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 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!

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

278 comments

  1. 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?

  2. 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?

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

  4. 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 :)

  5. 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!

    • 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.

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

  7. 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! :)

    • 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!!

  8. 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!

    • 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!

  9. 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!

  10. 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.

  11. 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.

  12. 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!!

    • 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.

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

  14. 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.  

    • 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! :)

  15. 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. 

  16. 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! 

  17. 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 :) 

    • 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!

  18. 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!

    • 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!

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

  20. 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

  21. 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. :-)

  22. I tried this recipe for the first time last night and the cookies came out fabulous. Seriously this recipe for snickerdoodles is the best one that I’ve ever tried. The only thing that I did differently is instead of adding two eggs I opted to just add the one and the cookies still came out great. Thanks for sharing!!

  23. I’m not sure if this has been suggested, but I do not soften the butter. I mix the sugars and butter, it is not creamy, but is combined. The dough is not sticky in the end and is firmer and easier to handle. Cookies come out of the oven slightly larger than they went in!

  24. I’ve just made snickerdoodles for the first time, here in the UK we don’t have anything like this, but they looked so tasty I just had to try the recipe. They turned out perfect first time, they didn’t flatten at all but puffed up a little to form slight cracks in the surface and they taste amazing. Can’t wait to make another batch to give to all my family and friends.
    Thanks so much for sharing your recipes.
    Bev xx

  25. I made a double batch of these cookies for Labor Day and they were a HUGE hit…literally gone in less than 20 minutes.  I decided to make them again for a BBQ this past weekend.  I decided I would pre-make the dough since you said it could be frigerated up to 5 days.  Well I didn’t end up going to the BBQ & I have a family of 2 with a double batch of cookies!   I saw you mentioned they could be frozen up to 4 months.  My question is if I put part of the batch in the freezer, how do I bake them from frozen?  Or do I need to put them in the fridge for a certain amount of time than bake as normal?

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

      Just freeze the dough balls and then when you’re ready to bake, put them on the cookie sheet, preheat oven, and bake. They may need an extra 1-2 minutes, depending on all the variables, just keep an eye on them and use your judgment but normally when baking from straight frozen to oven, things only need an extra 2 minutes max for me.

  26. Having worked at Mrs.Field’s for several years, back when we made the cookies and muffins in-store, I can say that her recipe did not contain cream of tartar. Use baking powder (the 2 teaspoons sounds about right) instead.

    • Thanks for the tip about baking powder. Whenever I had played around to ‘perfect’ the recipe, if I kept out the Cream of T, the cookies didn’t have the right texture. Also I think that baking in a home kitchen is different than a restaurant or commercial-grade kitchen and so sometimes ingredients in one don’t always translate to another and vice versa, but I appreciate the insider info!

  27. This is a great recipe! My daughter has made it several times in the past month or so. She even entered some of them into the fair and won first place. Thanks for sharing it with us!

  28. Hi! I just wanted to say, these are the BEST snickerdoodles I have ever tried/made! They came out so wonderfully chewy – thank you for all your amazing recipes! Can’t wait to try more! 

  29. I’ve made these and love them!  I’m going to add some chopped up snickers to them for Christmas.  This year we are making dough that needs to go in the fridge ahead of time and putting it in the freezer.  Has anybody put the balls of dough in the freezer?

  30. Well, these cookies turned out soft and fluffy but they don’t have enough cinnamon and sugar coating. I’m not sure where I went wrong. Everything else about them is perfect but that. I followed the recipe to the T, I chilled them for almost 2hrs, and then I more than dredged them. I skimmed through a lot of the comments and I don’t see anything about this issue. After you dredge them do you pour a little on the top too? It seemed once they were chilled the sugar mixture didn’t want to stick as well….other than that they were great. I will certainly make again.

    • I dredge, and then repeat, repeat, repeat….I just really go nuts with the sugar and that does the trick. Just use way more than you think you need given everything you said and I’m sure you’ll be thrilled!

  31. In the process of making these, and I was not able to roll the dough into balls because the dough is too sticky. I hope that’s normal and they will turn out in the end. I just spooned the dough onto plates and it is now chilling.

