Snickerdoodles Recipe

Just the name “Snickerdoodles” is enough for us to fall in love. There is a lot more to love, though.

Snickerdoodles RecipeThese are cinnamon sugar coated butter cookies that are chewy and almost cake-like in the middle with a little crunch around the edges. The cookies taste of sweetened butter, a hint of vanilla and then our favorite, a little tang from cream of tartar. The coating is made from a generous amount of ground cinnamon and sugar.

How to Make Snickerdoodles

These are a very simple cookie to make. Ingredients are common — flour, butter, sugar, cinnamon and vanilla. Lift and a crinkly top is achieved with a combination of baking soda and cream of tartar.

What is Cream of Tartar and Why Does It Need to Be in My Cookies?

Cream of tartar is actually a byproduct of wine making (there’s our random fact of the day for you). More importantly, cream of tartar is often used to stabilize egg whites or cream while whipping them. (Here’s a helpful article from The Kitchn about cream of tartar).

It is also often added to baked goods to help activate baking soda. In fact, cream of tartar mixed with baking soda is what makes baking powder.

This is from Joy Of Baking.com: to make the equivalent of 1 teaspoon of baking powder, combine a 1/2 teaspoon cream of tartar with a 1/4 teaspoon of baking soda.

So why didn’t we just call for baking powder in the recipe?

In our recipe, we call for 1 teaspoon of baking soda and 2 teaspoons of cream of tartar. I suppose you could use baking powder in place of the baking soda and cream of tartar, but then it wouldn’t be a Snickerdoodle.

The cream of tartar adds tanginess and chew to the cookies — transforming these from butter-sugar cookies to Snickerdoodles.

Snickerdoodles Recipe

To make them, we cream butter and sugar together for a few minutes, add two eggs then mix in the flour, baking soda, cream of tartar and some salt.

The dough is chilled for 30 minutes then rolled in cinnamon sugar. Easy!

Snickerdoodles RecipeSnickerdoodles top our list of holiday cookies. They’re simple, smell amazing when baking in the oven and are completely delicious.

More Snickerdoodle Recipe Inspiration

More Cookies To Try

4.8 from 23 reviews
Snickerdoodles Recipe
 
Prep time
Cook time
Total time
 
Every time we make a batch of these cinnamon sugared cookies we fall in love all over again. Chilling the dough for 30 minutes or so is important, here. It’s a little sticky so the chill helps make rolling the dough into balls and then into the cinnamon sugar easy.
Yield: 28 to 30 cookies
You Will Need
For the Cookies:
  • 2 1/2 cups (350 grams) all-purpose flour (we use Gold Medal unbleached all-purpose flour)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 16 tablespoons (226 grams or 2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups (300 grams) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, at room temperature
For the Coating:
  • 1/4 cup (50 grams) granulated sugar
  • 1 1/2 tablespoons ground cinnamon
Directions
  1. Mix Dough: Sift or whisk flour, cream of tartar, baking soda and the salt together then set aside.
  2. In a large bowl, using a handheld mixer on medium speed beat the butter, sugar and vanilla together until light and fluffy, 3 to 4 minutes. (Or, use a stand mixer fitted with the paddle attachment). Reduce speed to low. Add the eggs one at a time, beating well after each addition.
  3. Scrape the sides and bottom of the bowl then add the flour mixture in three parts, just mixing until it disappears. Wrap with plastic wrap and chill dough at least 30 minutes or up to 3 days.Snickerdoodles-Recipe-Steps
  4. Make Coating: In a small bowl, mix the sugar and cinnamon together.
  5. Bake Cookies: Preheat your oven to 400º F. Line two baking sheets with parchment paper or use silicon baking mats.
  6. Shape heaping-tablespoon-sized mounds of cookie dough into balls. Roll in the cinnamon-sugar mixture and place 2 inches apart onto baking sheets. (A medium cookie scoop is helpful here).
  7. Bake the cookies for 8 to 10 minutes, until the cookies have puffed a little and the tops look set. The cookies should be light golden. Cool on baking sheets for 5 minutes then transfer to a cooling rack to cool completely. (The cookies will fall a little as they cool).
  8. Storing the Cookies: Baked and cooled cookies will keep, stored in an airtight container at room temperature for 2 to 3 days. Also, keep in mind that you can freeze this cookie dough. Line a baking sheet with parchment paper, scoop and roll individual dough balls and place onto the baking sheet (they can be close together), and then place in the freezer until hard, about 30 minutes. Transfer frozen dough balls to an airtight container or plastic bag.
Notes and Tips
We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.

