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Soft & Chewy Snickerdoodle Cookies

If you are searching for the perfect cookie recipe, you found it!  These snickerdoodle cookies are thick, soft, chewy and absolutely delicious!!

Snickerdoodle cookie recipe - This post gives tricks to get them soft, chewy, and thick! My favorite!

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 I love cookies.  I really do.  But with this love comes high standards. I don’t want to eat just any old cookie.  Let’s be honest… any old cookie is just not worth the calories.  BUT when a cookie is perfect, there is not much better in life to me.

So what makes a cookie meet this so-called perfect standard?

It needs to be SOFT.

It needs to be CHEWY.

It needs to be THICK.

The only recipe for snickerdoodle cookies you will EVER need! These are the best!

I know there are crispy kind of cookie people out there, but I am not one of them.  To me the bigger, thicker, and softer that cookie is, the better! These chewy snickerdoodle cookies are all of the above.  As a matter of fact, they are so delicious that they can make me forget that they don’t even have chocolate in them, which is usually a dessert requirement for me. Because who needs chocolate when you have soft, thick, chewy cinamonny, perfection calling your name!  Grab a glass of milk and let’s get started.

 {See ALL of my Thick & Chewy Cookie Recipes here!}

Recipe for the SOFTEST, THICKEST, and CHEWIEST Cookies you will ever have! Promise! Chocolate chip, double chocolate chip, oatmeal raisin, M&M cookies, Oreo Stuffed Cookies, Snickerdoodles and more!!

 Soft & Chewy Snickerdoodle Cookies

There are a few trick to making these come out perfectly.  Luckily for you, I don’t do secret recipes so I am going to dish on all of the details.

How to make soft and chewy super thick Snickerdoodle Cookies! Step by Step at

Gather your ingredients and start by combining your dry ingredients {flour, baking powder, salt} into a bowl.

Next add the butter and sugar into your KitchenAid mixer bowl and mix with paddle attachment until light and fluffy.  You can do these by hand, but the dough gets super thick so you will have to put some muscle behind it.  If you don’t have a Kitchenaid and you love to bake, you are really missing out on life. I definitely recommend indulging to get one or adding it to your Christmas or Birthday list!

Add the egg and vanilla to the butter mixture and beat until combined.

Slowly add the flour to the butter mixture, mixing well each time the flour mixture is added.  One of the key components of getting the snickerdoodle cookies to be thick and chewy is the high flour content.  The dough should be not sticky but also not crumbly when you are done mixing.

If the dough is crumbly after you add the flour, add water one teaspoon at a time, mixing after each, until the dough sticks together.

If the dough is still sticky after you add the flour, then add additional flour one tablespoon at a time until dough becomes not sticky.

Next use a 1/4 cup measure to scoop out the dough and roll into balls.

Roll each ball in the cinnamon sugar mixture to coat well and place the ball on a baking sheet lined with a silpat liner (my fav!) or parchment paper. Do not use baking spray!

Bake at 350˚F for 12-15 minutes or until the center is just done.  This is the other crucial component of these cookies!  Do not overbake them or they will not have the same soft chewy texture that makes them so perfect.  The cooking time depends on how your oven runs, the size, as well as altitude and a few other factors so the first time you make these you will want to watch them pretty closely  to see how long they take, then you will be able to repeat baking them for that length of time for additional batches.

I think you will agree… these cookies are pretty perfect!  This recipe will make about 12 fairly large cookies.  If you aren’t going to eat them right away, I highly recommend storing them in the freezer.  This will keep them super fresh and tasting like the did right after they came out of the oven.  Once you are ready to eat them again, just take out of the freezer and let it thaw for about 30 minutes, OR just pop it into the microwave for about 30 seconds.  Heaven!

