About My Best Snickerdoodle Recipe
My best snickerdoodle recipe makes classic, buttery snickerdoodles that are coated in a generous amount of cinnamon sugar. The recipe was originally published in my cookbook, Weeknight Baking!
What makes these the best snickerdoodles ever?
Unlike other snickerdoodle recipes that make fat, thick, and puffy cookies, this recipe makes snickerdoodle cookies that are flat and similar to the size and shape of a chocolate chip cookie.
These snickerdoodles are soft and chewy in the center (to the point of being almost a little too doughy, even!), with crispy and puffed edges.
And thanks to cream of tartar, the recipe makes tangy snickerdoodles with distinctive cracks on their surface. Learn more in the Ingredients and Substitutions section below!
If you’re looking for a snickerdoodle cookie without cream of tartar, check out my Snickerdoodle Recipe Without Cream Of Tartar.
And be sure to check out my collection of unique snickerdoodle recipes on Hummingbird High!
Ingredients and Substitutions
Now that I’ve hopefully convinced you to make this snickerdoodle recipe, let’s talk about some of the key ingredients you need to make the snickerdoodle cookies themselves:
- Ground Cinnamon. When measuring out the cinnamon for the snickerdoodle topping, you might be shocked by how much it is and be tempted to the scale the quantity back before even trying it. But I beg you—please don’t! The generous amount of cinnamon is part of the secret to these cookies’ signature look and will be balanced out by the cookies’ intense butter flavor.
- Cream of Tartar. Check out my post debating whether or not you need cream of tartar in snickerdoodle recipes: Can You Make Snickerdoodles Without Cream of Tartar?
- Kosher Salt. In my cookbook, I argue that kosher salt is the best salt for baking recipes. But you can replace the kosher salt in the recipe with table salt. Just use half the amount listed in the recipe when you do!
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Recipe Troubleshooting and FAQ
Why are my snickerdoodles flat?
Snickerdoodles can come out flat if 1) the leaveners you used (for this recipe, it’s both the baking soda and the cream of tartar) are on the old side and no longer work, and 2) if you baked them at a lower temperature.
First, figure out if it’s your leavener. First, test the cream of tartar by adding a pinch to a bowl of hot water. If the water slightly fizzes, that’s a good thing! It’s still fresh and good to go. Then add the baking soda. If it really fizzes, you’re all set. But if the water stays flat, then you’ve got a problem. Figure out if it’s your baking soda by pinching a small amount into a bowl and adding a splash of vinegar. If it doesn’t fizz, your baking soda has gone bad.
Next, double check your oven. In Weeknight Baking, I always insist that people get an external oven thermometer. Hang the thermometer on one of the center oven racks to monitor the temperature inside. Although most modern ovens come with their own thermometers, these internal thermometers degrade over time, giving you inaccurate readings. To wit—many years ago, when I still lived in San Francisco, I rented an apartment with a faulty oven. Although its internal thermometer always read 350℉, I burned almost everything I made. When I finally shelled out for an external thermometer, I discovered that the inside of the oven was actually a full 100 degrees hotter, despite the oven telling me that it was at the perfect temperature! No wonder I burned everything.
This can go the other way too. If your cookies are coming out flat, it’s likely that your oven is too cool, baking the cookies at a lower temperature, and causing them to come out flat.
Best Recipe Tips
- Because this dough has a LOT of butter in it, it has a tendency to really want to stick to the bottom and sides of the bowl when mixing. For the best cookies, use a rubber spatula to scrape down the paddle and the bowl repeatedly—I like to liberally scrape things down two to three times during the creaming process (once after every minute of creaming), once after every egg addition, and finally, two more times after adding the dry ingredients (the first time after ALL the dry ingredients have JUST been added, the second time after they’ve just been mixed together).
- For the best snickerdoodle cookies, be sure to cover your cookie dough balls with a LOT of the cinnamon sugar topping. But be warned: you may still end up with some of it leftover since the recipe makes a generous amount. I like to save the leftovers in an airtight container to sprinkle on my breakfast oatmeal and toast throughout the rest of the week—I wouldn’t keep it any longer than that though (because I mean… you did roll raw cookie dough in the stuff, lol).
- I like to bake the cookies one pan at a time. I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers. However, to save time, you can bake two sheet pans at a time. Position a rack in the upper-third position of the oven, and a second one in the lower-third position of the oven. Bake a pan on each rack, swapping their positions half way through the Bake Time.
Get the Recipe: My Best Snickerdoodle Cookie Recipe
Ingredients
For the Snickerdoodle Topping
- ¼ cup (1.75 ounces or 50 grams) granulated sugar
- 2 Tablespoons ground cinnamon
For the Snickerdoodle Cookie Dough
- 2 ¾ cups (12.35 ounces or 350 grams) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups (10.5 ounces or 298 grams) granulated sugar
- 1 cup (8 ounces or 227 grams) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
Instructions
For the Snickerdoodle Cookies
- Prep the oven and pans. Position a rack in the center of the oven and preheat the oven to 400°F. Line two half sheet pans with parchment paper.