Recipe adapted and inspired by The Back in the Day Bakery Cookbook (affiliate link), Smitten Kitchen and Cooks Illustrated.

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103 comments… Leave a Comment

  • Sommer@ASpicyPerspective December 17, 2013, 9:45 pm

    Awe, snicker doodles always remind me on my mom!

    Reply
    • Joanne December 18, 2013, 11:47 am

      Aww, that’s so sweet!

      Reply
    • Maria September 25, 2014, 2:01 pm

      Remind me of my mom too ;-) she made them for all occasions. This recipe is the greatest snicker doodles ! Sooooo good

      Reply
  • Ella January 13, 2014, 8:22 pm

    Made these today and boy oh boy they were GOOD!! Sharing your receipe with friends,family and co workers!!

    Reply
    • Joanne January 15, 2014, 3:03 pm

      Thanks so much! So glad you loved them :)

      Reply
  • Clint February 23, 2014, 8:06 pm

    My 10 yr old and I just made these and they are awesome. We will keep this recipe. I did lower my oven to 375 because I used a dark cookie sheet. We cooked them for 13 minutes. PERFECT!

    Reply
    • Adam February 26, 2014, 1:11 pm

      Love it when the kids make our recipes :) So glad they worked out nicely for you!

      Reply
  • -- February 27, 2014, 5:24 pm

    why does it need to be chilled

    Reply
    • Joanne February 28, 2014, 9:51 am

      The dough can be a little sticky, so chilling makes them easier to roll. Also, chilled dough will not spread as quickly in the oven, making them less thin.

      Reply
  • Jessica March 12, 2014, 11:24 pm

    This recipe was spot-on! I made these with my girlfriend and I think we gained 5 pounds haha. Amazing!

    Reply
    • Joanne March 17, 2014, 3:14 pm

      So worth it, right :)

      Reply
  • Garrett April 26, 2014, 4:39 pm

    Thanks so much for the Recipe, it was awesome!

    Reply
  • marie May 7, 2014, 2:50 pm

    I made these today, and I really needed them for church tonight. 400 degrees was to high and a dozen of them burned. I will have to go buy some to make up for what I need. Will try again at 350. Wish I had time to make more.

    Reply
    • Joanne May 12, 2014, 5:52 pm

      Hi Marie, Sorry your cookies didn’t turn out well! 400 degrees should have worked, but if you do give them a try next time you could try lowering the temperature a little.

      Reply
      • Snick December 20, 2014, 3:06 pm

        Checking your oven temp is a must… they vary a great deal. I have found that setting my oven to 385 is actually just about 400, and is just about perfect for this recipe. Oh, thanks for the recipe. I somehow forgot the amounts for snickerdoodles (getting old, I guess). In a house full of teenagers, I can’t make them fast enough :)

        Reply
    • Sarahg October 11, 2014, 6:35 pm

      Do you have a thermometer inside your oven? I’m used to using an oven thermometer due to the fact that many older or just not good ovens (like the one in my apartment) cannot be trusted based on what temp you set your toggle to. Make sure you know exactly what temp your oven really is! You’d be surprised!

      Reply
  • Leslie and Brian May 23, 2014, 11:19 pm

    These turned out so awesome. After rolling into big balls I rolled smaller ones and put them on top of the larger ones to bake. They turned out thick and too yummy! We love this recipe and it is the best.