***Scroll to bottom for FULL printable recipe***

If you love THICK, SOFT, CHEWY cookies make sure to follow our Facebook page.  See some more of our popular cookies here:


Copycat Panera Chocolate Chip Cookies


Super thick and chewy Double Chocolate Chip Cookies

Bakery Style Thick & Chewy M&M Cookies Bakery Style M&M Cookies

4.7 from 23 reviews
Soft & Chewy Snickerdoodle Cookies
  • 1 cup butter, room temperature
  • 1¼ cup sugar
  • 1 egg
  • 1½ tsp vanilla extract
  • 3 cups flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup sugar
  • 1½ tsp cinnamon
  1. In your KitchenAid mixer cream together butter and sugar until light and fluffy.
  2. Add in egg and vanilla and mix until combined.
  3. In a separate bowl combine dry ingredients - flour, baking powder and salt, and mix to combine.
  4. Slowly add flour mixture to butter mixture, mixing well between each addition.
  5. The dough should not be sticky and should not be crumbly. If it is sticky, mix in flour one tablespoon at a time until it becomes not sticky. If the mixture is crumbly, mix in water one teaspoon at a time until the dough holds together.
  6. Mix cinnamon and sugar together and place on a plate.
  7. Measure dough with a ¼ cup measure and roll into balls. Roll each ball to coat well in the cinnamon sugar mixture and place on a cookie sheet lined with a silpat liner or parchment paper.
  8. Bake at 350?F for 12-15 minutes or until the center is just set.
  9. Let cool 2 minutes then cool on a wire rack.
  10. Makes 12 large cookies.
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  1. says

    I’m with you – I generally prefer a thick/chewy cookie. I often bake them for less than the time the recipe to get them that way, but making them into balls is a great tip. Can’t wait to try them:)

    • Patty says

      I did this recipe with a hand mixer and it came out perfect! The dough was just a tiny bit crumbly, I added a tsp of water and perfection it was.

  2. says

    Just made them but 1/4 cup is tooo big/thick! They looked like muffins! I only made half like that then made heaping tablespoon sized balls and they were better, but wayyyyy too thick still. They came out thicker than the ones in your pics. Don’t think I’ll be trying again 😡

    • says

      Sorry they came out so thick for you! It is hard to advise everyone the exact way to bake since it will vary based on what you use to measure ingredients, climate, and altitude, but if you do try these again, I would have two tips for you. 1. Add an extra teaspoon or two of water and/or 2. flatten your ball of dough a bit before baking. These should both help to make the cookies more cookie shaped for you.

      • Mila says

        I agree… Flatten the dough out a little. I built them high though so they Would be thick and chewey and they were perfect

    • anna says

      i think you just had to try it like that. too thick they should be but they come out perfect in the end. however, you might have measured your ingredients incorrectly. but since you altered the size by yourself at the end, no wonder why it didn’t turn out good.
      maybe next time try with the original? x

      (i am just commenting cause i have been making them for a year now and they are my keeper recipe)

    • Whitney Jones says

      I tried this recipe for a church bake sale and had the same problem- they came out the same shape they went in- huge balls. I even made it again thinking I had messed up the measurement- but got the same thing. Then I figured out what my issue was. Even though a used an unopened bag of ap flour- I didn’t realize it had been in my pantry for so long- a year past the “best by” date. Old flour especially for chewy cookies is a no no- I repeated with fresh flour and got perfection! Hope this helps!

  3. Pat says

    I thought 1/4 cup was WAY too much also I used a pampered chef cookie scoop and the cookies were a perfect size. The cookies were great everyone loved them .

  4. Loretta Gilbane says

    Thanks so much for sharing this great recipe. I made them last night, and they are just terrific! (They were especially great, warm from the oven… what a treat!!)

    • jennifer says

      All depends on the specific ingredients you use, overall the probably will average out the same, all together mine came out to be around 230 each cookie

  5. Mila says

    the single best cookie recipe I have ever used! The dough is a dream… Yes it’s crumbly, but it comes together easily. No water added. No need to chill and holds its shape when baked and its soft and chewey?! I thought this was a myth! I modified it a bit… I added a cup of chute chocolate chips and a cup of pecans and did not roll them in cinnamon sugar. Baked for 15 and were perfect. Great recipe and I do not say that lightly.

    • Valerie Plaza says

      I totally agree! They just came out of the oven for me, and we thought it was a hit! Honestly, the best cookies I’ve ever tasted. ❤️

  6. Mary says

    May I ask what ratios of cinnamon to sugar do you use for your cinnamon/sugar mixture you roll the cookies in? I assume when your recipe of 1/4 c. sugar, it should all be added to the dough for the cookie, with none reserved for the mixture you roll the cookies in.

