Soft & Thick Snickerdoodles.

Making soft, thick, & puffy Snickerdoodles at home is easy. And quick! These soft-baked cinnamon sugar cookies only take me about 25 minutes start to finish.

Soft & Thick Snickerdoodles. Ready in 20 minutes! sallysbakingaddiction.com

I like to call these snickerdoodle pillows. Perfect fat, puffy, snickerdoodles.

PS: I know my Essie nail polish is chipping. Cookies are more important. ↓

Soft & Thick Snickerdoodles in 20 minutes by sallysbakingaddiction.com

Much too often you run into snickerdoodle problems.  You’re left with lifeless, flat, crispy, and thin cinnamon-sugar cookies. They crunch as you chew.  The only remedy is to submerge them into a tall glass of milk.  Which is purely delicious.

But what about starting out with a super soft-baked pillowy snickerdoodle?

Yeah, sink your teeth into that!

Soft & Thick Snickerdoodles. Ready in 20 minutes! sallysbakingaddiction.com

Snickerdoodles are a timeless classic and have been a favorite of mine forever.  Shocking, I know. They don’t have any chunks or gooey caramel flowing out of them. They are pure, simple, and loaded with cinnamon-sugar.  Like a sugar cookie dressed in a cinnamon sugar outfit. That’s why I love them so much, besides their whimsical name of course. I just adore anything cinnamon-sugary.

Today’s snickerdoodle recipe = take 25 minutes start-to-finish. 30 minutes, tops.  That’s only if you waste time “taste-testing.” Which, is purely necessary when you make snickerdoodles, right?  Gotta make sure that dough is good – over and over and over again. Ahem.

There’s no dough-chilling required. There’s no fancy-pants ingredients required. There’s no secrets. There’s simply no catch.  These are the easiest cookies I’ve ever made and by far – the BEST snickerdoodles I’ve ever had.  I had fun shooting these, so don’t mind all the pictures. ;)

Soft & Thick Snickerdoodles. Ready in 20 minutes! sallysbakingaddiction.com

Soft & Thick Snickerdoodles. Ready in 20 minutes! sallysbakingaddiction.com

Soft & Thick Snickerdoodles. Ready in 20 minutes! sallysbakingaddiction.com

How do I make them so gosh-darn puffy and soft?  Easy. The ratio of butter to leavener to flour to egg.  I do not use shortening in my cookies – I prefer the taste of butter.  It took me three tries to get these cookies perfect.  I’ve been swimming in snickerdoodles the past two weeks.  Cream of tartar and baking soda are needed for the recipe, in lieu of baking powder. Sure, you could use 2 teaspoons of baking powder instead of the cream of tartar + baking soda, but then you won’t really have a snickerdoodle.

Cream of tartar imparts a unique tangy flavor to the cookie, which makes it a classic snickerdoodle.

These cookies should be baked only until the edges begin to brown – about 10-11 minutes, tops.  This will keep the interior of the cookie soft and chewy. Baking them for any longer will cause them to brown too much on top and I fear they would harden over time.  You’ll want to slightly press down on the cookie with the back of a spoon or fork after you remove them from the oven.  They will still be very, very puffy!

The cookies stand the true “soft test” – they remained soft on day 2. In fact, the cinnamon-sugar flavor was pronounced on day 2.  I ate more on day 2 than day 1.  Since they remain so soft, they are the perfect cookie for gift-giving.  I know there are many snickerdoodle lovers out there!

Soft & Thick Snickerdoodles. Ready in 20 minutes! sallysbakingaddiction.com

Soft & Thick Snickerdoodles. Ready in 20 minutes! sallysbakingaddiction.com

Soft & Thick Snickerdoodles. Ready in 20 minutes! sallysbakingaddiction.com-12

Nom, nom, nom. Go make yourself (and all the snickerdoodle lovers in your life) some cookies.  They’ll be ready before my new coat of nail polish dries.

 

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Soft & Thick Snickerdoodles

Cookies have a strong cinnamon taste, as cinnamon is generously used in the dough and the topping. The cookies are very puffy. You may slightly press down on them before baking or after baking to induce spreading. Cookies remain soft & fresh for 7 days in an airtight container at room temperature. Cookies freeze well, up to 3 months.

