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Snickerdoodle Cookies

June 7, 2016

Snickerdoodle cookies are light and fluffy with the perfect touch of cinnamon. You can make a batch in less than 30 minutes and they taste better as they sit a day or two!

Yet another classic cookie that I can’t get enough of.

Snickerdoodle Cookies | www.stuckonsweet.comI will be honest…I haven’t made a snicker doodle cookie since 2013. Why? I’m a chocolate chip cookie kind of gal and for some reason I haven’t been able to steer away from my bakery style chocolate chip cookies. I make them all.the.time because I LOVE them.

That’s not fair though…all cookies should have an equal opportunity to shine, right?

Snickerdoodle Cookies | www.stuckonsweet.comRight! Snicker Doodle Cookies have a lot to shine about. First, they’re a classic…they’ve have been around for a while and are popular. They’re chewy, comforting, and slightly sweet with that wonderful essence of cinnamon. Cinnamon is just so comforting…in any recipe. It adds flavor but it also adds an aroma that is not like anything else.

I wish my house always smelled like a snickerdoodle…someone needs to make a candle..wouldn’t that be amazing?

Yes, yes it would.

Snickerdoodle Cookies | www.stuckonsweet.comI brought these over to a family friend’s house because this recipe makes quite a few, about 35 cookies, and they were gone by the end of the night. My brother-in-law said I need to sell them…I will have to think about that! He couldn’t stop eating them and said they might be his favorite cookie I’ve made so far. Awww thanks Nicky!

That’s what all this is about…making food that people love. I freaking love it!

Snickerdoodle Cookies | www.stuckonsweet.comI love these cookies, too…move over chocolate chip!

Don’t forget to pin this recipe on Pinterest by clicking the image below!

Snickerdoodle Cookies - these are soft, chewy, fluffy and so delicious! | www.stuckonsweet.com

Snickerdoodle Cookies
 
Save Print
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
 
Stuckonsweet.com: Jessica from www.stuckonsweet.com
Recipe type: Cookies
Serves: 35 cookies
Ingredients
Cookies
  • 2¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1¼ cups granulated sugar
  • ¼ cup dark brown sugar (light brown sugar will work, too)
  • 2 large eggs, room temperature
  • ½ teaspoon pure vanilla extract
Cinnamon Sugar
  • 3 tablespoons granulated sugar
  • 2½ teaspoons cinnamon
Instructions
  1. Preheat oven to 350 degrees and line a baking pan with parchment paper or a non-stick baking mat.
  2. In a bowl, mix together dry ingredients - flour, baking powder, salt, and 1 teaspoon cinnamon; set aside.
  3. In a mixer fitted with a paddle attachment (hand-held mixers work too), cream together butter, granulated sugar and brown sugar. Next add vanilla extract and eggs one at a time, mixing after each. Scrape down sides of the bowl as necessary.
  4. With mixer on low-speed, gradually add the bowl of dry ingredients and mix until incorporated, do not over-mix though.
  5. Cover bowl with plastic wrap and place in freezer for 15 minutes to chill. Can also place in the refrigerator if you plan on making the cookies later. You do not have to chill the dough, but it is much easier to roll into a ball if it is chilled a little.
  6. To make the cinnamon sugar, mix sugar and cinnamon in a bowl.
  7. Measure about 1½ tablespoons of dough, roll into a ball and then roll in cinnamon sugar and place on prepared cookie sheet. Bake for 8-10 minutes (mine baked for 9). I've had a few comments about them not being fully baked at 10 minutes. Every oven is different so it may take up to 20 minutes for your cookies to fully bake through. I suggest starting at 10 minutes and then watch them from there. However, you do not want to over bake as snickerdoodle cookies are known for their soft and chewy texture. Cookies will look puffy when they are done, remove from oven and let cool slightly on baking sheet then move to cookie sheet to cool completely. Cookies will flatten a little as they cool.
3.4.3177

recipe adapted from Two Peas & Their Pod

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97 Comments
Filed Under: Christmas, Cookies, Desserts, Holidays Tagged With: Cookies, dessert, recipes, snickerdoodle cookies


Comments

  1. Cheyenne McNelis says

    December 4, 2019 at 6:12 pm

    I’ve tried SO HARD to find a recipe without cream of tarter..making a cookie with that just doesnt sound appetizing to me. This is a delicious recipe and my favorite cookie! Love it♡

    Reply
    • Jessica Erin says

      December 5, 2019 at 1:33 pm

      so glad!

