The Best Snickerdoodle Recipe

This is the Best Snickerdoodle recipe using all butter (no shortening here) and yields a very thick and soft cookie.The Best Snickerdoodle Cookie Recipe | The Girl Who Ate Everything

Snickerdoodle Recipe

I’ve been searching for the perfect snickerdoodle recipe for years. You wouldn’t think that such a simple recipe would be so elusive but I guess I’m really picky.

I’m currently visiting family in Arizona and it brought back so many memories of when I lived with my mom a couple of years ago. Every Sunday we would all be itching for cookies, because that’s what Sundays are all about, and snickerdoodles were always my go-to because we had all the ingredients on hand.

The Best Snickerdoodle Cookie Recipe | The Girl Who Ate Everything

How to make a Snickerdoodle

Most snickerdoodle recipes have shortening in them which I hate. I really try to avoid using shortening at all costs. I started making this recipe years ago and recently made some to take to church and everyone loved them. When they asked if they could get the recipe on my site I realized it wasn’t on there.

This is supposedly Mrs. Field’s snickerdoodle cookie recipe. It has a slight crisp on the outside with a thick, cakey center. Which are just the qualifications I need for the best snickerdoodle cookie recipe.

If you love this recipe, you’ll love these Appledoodles!

The Best Snickerdoodle Cookie Recipe
Prep Time
5 hrs 50 mins
Cook Time
5 hrs 50 mins
Servings: 12 -16
  • 1/2 cup butter (1 stick, softened)
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • Cinnamon Sugar for rolling:
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  1. In a large bowl, cream together the butter and sugars with a mixer on high speed. Add the egg and vanilla and beat until combined.
  2. In another bowl, combine the flour, salt, baking soda, and cream of tartar.
  3. Pour the dry ingredients into the wet ingredients and mix well. Chill dough in the fridge for about an hour.
  4. After dough has chilled, preheat oven to 300 degrees.
  5. In a small bowl, combine the sugar with the cinnamon for the topping.
  6. Take around 2 tablespoons of the dough and roll it into a ball for each cookie. Roll it in the cinnamon/sugar mixture and place onto a parchment lined cookie sheet. Slightly flatten each ball with the palm of your hand.
  7. Bake the cookies for 12 to 14 minutes and no more. The cookies may not seem done but will continue to cook after removed from the oven and left to sit for a while.
Recipe Notes
Source: LovinFromTheOven
This is the Best Snickerdoodle Cookie recipe using all butter (no shortening here) and yields a very thick and soft cookie.


Speak Your Mind



  1. That is one mighty fine cookie!!

  2. Wowwww what an awesome looking cookie! I’ve honestly never had a snickerdoodle… and it looks like it’s time for that to change!

  3. I know what you mean about finding the perfect snickerdoodle. Mine are on the flat side, so I can’t wait to try yours. So nice and thick!!!

  4. I’ve actually never made snickerdoodles, what’s wrong with me?! These look great! Hope AZ was fun!

  5. Lovely looking recipe
    L x

  6. Yummy – thank you for the nice recipe.

  7. I love snickerdoodles. In fact it’s one of my favorite cookie recipe.
    This is the same recipe that I use, of which I cut out of an Iowa newspaper; oh, gosh, several years ago. They are soooo good that I think I could sit and eat the whole batch.

  8. You really can’t beat soft, warm snickerdoodles straight out of the oven. One of my favorite cookies. I’ve been looking for a good recipe, and I can’t wait to try this one. Thanks for sharing, Christy!

  9. These look great- would anything need to be altered to turn them into bars? I need to make a sheet pan size treat for a combines mutual- and don’t want to make a bunch of single cookies.. Would love these “bars” style.

    • Christy {The Girl Who Ate Everything} says:

      I would definitely cook them longer but I’m not sure since I’ve never made them that way. Sorry!

    • I’ve made a similar recipe as bars. Very lightly grease a 13×9 pan, and press the dough into it. Sprinkle the whole thing with the cinnamon sugar mixture, and bake for about 20 minutes. I usually bake at 350 degrees F, so I don’t know how the temperature difference would work. Start checking for doneness after about 18 minutes, though. They’re done when they look NOT done. LOL Let cool and cut into bars.

  10. Love your blog! I’ve been making Snickerdoodles since my grandmother taught me years ago when I was about 11 (that was a loooong time ago LOL). For some reason I’ve never been able to master the baking time where the cookies will be that perfect combination of crispy at the edges and soft in the center. Baking at 300 degrees for 12-14 minutes might just do the trick! Thanks, I’ll try it next time!