- Make the snickerdoodle topping. Whisk together ¼ cup (1.75 ounces) granulated sugar and the ground cinnamon in a shallow bowl.
- Make the snickerdoodle cookie dough. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated. Add the vanilla and beat until just combined. Scrape down the bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
- Use a 3-tablespoon cookie dough scoop to portion the cookie dough into balls. Roll each in the snickerdoodle topping, covering them completely. Place the coated cookies at least 3 inches apart on the prepared sheet pans.
- Bake the cookies. Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.
- Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Notes
Can you freeze snickerdoodle cookie dough?
Yes! You can freeze snickerdoodle cookie dough just like you can freeze your favorite chocolate chip cookie dough recipe. After portioning the dough into balls, place the balls on a parchment lined sheet pan and freeze for 30 minutes, or until the dough is hard enough to handle without being sticky. Transfer to a zip-top freezer bag and freeze for up to 3 months. Note that the dough will be frozen WITHOUT the snickerdoodle topping. When ready to bake, you’ll need to roll the cookie dough balls in the snickerdoodle topping. There’s no need to thaw the cookie dough balls before baking. Follow the instructions for baking in the recipe, but increase the Bake Time to 12 to 14 minutes.Can you freeze the baked snickerdoodle cookies?
Yes! I love freezing baked snickerdoodle cookies and snacking on them (while still cold from the freezer!) in the summertime. For softer cookies, thaw them overnight in the refrigerator, then for a few hours at room temperature before serving.Did you make this recipe?
Please leave a comment and rating for the recipe using the form below!
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Hi Michelle,
Snickerdoodles are my favorite cookies. Im not a baker but this is very helpful. I love that you explain everything and give tips. Im going to try this
Making them this weekend!!! All of your recipes work beautifully!! I cannot say that for other blogs I follow. I’m a PP (proud patron) of you!!
These taste great but I am struggling with super flat cookies. I’ve tried checking baking soda and tartar for freshness and adjusting oven heat. Next I’ll try chilling the dough. Any other ideas? Thanks!
Hi! How flat is flat? This is a pretty unusual snickerdoodle cookie in that it comes out about as flat as a standard chocolate chip cookie. I didn’t want my snickerdoodles to be puffy (by puffy, I mean about as puffy as a chocolate crinkle cookie or a Mexican wedding cookie).
First of all: these Snickerdoodles are AWESOME. I love love love these cookies and they are so easy, they’re very dangerous.
Secondly: please don’t add CHOCOLATE CHIPS to your cookies. I’ve tested it, thinking that cookies + chocolate chips was always a good idea. Well, turns out it’s not. The chocolate overwhelms the topping flavor (in my case classic cinnamon sugar) and neither flavor can shine.
I’m going to try another batch today, with bits of dried apple added, as apple + cinnamon is a truly godly combination. We’ll see how it goes.
Amazing! I’m always in the search for a good snickerdoodles recipe, and this may be my new favorite. Soft AND crispy!
A beautifully easy recipe and crowd pleaser!
If it wasn’t for the small batch recipe, we would have eaten them all at once. Perfection!
I just made a batch of these and they’re amazing! Michelle’s instructions are so easy to follow and I love how she explains everything.
I just baked very flat chocolate chip cookies, and — based on reading this post — I thought it might be because I had baking soda. But I don’t understand your suggestion to test baking soda by seeing if it fizzes in hot water, because baking soda (unlike cream of tartar or baking powder) is a base. Can you explain?
Oops, I actually meant to say throw it in some vinegar! I’ll update the post now.
But I’m confused — did you bake these snickerdoodle recipe? Or a different chocolate chip cookie one?
I was making a different cookie recipe. Sorry to be confusing! But I love how you explain the science & details behind everything, rather than just saying “do this,” so I was using this recipe as a reference.
Perfect recipe! The outsides are crunchy while the inside remains chewy. (I actually don’t really like snickerdoodles, but these convinced me!).
Made these for my boyfriend – snickerdoodles are his fav. We both loved them, fantastic recipe!!
Perfect texture and flavor! Best snickerdoodle cookies indeed!
This snickerdoodle recipe is AAAAAMAZING! It was super easy to follow, and came together in no time! My friends and I were recently reminiscing on how delicious and huge the snickerdoodle cookies were that we used to purchase from our middle school. It’s still a mystery to us where they were sources from, but we swore they were some of the best cookies around. When I saw how yummy and big Michelle’s snickerdoodle cookies looked like on her IG story, I knew I had to make them! I dropped some off for my long-time friends, and as they took their first bite of the cookies they were overjoyed by both nostalgia and flavor. We discussed (from a safe distance, since you know *quarantine times* haha) how these cookies reminded us of middle school memories, and the incredibly delicious, buttery, and melt-in-your-mouth effect they have. I’m already planning my next batch soon!