  7. Dianne Kellermeyer says

    Intrigued by this recipe, but where is the cream of Tarter? Classic snickerdoodle recipes cream of tarter, and I for one, like the taste.

    • Susan says

      Actually, baking powder is baking soda, corn starch, and monocalcium phosphate (an acid to activate the baking soda). Cream of tartar is also an acid, but it is potassium bitartrate. So, they are essentially chemically different, but function the same in the recipe which is to help the cookie rise. If you prefer cream of tartar, you can replace the baking powder with 1 tsp baking soda and 2 tsp cream of tartar for a more cakey, thick cookie. If you prefer a thinner, chewier cookie, replace the baking powder with 1/2 tsp baking soda and 1 tsp cream of tartar to have less rise. Hope this info helps. Just some info I discovered during my quest for the perfectly chewy textured snickerdoodle cookie.

  8. Sarah says

    I LOVE snickerdoodles, and my boyfriend and I had the urge to make cookies at 9:30 at night, and so I found this recipe and made them! They were pretty thick, but I love them thick and chewy! I could only eat 1 and a half, haha. I didn’t have a kitchen aid mixer, but got a serious workout with that dough. Great recipe!

  9. Autumn says

    I was really disappointed with these cookies. They tasted more like a biscuit than a cookie and the flavor was really lacking. The texture was very similar to a biscuit as well.

    • Serena says

      I completely agree, these cookies are not very flavorful and turned out bland and doughy, not at all like a traditional snickerdoodle.

  10. Delaney says

    I have been baking for 10 years and decided to try something new. I did not like these too much. They came out way too doughy and didn’t taste like cookies. The dough was grainy and the dough only made about six. They didn’t at all taste like snickerdoodles.

  11. says

    I didn’t get the lack of cream of tartar in this recipe either. The basic template of this recipe is good but it’s basically a sugar cookie with a little cinnamon added. I reduced the vanilla, added cream of tartar and reduced the flour by a quarter of a cup- voila, great cookie.

  12. Kari says

    baked this on Friday 11/20/15 and they came out perfectly. I even ended up cooling the batter even though it doesn’t require it because I had to run errands throughout the day. The family loved them and they came out perfectly.

  13. Lora says

    These are the best Snickerdoodles I have ever eaten. I can’t believe how easy they are to make and how perfectly they come out.

  14. Amber says

    The cookies came out really well! Big and soft and chewy just as advertised! I thought the recipe was a little unclear but otherwise tasty! Santa will love these! :)

  15. Jamie says

    Looking at the I tyre of your cookie I couldn’t wait to make these, sadly I feel like there was way too much flour, but I went for what the recipe called for, I added water to make the batter not crumble. The cookies stayed in their ball shapes that I rolled them into after baking them. ☹️ they don’t taste terrible but they also are not anything what a snicker doodle should look like. More like a snickerball.

  16. April says

    These cookies are wonderful! The people who said they tasted like biscuits or floury or whatever must have done something wrong. I’m glad I decided to try it anyway and doubled the batch. Using 1/4 cup was just fine, but the second batch I used a 3T scoop just because it was easier. I might use slightly less vanilla extract next time, but a keeper for sure! Now, I’m going to try all the other thick & chewy cookies you have. :)

  17. Kylie says

    1/4 is way too much. They did not cook all the way through, even cooking them for longer than 15 mins didn’t work. A little disappointed…

  18. Michelle says

    literally, the WORST cookie my husband and I have ever put in our mouth. He took one bite and spit it right in the sink. There are several things wrong with this recipe:

    1. twice as much flour as you need. most recipes call for 1 1/2C max.

    2. NO brown sugar! WHAAATTT???

    3. 1/4C round balls? After baking for 7 minutes and noticing they had not even started to spread worried me – then after 15 and they were still these boulders covered in cinnamon sugar I decided to flatten them myself. Let them bake for another 2 min. and then took out to cool.

    These cookies tasted like FLOUR. worst recipe I’ve ever made. sorry….

    • says

      I am sorry you didn’t like the recipe, but please keep in mind that this is my personal blog, and I share my personal recipes that my family loves. I know that not everyone will love them because everyone has different tastes, but I do appreciate kindness used when posting comments on my site.

