The Best Snickerdoodles

The BEST Snickerdoodles Recipe — Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you’ll find!

best Snickerdoodles recipe

Easy Snickerdoodle Recipe 

A good snickerdoodle is hard to come by, but this recipe is my favorite. Soft, slightly chewy, pillowy little puffs of goodness that I can’t stay away from.

I’ve always loved snickerdoodles, and in high school and college used to work at a mall three stores down from Mrs. Fields. That was dangerous because it fueled my snickerdoodle habit with extreme ease. The snickerdoodles are as close to the Mrs. Fields recipe (my personal gold standard) that I’ve been able to replicate at home.

These homemade snickerdoodle cookies are slightly chewy around the edges with soft, pillowy centers. They’re buttery with a light cinnamon-sugar coating. Not too heavy, just classic snickerdoodle. If you’re a cinnamon fiend, I recommend making my Soft and Chewy Cinnamon Chip Snickerdoodles instead. 

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.

This my new favorite snickerdoodle recipe I’ve tried. Just like Mrs. Fields! 

chewy Snickerdoodles on counter

Chewy Snickerdoodle Ingredients

For this snickerdoodles cookie recipe, you’ll need: 

  • Unsalted butter
  • Granulated sugar
  • Light brown sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Cream of tartar
  • Salt
  • Cinnamon

stack of the best Snickerdoodles on white plate

How to Make Snickerdoodles 

Don’t let the tasty cinnamon sugar coating fool you into thinking homemade snickerdoodles are hard to make. These cookies are actually one of the easiest I’ve ever made! 

To make these chewy snickerdoodles, you’ll first need to cream together the butter and sugars until the mixture is light any fluffy. Mix in the egg and vanilla, then add the dry ingredients. 

Scoop the cookie dough into balls and refrigerate for at least an hour, or up to five days. Once the cookie dough has chilled, roll each ball into the cinnamon sugar before baking. 

You’ll know your cookies are ready to come out of the oven when the edges are set and the tops have just set. Let the cookies cool for 10 minutes before serving with a big glass of milk. 

Visual learner? Here’s a video showing you how to make snickerdoodle cookies! 

stack of Snickerdoodle cookies on white plate

Is There a Cream of Tartar Substitute I Can Use? 

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. Don’t skip it or you won’t end up with the best snickerdoodles.

If you don’t have cream of tartar on hand but want to make snickerdoodles immediately, try my White Chocolate Snickerdoodles or my Chewy Sugar-Doodle Vanilla Cookies instead. 

Can I Double This Recipe?

Very easily, yes! You’ll need to use multiple baking sheets though since you don’t want to crowd the cookies. 

Can I Prep These Cookies in Advance? 

Yes, you can scoop and freeze the cookie dough balls for up to four months. You’ll want to bake the dough from frozen (do not thaw) and you’ll likely need to add a couple minutes to the bake time. 

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

Tips for the Best Snickerdoodles 

When making this chewy snickerdoodle recipe, I underbake them 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.

Also note that you MUST chill the dough before baking so your cookies bake up thick and full. Unchilled dough will result in cookies that are prone to spreading and they’ll be much thinner, and flatter. 

Lastly, feel free to add more or less cinnamon to the cinnamon-sugar coating to suit your preferences. I like my snickerdoodles to have a good amount of cinnamon flavor on them, but I know not everyone likes it as much as I do! 

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

The Best Snickerdoodles

The Best Snickerdoodles

These really are the best snickerdoodles! Soft and pillowy, these are the closest recipe to Mrs. Fields snickerdoodles that you'll find!

Yield: 14 small / medium cookies
Prep Time 10 minutes
Cook Time 9 minutes
Chill Time 1 hour
Total Time 1 hour 19 minutes



  • 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


    1. 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. 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.
    10. 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.


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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 172Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 90mgCarbohydrates: 26gFiber: 1gSugar: 15gProtein: 2g

More Easy Cookie Recipes:

Chai Snickerdoodle Cookies — The soft, buttery dough soaks up the warming notes of the chai spices beautifully! 

