt the same :/ please email me
I really want the old recipe if anyone remembers it. …this one just isnt the same :/ please email me
which recipe are you talking about?
So, do you think it would be ok to add white chocolate chips and chopped macadamia nuts?
sure!
I made these and they are very delicious!! The only problem I had was that once they were done baking, removing them from the cookie sheet made them rip apart. Any tips? I’ve tried baking longer but it didn’t work??
Do u have to use cream of tartar? I don’t have any & don’t want to drive to the store just for that.
I made these cookies and was not happy about how they turned out. I was skeptical about using this recipe as it was fairly different from the other snickerdoodle recipes online, but thought maybe it would be better. Bad texture and taste and I am an accomplished baker. So disappointed!! I followed the recipe exactly.
16-18 cookies????? Not even close.we used 2tbsp of dough per cookie and barely got 10 cookies!!
Just made these after seeing the recipe on Pinterest. I can honestly say these are the best snickerdoodles ever. Perfect for our Fourth Of July party and SO easy!
Just tried these they are wonderful. Thanks for sharing!
Snickerdoodles are my all time favorite cookie! I made these last night and they were the best snickerdooles I have ever made! I am making a double batch as I type this! This will be my forever go to snickerdoodle recipe. Thanks!
i just checked my Mrs. Fields snickerdoodle recipe and this is exactly like it. It always comes out good for me. Thanks for putting it on. I love this cookie!
Its like you read my mind! You appear to know so much about this,
like you wrote the book in it or something. I think that you can
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little bit, but other than that, this is magnificent blog.
A fantastic read. I’ll certainly be back.
Most awesome Snickerdoodle recipe ever! Thanks for sHaring it!
I don’t leave comments very often, but I wanted to let you know that I HAD to try this recipe and it was amazing. I got 17 cookies, the bake time and temp were perfect. These cookies are amazing. I made two slight modifications for my own preference. I added one extra egg white because the butter and sugar were a little two thick, and i added a dash of caramel extract. SUPER YUMMY!!!
I made these today for my husband and took them to him at work. He loved them and so did his coworkers. I reduced the cook time to 10 mins, whoch was perfect in my oven. This is my new go-to recipe.
Heya! I’m at work browsing your blog from my new iphone 4!
Just wanted to say I love reading through your blog and look
forward to all your posts! Carry on the excellent work!
Made these for the first time last night. They were so good I decided to make 2 dozen for my work, and 2 dozen for my husbands work. My boss told me they were so good I should sell them, and my husband said they didn’t even last an hour at his work. Highly recommend this recipe!
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I love this recipe! The cookies always taste super delicious. I have a question though. MY cookies tend to grow a lot while baking. ANy idea why this happens? Thanks!!
No vanilla?
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I did this recipe and totally loved it….
I know this is an old post, but we were decorating our Christmas tree last night and something in me just HAD to have cookies and for whatever reason, snicker doodles sounded like the best Christmas cookie I could think of at that moment;) I took to Pinterest and these had the prettiest picture, so this was my obvious choice! And YES. You are so right!!! Best EVER. Maybe you found another “best” by now, but for me, so far, these are incredible! Thank you!!
i love snickerdoodles and i am going to try this recipe. I have found cinnamon chips and i add them to my snickerdoodles. They are so good! i plan on adding them to this recipe too.
Thanks
My nephew loves snicker doodle cookies and my mom has always made them for home at christmas. My mom can’t bake anymore so I volunteered. My bad, I didn’t have a recipe. I found yours and they were a hit. I will make them again. This is my new favorite cookie.
Having made these over a dozen times in different ways allow me to share some tips to those who have had some issues 🙂
1. Use light brown sugar. For bakers like myself I have become accustomed to substituting dark brown sugar in recipes for a chewier outcome. Not in this case! Light brown is the way to go!
2. Splurge on brand new cream of tartar… You will get that slightly cakey center this way. I used cream of tartar older than a year or so & the cookies came out more like a regular sugar cookie consistency. Still delicious! But not the same 🙂
3. Use an egg lands egg not a store brand large egg. Egglands seems to have the right yolk to white ratio.
4. Roll into balls *no* smaller than a Ping pong ball or you will not get the cakey center. Agter rolling in cinnamon sugar push into a thick disk on cookie sheet
Bake at 350 degrees for exactly 13 mins.
Hope this helps!!!! :0)
Anyone know how much baking powder to substitute for the soda and tartar off hand? I don’t have cream of tartar and wanted to make these today since we are snowed in.
These are the best snickerdoodles I’ve ever made. they are how I remember my mom’ s and taste like the (very likely chemically) blue chip cookies in the mall. I searched mrs. Field’s recipe and it calls for shortening. These are a perfect, natural cookie. Thank you!
Just made them – so yummy!!! The kids wanted to eat them all! Thanks for the new favorite recipe.
I had a patient this week and his girlfriend brought in snickerdoodles she made for him with this recipe. She asked if I would like one, and since they are one ofy favorite cookies, I said “Yes, thank you.” They were the best I had ever had! I’m at the store now buying the ingredients so I can make my own stash!
I believe these are the best ever snickerdoodles and I have tried quit a few over the years all decent this one however is “The keeper”
Huh. I don’t get it. There isn’t enough cot and the softness is just weird.