      Reply
  2. Claudia says

    September 17, 2019 at 10:35 pm

    Why did you omit cream of tarter? Is adding it ok. I always thot cream of tarter made a snickerdoodle a snickerdoodle.

    Reply
    • Jessica Erin says

      September 23, 2019 at 2:43 pm

      Hi Claudia – I have not tried the recipe with adding so I am unsure if they would turn out. I omitted it because I rarely use cream of tartar and wanted to make a snickerdoodle without it.

      Reply
  3. Cheryl Bonifant says

    September 4, 2019 at 1:27 pm

    Hello! I would like to know if these cookies freeze well. Any special instructions? Thanks!

    Reply
    • Jessica Erin says

      September 15, 2019 at 1:14 pm

      Yes! Any freezer safe container or bag would work.

      Reply
  4. Alissa says

    March 15, 2019 at 10:40 am

    I saved this records two years ago I think. It is my husband’s favorite cookie recipe, and that means a lot to ne because I live baking but he doesn’t like most baked goods. Baking these cookies today with my kiddos as a surprise for him because it’s Friday and it’s been a rough week and who doesn’t like a soft cookie?

    Reply
    • Jessica Erin says

      March 20, 2019 at 5:15 pm

      yum!

      Reply
  5. Nicola Mussett says

    February 15, 2019 at 10:20 am

    Thank you so much for this recipe. I have now declared it my FAVOURITE cookie go to. They are just delish and enjoyed by all. A definite keeper. Thanks : )

    Reply
    • Jessica Erin says

      February 15, 2019 at 8:47 pm

      This makes my day!

      Reply
  6. Reanna says

    January 23, 2019 at 8:09 pm

    I tried this recipe today, ans I think I may have done something wrong. Can’t quite put my finger on it, but I wasn’t able to rile my dough in a ball. It was too “gooey” if that’s a word lol. Any help on getting the consistency right?

    Reply
    • Jessica Erin says

      January 26, 2019 at 7:53 am

      You may need more flour or your dough was too warm…try chilling it for 20 minutes in the freezer next time.

      Reply
  7. Christy Weaver says

    December 16, 2018 at 6:16 pm

    I made these for the first time two years ago. I had never been a big fan of snickerdoodles as we didn’t grow up eating them. But these… oh my word!! SO soft and absolute perfection. I made them for teacher’s gift and now they keep requesting them each year. I follow the directions exactly except they need 11-12 minutes in my oven. If they don’t turn out you may be doing something wrong on your end.

    Reply
    • Jessica Erin says

      December 17, 2018 at 8:36 pm

      Thanks for sharing! So glad you enjoy them!

      Reply
  8. Cheryl kay says

    December 2, 2018 at 7:18 am

    What measuring method do you use for your flour? Scoop, spoon or sifted. It can really effect the dough consistency.

    Reply
    • Jessica Erin says

      December 3, 2018 at 4:31 pm

      I usually fluff the flour up a little then scoop.

      Reply
  9. Cooper says

    November 19, 2018 at 6:08 pm

    Delicious, simple cookies! Thank you!

    Reply
  10. Amanda L Langer says

    September 16, 2018 at 2:25 pm

    Was very excited to try this recipe. I’ve never made snickerdoodles before but I love them when I try them. It didn’t turn out for me, although I’m certain I measured everything correctly and did it in the proper order. The cookies remained really round and didn’t puff up. They came out quite dense and stiff. Not sure what I could have done wrong! Flavor was okay but the texture really brought it down. The only thing I can think of is the butter was very very soft, but I don’t know how that would affect the outcome? Will try again in the future and hopefully have better results.

    Reply
    • Jessica Erin says

      September 17, 2018 at 2:59 pm

      Hi Amanda – you may have over-mixed the dough. When you add the flour, slowly incorporate and stop mixing right when it’s mixed together. Over-mixing cookie dough developes the gluten in the flour and can make cookies cake like and cakes tough.

