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.

The BEST Snickerdoodle Cookies - get the recipe at 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.

The BEST Snickerdoodle Cookies - get the recipe at 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?

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 made.

The BEST Snickerdoodle Cookies - get the recipe at 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!

The BEST Snickerdoodle Cookies - get the recipe at sallysbakingaddiction.com

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.

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. Cookies remain soft & fresh for 7 days in an airtight container at room temperature. Cookies freeze well, up to 3 months.
  6. Freezing instructions: 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.

*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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Mocha Mint Chocolate Chunk Cookies

 

Soft Gingersnap Molasses Cookies

Soft Gingersnaps

 

See all Snickerdoodle recipes.

See all of my cinnamon-packed recipes.

The BEST Snickerdoodle Cookies - get the recipe at sallysbakingaddiction.com

 

 

 

 

   

288 Responses to “Soft & Thick Snickerdoodles.”

  1. #
    121
    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

  2. #
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    Pamposted December 9, 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!

    Reply

  3. #
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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

  4. #
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    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

  5. #
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    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

  6. #
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    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

  7. #
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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

  8. #
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    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

  9. #
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    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

  10. #
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    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

  11. #
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    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

  12. #
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    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

  13. #
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    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

  14. #
    134
    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

  15. #
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    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

  16. #
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    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

  17. #
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    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

  18. #
    138
    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

  19. #
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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

  20. #
    140
    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.

  21. #
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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

  22. #
    142
    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

  23. #
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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

  24. #
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    Charlesposted January 5, 2014 at 7:51 pm

    Very GOOD!!!!!!!!

    Reply

  25. #
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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

  26. #
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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

  27. #
    147
    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

  28. #
    148
    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

  29. #
    149
    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

  30. #
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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

  31. #
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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!

    Reply

  32. #
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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.

    Reply

  33. #
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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

  34. #
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    Jenna Davisposted February 11, 2014 at 12:02 pm

    about to try this(: looks great!

    Reply

  35. #
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    Anneposted February 12, 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!!

    Reply

  36. #
    156
    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

    Reply

  37. #
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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

  38. #
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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

  39. #
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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!

  40. #
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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!

    Reply

  41. #
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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

  42. #
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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

    Reply

  43. #
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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! :)

    Reply

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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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    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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    Sallyposted May 3, 2014 at 9:56 am

    Hiya, I’ve made these cookies three times now, they taste amazing and everyone loves them!
    The only thing is that they look nothing like yours; mine aren’t “puffy” or very soft really, more like normal cookies/biscuits.
    I live in England so I’m assuming “all-purpose flour” is plain flour and “granulated sugar” is granulated sugar here too?

    Thank you :)

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    Debbie Iposted May 10, 2014 at 2:46 pm

    Oh. My. God. I just made these and they are to die for! I’m going to have a very hard time not eating more than one as I need to bring them to a bbq tonight. I will definitely be making more of these soon! Thanks so much for the delicious recipe!

    Reply

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    Lasmaposted May 14, 2014 at 7:34 am

    Is there something that can be put in these snickerdoodles instead of cream of tartar?

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    Quinnposted May 14, 2014 at 5:13 pm

    OMG! Just made these with my girls and they are heavenly! I can NOT see these lasting! By far the best snicker doodle recipe I’ve tried.

    Reply

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    Kelly Mikolichposted May 23, 2014 at 11:43 pm

    Made these cookies today and followed the recipe exactly (except I used egg substitute instead of a real egg because that was all I had) and they turned out FABULOUS! I have attempted several other homemade snickerdoodle cookie recipes before, but they have never tasted good. But not this time! These cookies were yummmmmmmmy. Thanks for the recipe! It’s a keeper :)

    Reply

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    Alexusposted May 28, 2014 at 4:54 pm

    Sally, can you please make a recipe for chewy snickerdoodles!!!

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    Alliposted June 5, 2014 at 11:59 pm

    Sally-these look amazing! I use your recipes whenever I bake and everything is always delicious! thank you!! =)

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    Dawnposted June 8, 2014 at 5:51 pm

    Just made them. They will now be my go to recipe! They are perfect.

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    Britneyposted June 17, 2014 at 4:41 pm

    How many serving does this make?

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    Callanposted July 8, 2014 at 9:30 pm

    Thank you so much for this recipe! I have been searching for a good snickerdoodle recipe my whole life. I am actually notorious in my family for somehow completely messing up any snickerdoodle recipe that I try. They just never work for me! I tried your recipe just a couple of days ago and it turned out perfectly! Like I would be proud to take these cookies to a friend or attach them to a Christmas card, that’s how perfect these cookies turned out! I will forever use this recipe as my go-to for perfect, awesome snickerdoodles. Thank you!!

    Reply

    • Sallyreplied on July 9th, 2014 at 7:12 am

      Thanks for trying them Callan and I am so happy they get your stamp of approval! There are amazing to give out around Christmas time.

      Reply

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    Candaceposted July 11, 2014 at 4:20 pm

    When I look at this site I want to bake ALL the things!! I made these snickerdoodles a couple days ago and my hubby said they were the best cookies he’s ever had, and he’s a chocolate chip guy so that says a lot! These were so deliciously addicting, and my son had a blast helping me roll the dough balls :)

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    Jessecaposted July 17, 2014 at 11:34 pm

    I made these tonight with my five year old. Ours weren’t as fluffy as yours, but it could be because our baking soda isn’t super new. They were still soft and yummy. I’d rate them a 4 out of five. We weren’t super huge on the cinnamon inside the dough, but everything else was spot on! Thanks for a great recipe.

    Reply

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    Texas Galposted July 25, 2014 at 10:08 pm

    I have been looking for the perfect snickerdoodle recipe…this one is it for me! Thank you! They did not deflate, and remained crackly on the outside and nice and chewy and fluffy on the inside. Perfection for me! Baked a few to test it out, and froze the remaining rolled cookie dough balls to bake later when we want an after dinner treat. So good!

    Reply

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    Aymeeposted July 26, 2014 at 12:44 am

    These are so delicious, thanks for the recipe! I’ve made them & your chocolate chunk cookies a few times now & can’t seem to stop the dreaded SPREAD!!! They’re still so yum & soft in the middle, but not round & thick like in your picture. Do you have any tips for stopping them spreading out so far? Thanks :-)

    Reply

    • Sallyreplied on July 26th, 2014 at 1:09 pm

      I would chill the cookie dough and perhaps add another 2 Tablespoons of flour.

      Reply

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    Hayleyposted July 27, 2014 at 10:52 am

    Ok so I finally remade these after the first incidence in which they spread too much, adding about 3 tablespoons more flour and chilling the dough for an hour. They turned out great! Just like in the picture and since I made them a bit smaller because I pretty much knew they wouldn’t spread as much, I got nearly 50 cookies!!!

    Reply

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