Yield: 2 dozen

Ingredients:

Cookies

  • 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
  • 1 and 1/3 cup (267g) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 cups (375g) all-purpose flour
  • 2 teaspoons cream of tartar*
  • 1 teaspoon baking soda
  • 2 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt

Topping

  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon cinnamon

Directions:

  1. Preheat oven to 375F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
  2. Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
  3. Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
  4. In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.
  5. Take 1.5 - 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Bake cookies for 11-12 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.

*Cream of tartar is required for this recipe. Please see the text of the post for more information. 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Do you love thick and puffy cookies? You’ve come to the right place.

 

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Soft-Baked Funfetti Sugar Cookies

 

Mocha Mint Chocolate Chunk Cookies

Mocha Mint Chocolate Chunk Cookies

 

Soft Gingersnap Molasses Cookies

Soft Gingersnaps

 

Would you rather bake 1 Giant Snickerdoodle instead? Perfect for sharing. Or not… ;)

Recipe for 1 Giant Snickerdoodle Cookie. Easy, quick, and perfect for sharing!

 

See all Snickerdoodle recipes.

See all of my cinnamon-packed recipes.

 

   

311 Responses to “Soft & Thick Snickerdoodles.”

  1. #
    121
    Carynposted December 6, 2013 at 2:35 pm

    I made the snickerdoodles last weekend. They were great and the kids just loved them. They were chewy until the last one, they lasted a few days but only due to my rationing them out each night for dessert.

    I’m going to make some more tonight for a bake sale tomorrow.

    I like that you have a recipe with all butter. I don’t usually have or buy shortening.

    Reply

    • Sallyreplied on December 6th, 2013 at 4:24 pm

      Hi Caryn! So glad you love these snickerdoodles. I rarely use shortening in my cookie recipes, with only 1 exception – one of my mom’s cookie recipes. Other than that, it’s usually butter. I love how buttery these are, without being greasy in the slightest. Thanks for reporting back! I appreciate it.

      Reply

  2. #
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    jessieposted December 6, 2013 at 8:17 pm

    Omg I just made these and they are FABULOUS!!!!! I have been looking for a good recipe to use and these turned out just as beautiful as pictured thank you so much!!

    Reply

    • Sallyreplied on December 6th, 2013 at 8:23 pm

      Wonderful to hear (read!) that. =)

      Reply

  3. #
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    Mariyaposted December 7, 2013 at 12:48 am

    Do you think they’d be ok if I omitted the cinnamon from the batter recipe and only used it for the coating? I’ve never had a snickerdoodle with cinnamon dough, and i think i’d just prefer them plain. Will the texture change or anything? Thanks!

    Reply

    • Sallyreplied on December 7th, 2013 at 8:32 am

      Yes, that would be fine. The texture won’t change.

      Reply

  4. #
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    Danielleposted December 7, 2013 at 7:52 pm

    This snickerdoodle recipe is the best I have ever seen/made/loved! Not only did my whole household (of 5) love them, ALL of my co-workers did too! ( Even the ones who “don’t like” snickerdoodles!) Thank you so much Sally! I have made this a few times already since I discovered it a couple months ago, and I will be back to bake them again soon! ( Now I am going to try your Chocolate candy cane kiss cookies, ‘Tis the season! ) Thank you again and Happy Baking/Holidays!

    -Danielle

    Reply

    • Sallyreplied on December 8th, 2013 at 10:22 am

      Hey Danielle! Sounds like you love to bake cookies as much as I do. I just love these snickerdoodles. They are always a hit, no matter where I bring them. And yes, even non snickerdoodle lovers like them. And my goodness, I ove those candy cane kiss cookies too. Great cookie choices!

      Reply

      • Daniellereplied on December 15th, 2013 at 6:08 pm

        SO many cookies, so little time! The holidays are upon us, I have now discovered your (4 ingredient) peanut butter fudge. Not only was this the first fudge I had made, but it was the first time I have ever had peanut butter fudge. You are so awesome! Of course I added chopped Reeses and peanuts to mine. It turned out so scrumptious that the first batch never made it to work, and I currently have a double batch chilling. =]

        I feel like I am developing an obsession with your page, or already have one.

        Thank you Sally!
        Hope you and your loved ones have a wonderful holiday!

        • Sallyreplied on December 15th, 2013 at 7:22 pm

          So happy you are making so many of my recipes Danielle! The holidays are certainly upon us. I have been baking up a storm. Love that PB fudge! Hope you have a wonderful holiday as well Danielle. Thank you so much for the sweet wishes.