      Reply
  11. Rachel Szymczak says

    August 7, 2018 at 1:39 pm

    I’m looking for a way to turn this recipe into a pumpkin snickerdoodle recipe for a fun fall twist. I make this recipe all the time, and they’re alway a hit! So there really isn’t a need to mess with perfection… but if anyone has suggestions on this let me know!

    Reply
    • Jessica Erin says

      August 13, 2018 at 1:38 pm

      I would add some pumpkin pie spice to them instead of cinnamon!

      Reply
  12. Patti Murphy says

    June 29, 2018 at 8:38 pm

    Don’t let your butter sit out on the counter for hours. If the butter is too soft your cookies will not turn out well. Let it sit out 30 minutes. I read about this in an America’s Test Kitchen cookbook and on science baking websites. My cookies turned out perfect. Great recipe.

    Reply
    • Jessica Erin says

      June 30, 2018 at 3:50 pm

      Thank you! Also, thanks for sharing your tip! This is very true of butter!

      Reply
      • julia lipscomb says

        September 10, 2018 at 3:55 pm

        can i use salted butter?

        Reply
        • Jessica Erin says

          September 10, 2018 at 4:29 pm

          yes! just omit the extra salt then.

          Reply
  13. Elizabeth says

    June 4, 2018 at 4:52 pm

    Since so many people are surprised by the fact that this recipe does not contain cream of tartar, I figured that I would share this little known fact. Cream of tartar is the powdered form of tartaric acid. Baking soda is made up of sodium bicarbonate (baking powder) and powdered tartaric acid (cream of tarter).

    Reply
    • Dave G says

      June 19, 2018 at 8:00 pm

      Is that backwards? I think Baking POWDER is made up of sodium bicarbonate (baking SODA) and powdered tartaric acid (cream of tarter).

      Reply
  14. Jenny Taylor says

    April 14, 2018 at 1:40 pm

    I just made these for my son post prom party and they turned out wonderful! Thanks for sharing this recipe, I’ll definitely use it again!

    Reply
    • Jessica Erin says

      April 16, 2018 at 1:50 pm

      You’re welcome!

      Reply
  15. Jennifer says

    March 21, 2018 at 2:54 pm

    I put too much salt and used cold eggs (by accident) and they still turned out amazing! Will definitely be making these again!

    Reply
    • Jessica Erin says

      March 27, 2018 at 6:38 am

      Glad you liked them!

      Reply
  16. Michelle says

    March 11, 2018 at 12:23 pm

    These were chewy and delicious! Thanks for a great recipe without cream of tartar!!! SO happy I came across this…will be making these again and again.

    Reply
    • Jessica Erin says

      March 14, 2018 at 8:23 pm

      yeah! Glad you liked them!

      Reply
  17. Amanda says

    February 9, 2018 at 9:29 pm

    We are making these for a gender reveal party, and these came out awful but we have no choice but try to make these work. We didn’t miss a step (like you tried that person up there) and followed the instructions perfectly. Perhaps you put the wrong measurement for the size of the dough? Because after baking for 10 minutes, the cookies were only partially cooked. I regret not checking the comments section here before attempting to make these. 0/10 will not make again.

    Reply
    • Jessica Erin says

      February 20, 2018 at 9:48 pm

      So sorry these didn’t work out for you. If you ever need to make something for a party or guests, I always suggest doing a trial run before. Baking is a science and can be tricky some times. Some ovens run hotter than others as well which can drastically effect baking time. I would suggest baking them longer next time.

      Reply
    • Meaghan says

      March 8, 2018 at 12:16 pm

      I had the same issue – had to throw out the first pan. In the end, I baked them about 22 minutes and then they were perfect.

      Reply
      • Jessica Erin says

        March 14, 2018 at 8:25 pm

        glad they turned out for you!

        Reply
    • Ashlyn says

      November 3, 2018 at 11:28 pm

      I’m about to make these an wanted to see the comments an noticed this one about the time. She did actually state in step#7 that it can take longer then 10 minutes to bake in some ovens an to start off with 10 then add more if needed. Hopefully others notice that.

