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by Michelle
December 14, 2017 (updated Dec 3, 2018)
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4.50 (61 ratings)This is the BEST snickerdoodle recipe you’ll ever find! Slightly thick, super chewy, and loaded with cinnamon-sugar… a holiday classic!
Snickerdoodles are one of THE quintessential holiday cookies. Every Christmas cookie plate deserves to have a spot reserved for these slightly tangy, cinnamon-sugar laden classic cookies. Most recipes out there are pretty standard, and I made a version years ago that was pretty good, but I felt like there was room for improvement to take them to next-level great.
Say hello to my new, all-time favorite snickerdoodle recipe. The very best of the best.
With only a few tiny tweaks to the ingredients, the cookies went from pretty good to oh-my-gosh-I-might-eat-them-all. Success!
I am an unabashed lover of chewy cookies; do not come to me with crisp, crunchy cookies unless they are biscotti or pizzelle. I will skip dessert before I eat a crunchy cookie, so it goes without saying that these are super chewy snickerdoodles.
I began researching new snickerdoodle recipes a month or so ago and many of the recipes I found had very similar ingredient ratios, but when I checked out Cook’s Illustrated, I saw one major difference that I hadn’t seen in other recipes… instead of using only butter, half of the butter was replaced with shortening. AHA! This keeps the cookies from spreading, and ensures that they have a nice thickness to them, while still keeping that buttery flavor. Adding in the shortening and reducing the flour slightly was a winning combination and I have officially ended my search for a good snickerdoodle recipe.
Now, something crazy totally happened. I recently started using Silpat liners on a regular basis instead of parchment paper. When I made these cookies, half of them were baked on sheets with parchment and the other half were baked on Silpat. Without an ounce of doubt, the ones that were baked on Silpats turned out exponentially prettier than the ones baked on parchment. They were slightly thicker, had a perfect crackle around the edges, and looked like snickerdoodle perfection. It didn’t appear to alter the taste at all – they all tasted exactly the same, but boy were those Silpat ones gorgeous! (All of the ones pictured here are the Silpat ones.)
If you’re looking for an easy snickerdoodle recipe that’s soft, chewy, and loaded with a cinnamon-sugar coating, then look no further. I served these up at a recent Sunday dinners and everyone agreed that they were the best they’d ever tasted.
If You Like This Snickerdoodle Recipe, Try These:
- Snickerdoodle Cupcakes
- Snickerdoodle Fudge
- Snickerdoodle Blondies
- Snickerdoodle Muddy Buddies
- Snickerdoodle Biscotti
ENJOY!
One year ago: How to Make Sugared Cranberries
Two years ago: Homemade Marshmallows
Six years ago: Eggnog Fudge
Seven years ago: Homemade Peanut Brittle
Watch How to Make The Best Snickerdoodles
The BEST Snickerdoodle Recipe
Yield: 24 to 30 cookies
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
cooling time: 30 minutes mins
Total Time: 1 hour hr
These snickerdoodles are slightly thick, super chewy, and loaded with cinnamon-sugar... a holiday classic!
4.50 (61 ratings)
Print Pin Rate
Ingredients
For the Cookies
- 2½ cups (312.5 g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ cup (113.5 g) unsalted butter, softened
- ½ cup (102.5 g) vegetable shortening
- 1½ cups (300 g) sugar
- 2 eggs
For the Cinnamon-Sugar Coating
- ¼ cup (50 g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Preheat oven to 375 degrees F. Line 3 baking sheets with silicone baking mats or parchment paper.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Using a stand mixer fitted with paddle attachment, beat the butter, shortening, and sugar together on medium speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.
Reduce speed to low and slowly add flour mixture until combined, about 30 seconds. Give dough final stir by hand to ensure that no flour pockets remain.
Combine the sugar and cinnamon for the coating in a small bowl or shallow dish. Working with 2 tablespoons dough at a time (or using a medium cookie scoop), roll into balls, then roll in cinnamon-sugar to coat. Arrange the cookies 8 per sheet and bake the cookies, 1 sheet at a time, until the edges are just set and beginning to brown but the centers are still soft, puffy and cracked (the cookies will look raw between the cracks and seem underdone), 8 to 12 minutes. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. The cookies can bet stored in an airtight container for up to 5 days.
Notes
- Raw cookies can be frozen for up to 1 month; bake frozen cookies in 300-degree oven for 18 to 20 minutes.