      • Connie Dueñez says

        Very well said Kimber..I couldn’t agree more. If you tried the recipe & didn’t like it Just Keep The Negative Comments To YOURSELF! You could try posting something on the lines of it didn’t come out the way I expected however, I’m willing to give another try..or just not comment at all!!!!

      • Cindy says

        I agree – always kindness! So you didnt’t care for the recipe? Just toss it – no reason to write such a discouraging comment. The recipe sounds delicious and I hope to try it soon, Kimber. But if for some reason it doesn’t turn out, it certainly won’t be YOUR fault!

    • April says

      Actually, Michelle, it is the correct amount of flour. Look up other snickerdoodle recipes and you’ll see 1.5 cups of flour for one stick of butter. This recipe is for two sticks of butter, hence the 3 cups of flour. There are also very few snickerdoodle cookies that use brown sugar, perhaps you’re thinking of chocolate chip instead. 1/4 cup works perfectly fine although you can always use less if you don’t want as big and thick of a cookie. When you take them out of the oven then will seem underdone but just let them cool for a bit and they’ll be perfect. They are super thick, like an inch thick, but I’m guessing that’s the intent of the blogger with her thick & chewy cookie series…which by the way I love all of those recipes. Perhaps you missed a step or did not measure your flour correctly.

    • Oksana says

      I actually think that was a little rude Michelle. You don’t need to write such a negative comment even if you didn’t like the cookie. I think you just over baked them.

      Personally, I loved them! I made mine an 8th of a cup, not a 1/4 because I knew I didnt want them so big, and I only baked them for 8-9 mins. When I took them out they seemed a little under baked, but as they sat for another 2-3 mins in the pan they set really well. They were so soft and chewy and I think I ate 5 (shhhhhh) with a glass of cold milk. Thanks for the recipe Kimber!!!

      • says

        So glad you loved them Oksana! The problem with all these awesome comments on my post is that it gets me thinking about these cookies again and wanting to make them all the time!

  19. Shannon says

    Thank you so much! I am a big fan of thick, Amish style, cookies and this is exactly what this cookie reminds me of. I have made them 3 times and love everything about them!

  20. Jenessa says

    I just wanted to thank you for having the BEST recipes! I’m serious. For some reason whenever I make cookies they never turn out very well… Until now! So far I’ve made your snickerdoodle and copycat Panera chocolate chip cookies and holy cow! Freakin delicious! I can’t get over how well they’ve turned out. Confession. I may have ate the whole batch by myself. I just couldn’t keep my hand out of the cookie jar okay! Keep up the good work, and I think it’s safe to say, I love you 😉 so soon I know, but I’ve been looking for the perfect cookie recipes and I’ve finally found them :)

    • says

      Ha! Jenessa, you make me laugh! I am so glad that you love the cookie recipes. I am the same… always searching for that perfect recipe. I plan to do a few more versions for my thick and chewy series… any varieties that you would like to see?

      • Jenessa says

        Yeah actually a thick and chewy sugar cookie sounds delicious! Also my husbands favorite cookie is white chocolate chip macadamia nut. So I mean if you want to try and tackle those great! If not that’s okay too!

  21. Anne Carleigh says

    I was so excited to make these cookies, the first time they never flattened out, and the second time they flattened out but began to rise (I followed the recipe perfectly) and I couldn’t take them out because the center wasn’t set…….. I am highly disappointed.

  22. Hope says

    I just made these cookies and OooooWeeee they are simply yummy! My husband LOVES them! They are super easy to make and so tasty. A classic Snickerdoodle for sure ❤️

  23. Morgan says

    I generally do not post on things like this; however, these cookies are absolutely amazing. I made them for my mother because she is a diabetic I used a honey substitute, but the cookies turned out wonderful! Thanks for the recipe.

    • says

      So glad you could make something special for your mom on such a special day Morgan. I really appreciate your message ♡♡

  24. Anne-Mette says

    Hi from Norway. My kids had been playing outside for a long time and i made this for theme. They loved it and so did we adults. Thank you so much for sharing the recepie:)

  25. Ari says

    I love a good coffee dunking cookie, and these were perfect. They held up great and also make a good ice cream sandwich!

  26. Cara says

    Made these today! The first time I’ve ever made snicker doodles and they were awesome! My hubby and kids love them too!

  27. Kala says

    Can I freeze the dough, and then thaw the dough before I bake them? Or should I just bake them and then freeze the baked cookie?