I have never been a huge fan of snickerdoodles before because they always seem to taste too much like leavener to me, but this recipe is PERFECT. These cookies are so freaking good and just taste buttery and delicious – no gross soapy, bitter taste here. I made them from the recipe in the cookbook (halved it because of lockdown) and did half with matcha and half with freeze dried raspberries and they were both so good! The texture and flavour were so perfect and definitely made a snickerdoodle convert out of me!
Hi Michelle! I just baked these but mine look completely different than yours. It’s darker looking because of the cinnamon? What did I do wrong? Thanks.
Hm… any way you can send me a picture at michelle@hummingbirdhigh.com? It’s so hard for me to diagnose the issue without seeing what you mean!
These cookies were insanely good! My new favorite snickerdoodle recipe by far – we made the half batch and they were gone so quick! Thank you for this wonderfully chewy cookie, will be making again and again.
Great recipe! My boyfriend declared these as the best snickerdoodles he has ever had. Thank you :).
I’ve been an avid baker for 20+ years and am always on the hunt for the ultimate SD recipe. This is hands down the BEST one out there. The perfect acidity, balance of salt, sugar, and spice and the most amazing texture. This is the only one I will use from now on
Hi Michelle! I’ve made these cookies a bunch and they are TASTY! But mine always fall in the middle after I take them out of the oven. Any idea what might be causing that? Thanks for an awesome recipe!
Oh! Falling in the middle is actually a trademark of the snickerdoodle cookie. That’s what gives the cookies their unique appearance. It means you’re doing it right!!!
These are my new favorite cookie! I have made them twice in the last week. Outstanding!!!!
I admit, I’m an eater not a baker but I read your snickerdoodle story and I had to try making them because SD’s are my favorite. I enjoyed the article and even tested the cream of tartar and baking soda before starting. You are my hero! These are definitely the best SD’s imaginable and to think that I made them is nothing short of a miracle! Thank you!
Made these last night and they were very fluffy and dry to crumbly. Did I leave them in too long? I’m not a snickerdoodle fan but am making these for a friend who had surgery. What did I do wrong?
Hm, it’s hard for me to troubleshoot without being there myself but they shouldn’t be fluffy or crumbly. Did you use measuring cups for your ingredients? In addition to being overbaked, it also sounds like they were missing an ingredient!
I double checked everything and I have everything in the recipe. I wonder if I read a measurement wrong and put too much of something. I’m going to try again tonight and see how it goes. I also think I baked too long. They didn’t fall at all which I was expecting to happen. Nope, fluffy round mounds.
Oh yeah, poofy snickerdoodles usually mean your oven was too hot and/or there was too much flour in the recipe! If you can use a digital scale to weigh out the flour, or set the measuring cup on the counter then spoon the flour into it and level it off before using in the recipe.
Unanimous love from the whole family, even the husband who does not usually care for snickerdoodles! Teen has requested a double batch for her team now! My batch yielded 21 x-large cookies. The only change I had to make was sticking the dough in the freezer while the oven preheated because I made these spontaneously and had to “soften” my butter.
I don’t have a bowl mixer. Can I just mix by hand? I have a wand mixer for like milk shakes I think could I use that? Or would mixing by hand be better?
Yes, you can just mix by hand!
Snickerdoodles hold a special place in my heart as they were the first thing I ever baked on my own when I was young. I have been searching for a recipe for sometime as so many use shortening which I avoid. Your cookies are amazing! They have that tangy, sweet, buttery and cinnamony flavor with the crispy exterior and soft interior. It’s a flavor bomb! I can’t wait to make them with my grandkids! Plenty of kid friendly tasks with great outcome. Can’t go wrong! Thanks for a great recipe with easy and clear instructions.
These cookies are delicious even with my modifications to make them a little healthier. I used half butter and half mashed overripe bananas and about 1/3 cup of sugar. Still amazing!
So I did the thing where I didn’t really make *this* recipe but here me out:
Just because I like cookies this way:
1. I browned the butter (& made up for any evaporation with not browned butter)
2. Swapped 1/2 by weight brown sugar for white sugar.
I have been searching for the perfect Snickerdoodle recipe for over a decade, and this, with the above adjustments, is IT – by leaps & bounds.
I have your book and I make these for guests at my bed & breakfast. I bake the day they arrive and put some in their room. Who wouldn’t want to be greeted by freshly baked cookies! I make a full batch, bake a dozen and freeze the rest.
I have received rave reviews and someone even mentioned them in their Google review of our B&B.