The Best Snickerdoodles

A good snickerdoodle is hard to come by and these are my favorites.

Soft, slightly chewy, pillowy little puffs of goodness that I can’t stay away from.

The Best Snickerdoodles - Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you'll find!

I’ve always loved snickerdoodles and in high school and college used to work at a mall three stores down from Mrs. Field’s. That was dangerous because it fueled my snickerdoodle habit with extreme ease.

The snickerdoodles are as close to the Mrs. Field’s recipe (my personal gold standard) that I’ve been able to replicate at home.

The Best Snickerdoodles - Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you'll find!

They’re slightly chewy around the edges with soft, pillowy centers. I underbake by a minute or two to ensure the centers are extra soft. Underbaking also helps the cookies stay softer and fresher over time, but you can bake longer if you prefer more well-done or firmer cookies.

They’re buttery with a light cinnamon-sugar coating. Not too heavy, just classic snickerdoodle. If you’re a cinnamon fiend, I recommend the Soft and Chewy Cinnamon Chip Snickerdoodle Cookies

The Best Snickerdoodles - Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you'll find!

Cream of tartar (sold in the spice aisle) is the leavener that gives the cookies lift, lightness, provides the classic snickerdoodle flavor, and it’s key for this recipe. If you don’t have it on hand but must make snickerdoodles immediately, try White Chocolate Snickerdoodles or Soft and Chewy Sugar-Doodle Vanilla Cookies.

Chill the dough before baking so your cookies back up thick and full. Unchilled dough will result in cookies that are prone to spreading, thinner, and flatter.

The Best Snickerdoodles - Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you'll find!

They’re everything I want in a classic snickerdoodle cookie and my family agreed by eating the whole batch on the afternoon I made them. I sent a dozen cookies with them to the beach for the afternoon somewhat expecting they’d come back with a few left over. That was clearly foolish thinking.

They’re my new favorite and best snickerdoodle recipe I’ve tried. Just like Mrs. Field’s.

The Best Snickerdoodles - Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you'll find!

The Best Snickerdoodles - Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you'll find!

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The Best Snickerdoodles

The snickerdoodles are as close to the Mrs. Field’s recipe (my personal gold standard) that I’ve been able to replicate at home. Slightly chewy around the edges with soft, pillowy centers. I underbake by a minute or two to ensure the centers are extra soft. Underbaking helps the cookies stay softer and fresher over time, but bake longer if you prefer more well-done or firmer cookies. They’re buttery with a light cinnamon-sugar coating. Cream of tartar gives the cookies lift, lightness, provides the classic snickerdoodle flavor, and it’s key. Chill the dough before baking so your cookies back up thick and full. My new favorite and best snickerdoodle recipe I've tried.

Yield: 14 small/medium cookies

Prep Time: 10 minutes

Cook Time: about 9 minutes

Total Time: about 90+ minutes, for dough chilling

Ingredients:

Dough
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt, optional and to taste

For Rolling
1/4 cup granulated sugar
2 teaspoons cinnamon

Directions:

  1. Dough - To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
  2. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
  3. Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
  4. Using a medium 2-inch cookie scoop or your hands, form approximately 14 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten slightly.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 1 hour, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  7. For Rolling - In a small bowl, combine sugar, cinnamon, and stir to combine.
  8. Dredge each mound of dough through cinnamon-sugar.
  9. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
  10. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Soft and Chewy Sugar-Doodle Vanilla Cookies and Food.com 

Related Recipes

Soft and Chewy Sugar-Doodle Vanilla Cookies – Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor!

Soft and Chewy Sugar-Doodle Vanilla Cookies - Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor!

White Chocolate Snickerdoodle Cookies - White chocolate adds a fun twist to a classic cookie

Soft and Chewy Cinnamon Chip Snickerdoodle Cookies – Buttery soft snickerdoodles loaded with cinnamon chips! They’re for those who usually need to double the cinnamon in recipes just to get enough pop!

Soft and Chewy Cinnamon Chip Snickerdoodle Cookies -Buttery soft snickerdoodles loaded with cinnamon chips! They're for those who usually need to double the cinnamon in recipes just to get enough pop!

Snickerdoodle Cookie Bars with Pink Vanilla Cream Cheese Frosting - Snickerdoodle cookies in an easy bar form

Snickerdoodle Cookie Bars with Pink Vanilla Cream Cheese Frosting - Soft and chewy bars that taste like snickerdoodle cookies! Perfect for Valentine's parties!

Brown Sugar Maple Cookies – Two types of brown sugar and maple syrup give these soft, buttery cookies an incredible caramel flavor!

Soft and Chewy Brown Sugar Maple Cookies - Two types of brown sugar and maple syrup give these soft, buttery cookies an incredible caramel-ey flavor! So good!

Softbatch-Style Dark Brown Sugar Molasses – NO butter, NO white sugar. Made with coconut oil. So soft that they’re bendable!