  32. Thank you for this great snickerdoodle recipe, Averie!  I made these to include in holiday cookie bags for my coworkers and they were a big hit.  I couldn’t resist eating a few when they were fresh out of the oven (quality control).  I know that the recipes on your blog will be tasty and straightforward to make! Happy holidays to you and your family!

    • Thanks for trying the recipe and I’m glad it came out great for you! And what a nice compliment to say that my recipes are tasty and straightforward! As a blogger, those are my two biggest personal goals when I develop recipes!

  33. Hi Averie! Happy New Year! My daughter asked me to snickerdoodle cookies for her birthday treat. Boy, did these ever turn out wonderful. My son isn’t even a big cinnamon fan and he inhaled one while it was still warm. My husband and daughter said they were so yummy and taste just like mini donuts from the Stampede! We didn’t need to refrigerate the dough, and they came out just like your photos. Thanks so much for an awesome recipe!

  34. I made these cookies last week and they turned out flat… Not super flat like if they weren’t refrigerated, just not pillowie. And they were still the best snickerdoodles I’ve ever had lol but then I made them again this morning and the ONLY thing I did different was the way I shaped the dough balls. I just pushed the balls so the bottom flattened & they turned out perfect! Thanks for the recipe!

    • Thanks for trying the recipe and glad they’re the best you’ve ever had! And yes, sometimes the exact way you shape the dough will effect the outcome so a little experimentation is needed. Glad everything worked out great!

  35. I made a batch of these and stored the dough in the fridge, then later shifted them to the freezer. When I baked them after taking the dough out from the fridge, they turned out nicely. When I baked the dough after taking out from the freezer, they turned out a little more undercooked in the middle. The baking durations were the same. How long should I thaw the snickerdoodles before baking?

    • Either thaw to chilled room temp, i.e. the same temp they’d be if they came from the freezer. Or, just bake a few extra minutes if the dough is frozen. Common sense that you’d need to bake a bit longer with frozen dough than with fridge dough, right :)

  36. How long will I need to thaw the dough for after taking out from the freezer?
    My batch turned out undercooked in the middle and biscuit-like at the edges for the ones out of the freezer, but perfectly fine for the ones out of the fridge.
    Also, is the the type of flour responsible for the colour of the snickerdoodles? The ones in the picture look so fluffy and white! Mine are on the yellow side.

    • How long will depend on how warm the room is. I’m not sure. Just allow it to come to a chilled temp, just like I replied already. Baking isn’t always an exact science and you have to experiment.

      I use King Arthur All-Purpose flour and swear by it. And yes, the brand of flour will effect the shade.

  37. Right! Thanks for the reply:) it worked fine with cooking a little longer or thawing out till slightly chill. I’ll try that brand of flour if I can find it!
    I thought my comment didn’t go through cause of my mobile browser so I commented twice. Oops, my bad!

  38. Averie, best cookies ever, “da bomb” as my daughter said!! But cinnamon sugar didn’t stick. Any tips? Thank you, your website is our go-to.

    • Thanks for the compliments! I would just really ROLL and re-ROLL in the cinnamon-sugar. I double-dip so to speak, about 5-10 mins apart, and that seems to work well.

  39. Do I need to use those  specific brands??

  40. I use coconut oil in this recipe instead of butter in order to make it dairy free, they turned out great! I’m in snicker doodle heaven! 

  41. If I make the dough then freeze it, how long should I let the dough thaw before baking it?

    • You don’t really have to wait to thaw it – you can bake straight from freezer to oven. Possibly may need to add 1-2 mins to baking time but just keep an eye on them. Enjoy!

  42. Made these last night and they came out perfect !!! Loved that they are fluffy , soft and chewy and the taste was amazing,Will definitely be making these again and again lol.

  43. These were amazing.  I’ve never used a snicker doodle recipe with brown sugar in the south before, but this will be my go-to recipe from now on.  I spent the weekend mixing up four different types of your cookies and freezing the dough balls: these, the oatmeal M&M cookies, the Andes mint ones, and the funfetti cookies.  They all turned out wonderfully, thanks so much!  One question: would you consider including weight measurements in addition to volumetric measurements?

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