    Reply
    • Leslie and Brian May 23, 2014, 11:20 pm

      Also we used parchment paper!

      Reply
  • Nancy May 28, 2014, 12:50 am

    Trying these tonight! Got a house full that loves sweets! :) Will let you know how they turn out!!!

    Reply
    • Joanne May 28, 2014, 12:25 pm

      Hope they turn out well for you!

      Reply
  • Paulina May 28, 2014, 8:18 pm

    So, I’ve NEVER ate snicker doodle cookies. But my boyfriend really loves them so I went searching for the perfect snickerdoodle and came across this one and thought it’s perfect and I saved it for a rainy day. Well, that rainy day came up and I halved the recipe so I could see how they turned out. I did something horribly wrong! They came out very thick and puffy, which I didn’t want, and sort of salty, even though I used unsalted butter just like the recipe called for. I don’t know what I did wrong and I need help! I’m going to try again tomorrow using the measurements called for. But still, if anyone could help… I would greatly appreciate it.

    Reply
    • fairywren January 13, 2015, 10:11 pm

      My guess would be mixing the eggs in too much or adding the flour and butter together before other ingredients could mix in

      Reply
  • Paulina May 29, 2014, 8:24 am

    I just made these last night and they didn’t turn out so well. I halved the recipe and thought I did the math right. They tasted very salty and were very thick and puffy, which I didn’t want. Are there any tips for me?

    Reply
    • Joanne August 8, 2014, 12:06 pm

      Hmm, we’re really not sure what happened. Did you use table salt instead of kosher salt? You can use table salt, but it is good to keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.

      Reply
    • Gal August 15, 2014, 3:07 pm

      You need 0.4 tsp of table salt if you do not use kosher salt. So basically a little less than 1/2 tsp of table salt. If you read the note and added 1 tsp table salt…it’s too much.

      Reply
      • Hannah November 23, 2014, 2:51 pm

        I’ve figurd it out mathematically and for table salt you need 5/8 of a teaspoon. I make this recipe all the time using that measurement and they are perfect each time.

        Reply
  • Amber May 30, 2014, 8:50 pm

    I don’t suppose you’d know how many calories are in each cookie?

    Reply
    • Joanne August 8, 2014, 12:04 pm

      Hi Amber, At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is CalorieCount.com

      It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

      Reply
  • Cookie June 6, 2014, 6:46 pm

    Thank you so much for this amazing recipe! This was possible the best cookie recipe i have ever made, or tasted. please make more recipes :)

    Reply
  • Indi June 30, 2014, 1:09 pm

    How did you come up with the recipe based on the three recipes? Was it a hunch or did you try all three and figure out what was not quite right with each?

    Reply
    • Joanne August 8, 2014, 11:15 am

      Hi Indi, We love researching a ton when we’re working on new recipes for the site. The three recipes linked to in the post were the most inspiring and our favorites when trying them.

      Reply
  • Shelly July 1, 2014, 8:08 pm

    I have a question. I only have salted butter. With that work if I cut out the salt in the recipe? I want to make these tonight and I live 30 min from town.

    Reply
    • Joanne August 8, 2014, 11:14 am

      Yep, salted butter will work. Just consider reducing the salt called for in the recipe a bit.

      Reply
  • mariaelena July 2, 2014, 10:54 pm

    Delicious! Variation, I used 4oz of cream cheese, only used 14 tbsp of butter, 1 cup of sugar, and 3 cups of flour. Also added more cinnamon. Baked them at 375 instead of 400°.

    Reply
  • Lisa Fekete July 24, 2014, 3:05 pm

    I love snickerdoodle cookies!! I have made them for many years, but this is the best snickerdoodle cookies I have ever eaten!! I followed the recipe exactly, and they turned out perfectly!! Thank you!

