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!

Print Print Recipe

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

231 Responses to “The Best Snickerdoodles”

  1. Casey — January 20, 2015 at 6:22 am (#
    101
    )

    I went to the mall a few weeks ago and got a snickerdoodle from Mrs. Fields. It was incredible. I had to recreate this flavor at home. I did some googling and up came your site. I followed the recipe to a T. I even let the dough chill for over 4 hours. But the cookies came out super flat! I am not sure what I did wrong?? However, they taste SO good. So chewy and soft. I will definitely make this recipe again because the cookies were THAT good. Does anyone know why the cookies would be so flat?

    Reply

  2. Michell Sanglez — February 15, 2015 at 7:16 pm (#
    102
    )

    I made these last friday. I did all that you said: used a good brand flour, let them rest on the fridge (I left mine 6 hrs), used all the ingredients writen, and tried to follow every little detail just like you wrote it, but..they came ou flat :( … what’s the matter?

    Reply

    • Averie Sunshine replied: — February 15th, 2015 at 10:07 pm

      Thanks for trying the recipe and I have a cookie tips post here http://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html (not sure if those are the tips and details you’re referring to) but honestly using a Silpat, a cookie scoop, with chilled dough, fresh baking soda, fresh cream of tartar, fresh everything, along with King Arthur flour (I only use that flour), I never have flat cookies. Sorry…not sure what else I can say if you’ve tried all of those things!

      Reply

  3. Michell Sanglez — February 16, 2015 at 5:48 pm (#
    103
    )

    Yes, I was talking about that post. :/ … I guess I’ll try again, and see if i get another outcome

    Reply

  4. Christina — February 22, 2015 at 9:09 am (#
    104
    )

    Just made these! I didn’t have cream of tatar, so substituted it for 2 teaspoons of baking powder. They came out fluffy, cakey, and absolutely delicious! Perfect for this snowy day :)

    Reply

    • Averie Sunshine replied: — February 22nd, 2015 at 10:11 am

      Thanks for trying the recipe and I’m glad it came out great for you given the swap you made!

      Reply

  5. Mariam Sarkis — February 23, 2015 at 7:19 pm (#
    105
    )

    Made these twice in less than a week! I didn’t experience any flatness, they basically stayed the same size and were nice and dense in the middle (I think they were a little undercooked but they taste incredible) – so easy to make, too!

    Reply

    • Averie Sunshine replied: — February 24th, 2015 at 1:54 am

      Thanks for trying the recipe and I’m glad it came out great for you! And twice in less than a week, I’d say they’re a hit. If they’re a bit undercooked you can always bake longer since ovens, climates, etc. all vary. But sounds like things are great given 2x/week.

      Reply

  6. Kim Pratt — February 25, 2015 at 5:20 pm (#
    106
    )

    i just made these and love them!!!
    Thank you for sharing:)

    Reply

  7. Pam Duncan — March 3, 2015 at 12:32 pm (#
    107
    )

    These.Are.SOGOOD. Between my hubs and our 3 pre-teen boys, I have a hard time keeping anything in the cookie jar. Hubs especially likes snickerdoodles, so snickerdoodles do an especially-quick disappearing act. I tried this recipe Sunday afternoon, making a double batch. I made smaller cookies, using a 1.25″ cookie scoop, and my yield was 42 perfect puffy snickerdoodles. My crew thinks they are perfect, too–half the batch was gone by 8 pm. This morning (Tuesday)–only 6 cookies left–perfect for lunches. Thanks, Averie–this recipe is my new go-to! :)

    Reply

    • Averie Sunshine replied: — March 3rd, 2015 at 2:54 pm

      Thanks for trying the recipe and I’m glad it came out great for you AND that a double batch is gone in less than 48 hours :) That’s awesome to hear they are a new favorite and the recipe will be your go-to! Between these and the Tagalongs Cookie Bars, you have been baking up a storm!!