  5. #
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    Virginiaposted December 8, 2013 at 5:00 pm

    Is it odd that my dough looks pretty crumby? Feel like I didn’t put enough wet ingredients in?!

    Reply

    • Sallyreplied on December 8th, 2013 at 5:40 pm

      As noted in the post, the dough is supposed to be crumbly and will come together as you roll.

      Reply

  6. #
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    Rachelleposted December 8, 2013 at 7:48 pm

    I just wanted to share that these are definitely the best snickerdoodles ever! I love how thick they are and they come out moist and perfect. Thank you for this recipe! My husband loves them and I have spent years trying to make something he enjoyed.

    Reply

    • Sallyreplied on December 9th, 2013 at 8:39 am

      Wonderful! I am about to bake a batch of these on this snowy Monday for my neighbors. Glad you both love them and that you found “the one” recipe you were searching for. Thanks Rachelle!

      Reply

  7. #
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    laurenposted December 8, 2013 at 9:53 pm

    delicious! just made these. for someone who rarely (if ever) has all the necessary ingredients to bake everything in the house, it was a treat that i had all this recipe called for. only had salted butter, but used it and left out the salt. turned out fantastic. thanks!

    Reply

    • Sallyreplied on December 9th, 2013 at 8:30 am

      Perfect, Lauren! So happy you love these cookies. I love it when I don’t have to make an “emergency” trip to the grocery store.

      Reply

  8. #
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    Pamposted December 9, 2013 at 5:16 pm

    How many dozen will this recipe make?

    Reply

    • Sallyreplied on December 9th, 2013 at 6:31 pm

      The yield is noted in the recipe.

      Reply

      • Pamreplied on December 9th, 2013 at 6:35 pm

        Oh! I couldn’t see it because it’s so small and in white. I’m reading the recipe on my phone. Thanks!

  9. #
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    Macposted December 11, 2013 at 12:41 am

    I swear these cookies are like gold.
    So buttery.
    And lovely right out of the oven.
    And simply melty.
    I’m willing to burn my mouth.
    In theory, they are supposed to be for my assistant band director, who is leaving tomorrow… but… um.. *guilty face.*

    Reply

    • Sallyreplied on December 11th, 2013 at 8:00 am

      Haha! Mac, so happy you love them so much. I need to make another batch soon. They’re a wonderful holiday cookie – or anytime cookie.

      Reply

      • Macreplied on December 11th, 2013 at 5:02 pm

        Yes they are!
        Those that survived the initial eating made it about 30 seconds at the band party …

        • Sallyreplied on December 11th, 2013 at 5:21 pm

          Hahahahaha

  10. #
    130
    Ashleighposted December 11, 2013 at 11:08 am

    I was going to bake my snickerdoodle recipe last night, until the recipe just disappeared. In my frantic search, I came across this recipe and decided to just bake these. I am SO glad my recipe disappeared. These are the most amazing, soft, pillow-like, heavenly cookies ever! This recipe will replace my old one, no looking back!

    Reply

    • Sallyreplied on December 11th, 2013 at 11:38 am

      Well I’m quite certainly happy your snickerdoodle recipe disappeared. :) Thanks for trying these Ashleigh. Beyond happy you love them.

      Reply

  11. #
    131
    Kayposted December 11, 2013 at 8:53 pm

    I submitted upon this recipe by searching “Best Chewy Snickerdoodle Recipe.” An they weren’t kidding! This is the best, yummiest, chewy, soft and OHH SOO FLUFFY! Thank you!

    Reply

    • Sallyreplied on December 12th, 2013 at 7:47 am

      You are welcome Kay! Thanks for reporting back. :)

      Reply

  12. #
    132
    Robinposted December 12, 2013 at 3:03 pm

    I was going to ask about adjustments due to altitude, but have just been reducing baking time to 8 minutes and they are fabulous! Hope they last till the family gets home:-)

    Reply

    • Sallyreplied on December 12th, 2013 at 3:45 pm

      Perfect! Thanks Robin.

      Reply

  13. #
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    Beeposted December 12, 2013 at 5:59 pm

    Can you freeze the dough and then bake at a later date?

    Reply

    • Sallyreplied on December 13th, 2013 at 8:57 am

      Yes. Roll the dough into balls and then freeze for up to 2 months. You can bake the frozen cookie dough balls in their frozen state for 1-2 minutes longer than what the recipe states. My freezer is FULL of cookie dough balls!