  11. Snickerdoodles are the best. My favorite recipe is adapted from this one (Lovin from the Oven), I’m pretty sure. You just can’t beat a cookie rolled in cinnamon sugar. Have fun with your fam in AZ Christy!

  12. Probably a dumb question but when you “press” onto an ungreased cookie sheet, am I flattening the ball a bit? Thanks. Just wanting clarification in hopes my cookies turn out as nice as yours!

  13. i could so devour a batch of these right now.. they look so good! definitely a recipe worth saving.

  14. I just made these today and they turned out great! You don’t mention how many cookies these make but I used a small cookie scooper and got about 30 cookies out of the recipe. I checked the original link and a lot of people had trouble with the cookies being undercooked probably because I think 2 tbsp per cookie is too much. They didn’t crackle like the original cookies did. Mine look more rounded. I thought they might fall flat once they cooled but they didn’t.

    • Christy {The Girl Who Ate Everything} says:

      Did you flatten them with your hand? I didn’t on the first batch and they were rounded but made sure to do it with the second. The 2 TBSP is to make big cookies just like Mrs. Fields but you can definitely make them smaller if needed.

  15. Trypheana Young says:

    OMG!!!! These are so good! They really are perfect. Snickerdooles are my absolute favorite and I have been searching for a few years for a go to recipe. This is definitely it! Thank you so much for sharing.

  16. These cookies are amazing and probably the best snickerdoodles I have had. I had fun making these with my 3 year old! Thanks for sharing 🙂

  17. I tried this recipe today and they didn’t turn out at all. 300 degrees was way too low of temperature to cook in the time suggested. So when they cooled they were super thin. Is that the right temp?

    • Christy {The Girl Who Ate Everything} says:

      Yes, that’s the right temperature. A thin cookie is usually from not enough flour, butter that is too soft, dough that hasn’t been chilled long enough, or baking soda/cream of tartar that is old. Could it have been any of those?

  18. Thanks for the recipe –these came out absolutely amazing! I accidentally put the oven on way too high for the first batch (cooking too late made my eyes read “400” not “300), and the cookies, while crisp, were STILL delicious. The second batch at 300 was perfectly soft and yummy. I definitely will be making these again!

  19. These just came out of the oven. Mine turned out bigger than the ones in the picture and flat. They’re very good though. My husband LOVES them. Thank you for a new favorite.

  20. Made these last night and they were by far the best snicker doodles I have ever tasted!!!

  21. Your cookies look amazing.!!!! I made a batch today but mine are flat and Not crispy. 🙁

  22. Ive made this recipe twice so far so I know that these cookies taste really good. you know u got it right when u can’t stop eating the batter. I did get myself to stop n i also doubled the recipe. But my only thing about this recipe is that 300 degrees for 14 mins was not enough to cook them thru in my oven. I let them sit for up to 20 mins on baking sheet and even left them in the oven for a few mins longer but still they would not cook thru. I used plenty flour as the batter was very thick, fresh baking soda n cream of tartar, and yes chilled it for over an hour. My second time I followed the same recipe, got delicious batter again but this time I baked at 350 degrees for 14 mins And it was perfect!! Now 10 mins would of been fine but I like a crispier edge on my cookie. Soo all in all a great recipe but the time n temp depend on ur oven n what kind of cookie u like. So doing a test cookie or two before is always helpful to getting a cookie that’s tailored to u. 300 degrees in my obviously weak oven did not work at all but going up to 350 degrees was all I needed to do to make an awesome cookie!! Thanks

  23. This is a fantastic website, thanks for sharing this, I’m deffinantly making this for my FCE class for our cookie project!!!

  24. Hi, I just made these and they’re delicious! Still soft in the middle and very nice flavour! Quick question, though: Since they’re a little underbaked, how long do they keep? Thanks for sharing the recipe!!

  25. My grandma’s sugar cookie recipe is my go to, but I was looking for a smaller batch as her recipe makes about 6 dozen cookies and the recipe specifically states not to halve the recipe. This one was perfect. Thank you!

  26. Years later and im giving this recipe a go as we speak! The household is craving something sweet and im so happy i found a recipe that I with ingredents i already had at hand. Thank you

  27. Wouldn’t you use salted or unsalted butter for this recipe? Or does it really matter?