    Reply
  • Lisa Fekete July 24, 2014, 3:06 pm

    Sorry I forgot to mark the stars!!

    Reply
  • Jillian August 1, 2014, 11:28 am

    I don’t have cream of tartar in my house, so I was wondering, how much baking powder do I use in place of the baking soda and cream of tartar? thanks!

    Reply
    • Joanne August 7, 2014, 12:40 pm

      Hi Jillian, you could just omit the cream of tarter if you like. The cookies should still work with only baking soda added.

      Reply
  • mali August 12, 2014, 12:43 am

    Awww please help. I just did thid recipe. Bit they came out like ñittle hot dry cakes. Totally disapointed. Idk where i went wrong. The Picture looks delicious :(

    Reply
    • Joanne August 13, 2014, 12:05 pm

      Bummer! We’re not sure, either. It’s possible your oven runs a little hot (most ovens do)? You could try baking at a slightly lower temperature next time.

      Reply
  • impulsebaker August 22, 2014, 7:53 pm

    Tried to whip these up for a craving tonight and my dough was NOT workable even after refrigerating for 1.5 hours… Added more flour and they are in the oven now. Smell lovely, but I hope the addition didn’t destroy the recipe… Thoughts??

    Reply
    • Caitlyn January 23, 2015, 10:25 pm

      Did it work when you added more flour.?

      Reply
  • Kylie August 23, 2014, 6:39 am

    I lost my normal recipe and was told to make some for a potluck, (snickerdoodles are my specialty) and they taste fine. but my biggest issue was the outside was really thin and crunchy. The middle was pretty soft though. The only thing I can figure that would do this is that I was using foil instead of parchment? I followed everything else to a T. I used a cookie scoop, dropped it into the topping and placed it on the cookie sheet, didn’t push it down or anything. Any ideas?

    Reply
    • Kylie August 23, 2014, 6:40 am

      also as an FYI, with my cookie scoop, about 2 tsp. and a double batch made 158 cookies….definitely wasnt expecting that many! lol just so people know!

      Reply
  • Shannon September 1, 2014, 9:55 pm

    I followed the recipe, and for some reason my dough never formed. What do you suggest that I do

    Reply
    • Joanne October 23, 2014, 12:07 pm

      Hi Shannon, I’m not sure why your dough would not have come together. Was it crumbly? If so, next time try wrapping it up and refrigerating for a few hours then take it out and knead it. If that doesn’t work, you could try kneading in a few teaspoons of milk or water.

      Reply
  • Stacy September 7, 2014, 4:53 pm

    Looking forward to trying these cookies. Do they freeze well, after baking?

    Reply
  • Claudia September 10, 2014, 10:16 am

    My family loved these cookies exclaiming they were the best cookies I ever made. Thank you for the clearly written instructions. These were delicious.

    Reply
  • Amber September 18, 2014, 12:14 am

    Hello!

    I had a snickerdoodle at a meeting today and I hadn’t had one in years! I was inspired to make my own. I found this recipe this evening and thought I’d give it a try. I whipped it up while I made dinner. It was a snap! I used salted butter because that’s all I had, so I reduced the salt just slightly. I baked them at 400 degrees for 8 minutes and I placed my cookies on parchment paper. I think that is so important for consistent, even cooking. They turned out PERFECT!!! They look exactly like the photo. They’re nice and soft on the inside and very chewy. Thank you, thank you!

    Reply
  • Becki September 30, 2014, 6:59 pm

    How many does this recipe make?

    Reply
    • Joanne October 3, 2014, 11:13 am

      28 to 30 cookies

      Reply
  • gela October 6, 2014, 9:02 pm

    These were amazing! Not too sweet but just enough to get a hint of it. The only thing I altered, is the baking time by 4 more minutes – my oven cooks a little longer. Cheers!