      Reply

  14. #
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    Neil Gottliebposted December 13, 2013 at 4:11 pm

    Really liked the outcome, although was a bit nervous as the batter was more crumbly than I anticipated. My guess is I am used to only 2 3/4 flour instead of 3 cups and 2 eggs instead of one. I also typically use 1/3 cup brown sugar and 1 cup white and didn’t this time and followed directions. Again, nice outcome, just an odd batter to start. And for those who mentioned 11 minutes was too long, I agree. So much depends on size and I flatten a bit before I cook vs during or after and only needed 9 minutes. Finally…totally agree with Cream of Tartar. Only way to go.

    Reply

    • Sallyreplied on December 13th, 2013 at 7:23 pm

      I apologize you find my recipe odd, this is just how I make my snickerdoodles. Thanks for letting me know you liked them.

      Reply

  15. #
    135
    Deniseposted December 15, 2013 at 3:37 pm

    My daughter is pregnant and due any day. He favorite cookie is the snicker doodle. So I made a batch today. She was in heaven. Said it was the best. Thank you for taking the time to share your recipes. Your time is very much appreciated. Happy Holidays to all… God Bless.

    Reply

    • Sallyreplied on December 15th, 2013 at 7:34 pm

      Thanks Denise – and what a sweet surprise for your expecting daughter. I can only imagine how grateful she was. Many happy thoughts for you and your family during this special time!

      Reply

  16. #
    136
    Erinposted December 15, 2013 at 7:34 pm

    I made these today, and they are delicious! My son and his friends were here and they ate about 2 dozen as they were cooling!
    I did have one concern after I mixed all the ingredients. The dough was very crumbly. As I worked it with my hands to form the balls it held together, but I could not have rolled this into balls. Just wondering if this is how it should be. They baked beautifully and taste perfect, so I’m not worried, just curious :) Thank you for taking the time to get this wonderful cookie recipe!

    Reply

    • Sallyreplied on December 15th, 2013 at 7:36 pm

      Yes, that is normal for the dough’s consistency. Happy they were a hit, Erin. Thanks for reporting back!

      Reply

  17. #
    137
    Jackieposted December 18, 2013 at 1:59 pm

    I cannot seem to see where the yield is noted. I want to make these for my son’s Christmas party. He is obsessed with Snickerdoodles.

    Reply

    • Sallyreplied on December 18th, 2013 at 6:18 pm

      Hi Jackie – 2 dozen. Right under the recipe title before I list the ingredients.

      Reply

  18. #
    138
    Jasmineposted December 18, 2013 at 10:00 pm

    Wow! These snickerdoodles were FANTASTIC. The only thing is making the balls with 1.5 to 2 tablespoons worth of dough made them like regular sized cookies. I didn’t get small bite sized cookies but that’s fine with me! I made them for a small get together and I know everyone will be enjoying them with pleasure! I will definitely return to your site and check out more recipes!

    Reply

  19. #
    139
    Daniposted December 19, 2013 at 3:49 am

    Just finished making them and they were amazing!!! I love soft and chewy Snickerdoodles, it’s my go to cookie at the mall. But now that I know how to make them and they SO much better than the mall! I don’t think I’ll buy any anytime soon. My grandma is already asking for more!

    I know I thank you all the time. But I wanted to share how much your blog has built and boosted my confidence in baking from scratch. Your recipes are not just easy, reader friendly but taste AMAZING! I can honestly say I haven’t made anything from this blog that doesn’t taste not only good but delicious. This week alone I’ve made your cake batter with cookies with c/c, The chocolate chip with and without walnuts, as well as this yummy gems!

    The next three on my list will be your peanut butter cookies, red velvet chocolate chip cookies and r/v brownies for sure!

    So again thank you so much for sharing your gift,
    Dani

    Reply

    • Sallyreplied on December 19th, 2013 at 2:54 pm

      Hi Dani! What a sweet comment to read this afternoon. Thank you so much for reporting back about these snickerdoodles. I completely love them as well! I’m so happy that your confidence in the kitchen is soaring these days. That’s truly remarkable. It takes time and practice. The next three goodies on your list are among my favorites!

