The BEST Snickerdoodles Recipe — Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you’ll find!
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!
What’s in These Chewy Snickerdoodles?
For this homemade 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
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.
Do I Have to Use Cream of Tartar?
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.
Do I Have to Chill the Cookie Dough?
Yes, 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.
How to Store Snickerdoodles
These soft snickerdoodles 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.
Tips for the Best Snickerdoodles
I used a 2-inch cookie scoop to form these cookies (about 2 heaping tablespoons). You’re welcome to make larger cookies, but if you do that you’ll need to add a couple minutes to the bake time.
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.
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!
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The Best Snickerdoodles
Ingredients
Dough
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt, optional and to taste
For Rolling
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- In a small bowl, combine sugar, cinnamon, and stir to combine.
- Dredge each mound of dough through cinnamon-sugar.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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fall always makes me think of snickerdoodles, I think it’s a cinnamon thing – as always these look to die for Averie
YUUUMM!! I made snickerdoodles, this past weekend too – my husband goes gaga over them, I’ve got to give this recipe a try. There’s something so comforting about the mixing of sugar and cinnamon!!
The Mrs. Fields Gold Standard! When you said that my mouth watered and I could taste them. I need these in my life!! Pinned!
Thanks for pinning and glad you can relate to the Mrs. Fields gold standard. If I could turn back the hands of time and have 1990 metabolism along with some 1990 super buttery Mrs Fields cookies in a mall food court, I would be super happy :)
I remember my Mrs. Field’s days. Good times. Now I make my own cookies though, just like you.
These definitely look like the best Snickerdoodles! So super puffy!
Glad you remember Mrs Fields and thanks for saying these look like the best :)
Mmm these look amazing! Chewy outside with soft inside = absolute perfection I love how thick the center is ;-) PINNED!
Thanks Michele for pinning & the compliments!
I discovered your blog this morning (through Joanne Eats Well with Others) and am so glad I did! Love this post and looking forward to reading more.
I somehow never think of baking snickerdoodles. When I’m in the mood for cookies, I always think chocolate. But the few times I’ve made them, I really enjoyed them! Thanks for sharing. Bookmarking this to try soon.
Thanks for finding me and hope you enjoy the recipes!
I didn’t know that Mrs. Field’s sold snickerdoodles! I’ve only had and seen their chocolate chip cookies. But I agree, I good snickerdoodle is hard to come by, and these look amazing!
Oh yeah, and don’t even start! They are soooo addicting. But then again, so were these cookies :)
We love snickerdoodles! It’s my Hubby’s favorite cookie! These look fantastic, Averie! Pinned!
Love that factoid! And thanks for pinning!
I rarely chill cookie dough, but after looking at the thickness of these snickerdoodles, I think I’m going to stop ignoring that step from now on.
These look absolutely snarfable– perfect for post-swimming suit season!
absolutely snarfable = totally!
And you CANNOT skip dough chilling in any recipe if you want thick, full, non-skimpy cookies. It’s just NIGHT and DAY! Promise it’s worth it!
I’m also a sucker for snickerdoodles – these look great! But does anybody know why they are called… snickerdoodles?! There must be a story behind that!
Ive googled it before and now I can’t remember either!
Another yummy classic!! The golden yellow color inside makes them look buttery. Cream of tartar–that stuff I use maybe every few years if I make meringue. I didn’t realize it was used in snickerdoodles. I should pass this on to my sister–she doesn’t have my sweet tooth but this is the one cookie she does like!
Your sister doesn’t have a sweet tooth? Lucky girl :) And funny, most people I know who don’t have sweet teeth, they always tend to like snickerdoodles! And yes, cream of tartar is the classic leavener here. I use it so infrequently as well that I bought a new bottle just in case for this recipe. So now I have like a 1 cup size bottle that I will use 1 tsp from before it expires. LOL
“Soft, slightly chewy, pillowy little puffs of goodness that I can’t stay away from” Well…that makes two of us. These really do look like the BEST Averie! Can’t wait to try them! Pinned!
Thanks for pinning and glad you think they look like the best, too :)
As a kid I loved cinnamon toast crunch cereal because of all the cinnamon and sugar goodness as an adult I can’t start my day with a bowl of sugar but these beauties have all that cinnamon and sugar I love just in portion control form..luv these.
Cinn Toast Crunch…oh boy, love it. I honestly buy a box once a year or every year or two and just eat it dry by the handful. So crunchy, and so….GOOD. Processed foods, gotta love em sometimes :)
These definitely look like you perfected them. Nice work!
Thanks, Maryea!
My local mall’s Mrs. Fields closed about a year ago. It was super devastating.
But I can make these now and be happier! They look so thick and perfect!
You know, a lot of them are closing lately. Maybe people are getting healthier? Nah. Fast food biz is booming. But maybe people don’t justify $2-3 cookies? But still cheaper than Starbucks so who knows but I have noticed that in the past 5-10 years, there are less of them.
How did you know that snickerdoodles are my ultimate weakness?! You know I’m not a chocolate fan so snickerdoodles are my go-to cookie. And these certainly look so puffy and fluffy!
You know I am super picky about desserts after all these years, like I am the worst critic, especially of my own food, and I loved these thing! I wish I could have donated the batch to you – I need to remember that you’re a fan!
What do you do with all the desserts you make?
Eat some, donate the rest to anyone who wants something. My neighbors, friends, family, etc. are well fed :)