      Reply

  8. Melinda — March 5, 2015 at 9:21 am (#
    108
    )

    I’ve made these quite a few times and love them sooo much!! I have no control!! Just wanted to let you know I posted a link to your site on my blog for this recipe, hope that’s ok! Oh, and I’ve never had issues with them coming out flat and I never chill my dough! (I have no patience and when it comes to cookies I’m like a two year old!) Ok they are slighly flatter then yours look, but still nice and round and super good!

    Reply

    • Averie Sunshine replied: — March 5th, 2015 at 1:09 pm

      Thanks for trying the recipe and I’m glad it works great for you even without chilling and linkbacks are always fine! Thanks for loving the cookies as much as I do!

      Reply

  9. Loren — March 5, 2015 at 2:52 pm (#
    109
    )

    I just made these and they were absolutly perfect! I put a little extra baking power along with the cream of tartar to make sure they were super soft and puffy and It worked like a charm!

    Reply

    • Averie Sunshine replied: — March 5th, 2015 at 3:11 pm

      Thanks for trying the recipe and I’m glad it came out great for you with your little extra leaveners!

      Reply

  10. Jasmine — March 6, 2015 at 4:23 pm (#
    110
    )

    made these today, first time making and eating snicker doodles! they turned out perfect. I think people are over mixing their dough and in return getting flat cookies… or simply flattening them too much. 10/10 I will defiantly make these again. thank you.

    Reply

    • Averie Sunshine replied: — March 6th, 2015 at 4:56 pm

      Glad you give them a 10/10! And thanks for the glowing feedback!

      Reply

  11. Nicole — March 6, 2015 at 8:18 pm (#
    111
    )

    I just wanted to leave a few more considerations for those who end up with flat cookies. If this is happening regularly for you after chilling the dough, your oven could be too hot. Next time try baking 25 degrees lower than a recipe calls for and see if that helps. Another culprit could be too little flour. We’re always hearing how weighing is so much more accurate than measuring. I prefer measuring but I know that it’s not so consistent. An extra 1/4 cup of flour probably wouldn’t hurt for those who regularly bake flat cookies. Lastly, I think baking pans make a difference. I don’t have a silpat and almost never line my baking sheets with anything but I’m always pleased with my aluminum sheets (the big ones that are in the restaurant supply section–I got mine at Sam’s Club). My cookies were hit and miss before I got them and now I wouldn’t use anything else.

    Reply

  12. Jackie — March 21, 2015 at 12:47 pm (#
    112
    )

    I made these today and they don’t taste anything like a true snicker doodle cookie!! No no no!! Sorry! Even my kids noticed they tasted not like ‘ real snicker doodle’ <— their words! Not bad if you don't know what a good snicker doodle taste like!!

    Reply

    • Averie Sunshine replied: — March 21st, 2015 at 1:42 pm

      You’re the only person who’s ever said this. Guess we all have different tastes and associations with what a snickerdoodle is. To me, these ARE snickerdoodles! Thanks for trying the recipe.

      Reply

  13. Lauren — March 31, 2015 at 11:51 am (#
    113
    )

    Can you chill the dough all together or does it already have to be in little balls? 

    Reply

    • Averie Sunshine replied: — March 31st, 2015 at 10:13 pm

      Chill in balls otherwise it’s soooo rock hard when you try to scoop them out if you chill it all in one big mass.

      Reply

  14. Wenqi — April 17, 2015 at 8:20 am (#
    114
    )

    I’ve made these probably a good ten times now and they’ve come out perfect without a faim every single time. Everyone I’ve shared the cookies with has absolutely loves them. This one time five of us managed to completely demolish one batch within about 15 min of the cookies coming out of the oven, it was so hot but no one could wait for them to cool down first cause it was so good. This has definitely become my number one to go cookie recipe. Thank you so much for sharing this.  

    Reply

    • Averie Sunshine replied: — April 17th, 2015 at 2:21 pm

      Thanks for trying the recipe and I’m glad it comes out great for you every time that you make it AND that it’s become your #1 go-to cookie recipe! And that it’s a crowd pleaser and hit! :)

      Reply

  15. Marcia — April 30, 2015 at 9:58 am (#
    115
    )

    Whaaa! So disappointed !!! My daughter s fav cookie and wanted to surprise her for finals week of grad school. Cookies went flat and seemed like raw dough in middle–blah. Followed recipe to a T.  I will give another shot with 25 degrees lower oven and  1/4 c more flour. 