      Reply

  20. #
    140
    Caitposted December 19, 2013 at 8:47 am

    Hi Sally. You don’t know me or anything, but I just had to say thank you. I live in China and it is absolutely impossible to find a lot of the utensils and ingredients I’m used to using back home. (I had to make the baking powder version, but they turned out great!) The houses don’t have ovens and I had to spend way too much on a really large toaster oven just so I didn’t have to make cookies 4 at a time. I’ve looked all over for a good cookie recipe that I can find all of the stuff for and doesn’t take 2 or 3 hours standing up in the kitchen to make. Thank you so much! I look forward to browsing through your other recipes.

    Reply

    • Sallyreplied on December 19th, 2013 at 2:49 pm

      Hi Cait! That is so wonderful to hear. I’m glad you were able to make these cookies! These are certainly quick cookies. Let me know any other recipes you’re able to try!

      Reply

  21. #
    141
    Julieposted December 20, 2013 at 3:09 pm

    My youngest was absolutely determined to have snickerdoodles to give his teachers today as a holiday gift for the last day of school before break. I’ve got 4 cookie cookbooks, and not a snickerdoodle recipe in the bunch. So we went hunting online and found these. And I’m so incredibly glad we did!

    We made them last night. They flattened out a bit (we used a cookie scoop so they were fairly big … still 2 1/2 dozen, though, so maybe it was right) … but they were no less amazing. Last night a little crispy and warm out of the oven. And this morning perfectly soft, gorgeous texture, exceptional flavor. All in all a huge hit. We gave almost all of them away … which is a great excuse to make another batch tonight :-)

    This was my first visit to your blog. And I will definitely be back. THANK YOU for making my son’s holiday so much sweeter!

    Reply

    • Sallyreplied on December 21st, 2013 at 10:27 am

      Wonderful, Julie! So happy these cookies were a hit and that your son got the cookies he wanted to give to his teachers. :) Hope he has a wonderful holiday break and happy holidays to your family!

      Reply

  22. #
    142
    Lizposted December 21, 2013 at 5:31 pm

    Sally, what lovely cookies these are! I made a 1/2 recipe as a test because I’m not a talented baker and didn’t want to potentially waste 24 cookies (BTW, thank you for including weights as well as volumes of ingredients as this makes it easier to modify proportions). Even though I halved the recipe, I ended up with 16 cookies. They are delicious! I didn’t end up with hockey pucks or snickerdoodle flavoured goop, so I will definitely be making them again…in full batches. ;)

    Reply

    • Sallyreplied on December 21st, 2013 at 5:46 pm

      So glad these are a hit, Liz! Thanks for reporting back :D

      Reply

  23. #
    143
    Sheilaposted December 22, 2013 at 12:20 pm

    These came out great! Thanks for sharing this great snickerdoodle recipe with us. This brought back great memories from childhood for me.

    Reply

  24. #
    144
    Carolposted December 22, 2013 at 7:50 pm

    I stumbled upon your website tonight and made these cookies, they are amazing1 Just what I wanted. Thanks for sharing. Now I am going to try your macaroons.

    Reply

  25. #
    145
    Rickposted December 23, 2013 at 9:20 pm

    I love that you have grams in your recipe amounts, thank you!! I was about to type them all in before printing when I was pleasantly surprised! It’s so great to cook with a scale, isn’t it?

    Thanks,
    Rick

    Reply

    • Sallyreplied on December 23rd, 2013 at 10:00 pm

      So glad it’s helpful, Rick. Enjoy!

      Reply

  26. #
    146
    Cherylposted December 24, 2013 at 6:44 pm

    We made these tonight for Santa…I think he’s going to have a new favorite cookie!

    Reply

  27. #
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    vonneybethposted December 24, 2013 at 11:49 pm

    I just made these and added 2 teaspoons of anise extract. They are delish with just the right amount of softness and crunch. Thank you for sharing this recipe!

    Reply

  28. #
    148
    Janelle Scottposted December 26, 2013 at 11:11 pm

    I made these on Christmas Eve and the recipe did not turn out how I had hoped at all. The dough was very dry and crumbly. I had to really squeeze the dough together to get it to stick. I put the cookies in the oven in their round ball form and half way through baking, at about 6 min, they were still absolute round balls, so I took them out and flattened them with a spatula. The dough was so dry that the cookies cracked. I baked them another 6 minutes and took them out. The cookies were neither fluffy, nor soft and are hard as a rock. What went wrong? So disappointed as this is my first time making Snickerdoodles. I had never had them before until this past Christmas.