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These look so delicious, I’ll make sure I get a chance to try them: )
Sydney
For the Love of Baking
http://www.forloveofbaking.com
My pet peeve is for someone to leave a review and not have baked the item they are reviewing. And that’s what I’m doing now. So – sorry for this. But I had to comment on your being “crazy” for trying to find the perfect cookie. I’m in my 60’s and I too have been trying for YEARS to simplify my recipes by finding the perfect cookies. I’ve nailed sugar, choc chip, butter and rolled cookies. And I have killer wedding/teacake type cookies, double chocolate (2 of these) and browned butter cookies. But I do not have a great snickerdoodle. So I thank you for this. And yes – I will try it during my Christmas cookie baking marathon. (And I’m still on the hunt for the perfect oatmeal and peanut butter cookies. Why are they eluding me???) But my main comment is why cookies seem to turn out different for different people or even for you each time you bake them. Trust me – I’ve baked cookies since my teens. And I still have flops from the same exact recipe. Sometimes they turn out totally different than the last time I made them. I’ve learned a few little tips over the years – but still – it happens. I think your room temp, dough temp and type and temp of butter has quite a bit to do with it as do the eggs – size and being at room temp. And some baking sheets bake totally different than others. And that being said – I think sometimes there is no obvious reason – they just don’t work right. Anyway – it’s been a lot of fun – and I’m still searching and baking. So – just call us all crazy!
totally agree, you nailed it right on the head! there are so many factors when it comes to baking.. nothing is ever EXACTLY the same. practice makes perfect. happy baking!
I have made this recipe multiple times since pinning it, and it is definitely the best out there. Even my nephew-in-law declared them better than his own mother’s recipe! Taking to my cookie exchange this weekend.
GREAT recipe! I have made them several times this Christmas season, including enough to take in to my students (high school teacher) and they were a hit! Thanks for sharing!
Other blogs claim “best snickerdoodle I ever ate” – I followed the trail to you, and your credit to Mrs. Fields. Made them, love them, ate FIVE straight out of the oven. It was a completely rational decision… not knowing how they’d hold up the next day, I figured I KNOW they’re good warm so why not go with a sure thing! FYI.. they are still soft today.
yum! i want to make them again after reading your comment. haha. thanks for dropping by! xoxo
Just made these and they were delicious! I followed the other comments by making a smaller ball and used a 2Tbsp cookie ball. I baked at 350 degrees for 12 mins. They did spread and turn out flat. I think that I pressed them too flat to begin with. Maybe? My batch yielded 14 cookies exactly. Crunchy on the outside and chewy in the middle, not underbaked at all. I will make these again.
I don’t flatten these at all. I leave them in balls of dough and let them come down on their own in the oven. Hope that helps!
Thanks very much for this recipe. SO yummy. I have made these a number of times after reading this. I made them today also but instead of mixing the sugar, I want to added in white chocolate chips and powder. They were really yummy.
yum! that sounds delicious. so glad you enjoyed this recipe, thanks for taking the time to comment!
I just tried these last night and I was a little disappointed. First, I would test only a few cookies in your oven before doing a whole batch, as 10 mins for my oven was WAY too long. They were super scrunchy after they cooled. I ended up baking mine for about 7.5 mins. Second, they came out extremely flat. Like really really flat..nothing like the pictures here. They tasted pretty good, but I have tried other recipes that I like better because they are a little more plump. I will probably not use this recipe again.
Help! Is it 1 stick of butter or 1/2 C? They are not the same!
I know this is an old post, but I just wanted to drop by to say that this is my FAVORITE snickerdoodle recipe. (And I’ve tried a lot of them!). It’s perfect! Eating one as we speak. Thanks so much! 🙂
I made these cookies today, doubled the recipe and used a tablespoon, baked at 350 for 11 minutes and they came out delicious, soft on the side, with a little crunch on the outside. This is no doubt the best snickerdoodle recipe I have ever made and I will not be searching the web anymore. Thank you for posting.
Just wanted you to know that this recipe has the dubious honor of being the only baked good that I’m banned from making at home (outside special occasions), because the cookies disappear instantly, no matter how many I make. They’re universally adored. I follow the recipe just as it is, other than doubling or tripling it; to folks whose cookies come out too flat, perhaps you didn’t chill the dough for long enough before baking? Keeping it cool is important, so you also want to stick the remaining dough in the fridge if you’re baking multiple rounds.
For a fun twist, I’ve also made these as “chai spice snickerdoodles” — just mix together the spices and black tea for homemade chai (there are lots of recipes online), grind them to a powder, and use them instead of the cinnamon, with a bit extra to boost the special flavor. So, so good.
Wonderful recipe. I used a 1.5 Tbsp. cookie scoop but had it heaping to create a full “ball” which would be really close to 2.5 Tbsp. dough. Doing this I got 12 cookies. Time and temp were perfect, even for high elevation baking. Crispy on the edges, cakey/chewy in the middle.
Do you use salted or unsalted butter for the recipe? Thank you!
Do you use salted or unsalted butter for this recipe??
What Changes would I need to make for high altitude – 8,500 ft?
Can you freeze the dough a few weeks before baking?
I’ve been making these for 10 years and absolutely love them! Everyone who tries them is just blown away. So many compliments! Also, they turn out EVERY time!!!