Soft Batch Dark Brown Sugar Coconut Oil Cookies - NO butter, NO white sugar. Made with coconut oil. So soft that they're bendable!

Soft Molasses Coconut Oil Crinkle Cookies – No butter, no problem. My favorite molasses cookies ever!

Soft Molasses Coconut Oil Crinkle Cookies - No butter, no problem. My favorite molasses cookies ever. Easy recipe at averiecooks.com

   

105 Responses to “The Best Snickerdoodles”

  1. #
    51
    Michelle — September 12, 2014 at 7:56 pm

    These ARE the best snickerdoodles. EVER. My husband says so :). But honestly, these are AMAZING. I didn’t refrigerate the dough because I have an impatient husband (okay, I’m impatient when snickerdoodles are involved too) and mine did not flatten too much at all and turned out absolutely perfect and just like your pictures. I don’t like crunchy cookies, only super super soft and chewy. These are it. Thank you so much Averie! Also, I subbed coconut oil for butter and it works out perfect! :)

    Reply

    • Averie Sunshine replied: — September 12th, 2014 at 8:01 pm

      Glad to hear that subbing coconut oil for butter and not chilling the dough still worked out great for you! So happy you’re both pleased and that you think these are the best, too! :)

      Reply

  2. #
    52
    Ashley — September 13, 2014 at 4:08 pm

    Made these today and they are DELCIOUS. Next time I will double, maybe triple, the recipe as it makes a small batch. :) they weren’t as puffy as the photos, so I won’t push them down. Thanks for a great recipe!

    Reply

    • Averie Sunshine replied: — September 14th, 2014 at 1:26 pm

      Glad you liked them enough to possibly even triple the batch! That’s great to hear!

      Reply

  3. #
    53
    Faye — September 15, 2014 at 6:43 pm

    Hi Averie, these look delectable. My boss’s fav cookie that I plan to bake for him for his b/day on Wed. I have the cookie balls all rolled and coated and chilling in my cooler. I know they will be rock hard by tomorrow night when I plan to bake them – shall I let them rest at room temp for a bit before baking or is it okay to bake them straight from the fridge? Any tips would be greatly appreciated! Thank you in advance!

    Reply

    • Averie Sunshine replied: — September 16th, 2014 at 1:50 am

      I would just take them out of the fridge and set them on the counter, preheat your oven for about 20 minutes, then bake. That should be about perfect! :) You have an extremely lucky boss and hope everyone enjoys these!

      Reply

  4. #
    54
    Amy @ Amy's Healthy Baking — September 20, 2014 at 8:26 pm

    Ohhh my goodness… Mrs Field’s… I couldn’t even stop by that corner of our mall! I’d want to get one of everything, and because I’m too indecisive, I usually would and then eat bites of everything until the entire dozen disappeared. You’re right, the snickerdoodles were beyond amazing! Nothing could ever quite compare. But since you’re the queen of cookies, I have no doubt that yours are even better!

    Reply

  5. #
    55
    Emily @ Life on Food — September 21, 2014 at 5:50 am

    These are classics. I would have to say these look like they stand up to the best categorization!!

    Reply

  6. #
    56
    Phoenix Starr — September 28, 2014 at 8:57 am

    Outstanding yumminess – I put them in the freezer to cool for 30min as we couldn’t wait. Baked for 9 minutes and the centers were under baked..like way under baked. I will prob raise to 11 minutes, seeing as perhaps mine were not pressed down enough.

    Reply

    • Averie Sunshine replied: — September 28th, 2014 at 3:48 pm

      Ovens, baking time, material of the baking sheets, height of dough balls, etc. yes they all play a role in baking time and a minute or two here or there, it’s hard to always judge down to the exact letter. So yes, just bake until done based on your variables. Glad they were outstanding for you!!

      Reply

  7. #
    57
    Aleisha — October 14, 2014 at 10:59 am

    Great Snickerdoodle recipe! I subbed out the flour (since I’m gluten-free) with Namaste Perfect Flour Blend (same measurements) and they turned out delicious. My hubs loved them too! One problem was that we ate them all in a day…ha!

    Reply

    • Averie Sunshine replied: — October 14th, 2014 at 4:10 pm

      So happy to hear that they worked using Namaste GF! That’s awesome to hear and glad you loved them!

      Reply

  8. #
    58
    Kathryn — October 14, 2014 at 1:17 pm

    Fyi. Cream of tartar is not a leavener. It is an acid, and when used with baking soda you are essentially creating baking powder.

    Reply

  9. #
    59
    Autumn — October 14, 2014 at 1:59 pm

    The flavor of these were amazing, but mine turned out flatter than pancakes! What did I do wrong? Followed the recipe to a tee….

    Reply

  10. #
    60
    Andreea — October 18, 2014 at 8:31 am

    They look great and I love cinnamon! My question may I use self raising flour ? Thank you

    Reply

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