    Reply

    • Sallyreplied on December 27th, 2013 at 3:30 pm

      Hi Janelle! It sounds as though you over measured your flour. Be sure to spoon and lever your flour, as I instruct here: http://sallysbakingaddiction.com/2012/04/18/how-to-not-screw-up-your-next-recipe-measuring-101-2/
      If you scoop your flour, you could end up with 50% more – which would be far too much flour for this cookie. Creating a crumbly dough, as you experienced.

      Reply

      • Janelle Scottreplied on December 28th, 2013 at 8:25 pm

        Hi Sally,

        Thanks for your reply. I do measure my flour with the dry measuring cup and level it off with a knife. I guess this must be my mistake and its how I’ve been measuring for years. I will definitely try your method and maybe that will also help with my pie pastry and it not being so dry and crumbly either and difficult to roll out. I thank you so much for the tips and look forward to improving my baking results.

        • Sallyreplied on December 28th, 2013 at 8:50 pm

          It’s so easy to over measure flour. Let me know how round 2 goes with these cookies!

  29. #
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    Henryposted December 29, 2013 at 11:08 pm

    Followed your recipe to a “t”, and shared the cookies last weekend…Outcome? people are quite literally BEGGING me to make more.

    Thank you for working to create and share a recipe that gives so many people so much joy.

    Reply

  30. #
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    Mandieposted January 5, 2014 at 12:47 pm

    Hi! I just found your website after googling “Snickerdoodle recipes” and yours look amazing. I’m about to make them now. Snickerdoodles are my husband’s favorite. Hands down. Anyway, I’ve been poking around the site and I can tell I’m going to be coming back here a lot. I can’t wait to try the skinny smoothies!
    Your blog is really inspiring and interesting to read, and your food looks fabulous. Keep it up!

    Cheers!

    Reply

    • Sallyreplied on January 5th, 2014 at 12:57 pm

      Thank you so much Mandie! What a very, very sweet comment. I really appreciate it! I am loving smoothies right now. I just made a new recipe today to post on my website later this week! Hope you and your husband enjoy these snickerdoodle cookies!

      Reply

  31. #
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    diane tindiliaposted January 5, 2014 at 6:40 pm

    Made these after just stumbling upon your website. OMG they are hands down the best! I see lots of your delicious receipies in our future :-) Happy New Year!

    Reply

  32. #
    152
    Charlesposted January 5, 2014 at 7:51 pm

    Very GOOD!!!!!!!!

    Reply

  33. #
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    Ellenposted January 5, 2014 at 8:38 pm

    I made these a few months ago and again today – on a very cold, windy, snowy evening. They are just so scrumptious!! And, fresh out of the oven, provide a bit warm comfort! Thanks :)

    Reply

    • Sallyreplied on January 6th, 2014 at 7:31 am

      There is quite nothing more comforting and sweet than a snickerdoodle on a chilly night! Thanks Ellen, happy you liked them!

      Reply

  34. #
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    Eugeniaposted January 9, 2014 at 7:29 pm

    These snickerdoodles were perfection. I rolled them in the cinnamon-sugar and then before baking I sprinkled them with more sugar mix. Yummo!

    Reply

  35. #
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    Sarahposted January 13, 2014 at 9:44 pm

    So I just made these and it didn’t turn out right? I did everything you said and left my hand mixer on 1 speed..by the time I was ready to roll it, it was too soft and I couldn’t roll it..so I ended up having a flat snicker doodle..help!!!

    Reply

  36. #
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    Lindsay Leeposted January 24, 2014 at 11:45 am

    My 8 year old daughter just made these today. They tasted amazing!!! This was the first time she has ever made cookies all by herself. These will be made in the near future for sure!

    Reply

    • Sallyreplied on January 24th, 2014 at 4:28 pm

      Lindsay Lee, I am so impressed she made them by herself! So glad you love the way they taste too.

      Reply

  37. #
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    Sallyposted January 25, 2014 at 2:10 pm

    I baked these yesterday and they turned out great! It was my first try at Snickerdoodles. My family loved them and as I type this I’m wondering how I can sneak into the pantry and grab one without anyone noticing!! ;) Believe me, as a mum of four young kids, it’s pretty tough to sneak any sort of food! They notice everything!! Ha ha ha.
    And, as a side note, it was great to not have to chill the dough. Sometimes that extra step can cause a meltdown from a kid ‘desperate’ to try a cookie! ;)
    Anyhow, thanks again, Sally, for another wonderful cookie recipe. I can’t wait to get your book (I have it preordered on Amazon) so that I can wear it out trying all of your yummy recipes!