    Reply
  • Lara October 16, 2014, 4:55 am

    I just tried the variation of 12 tablespoons of the gold’n soft 50% vegetable oil with 4 tbs of vegetable oil, preheated my oven to 350, baked 9.5 minutes, let cool 5 minutes, Perfect! I could not wait. I had to experiment and it’s 1:51 am now. Hubby and I are having them with coffee. He just said “I can see why, you could eat a bunch of those” ***Smiles***

    I just followed you on twitter and will try the “Chimichurri sauce” on our Turkey (we are having one in 3 days when it thaws:)

    Thank You!

    Lara

    Reply
  • Brittany October 23, 2014, 7:02 pm

    I made these for school and everyone loved them!!!!! SUCH a great recipe! i added some cinnamon to the cookie dough as well and then sprinkled some on top when they came out of the oven. I will definetly be using this recipe again!

    Reply
    • Joanne October 24, 2014, 12:03 pm

      That’s great, Brittany. More cinnamon is never a bad call when it comes to Snickerdoodles!

      Reply
  • Lacey October 31, 2014, 11:03 am

    It’s a rainy blustery day here and thought I would try these yummy snickerdoodles. Problem is, I have everything but the Cream of Tartar and was wondering if boosting the amount of baking soda in it’s place is possible. Don’t want to run to the store because it is pouring! Realize they may not taste exactly as yours, but am anxious to try these. Whadja think?
    Thank you.

    Reply
    • Joanne January 8, 2015, 2:01 pm

      Try eliminating the cream of tarter and baking soda and instead use 2 teaspoons of baking powder. The cookies will be different, but still should taste great.

      Reply
  • Sheila Blais November 6, 2014, 10:00 am

    awesome…..made them 3 days ago. just my husband and me at home now so froze half of them. They taste just the same after they thaw. My go to Snickerdoodle Cookie recipe from now own.

    Reply
  • Katie November 17, 2014, 3:23 pm

    So delicious! I cheated and used baking powder instead.. Still tastes like snickerdoodle to me! :) Yummy!

    Reply
  • Stephanie November 18, 2014, 12:32 pm

    Perfect snicker doodle cookies I made them with my 6 yr old and 3 yr old. They loved it and it was very easy!

    Reply
  • Sona November 22, 2014, 1:59 pm

    Hi there :) I was just wondering, would it be ok to use just brown sugar for the cookies? And then white sugar for the coating?

    And also, if I did use brown sugar for the coating, what will the difference be?

    Reply
    • Joanne November 26, 2014, 2:47 pm

      Hi Sona, Good question. The cookies should turn out nicely — possibly a little softer and with a more caramel-y flavor, but we have never used brown sugar for Snickerdoodles before. You should give it a try! We’d love to hear about your results.

      Reply
  • Shea November 22, 2014, 5:14 pm

    These came out SO PERFECTLY! Every step was easy and concise- I had to half the recipe due to er, supply constraints (WHO USED ALMOST ALL THE BUTTER?!) and they came out like l was about to enter these in a show. The flavour is fantastic, the mouthfeel is perfect, and each bite evokes a nostalgia of eating snickerdoodles- one in each hand- as a kid.

    Thank you for this fantastic recipe!

    Reply
  • Charlotte November 23, 2014, 3:14 am

    I made these a couple months ago and they turned out puffy and great! However I just made them again and they were really flat :( any idea what I did wrong?

    Could it have been that the dough wasn’t cold enough? I left it in the fridge for almost an hour but it did sit out while some were in the oven. Other than that, I think I followed the recipe the same each time… any input it appreciated!

    Reply
    • Joanne November 26, 2014, 2:44 pm

      It’s possible you need a new box of baking soda? It can go bad. It is best the dough is really cold. If our kitchen is warm, we’ll keep the dough in the fridge (prepped even balls on a baking sheet) until we are ready to slide them into the oven.