Nutritional values are based on one cookie
Calories: 146kcal, Carbohydrates: 20g, Protein: 1g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 19mg, Sodium: 80mg, Potassium: 50mg, Sugar: 11g, Vitamin A: 110IU, Calcium: 9mg, Iron: 0.6mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Snack
Cuisine: American
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These are some products I used to create today’s recipe:
KitchenAid Stand Mixer / Half Sheet Pan / Silpat / Measuring Spoons / Medium Cookie Scoop
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Originally published December 14, 2017 — (last updated December 3, 2018)
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73 Comments on “The BEST Snickerdoodle Recipe”
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Sara — Reply
I’m a cookie snob and snickerdoodles are one of my favs. These were perfect!
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Linda — Reply
Hi there. It’s been a bit since I last dropped you a line. About a month ago, my granddaughter, asked me if I knew how to make snickerdoodles. Of course I answered “Yes”. Because I knew someone who would know how to make them. You. Thank you very much Well I;ve made them three times now. My grandson, took some to school and shared with his little friends. They said they were the best cookies they had ever had. I now have a rep as the best cookie makin” grandma. So now it is my son’s birthday. My granddaugter says that her daddy never liked any thing as much as he liked the snickerdoodles So, do I know how to make snickerdoodle cupcakes. I say Yes! Hoping my secret guru baker has already tackled this baking challenge. Well not to my surprise, but yes she has! So anyway, I’ll be baking them in a little while. I’ll let you know how it all turns out. Take care.
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Tiffany — Reply
Really good cookies. Thank you for the recipe!
I used ‘butter flavor’ shortening, (I’m sure regular would have been good too?) which gave them a very buttery flavor. You get a good texture with the mix of butter and shortening, so they are soft but still have that signature snickerdoodle texture. I feel all butter would be crispy, all shortening would be too fluffy to get that snickerdoodle feel.
I do not have the luxury of space to bake much, so.. I have one baking sheet. I also do not have a silpat or parchment. What can I say, I only bake occasionally and like to keep things simple.
I got good results by refrigerating my dough (3 hours should be good) between batches, I wait for my sheet to cool off enough to be able to touch it with my bare hands. The cookies didn’t spread and looked very pretty.
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Sally — Reply
This is the recipe I’ve used since 1988 and still use today. I think it is the best and have given it to numerous people over the years. I found it on a flour bag. The combination of the butter and butter flavored crisco is the key to these wonderful cookies. I now make a snickerdoodle “pizza” I call it but it is just a giant cookie that I can decorate as a birthday gift for my grandkids. I am looking at adding apple pieces to this recipe as an added bonus. My granddaughter had me add chocolate chips and those were very good also. So many things you can do with these cookies. Enjoy!
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Louise Nolan — Reply
I searched forever on the web for a perfect snickerdoodle cookie recipe and finally decided to go with this one.
They are PERFECT!! I followed your directions to a T. I used a Silpat (which is key!) and a 2 tablespoon scoop.
Thanks for the great recipe! -
Skye MacAllister — Reply
Very, very, very good!
Whenever I make cookies that require a roll in sugar or a sugar – cinnamon mix, I always use coarse sugar. It really makes those lovely cookies look even better. They have a shine, a little extra crunch and beautiful flavor. Try coarse sugar on your next batch of gingersnaps. You’ll be totally amazed. :)
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Bridget — Reply
I have used the same Snickerdoodle for more years than I can remember but something about your photos kept calling my name. Everyone in Central Illinois has been snowed in today so I thought I better just knock these off my Bucket List, lol. OH….MY…..GOODNESS!! Where have these Snickerdoodles been all my life!?!?! They are WONDERFUL!! Total HEAVEN in my mouth.!! Yes~ they REALLY are THAT good people!! Anyone thinking about trying them, stop waiting!! They have the PERFECT crumb with a soft chewy center and an ever so slightly crispy edge. The ratio of cinnamon to sugar is spot on and they are extremely quick and simple to make and yet taste like you spent time on them. I took some to my neighbors and they LOVED them.
Thanks again for another fab recipe!! You’ve never let us down!!
P.S. I’m a harsh critic because I’m a pastry chef/bakery owner :)
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Barbara McKay — Reply
Just made these snickerdoodles and they really are the best ever ! Soft, moist, a bit chewy and just enough cinnamon !
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TheMom — Reply
These cookies have great flavor, hands down, but I’ve made them twice now with inconsistent results. It seems the first couple batches spread quite a bit, and then the last few keep their shape and spread a whole lot less and are more puffy. Again, great flavor, but I’m just not sure what I may be doing wrong. Should I let the dough rest for about an hour before baking? The dough is quite soft after making it.