    Reply

    • Sallyreplied on January 26th, 2014 at 7:42 am

      Hi Sally! I’m glad you preordered my cookbook and that you are excited about it! These cookies are always a hit. Especially if you do not have the patience to chill or if you have hungry tummies who just want a cookie. ;)

      Reply

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    Anna S.posted January 31, 2014 at 11:48 am

    I made these cookies yesterday, following the recipe exactly, and they were fantastic. I made a second batch so that my husband could take some to work with him, and all of his trucker buddies agreed that they were great. I’ve emailed the url to this recipe out several times because their wives wanted to know what the cookies were that they came home raving about.

    Reply

    • Sallyreplied on January 31st, 2014 at 12:10 pm

      Thanks Anna! I’m glad they were a hit.

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    Elaineposted February 1, 2014 at 6:46 pm

    They tasted great! BUT, oops, they were flat :(
    When baking a new recipe, I always follow it exactly. I had read some of the comments, then read your Measuriing 101 just before mixing the wet & dry ingredients. I re-measured my scooped flour via your 101 method and was surprised to have about 3/4 cup of flour left over but left it out of the mixture anyway (I added the leavening last). Although I don’t bake a lot anymore, I’m not a novice and scooping and leveling always worked for me in the past. I intended these for a party because of their uniqueness, but they turned out looking ordinary (albeit with a good taste). I’m trying to figure the reason and can only guess that perhaps since the amount of butter to flour ratio was greater than before I re-measured, that perhaps the “extra” butter made it flatten more than if the ratio of butter to flour was less???
    Other thoughts were ‘over-mixing’, or age of leavening (it did puff up before flattening)? But I really think it may have been the butter/flour ratio. I will try it again but would really like your insight first.
    Love your detail and photos. Thank you kindly!!

    Reply

    • Sallyreplied on February 2nd, 2014 at 4:30 pm

      Was your cookie dough crumbly? Or was it soft and sticky? It should be crumbly and sort of dry. I would add a little more flour next time. If the cookie dough seems crumbly, you’re on the right track! Also, purchase fresh baking soda and cream of tartar if yours are older than three months. I find that the recommended 6 month expiration date is off. I always switch out at 3.

      Reply

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    Nae'posted February 4, 2014 at 10:45 am

    I made these cookies on Saturday with my nieces and they turned out great! It was my first time baking cookies that did not come out of a can but I was pleasantly suprised by how easy the process was! My family and friends loved it. I think next time I will try cutting back on the sugar a little though because while everyone enjoyed some people thought they were too sweet. I will try again this weekend and then on to chocolate chip :) You are awesome!

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    Sarahposted February 10, 2014 at 2:41 am

    I made these for a potluck dinner with friends and they were such a hit! I love to try new recipes all the time because experimenting is fun, but this is one of the few I know I’ll make again.

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    Linda Burtonposted February 10, 2014 at 10:49 pm

    These are our families favorite!! My daughter requested them for a Valentines party we are going to tomorrow! Thanks for the wonderful recipe!! Just curious- if i wanted to chill the dough for a day or two, you think that they would still taste fresh and fluffy?!

    Reply

    • Sallyreplied on February 11th, 2014 at 8:14 am

      Yep, chilling for a day or two is just fine. Just let the dough sit at room temperature for at least 30 minutes before rolling. Enjoy!

      Reply

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    Jenna Davisposted February 11, 2014 at 12:02 pm

    about to try this(: looks great!

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    Anneposted February 11, 2014 at 12:37 pm

    I commented here last week but i can’t see my post.I want to know why my cookies didn’t turn brownish as yours? and can i do this crispy outside ? how many minutes?Thanks,hope you will reply..

    Reply

    • Sallyreplied on February 11th, 2014 at 1:00 pm

      If you’d like them a little crispy, try keeping them in the oven for about 2 minutes longer. The cinnamon made the cookies brown on the exterior, I’m not sure why yours wouldn’t be the same?

      Reply

      • Annereplied on February 12th, 2014 at 2:24 pm

        Thanks for your reply.I found this recipe almost the same snickerdoodle i tasted last Christmas in a friend house.that’s why i didn’t stop looking for a recipe similar to that.Good cookie,I am gonna make it in my niece’s 1st bday party.And will definitely try your other recipe.thanks to you!!