    Reply

    • Averie Sunshine replied: — April 30th, 2015 at 11:16 am

      Please read over this post for all my cookie baking tips http://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html Are you baking with King Arthur flour? Using a Silpat? Using brand new baking soda and cream of tartar? Those are the key things that come to mind that would contribute to flattening cookies if you’re not doing them. Hopefully the extra 1/4 cup of flour does the trick. I don’t recommend lowering the oven temp personally but if you think it would help, by all means, go with your gut.

      Reply

  16. ListsForAll.com — June 4, 2015 at 8:40 am (#
    116
    )

    Love this snickerdoodle recipe! That is why we featured it in our list of the Best Dessert Recipes http://www.listsforall.com/best-dessert-recipes/. Would love if you would checkout the full list sometime. Keep up the good work! 

    Reply

  17. Jennifer — June 14, 2015 at 3:18 pm (#
    117
    )

    First of all, I love this recipe! Thanks so much for posting it. I’ve made these a few times now and they always come out wonderfully. However one issue I’m having is that I can’t seem to yield as many cookies as you do (I usually get anywhere between 9 – 11).  At first I thought this was due to portioning so I bought the scoop you linked in the post, yet to no avail. As much as having fewer cookies is better for my waistline, I’d definitely love to make more without doubling the ingredients. Any ideas?

    Thanks for any insight! I can’t wait to try more of your recipes :) 

    Reply

    • Averie Sunshine replied: — June 14th, 2015 at 3:34 pm

      Hmm that’s odd that you’re getting significantly less, on multiple occasions. I would say just make your mounds of dough slightly less big when scooping them out (there’s a way to be skimpy with a cookie scoop)…make sure to bake them less time than you are now since skimpier cookies need less time in the oven. Or…you could just double the batch and then you’d get 18-22 cookies..LOL Glad you love the recipe!

      Reply

  18. Meryl — June 28, 2015 at 10:01 pm (#
    118
    )

    I LOVED THESE COOKIES! 

    I didn’t even use cream of tartar because I didn’t have any, I didn’t let it chill for very long, AND I cannot bake, and they turned out absolutely perfectly lol. 

    I already ate four of them.  I have a tummy ache, but man was it worth it. 

    These were amazing, and they really did taste like Mrs. Field’s!

    Reply

    • Averie Sunshine replied: — June 28th, 2015 at 10:40 pm

      Thanks for trying the recipe and I’m glad they came out great for you! And that you skipped the C of T and were also able to get away with a short chill time…and you say you can’t bake? Well you can now!

      Reply

  19. Rheona — June 30, 2015 at 7:34 pm (#
    119
    )

    I made these today my kids loved them! Mine came out flat. Next time I will use everything that you suggested.

    Reply

    • Averie Sunshine replied: — June 30th, 2015 at 11:09 pm

      Make sure everything is super fresh and use my suggestions and I think they’ll be puffier. Glad your kids loved them!

      Reply

  20. Malaiy — July 30, 2015 at 2:05 pm (#
    120
    )

    I looove these cookies!I have made them several times and they come out perfect every single time!This is now my favorite cookie,especially since i love cinnamon :)
    http://www.sweetima.wordpress.com

    Reply

    • Averie Sunshine replied: — July 31st, 2015 at 12:23 am

      Thanks for trying the recipe and I’m glad it came out great for you!

      Reply

  21. Doris — August 2, 2015 at 1:18 pm (#
    121
    )

    Kind regards from Germany! I have also tried your snickerdoodles and i thought maybe it is interesting for you, that your recipe made the jump across the atlantic. Absolutely delicious! I also tried the Cookies with chocolate and Pudding mix, also very very good, but these are my favourites. Please excuse my mistakes, my english is really improvable. :-)

    Reply

    • Averie Sunshine replied: — August 2nd, 2015 at 1:30 pm

      Thanks for trying the recipe and I’m glad it came out great for you as well as the other recipes you’ve tried! Glad you’re happy with everything!

      Reply

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