  28. says

    Hi Kimber!

    I don’t know if you remember me but I met you at BYBC2016 just a few months ago. So I am totally fan girling over here! haha!

    Anyways, I was on the search for the best snickerdoodle cookie recipe and stumbled upon this one through Pinterest. OH. MY. GOODNESS! This is PERFECT!

    I actually made them tonight for a family that is in the hospital and they just text me to say they are the best cookies she has ever had!

    So thank you SO much for sharing your recipe!

    • says

      Hi Brittany! Of course I remember you! I had so much fun chatting about San Diego! I love that you found me on Google. .. maybe all that SEO really does pay off.

      So glad your friend enjoyed the cookies! I always love my cookies thick and chewy so I had to invent my own recipe to get them the way I like them every time and it over joys me when others really love them too!

  29. Sierra says

    I definitely agree that these cookies turned out too round, like they didn’t flatten like the picture! I was a bit disappointed… they also tasted like they had too much baking powder, even though I followed the receipe. Would adding water help this?

  30. says

    Snickerdoodles were the first cookie I learned to bake when I was 9 years old. I have been baking them for 50+ years. I’ve read many of the comments, both good and bad. I’m baking these tonight exactly as the recipes states. I’ll let you know what I think of them.

  31. Andrea says

    Since this is a thick dough it can be a delicate balance getting the right consistency. After reading all of the comments I am surprised that it hasn’t been stated that those with dough that is to thick should add water. If you add a large amount of water to get the right consistency, you used too much flour (as I did the first time I made these). My suggestion would be to give these cookies another go and this time try weighing your flour. Flour needs to be “fluffed” before you use it or it compacts; weighing it will give you the exact measurement.

    Great recipe! Thank you!

  32. A says

    I live in a high altitude location, above 6,000 ft. Do you know how to alter this recipe to work in high altitude? This recipe looks and sounds amazing, but I am afraid it might not work right for where I live. Thanks!

  33. Kasie says

    Awww mine were floury too. :'( I think I needed to add water to the dough. I was on the fence on whether it was crumbly or not. They didn’t flatten out in the oven either. I rly think this was my error though for not adding the water.

    We still are our cookies. Great taste!

  34. Kayden says

    Ok so I normally don’t take the time to comment on this sorta thing but omg these cookies are awesome. I just made them and I had to resist eating the batter lol.

  35. Shane says

    One comment, you have cinnamon in your ingredients but no where that it is added other than the cinnamon sugar you roll it in. should it be listed as the 1 1/2 cups sugar for the dough and the cinnamon be listed with the ratio of sugar to be rolled in, or is the cinnamon also added into the dough with the dry ingredients? that was the only discrepancy I noticed in the recipe. Just pointing it out, as I have been in local church cookbooks, and love different recipes. my absolute favorite is a recipe calling for only 3 cups of flour in the recipe ingredient list, but as you read the instructions is lists combining your sugar and leavening agents and liquid with baking times in the recipe. was in an old catholic church cookbook, I always chuckle when I come across it.

  36. Anna says

    These were delicious! I had to make a few changes due to what was at home. I used whole wheat flour, had to use a bit of shortening when I ran out of butter, and baking soda instead of powder! I also made them smaller (got 24 cookies out of the recipe), but they came out sooo good! Even my husband who said “snickerdoodles are bland” changed his tune after eating them! Thanks!

  37. says

    It was missing something for me. Initially I followed the recipe to a T and baked for 12 minutes. They remained more ball-like, only settled a little but, and once they cooled off, they were crunchy and not as soft as described. Something was missing in the flavor for me, reminded me of a sugar cookie with cinnamon sugar. Still a good cookie, just not my favorite.

  38. gillian bobbitts says

    Instead of 12 large cookies I accidentally made 16 small ones but hey it’s one of the best recipes I’ve used

  39. Karolina says

    Hey…I have one question. Should I put those cookies to the oven in this ball shape? When am I supposed to make them flat like yours?

  40. Erica says

    Just made these for the first time today. I would like some clarification on the sugar and cinnamon. I read all of the comments but still didn’t get a clear answer. My cookies turned out soft and chewy but lacked something, so I’m wondering should I have put some cinnamon in the batter not just rolled the cookie in the cinnamon/sugar which I used 1/4 cup and 1 1/2 tsp cinnamon for rolling? I used 1 1/2 cups sugar for the cookie. Thanks!

