Soft and Chewy Snickerdoodle Cookies
The popular cinnamon-sugar soft and chewy sugar cookie recipe. A recipe that has been in the family for over 30 years!
This was one of the first cookie recipes I made as a kid. As I have shared before, I was fully obsessed with cookbooks as a little girl. My Mom collected church cookbooks and I would go straight to the cookie recipes and beg my Mom to let me whip up a batch. I made this snickerdoodle cookie recipe 30 years ago and it is still the best I have ever tasted.
This is such a popular Christmas cookie because I have yet to find anyone who doesn’t love snickerdoodle cookies! When I used to teach a cooking school for kids, it was the first cookie I taught them to make because kids love them. Whenever I make these cookies, they disappear so darn fast!
So what makes a perfect snickerdoodle cookie?
A snickerdoodle cookie has to be soft and chewy. No hard hockey puck cookies here! It has to be rolled twice in cinnamon-sugar to ensure that it is completely coated. It also has to have the signature tang from the cream of tartar.
How to make the BEST Snickerdoodle Cookie:
- Start by creaming butter and sugar for 4-5 minutes. This is an important step as the butter coats the sugar crystals and creates a smooth texture. It also whips air into the cookie dough.
- Use Cream of Tartar as a leavening agent. It gives it the signature tangy flavor and chewy texture. A touch of baking soda helps the cookies to rise as well.
- Double roll the cookie balls into a cinnamon-sugar mixture. This helps to make sure the cookies are completely coated in cinnamon-sugar before baking.
- Bake just until the edges begin to become a light golden color. These snickerdoodle cookies need to be soft and chewy so watch carefully. If you want them to be flat, press the balls down in the center before placing in the oven.
- My favorite baking tools for perfect Snickerdoodle cookies — light-colored baking sheets, parchment paper sheets, KitchenAid mixer.
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Check out some more of my most popular cookie recipes:
Levain Bakery Chocolate Chip Cookies
MJ’s Top Secret Chocolate Chip Cookies
Lemon Sugar Cookies
Soft Chewy Sugar Cookies
Grandma Geri’s Gingersnaps
Chocolate Mint Chip Cookies
Mrs. Claus Peppermint Bark Chocolate Cookies
The Best Snickerdoodle Cookie Recipe. Soft and Chewy Snickerdoodle Cookies. The popular cinnamon-sugar soft and chewy sugar cookie recipe. A recipe that has been in the family for over 30 years!
- 1 cup Unsalted Butter (softened)
- 1 1/2 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 2 3/4 cup Flour
- 1 1/2 teaspoon Cream of Tartar
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1/4 cup Sugar
- 1 1/2 Tablespoons Cinnamon
Preheat oven to 350 degrees.
In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
Stir in flour, cream of tartar, baking soda, and salt, just until combined.
In a small bowl, stir together sugar and cinnamon.
If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.
I hope you love this snickerdoodle cookie recipe and it becomes a staple in your family for years! Happy Baking!
These were delicious! Thank you, there were a bunch of happy kids eating these cookies today! But I didn’t flatten them before I put them in the oven so the were rounder and not like the pic. Should I have used a fork to flatten?
Mine were delicious but they didn’t flatten either. 😏
I flattened mine with the palm of my hand before I put them in the oven and they turned out great😁
I used the bottom of a measuring cup and dipped it in the cinnamon sugar each time before pressing. I also squished them pretty good to about 1/8”. They came out nice and flat like the picture.
First time making them and I thought that the dough was too soft…but I was wrong! I wonder if maybe you added a hair too much flour? I’ve only tried once so I’ll probably mess them up next time lol!
Thanks for a great recipe!!!
I used the lid to a jar. Sprayed it with Pam.
Best Snickerdoodle recipe I’ve ever used.
You can just use the palm of your hand and lightly push down. A small plate would work as well I suppose?
I’ve always put a damp cloth around the bottom of a glass and flatten slightly with that. Works great!
This is the very best cookie ever my friends love, Love them …Mary Humes
Use the bottom of a drinking glass. To avoid the glass from sticking to the dough, press the glass into the sugar/cinnamon mixture first. Press just enough so that the dough is no longer round. You don’t need to make it flat.
LOVE… LOVE … I m a true fan/follower of all your recipes! You never disappoint. The way you present & easy to follow recipes make me feel like my girlfriend just called and gave me a great recipe I have to try. These cookies are amazzzing! Keep doing what you do, and know it’s truly appreciated. Have a wonderful Holiday.