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    Michelle Fergasonposted February 18, 2014 at 2:11 pm

    I can’t have butter so I used Fleischmann’s and they still turned out AMAZING. My friends couldn’t get over how good these were

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    Jenniferposted March 6, 2014 at 12:17 am

    I go to your website pretty often (whenever I get bored, I drool over your recipes XD) and I’ve been looking at this one for a while now. I’ve never had snickerdoodles before, so I was excited to try them. I made them today and they were so good and chewy! My roommmate also liked them too! Thanks again for another good recipe!!

    Reply

    • Jenniferreplied on March 6th, 2014 at 12:18 am

      There’s an extra “m” in roommate. I guess I got excited typing this. XD

      Reply

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    Beverlyposted March 17, 2014 at 10:25 am

    The best snickerdoodle cookies EVER! I am not a very accomplished baker and the recipe was very detailed and easy to follow. My family LOVED them! This recipe is going in my “favorites” cookbook – thank you!

    Reply

    • Sallyreplied on March 17th, 2014 at 12:12 pm

      Thanks Beverly! So happy you and your family loved them. Thanks for reporting back!

      Reply

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    Paulaposted March 18, 2014 at 3:02 pm

    Just found your site and am so glad I did!! I just adore snickerdoodles and have looked for the perfect thick and chewy recipe. Can’t wait to try yours; in fact, I made a special trip to the store for the cream of tarter! I do have a question: I want to make your recipe, which yields 24, but I want to make the 24 larger cookies (not the one that is the size of your head which I also discovered), but big. Would I then just double the recipe? Thank you.

    Reply

    • Sallyreplied on March 18th, 2014 at 3:21 pm

      Hi Paula – I would double the recipe. It doubles nicely – I’ve done it before. It will make a TON of cookie dough. Your cookies will be large and may need to be in the oven 1-2 minutes longer.

      Reply

      • Paulareplied on March 18th, 2014 at 3:44 pm

        Thank you for your reply. Can’t wait to make them!

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    annaposted March 20, 2014 at 11:20 am

    I made these for work and they turned out a great! They were a huge hit with everyone. I thought the dough was a little dry but they turned out moist and fluffy. Thanks for the recipe!

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    Yaliniposted March 27, 2014 at 2:44 pm

    Hi Sally!

    I just wanted to thank you for your fantastic recipes. This is the second one I’ve tried and I’m feeling more confident each time. I’m a new baker and a new mom and I’m completely inspired by your beautiful creations. My goal is to make it through the entire cookie and cupcake section …eventually. Thanks again!

    Reply

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    Kerryposted March 29, 2014 at 10:58 am

    hi!
    i have never even heard of a snickerdoodle before this morning, but they looked so yummy i had to make some! i dont think they will be in the house long, YUM! thank you for showing the recipe in grams too

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    Ameliaposted April 8, 2014 at 4:46 pm

    These cookies are the best thing since air-conditioning!!! I love these cookies and so do my family! :)

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    Lindseyposted April 11, 2014 at 6:19 am

    Hi! I don’t want to make a mess with the rolling and so could I omit the topping sugar and cinnamon? Or should I also include it in the recipe?

    Reply

    • Lindseyreplied on April 11th, 2014 at 8:37 pm

      And also, Do you flatten the snicker doodles before putting it in the oven? Or will they spread?

      Reply

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    Hayleyposted April 11, 2014 at 7:06 pm

    I made these today and, while absolutely delicious and soft, they spread out a lot during baking and became really flat! Did I do something wrong, or should I just try chilling the dough for an hour or so next time I make these?

    Reply

    • Sallyreplied on April 11th, 2014 at 8:12 pm

      Chilling always helps, Hayley – also, try using a silpat silicone baking mat if you do not have one already. They help reduce spreading.

      Reply

      • Hayleyreplied on April 11th, 2014 at 8:34 pm

        Alright, thank you! I’ll try chilling them next time and will definitely look into getting a silicone baking mat!

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    Elsaposted April 21, 2014 at 4:38 am

    Hi! If you don’t want to roll the cookies, do you add the cinnamon in the dough too, or leave them out? (Oh and Ps don’t make fun of my name… I was here BEFORE frozen! Okay sorry completed off topic)

    Reply

    • Sallyreplied on April 21st, 2014 at 5:46 am

      There’s already cinnamon and sugar in the cookie dough. But if you’d like more, you can add more since you’re leaving the coating off.

      Reply

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