  41. Serenity says

    OMG! Just made these cookies and they are sooo good!! I made it all by hand because I have no mixers and it still came out perfect! I felt the reviews were half half, so I was s little uncertain. I’m so glad I made them. New house staple! My two year old loved helping me roll them in the cinnamon sugar! Delicious ❤️

  42. Liz says

    I came across this cookie and this is the kind of cookie I love. Big soft chewey maybe even cake-y..After reviewing the recipe and reading most of the comments I was fascinated by the different outcomes. I’m an avid cook and baker. I also read a lot about the science of ingredients. I found this recipe to be a slight duplicate for my snowball/ Mexican wedding cake recipe. So just to settle some simple confusion I went ahead and made them. Like the snowball recipe you can add an egg or not or just an egg yolk for some richness and a more refined cookie. Maybe what this recipe could use is 1 whole egg and 1 egg yolk. If you roll it in a ball and keep it in a ball it’s not going to flatten much. I tried several variations. Big.. Smaller.. Round.. Flattened and my suggestion is definitely flatten just a bit if using one egg. It’s a basic recipe that really is yummy. Either way you can’t go wrong. Some tips for the negative comments or the people spitting it out at first bite: sift your flour and then measure into cup with a spoon.. No peaking!! Your oven temp drops beleive it or not and can make for a different outcome.. Research before you bake anything. Learn tips and terminology. This cookie should be foolproof either way. It’s still yummy. Thank you for sharing your family recipe!!!

  43. Chelsea says

    I can’t get this recipe to work for me. I followed the instructions. First batch were way too big. Then I did about half that size and rolled into a ball and baked for 15 min. They just taste like the dough isn’t cooked. I wish I could insert insert a pic. I still have dough left how can I fix this?

  44. Lynda says

    I made these tonight for my husband and followed the recipe exactly (though I did only make 1/8 of a cup size cookies) , and they turned out great! I think making sure you don’t over bake them is key! Also, I iced them with a cream cheese & powdered sugar icing, and that took them to another level of yumminess!! Great concept, thank you for your recipe and the research that went into it!! 😉

  45. Siri says

    My cookies are only slightly flattened and slightly raw on the inside, after cooking them 15 minutes. Not even close to looking like yours. Super bummed :-(

    • says

      I’m sorry. I don’t calculate nutrition facts for my recipes. They vary so greatly depending on different brands used so I just recommend plugging it into a website to calculate for you.

  46. Alice says

    I’ve made the dough (I think it’s just as you said to be) and everything is good except final effect ;D
    I mean that I measured small balls and they actually staid in balls shape… The sought haven’t dissolved…
    Do you know the reason? I’ll be thankful for piece of advise. :)

    • says

      Hi Alice- you can slightly flatten them to help with the shape. Next time, I would use just a little less flour and they will spread more. Hope this helps!

  47. Kim says

    I like to use corn starch in my cookies to make them thicker. They’re not so dough-y. But these were still quite yummy!

  48. Ella says

    OMG I just made these and they were perfect. I don’t own a stand mixer and my hand mixer is on the fritz so I used a wooden spoon to start mixing and my hands to combine it near the end. I also added a teaspoon of cinnamon and and extra teaspoon of vanilla extract too. I just wanted more flavour in the dough. To finish I made them using a cookie scoop then rolled them into a ball and flattened the top. I baked them at 350 for 10 min. I ended up with about 24 cookies. Just gave half of them to my neighbor so I didn’t eat them all.

    So delicious. Thank you so much!

  49. Ella says

    OMG I just made these and they were perfect. I don’t own a stand mixer and my hand mixer is on the fritz so I used a wooden spoon to start mixing and my hands to combine it near the end. I also added a teaspoon of cinnamon and and extra teaspoon of vanilla extract too. I just wanted more flavor in the dough. To finish I made them using a cookie scoop then rolled them into a ball and flattened the top. I baked them at 350 for 10 min. I ended up with about 24 cookies. Just gave half of them to my neighbor so I didn’t eat them all.

    So delicious. Thank you so much!