I just made these to take to a church Christmas party and I am going to have to quickly hide them… My family is trying to eat them all! A total hit!!! Thank you for this recipe – it will now be a staple in my house. Xoxo
I’m making them for a Christmas party as well, so you think it was enough?
The instructions say roll into small balls; should I use one of those teaspoon scoopers?
I think that’s too small, I like to use a ice cream scoop
A Restruant supply house has cookie scoops in every size from small to large. You just choose what size you want your cookie.
I made these today, very easy to make and so yummy!
These were fabulous and fabulously easy to make with the kids. The hardest part was waiting for the dough to chill. The easiest? No one could stop eating them. I had to keep a secret stash for Santa! Batch after batch. I recommend using a silicone baking mat.
These werecthe best cookies that I have ever made! I love how simple you made the instructions. They were easy to follow and my cookies were delicious.
I definitely agree on the instructions – one of the easiest to follow step by step.
I have only heard the name before, didn’t know what they looked like even. Are they an American thing? I’m in Canada. But your recipe was easy to follow. Looks just like yours in the photo. For those asking questions, I cut my chilled dough into quarters, then used a cookie scoop to make 6each just so relatively same size, dough was easy to work with. Baked them as a ball, they flattened themselves while baking. Inside was so light & fluffy! A had sugar-cinammon mixture left over, but still found it a bit too sweet covered all over. Might just roll the top instead of rolling all over if I make it again. I grew up with sugar cookies, but this was a nice change. Thank you.
I did not have time to chill dough but they did flatten nicely. I just made them a little too big and they really spread on the cookie sheet. They are a very good cookie.
they are amazing !!!!!!! but i haven’t cooked them
I made these for my family. But instead of making a snickerdoodle cookie I used the recipe to make a sugar cookie and my family went crazy over them. This is my second time making them within two weeks. Thanks for the recipe. I also figured out how to flatten them
Can you share how to flatten them?
I used a fat spatula to flatten mine: you can use anything with a flat surface.
Can you share how to flatten them please ? I’m selling these and I really need help 😀
So yummy! Thank you for the great recipe!!
These were delicious! And lasted forever, they were just as good a week later, whereas most cookie recipes I make seem to degrade in flavor and texture after just a few days, maybe it’s the cream of tartar? I also added about of teaspoon of cardamom to the cinnamon sugar mixture because it’s one of my favorite spices, if you haven’t tried it I highly recommend it. 😀
I like to add cardimon to my recipes as well, just the right and different touch.
Definitely the best snickerdoodle recipe I’ve ever tried. This will be my go-to from now on!!
I made these 2 nights ago and only made 1/2 a batch.. The first batch were so soft and chewy and yummy, they were eaten within 2 days. (I put the batter in the fridge for only a few minutes ). However, the 2nd half were so hard, like hockey pucks. not at all like the first. The only difference was that I left the batter in the fridge overnight. I was so disappointed, that I made another full batch of cookies again today, and they quickly hardened again! Help! Can you tell me how to avoid them hardening again? I have faith in this recipe, as they were So good the first time.. Is it critical to roll the cookies in the cinn / sugar mix twice? I also left each pan of cookies in oven for 10 min. Any tips would be much appreciated.
I think you maybe overbaking at 10 mins. These cookies are usually baked until the edges are light light brown instead of golden brown like most other cookies. also if you’re baking in a dark baking sheet you know the heat up quite a bit more and that can make them over cook even in a very short time period! I always remove mine when they look almost done but a little underdone. That seems to work best for me.
but if your first batch came out good then maybe you should try not chilling them as long and just cooking them the way you did the first time to get the same result?
Just made these. Outstanding!
The one tip I would add would be to sift together dry ingredients separately, before incorporating with the wet. I tend to find that’s a helpful step when baking.
These were delicious! For those wondering, 2 tablespoons of dough each makes 24 cookies exactly. I chilled my dough for about 15 minutes, and it went back in fridge between sheets going in the oven. Don’t crowd your pans. I baked 6 cookies at a time. More than that and they will merge, unless you are making smaller cookies.
I’ve been looking for the perfect snickerdoodle recipe, have had a few failures, and this one is just right.
Oh. My. Goodness. These are the most delicious cookies I have ever made, and that is really saying something because I bake very often. The texture is perfect and they stay soft. They are also gorgeous cookies, and not too sweet. I love the subtle tang to it, also. For such a simple recipe, these are INCREDIBLE!!! Five stars!
