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

   

128 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

    • Amy replied: — November 8th, 2014 at 7:49 am

      thank you for sharing Aleisha that you used the Namaste flour blend. I am new to gluten free and I am going to try it too :D

      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

  11. #
    61
    ShaferBaker — October 23, 2014 at 3:41 pm

    Sorry, but these were flat as a pancake! I followed the recipe exactly as it was written. The dough chilled for 3 hours.

    Reply

  12. #
    62
    Allison Hunt — October 23, 2014 at 9:36 pm

    I was so excited to make these for my snickerdoodle loving roommate! Unfortunately when I got to the dough rolling part, the dough was still very sticky and not at all rollable… What did I do wrong? Double and triple checked recipe steps :(

    Reply

    • Averie Sunshine replied: — October 23rd, 2014 at 9:39 pm

      Just add a little more flour, maybe 1/4 cup or so, just until it comes together. Easy fix.

      Reply

      • Allison+Hunt replied: — October 23rd, 2014 at 9:50 pm

        That’s what I thought, thanks!!

  13. #
    63
    Fantasy — October 30, 2014 at 7:05 am

    oh I like it. i shability.

    Reply

  14. #
    64
    Jennifer — November 7, 2014 at 7:28 pm

    I just made these, and they are amazing!

    Reply

    • Averie Sunshine replied: — November 8th, 2014 at 4:52 am

      Oh that’s awesome to hear, thanks Jennifer!

      Reply

  15. #
    65
    Suzanne — November 16, 2014 at 3:50 pm

    I make the cookies with two tablespoons worth, like the recipe called for, and it only made nine cookies. Very disappointing that it didn’t make 14 cookies like it said it did. :(

    Reply

    • Averie Sunshine replied: — November 16th, 2014 at 3:53 pm

      Thanks for trying the recipe and somehow we must be judging our tablespoons differently. I use the cookie scoop linked in the recipe and got 14 but your cookies are probably just a bit larger than mine are. You can make them smaller next time if you want to increase the yield; or double the batch.

      Reply

  16. #
    66
    D — November 17, 2014 at 8:08 pm

    Hi there :) you cookies look heavenly Nomnommnom. Do you know if they would be okay to flatten before baking and use a cookie cutter?

    Reply

    • Averie Sunshine replied: — November 17th, 2014 at 9:17 pm

      Hmmmm….in 90% of my cookie recipes, they’re naturally pretty thick and hearty enough that I would say sure! But these, these are a more delicate, and slightly thinner cookie dough base to begin with, but I say go for it! BUT don’t roll them too thin. I would definitely error on the thicker side so that when they bake they don’t spread too thin and DEFINITELY chill the dough before baking after you get the shapes rolled out. A pain, I know, but I think it will really save them from flattening too much. Please LMK how it goes!

      Reply

  17. #
    67
    Kris — November 19, 2014 at 8:28 am

    These were my “snow day” cookies yesterday. I was in the mood for a blast from the past. Turned out great for me, both taste-wise as well as being soft and puffy. Interesting that you had so many commenters on this recipe who struggled with flat cookies. I confess I use Gold Medal flour, not King Arthur, but they still turned out great. I would probably add a touch more cream of tartar next time to get more “tang” but that’s just a personal taste quirk.

    Reply

    • Averie Sunshine replied: — November 19th, 2014 at 1:05 pm

      I know you’re a major Cream of T fan because I remember one of my older snickerdoodle recipes doesn’t have it included, and you didn’t make those for that very reason! I remember you telling me that.

      Glad these came out great for you in terms of texture, thickness, and flavor, and that your flour worked out just fine…love hearing success stories! :)

      Reply

  18. #
    68
    Alisha — November 25, 2014 at 5:12 pm

    I just made these and followed your instructions exactly! My goodness, they came out amazing! Just perfect! I was skeptical when I pulled them out of the oven after 9 minutes because they looked far too underdone! But I had faith and did not overbake them. <3

    Reply

    • Averie Sunshine replied: — November 25th, 2014 at 6:11 pm

      Glad you had faith at 9 minutes and they came out beautifully for you! That’s great to hear!

      Reply

  19. #
    69
    Claire — November 26, 2014 at 2:15 pm

    I just tried making these and was super excited. But sadly my dough turned out to sticky to roll.. I don’t know what I did wrong. I added more flour a little over 1/4 cup.. But still didn’t help. An ymore suggestions to save my cookies?

    Reply

    • Averie Sunshine replied: — November 26th, 2014 at 2:16 pm

      Add another 1/4 of flour or so, enough so it’s not crazy sticky. Then pop the bowl in the freezer for 15 mins. Remove. Then roll into balls an refrig those balls for at least 3+ hours (or overnight or up to 5 days) before baking. And bake them off. I think you’ll be fine!

      Reply

  20. #
    70
    Noswoila — November 26, 2014 at 6:19 pm

    Just made these cookies and they are FANTASTIC! I doubled the recipe and instead of yielding 28 cookies, I made slightly over 40 small/medium cookies. No complaints there! But just a warning ;)
    Be generous in rolling the dough in the granulated sugar and cinnamon toppings. the more cinnamon / sugar you put on the dough, the tastier it is.

    One Little Note: I chilled the dough for an hour and when I baked the cookies for 9 minutes (as stated in the recipe), the dough still wasn’t fully baked through. I had to bake the cookies for around 15 minutes in order for it to really pillow / plump up. They are incredibly soft and yummy.
    Thanks for the recipe! I shall be using this recipe again to make another batch of cookies in December! :)

    Reply

    • Averie Sunshine replied: — November 26th, 2014 at 6:24 pm

      All ovens vary and glad you found the right time in yours, given your climate, dough, etc. And I totally agree to be generous is rolling :) Glad you love them!!

      Reply

  21. #
    71
    Elizabeth — November 27, 2014 at 3:32 pm

    I had to stop back and tell you about this-
    I’ve recently married a German and we’re currently residing in Germany. An American couple nearby delightfully invited us along with several German friends for thanksgiving. I wanted to make pumpkin cookies but this country had other ideas (no canned pumpkin, don’t yet own a blender). So I thought okay, snickerdoodkes. I picked your recipe because it’s the first one I found without shortening, which I also can’t get here.

    Well, Germans don’t know what they are (are they sweet? Are they for the main meal or after? Are they for breakfast?) and they think I’m making up the name, but oh my goodness they lost their freaking minds over these cookies. They were the only item we didn’t have leftovers of and everyone wanted the recipe. I had people telling me two or three times each how good they were.

    So thank you so much for the wonderful recipe!

    Reply

    • Averie Sunshine replied: — November 27th, 2014 at 6:51 pm

      Looooove stories like this! First, thanks for trying the recipe in lieu of pumpkin pie. From pumpkin pie to snickerdoodles, hey, whatever works when you’re living abroad and can’t get the ingredients you’re used to! Glad that everyone was going nuts over the cookies with the funny name and telling you how good they were and wanted the recipe. Wow, that’s awesome! Thank you and Happy Thanksgiving!

      Reply

Leave a Comment





Current ye@r *