      Reply
    • Cici March 14, 2015, 11:07 pm

      I’d check the cream of tartar. Mix 1/2 tsp in half cup warm water. Add good pinch of baking soda. If there’s a chemical reaction (fizzes) then it’s good :)

      Reply
  • Rachel November 23, 2014, 4:51 pm

    Used cream of tartar. These are the best cookies I’ve ever made- possibly the best I’ve ever had period. Make these.

    Reply
  • Jessica November 24, 2014, 3:18 am

    Great recipe 5 stars!!!!!

    Reply
  • Amy November 30, 2014, 8:39 pm

    If you freeze the dough balls to cook later, can they be cooked from frozen or do they need to thaw prior to baking? Thanks

    Reply
    • Joanne December 4, 2014, 3:58 pm

      Hi Amy, You can bake from frozen.

      Reply
  • Kristen November 30, 2014, 11:09 pm

    BEST. I make them over and over and over again! Worth keeping as the one snickerdoodle you use!

    Reply
  • Nick's Mom December 1, 2014, 7:15 pm

    Perfect recipe. I wouldn’t change a thing. My son says they are his favorite cookie – even better than chocolate chip! Thanks!

    Reply
  • Stacy December 5, 2014, 1:42 pm

    Okay, so I tried this recipe today (made dough last night and chilled til morning) I used all the right measurements and they came out of the oven all fluffy and thick, then flattened and tasted extremely like baking soda. I have no clue what I did wrong help!!

    Reply
    • Adam March 2, 2015, 2:43 pm

      Sorry about that Stacy. We’re not really sure what went wrong, here. The cookies should puff up then fall slightly, but they should have tasted good! Sorry they didn’t work out.

      Reply
  • Mollie December 7, 2014, 5:08 pm

    My boyfriend introduced me to Snickerdoodles because he loves them, and after going to the store and seeing how much he pays for half a dozen, I found this recipe. I’ve made it a few times, and it comes out great! I usually keep half of the dough in the freezer to make another time, and it works well.

    All of the snickerdoodle-fans I’ve fed these to really enjoy this version.

    Reply
  • jo December 8, 2014, 9:06 pm

    I’m freezing the dough to bake Friday (in 4 days)….how long should I bake them for?

    Reply
    • Adam March 2, 2015, 2:42 pm

      If baking from frozen, you will probably need to add 2 to 4 more minutes. We’d stay close to the oven, though.

      Reply
  • Joanne Beebe December 10, 2014, 11:07 am

    For those concerned about salt conversion:

    http://www.mortonsalt.com/for-your-home/culinary-salts/salt-conversion-chart

    Gonna try these today

    Reply
  • Maria December 12, 2014, 11:29 am

    after i freeze them, when Im ready to bake, is that when I roll them in cinnamon and sugar?

    Reply
    • Adam March 2, 2015, 2:42 pm

      We roll them before freezing then just bake from frozen.

      Reply
  • Fran December 15, 2014, 11:31 am

    Can I use salted butter instead of unsalted and just skip the salt addition? Thank you

    Reply
    • Adam March 2, 2015, 2:41 pm

      Yes, that should be fine. (Depending on how salty the butter is, we might even still add a pinch of salt to the dough anyway).

      Reply
  • Amber Webb December 16, 2014, 8:23 pm

    Wow YUMMY thank you for the fabulous recipe! My first time making snickerdoodles. I made them to pass out at Christmas and I have family asking for the recipe! mmmmm mmmmm Delicious!

    Reply
  • Kimmer1224 December 17, 2014, 9:49 pm

    Just made these tonight, super easy and delicious! Followed recipe to a T, just made balls slightly bigger than a tablespoon. Made a second batch to bake Saturday!

    Reply
  • Penny December 20, 2014, 12:10 pm

    These were great cookies. I will be saving this recipe and making them again and again. Thanks.