Can I chill them for say, an hour and a half, before baking? Making dough now but cannot bake till later. Have made this recipe before without chilling and they were amazing.
It worked out perfectly!!! This recipe is one of my favorites.
Best I’ve made! Soft and delicious! I didn’t end up with the cracks like the pics, which I wanted though.
I loved the recipe, if you’re like me, though, I added a little cinnamon to the dough.
Snickerdoodle have been a favorite of my son, since he was a little for in the kitchen with me. We found this recipe…my hat’s off…this kid now requests your recipe at least once a month. It is surely one of the best I’ve tried!! Thank you
is there any specific alternate cream of tartar mixture for these cookies if I don’t have that on hand?
I’m using Apple cider vinegar. I read lemon juice or white vinegar. I thought Apple cider vinegar would add a little extra flavor. I haven’t baked mine yet, but the dough tastes delicious! They’re currently in the fridge chilling, the suspense is killing me!
1 tsp. of lemon juice or white vinegar for every 1/2 tsp. of cream of tartar works in most recipes.
My daughter has been begging for these cookies, and my love just bought me a brand new KitchenAid stand mixer. I can’t wait to make this recipe.
Soooo good! I am convinced that they just vanished into thin air! Where did they go? Lol
Best ever! Simply use the spoon to lightly push down and they flatten out perfectly! Baked 10 min in convection oven, left one minute on sheet before removing Beautiful!
I made thee tonight. They are so soft. I think the dough needed more flour or less butter. Sugestions are welcome. Should the dough be so soft? Otherwise easy to make and I got 42 cookie from the bath. Thank you for your recipe. I am sure I will make them again. Husband loved them.
These are honestly the best snickerdoodles
I have ever made, and I’ve made many!!!!
Thank you for sharing!!!!
Snickerdoodles are my favorite cookie and I’ve never once made them at home and been happy…until now!! Absolutely the best recipe ever, and so easy!! Thank you!!
I made them with cannabutter and had to add a little extra flour but they turned out quite nicely 😉
I am not surprised that they go quickly they look incredible!! so simple but amazing!!
Can unbleached flour be used in this recipe?
These cookies were just right! I found that it worked well to flatten them with my hand — they look like the picture.
These turned out so delicious that I made a batch for a few of our neighbors. My husband didn’t want to give the ” extra” away. Neighbors loved it so much it became a battle for the bag of them I brought over. Definitely a winner in our home – and neighborhood. Can’t go wrong with these addictive lip smackers.
I doubled the recipe (~48 cookies) for a potluck. They disappeared so quickly! I substituted 3 tsp lemon juice and 3 tsp white vinegar for the 3 tsp cream of tartar. This may have caused my cookies to have a small dome shape even though I flattened the balls of dough with a spoon before putting them in the oven. They still came out very nice, soft, and chewy. As suggested, I chilled the dough for 30 minutes before baking. Do not skip the double coat of cinnamon sugar! I was skeptical about that step but the cookies ended up being the right amount of sweetness. Thanks for sharing this recipe – it was such a hit!
My first batch was a little weird. So I kinda tweaked them a little bit.
I added a little cinnamon and sugar into the dough. After rolling them in the cinnamon and sugar, I put them on the cookie sheet and flattened them with the bottom of a cup.
But overall I’m thoroughly impressed with these cookies. They’re amazing.
This is a wonderful recipe! I followed the directions to the letter and they came out flat and chewy! Beating the sugar and flour for 5-7 minutes really does help. Thank you! I’m going to share this recipe on Facebook!
What are the ingredients for this recipe.
These were awesome! I have made Trisha Yearwood’s recipe in the past but didn’t have any shortening so I did your recipe. Your recipe is going to be in rotation for lunches now! I used a small scoop and got 3 dozen out of them.
Great recipe! They came out so moist. Just make sure to press cookies down with your palm lightly, but with slight pressure. Definitely recommend!
Delicious!!! Had to tell my brothers to stay away (yes I am a kid, a 10 year old to be more specific). SUPER easy😀, I did flatten the cookies with a glass cup, though. Definitely saving this recipe
Delicious
I made a trial run and had the same problems with the cookie not flattening. And I could really taste the salt. For the second run, I reduced the salt to a half teaspoon and chilled my dough overnight wrapped like a log in wax paper. Slicing the dough gave me perfect oval cookies that were flat.