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Ruth Purr — Reply
I have been using this exact recipe for 61 years. I started making them when I was 8 years old. I think I found the recipe in a Betty Crocker cook book back then. My brother has never been a fan of sweets but he loves these!
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Oko — Reply
Thank you for sharing this recipe! I’ve been making it for years, and these have always been a great hit! I was thinking of making these for Christmas this year but want to do make ahead of time.Can these be made ahead or frozen and then baked?
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Michelle — Reply
You can freeze the balls, then I would roll in cinnamon/sugar right before baking. Enjoy!
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Christina C — Reply
Just made these! PERFECTION! Thank you for yet another spot on recipe!
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Esther — Reply
These really ARE the best snickerdoodles! I will definitely add this to my recipe rotation. I used lard instead of shortening as that is what I had (and shortening doesn’t agree with me) but didn’t quite have enough so I used 1/4 lard and 3/4 butter and chilled the dough for 15 mins as another user suggested. Crispy in the outside, soft on the inside…. I’m enjoying one with my tea right now. My partner loves them too.
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Marissa — Reply
Hi there! I tried these out today and I think I’ve done something wrong. The cookies are delicious but are a little flat and a little crispier than what I think they should be.
I used silicone mats and my butter was room temp. Any suggestions as to common errors?-
Michelle — Reply
Hi Marissa, None that I can think of; I would be sure that while the butter was at room temperature it wasn’t TOO soft. I use Kerrygold butter and it gets super soft if left out too long, so I would just ensure it wasn’t falling-apart soft.
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Amanda — Reply
Hi Michelle!
I’m a huge fan of your recipes and have been making your snickerdoodles for years! I noticed that this recipe is a bit different than your old one (without shortening and with vanilla). Is there somewhere that I can find that recipe? My family is crazy about them :)
Thank you!-
Julia — Reply
I’m with Amanda. Those snickerdoodles were a hit with everyone and the recipe seems to have disappeared. I failed to print it off last time I made them and I’m supposed to make them for a bbq next week. I’m sure the updated version is good, but I really need the older version. Please please please could we get a copy?
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Michelle —
Hi Julia, You can find them here: https://www.browneyedbaker.com/snickerdoodles/
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Julia Godwin —
Thank you. So much. You help me love to bake 😊.
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Michelle — Reply
Hi Amanda, Here you go: https://www.browneyedbaker.com/snickerdoodles/
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Brenda Dodd — Reply
You didn’t have any flavoring and it needed something else that I remember about my snickerdoodles years ago. the vanilla and almond extract. So I added 1 tsp of vanilla and 2 tsp of almond extract to mine and the dough seemed to perk up with flavor. Thank you for a great base of the Snickerdoodle
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Jonaya Page — Reply
Is the cream of tartar necessary for this recipe? I’m craving snickerdoodles and I have everything on hand except the cream of tartar :(
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Michelle — Reply
Hi Jonaya, Ahhh yes cream of tartar is a must in snickerdoodle cookies; that’s what gives it the signature taste.
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Pat Bywater — Reply
The recipe for The Best Snickerdoodles does not call for any vanilla, and the resulting cookies are gorgeous, but taste like they are missing vanilla. Is that ingredient meant to be there and isn’t, or is this recipe not meant to have any? Just curious! Prettiest Snickerdoodles I’ve ever made!
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Michelle — Reply
Hi Pat, Traditionally snickerdoodles don’t include vanilla, but you can definitely add 1 teaspoon if you prefer to have the flavor included!
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Denise — Reply
These turned out excellent! Followed the recipe exactly, took 8 minutes in my oven.
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Angela — Reply
Should there be vanilla in the recipe?
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Michelle — Reply
Hi Angela, No, there is no vanilla in this recipe.
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Angela Gurney —
I usually love your recipes, but I found this one to be very bland.
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christine — Reply
Hi! And Merry Christmas to you and your beautiful family!! I made these snickerdoodles today and while the first tray turned out great and looking very much like your photos (puffed & fallen) the remaining trays seemed to “puff” right, but then as they cooled and “fell” they ended up just looking flat as a 90’s CD :-( Any idea what happened? They TASTE great and the texture is spot on: crunchy exterior with a soft & chewy inside. But they look so sad being so disk-flat. Should the cookies be refrigerated 10 minutes or so so they don’t spread so fast? Hmmm. But then again, they DID look right when they came out. Thoughts?
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Michelle — Reply
Hi Christine, Merry Christmas to you as well! Did you happen to re-use the same baking sheet? Or get a new one? Using a warm sheet would cause spreading. If you still have issues, chilling might help.