    Reply
  • Karin December 23, 2014, 4:26 pm

    Made them today for the holiday and omg they are perfect!!!!!!! Almost taste like the Great Cookie ;)

    Reply
  • Chelsie January 10, 2015, 3:16 pm

    these made the most amazing cookies i’ve ever eaten! and they were extremely easy to make as well! thank you for the lovely recipe

    Reply
  • Rachel January 17, 2015, 1:44 pm

    The cinnamon to sugar ratio looks too heavy on the cinnamon, am I reading correctly 1 1/2 TABLESPOONS cinnamon and 1/4 cup sugar??

    Reply
    • Adam March 2, 2015, 2:40 pm

      Yep, that’s correct. If you find that’s too much for your tastes, simply reduce the amount of cinnamon.

      Reply
  • Jessica January 18, 2015, 10:52 pm

    So I just tried the recipe and after three hours the dough was still sticky and I followed the recipe to the T without a doubt and double checked everything! I decided to make a small batch and it came out flat and not chewy! Should I let it chill longer because I couldn’t make balls, it was too sticky!!!! And I really want to make these!!!

    Reply
    • Adam March 2, 2015, 2:39 pm

      Chilling for longer or adding a little more flour to the dough might help. Sorry the cookies didn’t work out as planned.

      Reply
  • Matthew Kines January 25, 2015, 10:19 am

    This may sound silly but I was craving Snickerdoodles for some reason the other day.I’ve never made them before so I went and serched for a recipe. After going through quite a few sites for Snickerdooles I came across yours and decided to use it. OOh my goodness!!! They were so easy to make and WHAT A HIT!!! I got just over 2 dozen big cookies, which is the way I like them, and by the end of the day there were 5 left. This is a wonderful recipe! They came out cruchy on the outside and wonderfully chewy on the inside. I give you 5+ stars on this one!!!! Thank you!

    Reply
  • Sarah Grace January 30, 2015, 12:45 pm

    I was low on butter so I subbed half of the fat with coconut oil and I am soooooo glad I did because I loved it! Gives just a slight coconut taste, plus is healthier too. I also used a little coconut sugar instead of some of the reg. sugar. They were soft and chewy! Perfect.

    Reply
  • Shatara Johnson-Bey February 1, 2015, 5:52 pm

    These snicker doodle cookies are the absolute best. I have made four batches within a two months time frame, since I came across this recipe. This is definitely my go to recipe and my kids and coworker’s love them!! Thanks for sharing!!

    Reply
  • Traci February 4, 2015, 8:48 am

    I would like to bake these awesome cookies today because it’s the only day I actually have the time to bake but I don’t plan to serve them for 3 days. Can I freeze the cookies after I bake them so they still seem fresh in 3 days?

    Reply
    • Adam March 2, 2015, 2:38 pm

      Yes, definitely.

      Reply
  • zubeyda February 5, 2015, 7:48 pm

    I had everything but cream of tartar
    i had to use baking powder in replace but i wanted to do chewy ones. i made some last night using a different recipe and it came out very soft which i don’y like.
    will baking powder make a deference to the chewy part.

    Reply
    • Adam March 2, 2015, 2:38 pm

      The baking soda and cream of tarter are what make these puff up them fall a little after baking, which makes them on the chewier side.

      Reply
  • Ella February 6, 2015, 10:19 pm

    So delicious and simple recipe, never had anything so good in my life! I’m so happy to now this great reciepe and share it with my friends! Where do you get such a great reciepe. Yum!

    Reply
  • Debbie March 2, 2015, 9:34 pm

    These were “cake-like”; very disappointing. I was asked if I bought them or made them!

    Reply
    • Joanne March 3, 2015, 2:30 pm

      So sorry you didn’t like them! The cookies should be a little soft in the middle and chewy around the edges.

      Reply
  • Cici March 14, 2015, 10:58 pm

    I was looking for a recipe without shortening and this turned out perfect! Thank you!

    P.S. Using Penzey’s Vietnamese Extra Fancy Cinnamon made it extra amazing!

    Reply
  • Ava April 14, 2015, 7:24 pm

    I love these! My mom and I made these they were very good!

    Reply

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