I baked these for a family get together on the 4th of July and there were none left. The kids made ice cream sandwiches out of them. I had to try it that way too and they were delicious!! Thanks for sharing!
I don’t normally post comments but you have given me no choice! This recipe is bakes a delicious light fluffy, buttery, snickerylicious snickerdoodle cookie!! what make this cookie so amazing is that I was able to make it and I am not a baker at all this was my first attempt to make this household favorite and my hubby loved the flavor and my son looked and me and say “Mom all I can say is WOW” so thank you for doing the work and letting me get all the credit. I cant wait to try more of your recipies! thanks a bunch 🙂
Celeste, I loved your comment so much, the cookie that makes mom a super hero, way to go. I’m making these cookies today as it’s the holiday season. You’ve inspired me.
Thank you ModernHoney for recipe. Looks like you’re a miracle worker this holiday season.
I made these today, my dough was still wet afterwards, should I add more flour?
Forgive English. Cookies were great!!!!!!
Haven’t baked them yet but the dough is so yummy on skin two touch ^___^
I brought themm to my sister’s baby they all liked it so good taste thank you modern honey!!!!!!!
THE. BEST. SNICKERDOODLES. EVER!! Incredible!! Recipe was super easy to follow and the cookies were insanely good! My new favorite cookie!
Great flavor, but I found these to be too sweet. I halved the recipe just to test them. If you are sensitive to too much sugar in your cookies, this may not be for you. Any suggestions on how much to reduce the sugar by without compromising on overall taste and texture?
I don’t normally leave comments, but you left me no choice. These turned out amazingingly buttery awesome (I had to make up a word they were that good!) this is significant for me as I am trying to learn to bake and these made me look like a pro! thanks for doing the work and letting me get all the credit 🙂
I am all about making up words too — buttery awesome is a perfect explanation! Haha! Your comment made me laugh. Thanks Celeste!
Awesome cookies. Although I would cut back
on the cinnamon by 1/2 teaspoon.
I was craving some snickerdoodles on my way home from work today. I wanted an easy recipe cause I was tired and wanted some COOKIES! I found your recipe and followed it to a “T” Except I used vegan butter instead of regular butter. It turned out better than I thought. My craving has been satisfied! Thank you
Hi! I was wondering if these cookies can be frozen? I’m making these shortly, can’t wait to try them!
Wow!!! These were better than any snickerdoodle cookie I have ever had! My 3 year old daughter had a blast helping me prep the cookies and covers them with the cinnamon sugar mix! We didn’t refrigerate them and sprinkled extra sugar mix before we baked them. They were soft and delicious cooked at 10 minutes!
Spectacular exactly as written. You really ‘nailed it” with the title!
Hands down the BEST snickerdoodle recipe EVER.
I’m about to bake these and y’all better not be lying down here in the comment section! I’ll be back to update. 😏
My son-in-law LOVES Snickerdoodle cookies. I made this recipe for my first attempt at Snickerdoodles. HE LOVED THEM. Everyone loved them. Thanks for the recipe. I’ll be making these again!!
AMAZING! Made a double batch because I knew they would be good. Crunchy around the edges and soft in the center. Just delightful!
What kind of flour
Mine turned out great but were a little to thin and broke quite a lot.
This was my first time making snickerdoodle cookies and I am so glad that I had this recipe because they were much fun to make. I bearly even got them out of the oven before my father-in-law ate half of them. They were so good! I even gave some to my colleagues and they all loved them and they asked me to make more of them and bring them in. Thank you so much for always posting such great recipes!!😁❤❤❤🍪🍪🍪
This was my first time making snickerdoodle cookies and I am so glad that I had this recipe because they were much fun to make. I bearly even got them out of the oven before my father-in-law ate half of them. They were so good! I even gave some to my colleagues and they all loved them and they asked me to make more of them and bring them in. Thank you so much for always posting such great recipes!!😁❤❤❤🍪🍪🍪
These are the best snickerdoodles ever!!! I made them for an event at my church and everyone raved about the flavor.
These really are the best snickerdoodle cookies. Perfect balance between sweet, salty and oh-so-buttery! I’m gonna get fat eating these!
My 14 daughter used this recipe by herself, and she nailed it! Great recipe, delicious results!
Made these today for my husbands birthday cause this is his favorite cookie. But i tweeked the ingredients a bit.