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Ryan — Reply
I started making this for a friend that just got in town for the holidays that I haven’t seen in a year and a half (he’s in the military) and this was all he wanted. I realized that I was out of shortening and did NOT feel like dealing with the holiday rush so I went with all butter but refrigerated the dough for about an hour and it was perfect! Tested a batch before the fridge and it definitely spread a ton but once the dough was cold, it looks very similar to the ones in your pictures! Delicious and a big hit!! :)
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Michelle — Reply
Hi Ryan, How sweet of you! And thanks so much for coming back to share your review and the tips on using butter and chilling the dough! Super helpful!
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Ryan Boselowitz —
Absolutely, thank you!! 😊
They really were a huge hit- my friend ate 6 in the span of about an hour and a whole lot more the next day. These will definitely be my go to recipe!! 😊
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Stephanie — Reply
I made 8 dozen of these for a Christmas cookie exchange and brought the leftovers to work. They were promptly gobbled up and I had endless compliments. These are AMAZING! Cooks Illustrated is always a winner!
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Michelle — Reply
Hi Stephanie, So awesome to hear these were a big hit and you enjoyed them as much as we did!
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Johanna Behrens Farrell — Reply
If freezing the cookies should I roll them in the cinnamon/ sugar mixture before freezing or after?
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Stephanie — Reply
I rolled them before freezing, as that was the instruction on the Cooks Illustrated website
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Michelle — Reply
Hi Johanna, I would roll in the mixture before freezing; it might be difficult for the cinnamon sugar to adhere to frozen dough. Enjoy!
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Joanna — Reply
I love snickerdoodles and have had my fair share of fails!! I needed to make cookies for yet another cookie party and my 9 year old and I decided these would be worth a shot! Added bonus, I LOVE Silpats…and you won me over with your review of it ;) Only you’re missing its better half, the perforated baking sheet (seriously, you need one to go under your Silpat)…anyhow they turned out beautifully and so delicious!! Thanks for the inspiration…we had a fun evening of baking, me and my girl!
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Joanna — Reply
Was going to add a photo of ours but can’t seem to find a way to do that
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Joanna —
Here they are: https://photos.app.goo.gl/OZUhkqlSHxpB2b2k2
:)
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Michelle — Reply
Hi Joanna, I’m so thrilled that you and your daughter enjoyed making these together, and that you enjoyed them, as well! Thanks so much for sharing the photos below; absolutely adorable! (and gorgeous cookies!)
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Stephanie | Worth Whisking — Reply
I used Silpat liners faithfully for years, and then I switched to cut parchment paper because it was just faster. (Got sick of washing the Silpats!) When I saw your post the other day, I was intrigued about the differences you saw between Silpat and parchment, so I decided to test it myself. Same results! You are absolutely correct about the Silpats resulting in a much thicker and prettier cookie. The ones baked on parchment spread more and were consequently flatter. I may need to go back to using Silpats! Great snickerdoodle recipe! Thanks!
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Michelle — Reply
Isn’t it crazy??! So glad you replicated the experiment and got the same result! Also glad you enjoyed the cookies :)
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Nicole Holloway — Reply
Hi. I made these last night and they taste so good but having one small issue! When I took them out of the oven, they were thick and a bit puffy but by the time I transferred them onto the cooling rack (10 mins after leaving them on the sheet), they went really flat. I baked them on my metal baking sheet with parchment paper. What could I be doing wrong?
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Michelle — Reply
Hi Nicole, You could try chilling a small bit, and/or double checking your oven temperature, and also removing them from the baking sheet sooner than 10 minutes to see if that helps.
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Nicole Holloway —
So I ended up chilling the dough in the fridge mostly because I wasn’t ready to bake them again Today, I baked them for 12 mins instead of 10, kept them on the sheet for only a couple of minutes, and transferred them to a cooling rack and I’m happy to say they turned out so much better! They did thin but not like before. Thank you so much for this recipe!
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Michelle — Reply
I just finished baking a batch of these. Well . . . . these are the best SOFT snickerdoodle I’ve ever had. But, next time I will use butter-flavored shortening. I felt like a little something was missing in the flavor of this recipe. And, while these are incredibly soft, which I really, really like, they spread too much. What are your thoughts? Should I chill the dough some? I know you said chilling is eliminated, but I’m not sure why mine spread so much. I did use parchment to line my cookie sheets as I do not have Silpats. Do you think that has something to do with why mine spread? Curious as to your thoughts on this . . . .