One-Bowl, No-Mixer, No-Chill Oatmeal Cookies — An incredibly FAST and EASY recipe that produces perfectly thick cookies with chewy edges and soft centers!! One bowl to wash, no mixer to drag out, and no waiting around!!

Softbatch Funfetti Sugar Cookies — These funfetti cookies are essentially sugar cookies from scratch that have been loaded with sprinkles. They have that nostalgic boxed cake flavor but are 100% homemade! 

Cowboy Cookies — These cowboy cookies are packed with oats, chocolate chips, Cornflakes, and shredded coconut. This is a flexible recipe that you can make with different mix-ins to suit whatever is in your pantry! 

Easy 4-Ingredient Perfect Peanut Butter Cookies — These 4-ingredient peanut butter cookies are made with a secret ingredient…and lots of peanut butter, of course! These are so easy and fast to make!

The Best Soft and Chewy Chocolate Chip Cookies — One of my absolute favorite recipes for chocolate chip cookies thanks to a special ingredient! Just one bite and I think you’ll agree!!

The Best Soft & Chewy M&M’s Cookies — These bakery-style M&M’s cookies are soft, chewy, buttery, and LOADED with M&M’s and chocolate chips. No one can resist these cookies!

Frosted Soft Sugar Cookies – Super SOFT sugar cookies that just melt in your mouth!! If you’ve ever thought that sugar cookies can be boring or dry, this EASY recipe with frosting and sprinkles will change your mind!

370 comments on “The Best Snickerdoodles”

  1. These are divine! I doubled the recipe and used half butter flavoured shortening and half vegan margarine (there’s a dairy allergy in the family), but didn’t double the sugar/cinnamon topping as it wasn’t necessary. I baked them exactly 9 minutes on rubber mats on plain cookie sheets and they turned out perfectly. Soft and chewy but with a nice crispy exterior. Instead of refrigerating them after rolling, I chilled the dough in the mixing bowl and then shaped them (just not enough room in our fridge). I will save this recipe to use all the time!

    Rating: 5
    • Thanks for the 5 star review and glad that half butter flavored shortening and half vegan margarine worked great and you were able to keep the real butter (dairy) out of them for the allergy situation!

  2. These cookies are really really good. I made them for a party this past weekend and they flew off the plate. It seems to me like people are wanting a more simple cookie anymore, at least my friends do. I intend to make more for gifts and cookie plates but I know I will have to double this recipe 2 or 3 times just to be sure I have enough of them.Thank you for a great recipe

    Rating: 5
  3. Hi! I was wondering why you said to not thaw if you froze them? I usually thaw my cookies in the fridge overnight.

  4. I don’t have a cookie scoop, so I measured mine. If you really meant 2 heaping tablespoons of dough, these are seriously under-baked. I did my second batch at 10 minutes and they were slightly better, another time I will go with 12. The flavor is good, but I don’t enjoy eating raw dough. I will try them again, but make them about half that size.

    • Cookie baking timing is very dependent on the exact amount of dough used, the oven, climate, pan, personal preference, etc.

      So of course, bake until they are done as needed. Baking times listed are, as always, only an estimate what it took me. It may take longer/shorter for you.

    • My favorite recipe for snickerdoodles. It’s been a no-fail for me every time but I just moved to a higher elevation and I think I need to adjust accordingly because they didn’t cook as fast as usual. If you have any high-elevation recommendations that would help me next time around it would be appreciated!!

  5. I love this recipe!!! My husband can’t stop eating this delicious cookies thank you for sharing

    Rating: 5
  6. If there is a heaven, these cookies will be waiting for me! My family absolutely LOVES these! Thank you for posting this recipe.

    Rating: 5
  7. Off to the store to buy cream of tartar!

  8. I made these Sunday night for the third year in a row. Not sure what I did differently this gear, maybe leaving the dough in the fridge for a little longer than usual. All I know is they came out like little cinnamon pieces of heaven!! Every time I make these my boyfriend asks for more, I wish it made more cookies per batch (though I guess I could just double the recipe, right?) Thank you so much for this recipe!

    Rating: 5

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