I added a dash of cinnamon, maybe an 1/8 cup of brown sugar, and a few light splashes of water to the dough because i substituted 1/2 of the vanilla extract with a vanilla bean. I left them unpressed so they were thicker and we were all amazed.
These were by far the best snickerdoodle cookies weve ever tasted. Your recipe is fantastic and will be my go to going forward.
Just made these for the first time ever. I used an ice cream scoop so mine were rather large. I pressed gently on the dough ball with the bottom of a glass and baked for 12 minutes. Perfect recipe!
Hi! I will be making this cookie. But I will shape the cookie thru letters. It will get bigger if I bake it? Or it will it stay on the same size the way you mold before baking? Thank you!
It’ll spread! So yes, they will be bigger
Did anyone use salted butter? It is all I have!
If you have salted butter, you can cut the salt in the recipe a bit. No idea how much, but I bet that info is online somewhere.
I made these last night and they are absolutely amazing! They came out just like the picture and were so light. Love these and am now scouring your page for other cookie recipes!
yummy
I made these Snickerdoodles for the first time this evening. They are remarkable! I followed the recipe exactly as written. I did not, however, choose to flatten the cookie prior to baking. They came out of the oven puffy and wonderful! The flavor is outstanding! Such an awesome recipe for the holidays or anytime!! Thank you so much!
I made these a few weeks ago for my co-workers as part of an intended snickerdoodle whoopie pie batch. Ultimately I made 30 cookies and maybe 8 of them I turned into the whoopie pies because I decided it was too decadent. I actually ran out of granulated sugar so I put the 2 1/4 cups sugar in the dough itself and then for the rolling sugar I used light brown sugar. Everyone loved them and I’m about to make another batch by request tonight. Great recipe!
You don’t need to flatten the cookies. As the recipe says,. just indent them in the middle as if you were making a space to put caramel or a hershey’s kiss or something. Or if you are familiar with making buckeyes, like that. You could also use a small cookie scoop – not the one you used to scoop out the dough obviously because it would be the same size as the entire ball. The dough will naturally expand into the flat shape on its own.
This was such a well-written and easy recipe, I had to give it a try. The cookies came out looking great and with a lovely texture. They tasted good, but a little unsweet for me, plus had a tangy, lingering aftertaste – I guess from the cream of tartar – that I didn’t like. Especially when hot out of the oven.
But they had such great online reviews that I took them into my workplace the next day. They were quickly gobbled up, got raves and one person even applauded. So much for my sense of taste. 🙂
Can the dough be mix a few days ahead and then refrigerated before baking?
Greetings from Nova Scotia, Canada! I made your snickerdoodles exactly as the recipe you provided. Quite pleased and I must say the cookies tasted even better the next day!
I am inclined to add your cookie to my Christmas collection that I make every year!!
I live at very high altitude where baking is always complicated, and all recipes usually need tweaking. But I made these cookies as directed and they came out perfect. The family loved them and they sold really well at a school bake sale. Love, love, love this recipe. It is going in the book for sure. Thank you!
Loved it!! I didn’t have cream of tartar, so I used distilled white vinegar. Rolled the dough in festive Christmas sprinkles before baking, as well as the cinnamon-sugar coating. Turned out amazing! Crisp and crunchy on the outside, chewy and soft in the middle. Will definitely use this recipe again! 🙂
I followed this recipe carefully because it is a little different than my mother-in-law’s recipe. My dough was extremely crumbly. I had to work it with my hands quite a bit to get it to stay in a ball. When they were done, they were more like shortbread cookies than soft, chewy, flat ones. I did substitute butter flavored shortening for the butter (cholesterol problems) and Splenda (diabetes) for the sugar. Could one of these substitutions be my problem? What else should I adjust to make them right? They still taste amazing!
These are amazing! My husband said they are the best he has ever eaten. Thank you for post this!
I made these for the first time for cookie exchange at work, huge hit!!! Mine did not turn out flat like in the picture but no one seemed to mind.
I will be making them again, thanks for the clear instructions!
For the cinnamon-sugar mixture, is 1 1/2 tablespoons of right? That seems like a bit much… Unless it’s teaspoons.
I found them to be much easier to “process” after I chilled the dough. I rolled the balls in a bowl of cinnamon sugar and flattened them with my thumb
Yummy
Snickerdoodles are one of my favorite cookies. I have never been able to find a recipe that keeps them chewy…UNTIL TODAY. These were amazing! Thanks for sharing!