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Nicole Holloway — Reply
I didn’t see your post and just asked the same question! :) Did you try chilling the dough to see if that made any difference?
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Michelle —
Nicole~ I did not chill my dough prior to baking. Exactly as you described your cookies is what I had happen to mine, right down to how you describe the way the looked. I may invest in a couple of Silpats and see if that helps. These cookies were so good and the way they are soft really makes this cookie. Even though they went flat, they are still soft and delicious, so not a total fail. I will try chilling the dough next time too.
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Michelle — Reply
Hi Michelle, The ones I baked on parchment spread a bit more than the ones on Silpats, but not so much that I would have been disappointed with them. You could try chilling the dough and/or double check your oven temperature.
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Shelly Mathes — Reply
Michelle, I have made your Snickerdoodle recipe from your site for about 3 years in a row and I love them every year. Going to try this recipe though, cant wait. Thanks.
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Michelle — Reply
So glad you love the old recipe Shelly! You’ll have to let me know how you think these compare :)
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Diane W. — Reply
Ok, I was supposed to be officially done with Christmas baking after I do buckeyes, but man…now I need to try these. I’m sure no one will complain. I love making pumpkin snickerdoodles during fall, wondering how these would be with gingerbread spices? I’ll stick to plain right now, but it might be nice to try after the holidays.
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Michelle — Reply
Hi Diane, I’ve never done snickerdoodles with gingerbread spices, but it sounds delicious!
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Diane W. — Reply
Just finished a batch of these and you’re right, they ARE the best ever. I judge a cookie recipe by how many times I burn my mouth not waiting for them to cool down. Suffice it to say, I have no taste buds left.
I used a 2t. (#60) because I’m using them on cookie trays and I yielded 57 cookies and they baked in exactly 9 1/2 min. at 375F.
Thanks for another classic recipe to add to my Christmas Cookies recipe book.
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Michelle —
Awesome news! So glad you enjoyed them Diane, thanks for stopping back to share your results!
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Angela — Reply
Yum! I am such a Snickerdoodle fanatic and am always looking for great recipes! The one I have been using/ trusting for about a year now is Sally’s (Sally’s Baking Addiction) but I am not opposed to trying something new :) My question is: Does your addition of vegetable shortening eliminate any chilling time? Most cookie dough recipes I see/ bake require dough chilling to ensure the cookies don’t spread and to make the dough easier to work with. I am checking to make sure you didn’t miss a step! Not that I would EVER doubt you. I’d also be thrilled- chilling cookie dough is torture!
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Michelle — Reply
Hi Angela! Is the Sally’s one the soft and thick snickerdoodles? I’ve been wanting to try those, too… maybe next week! And to answer your question… yes, there is NO chilling time! Which I love!
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Angela —
Praise the Lord that’s a Christmas miracle :) Actually I LOVE her caramel stuffed snickerdoodles. The other recipe is awesome too on her blog, but I think the addition of the soft caramel inside is out of this world. I mean I think I’ll compromise and do a batch of those and a batch of yours. I can’t go wrong with either of you!!
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Noreen — Reply
These ARE the best!! As bakers are always in search of the perfect choc chip cookie, I was for the snickerdoodle. Discovered this one several months ago and it is everything you say it is! Look no further! I am also not a fan of crispy cookies, but Cooks Illustrated’s thin and crispy oatmeal cookies are so buttery and full of oatmeal are so delicious! Adding mini choc chips takes them to another level!
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Michelle — Reply
So awesome to hear you’ve tried them and agree! I MIGHT have to try the thin and crispy oatmeal cookies since you’ve sung their praises ;-)
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Cindy Arenz — Reply
I loved your previous snickerdoodle recipe, but I would like to give this one a go as well! I also like to add a 1/4 tsp nutmeg with the cinnamon-sugar mixture for a little something extra :)
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Michelle — Reply
Ooooh I’ve never tried adding nutmeg, will do that next time!
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Lee-Ann — Reply
O woweee.. These Snickerdoodle look amazing – right up my alley. I cannot wait to give them a try.
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Angela — Reply
These look great! I also use half butter and half shortening (butter flavored) in my chocolate chip cookies. It produces the same effect of less crispineness and spread.
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Michelle — Reply
Great tip! Thanks Angela!
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Kathleen — Reply
Did you use regular shortening or butter flavored shortening?
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Michelle — Reply
Hi Kathleen, I use regular shortening, but I imagine that butter-flavored would be fine, too.
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Natalie — Reply
YUM! These Snickerdoodles look so delicious and easy to make.