  50. Cheri says

    OMG! This is the best cookie I have ever tasted! My 9 year old daughter made this with me, it was that easy and it turned out superb! I am definitely keeping this recipe as a go to.

  51. Kim says

    Silly question, but when I bake I typically use all purpose flour, but you did not specify. I also assume since you assessor salt and baking powder that you did indeed use all purpose four. Please correct me if I’m wrong. Thank you!

  52. Sarah says

    I can honestly say I’ve never had a cookie quite like this. I was a little worried they wouldn’t be cooked through all the way when I took them out of the oven but after they sat for a few mins they turned out perfect. I’m in love and my kids couldn’t stop talking about how good they are! Definitely a keeper for my family! Thank you so much!

  53. Ashley says

    I just made these cookies and they are delicious! The dough turned out crumbly, and I ended up having to add 7 tsp of water! But in the end, they were great. Definitely my go-to snickerdoodle recipe from now on!

  54. Elsie says

    The other pages said the recipe was on this page, but it isn’t here. I really really want to eat these, lol. Where is the recipe please Spinning mama!?

  55. Brandy Luallen says

    Just put these little babies in the oven. I didn’t have enough butter, so I cut the recipe in half. The dough tasted phenomenal, so fingers crossed they taste good baked!

  56. Brandy Luallen says

    Update from last comment: cookies came out AMAZING! I baked them for 15 minutes, so they’re only slightly crunchy on the edges, but oh so soft everywhere else. I didn’t want to risk them coming out flimsy and undercooked. I forgot how good these tasted. Definitely will be making these again!

  57. Cellan says

    gonna be reeeeeeeal honest here-
    I cut the butter down as ALLLLL my snickerdoodles I’ve attempted are totally flat and spread like an epidemic.
    also used a non typical sub ingredient for flour.
    sounds dumb I know but everything I did was as per your recipe-they were terrific

  58. Leslie says

    I really wanted to make these cookies. They look delicious and sounded like the perfect cookie! I went back to the site and looked again and read a bunch of people’s posts. One person posted about it being under the M&M cookie picture. And that is exactly where it is! In red print it says M&M cookies so you think that is that recipe but underneath in black letters it says snickerdoodle recipe. So glad I found it!

  59. Jen says

    I just had to comment to say thank you for an awesome recipe! I was tasked with the job of making cookies for my brother’s upcoming wedding, and of course his favorite is the one cookie I’ve never been able to master – snickerdoodles! After reading literally dozens of recipes and planning on trying out several, I started with this one because it didn’t call for cream of tartar, which I was out of. I’m thrilled to say my search is over, and that after tasting these I’m not even trying any others! They came out absolutely perfect exactly as written (though I did make mine much smaller since we need so many), and I have 12 dozen frozen (I tested them frozen and they were perfect!) balls of dough ready to go for the wedding! Thanks so much for a simple, yummy, perfect recipe!

  60. Alyssa says

    I love these cookies but 1/4 cup was wayyyyyy too much! I was so disappointed because they came out still very ball-like and the bottom was crisp but the middle was raw! My husband kept putting them back in the oven but we just couldn’t get it right and all I wanted was to gobble them up instead of eating around the raw dough. If I can suggest that you make note that warns people of this and put in the option to flatten them because I was looking at these huge golf balls and wondered how they would turn out. Other than that this is by far the best recipe and I will continue to bake them now that I know! Thank you for sharing your recipe!

  61. Becky says

    These were very good! I do aagree that a quarter cup is alot, and I did flatten my second pan, but taste and texture is awesome! Will make again.

  62. Lindsey says

    These must be the best snickerdoodles in the world..I used butter flavored Crisco in place of the butter (my usual substitution), and packed an 1/8th cup measuring cup with dough before rolling into a ball and in the cinnamon/sugar. I did smush them slightly with a glass before baking for 12 minutes. Fabulous!

  63. Jessica says

    I should have read these comments before throwing the cookies in the oven. They have baked into balls! Lol I’ll have to flatten them next time.


  1. […] Soft and Chewy Snickerdoodle Cookies from The Pinning Mama:  I only made these with regular flour, and I followed the recipe almost exactly.  The only change I made was to use red decorator’s sugar plus cinnamon for the coating instead of plain white granulated sugar.  These were superb.  Just like Kimber promised, they are soft, thick, and chewy! […]

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