WOW! I’ve been wanting to try my hand at snickerdoodles for awhile now (become such a cinnamon fan in the last year). Figured Christmas cookie season was the time to finally start trying out some recipes and hope I can find “the one.” Started with this one and I am definitely ending with this one. Came out absolutely perfect, just so freaking good! Everyone loved them.
Very easy recipe to follow — thank you! Snickerdoodles are some of my favorites too. This is only the 2nd time I’ve tried to make them myself. The first recipe I had used shortenting, so I was happy to find one that used butter instead.
One thing I didn’t love about this one, however, was the slight salty taste. Can I eliminate the salt completely from the recipe without hurting the results?
Recipe calls for flour.. is it self rising or all purpose?
It’s always all purpose unless it states otherwise
Wondering if I can roll in Christmas colored sugar and they will come out more Christmasy?
I adjusted the amount of cinnamon in the end. Did you mean to use 1 1/2 TABLESPOONS? That’s a lot of cinnamon. I used half the amount and it was more then enough. JMO ….
Fire 🔥 soooo good! I don’t need insomnia or tiffs treats anymore, I can make my own now:)
My family and everyone else I know absolutely LOVES these snickerdoodles. Even my friend who hates cookies keeps asking for more 😂. I’m constantly making them and seem to go missing at an insane rate! This is the only recipe I will use. It is perfect, fluffy, soft, and has the most amazing taste! Solid 12/10
These are absolutely delicious. Daddy said Santa wanted snickerdoodles left for him this Christmas Eve, so my son and I went to work this morning on the dough. The only change I made was in using allspice since I was low on cinnamon. (I did sift the dry ingredients together out of habit, so maybe that’s a change also.) In any event, we had a wonderful family dough rolling operation this afternoon to the tunes of a Christmas playlist, which yielded some of the best cookies I’ve ever had. Maybe the mood was right, maybe the stars aligned just so- but maybe, just maybe, this was simply a really fantastic recipe. I certainly intend to be saving this one! Thanks so much!!
Everyone who tried these were saying how delicious they were!! I added cinnamon chips as well. This is the BEST snickerdoodle recipe I’ve ever used. Thank you!
They were awesome, will make again.
Easy to make good taste but they did not flatten on their own???? I had to use a spoon but why are they flattening on their own?
Absolutely delicious!! My mother typically doesn’t like snickerdoodle cookies and my father had never tried them. This recipe was a hit (for all three of us).
Thanks so much for the recipe! This will definitely have a spot in my recipe book 🙂
Snickerdoodles are my favorite cookie, so I was excited to try to make them myself for the first time! First, the dough was way too sticky. I had to put it in the fridge for about 40 minuets and even still it was hard to roll. When I finally got them on the baking sheet, they expanded a lot and became one huge cookie. Is there a way to prevent this? They are still amazing and taste great, just wish they were a little prettier.
Hands down simple and Delicious 😋
This is my first time making these and they are by far the best snickerdoodles I have ever had. I suspect that the ones I tried in the past didn’t have the cream of tartar in them. Thank you for the simple and perfect cookie recipe. They were fun to make and fun to share!
OMGosh these are no doubt the best I have ever tasted!!! Found the recipe by chance but now I have it wrote down! Thank you so much for posting! And I am following you now can’t wait to try another recipe!
OMGosh these are no doubt the best I have ever tasted!!! I wanted a easy recipe for our 3 year old would have fun making. Found the recipe by chance but now I have it wrote down! Thank you so much for posting! And I am following you now can’t wait to try another recipe!
I easily made these vegan by eliminating the egg, using 3 tablespoons applesauce for each egg eliminated, and for leavening I increased the cream of tartar to 2 teaspoons and increased the baking soda to 2 teaspoons. Perfect.
This is the first and last snickerdoodle recipe I have tried. Like many, I flattened the dough so the cookies were thin. Only put sugar mixture on top of cookie. They are chewy and delicious and perfect. They can even withstand a slight over cooking in case you flub. Every time someone new tries one of these after I bake them their eyes widen and you can tell they are impressed.
These were delicious. I rolled and sugared, then refrigerated on cookie sheets for about 10 minutes. Gave each ball a quick flatten with the palm of my hand and baked for 9 minutes. I probably did heaping TBL sized balls and so I actually got about 3.5 dozen cookies and they were perfect.