      Reply
      • Jessica Erin says

        November 5, 2018 at 2:32 pm

        Thank you!

        Reply
  18. Vicki Kay Bowyer says

    January 24, 2018 at 6:18 pm

    MY Mum made these biscuits when we were kids (11 children in family)we all loved them and I still do and I am now 69 .Vicki

    Reply
  19. Christine says

    January 11, 2018 at 1:17 pm

    Omg These were AHHMAZING my son (16) made these today!! Definitely will be making more

    Reply
  20. Autumn says

    December 23, 2017 at 10:13 am

    I couldn’t find cream of tartar anywhere so when I came across your recipe I was super excited! These turned out beautifully and my kids approve! Thank you and Merry Christmas!

    Reply
    • Jessica Erin says

      January 3, 2018 at 8:42 pm

      You’re welcome! Hope you had a nice Christmas, too!

      Reply
  21. Marissa says

    December 20, 2017 at 9:24 pm

    Hi! These taste amazing- but mine didn’t flatten as much as I think they were supposed to.. any tips?

    Reply
    • Jessica Erin says

      December 21, 2017 at 8:22 am

      Great! You could flatten the balls of a dough a little bit before baking to flatten them out.

      Reply
      • Pam Furdo says

        December 23, 2017 at 9:48 pm

        No Cream of Target for this resipe?

        Reply
        • Jessica Erin says

          January 3, 2018 at 8:42 pm

          Nope!

          Reply
  22. Kyrstin says

    December 20, 2017 at 1:45 pm

    Is all purpose baking flour the right kind of flour?ive made the recipe twice now and the dough just doesnt seem right and is sorta runny:(

    Reply
    • Jessica Erin says

      December 20, 2017 at 4:57 pm

      Yes that’s correct! That’s so weird because the dough should not be runny at all. It’s actually pretty thick.

      Reply
  23. Kat says

    December 18, 2017 at 1:25 pm

    these cookies did not come out at all. I followed each direction and used the correct ingredients and my cookies are a mess on the counter right now. they’re flat and a gooey mess, im so disappointed.

    Reply
    • Jessica Erin says

      December 19, 2017 at 1:41 pm

      So sorry Kat! Perhaps try again? You may have missed a step or an ingredient on accident. I have received very positive reviews of the cookie and have made them myself several times and have never had an issue.

      Reply
  24. Erika says

    December 17, 2017 at 11:48 pm

    I found this recipe on Pinterest because I’m a fan of snickerdootles but I had never made them before. I read the reviews on this recipe and decided to try it out. Well let me tell you…I made these cookies yesterday and they came out AMAZING!!!! The only downfall was it only made like 2 dozen and I want more! I’ll be reusing this recipe tomorrow and I’m so excited.

    Reply
    • Jessica Erin says

      December 19, 2017 at 1:41 pm

      So glad! They’re one of my favorites, too!

      Reply
  25. Tiffany says

    December 17, 2017 at 1:28 pm

    These were so delicious I’m definitely trying your chocolate chip recipe. I used coconut oil instead of butter

    Reply
    • Jessica Erin says

      December 19, 2017 at 1:40 pm

      So glad you liked them!

      Reply
  26. Catherine says

    December 8, 2017 at 8:51 am

    I wish I could say these are wonderful cookies but I was quite disappointed. The cookies are so flat once they cool they don’t look like a snickerdoodle. Won’t use this recipe again.

    Reply
    • Jessica Erin says

      December 12, 2017 at 12:15 pm

      Hi Catherine – so sorry these didn’t turn out. They puff up nicely for me and I have had several other people love the recipe. Perhaps you mixed up an ingredient? If you try it again, I would love to know if you’re still having the same issue.

      Reply
  27. Liz says

    October 28, 2017 at 8:12 pm

    I have been using a different recipe for snickerdoodles but it didn’t give me that taste snickerdoodles have that you just love. I really like this recipe! Thank you

    Reply
    • Jessica Erin says

      October 30, 2017 at 5:56 pm

      Thanks Liz! Glad you like them!

      Reply
  28. Marie says

    October 14, 2017 at 12:43 pm

    Loved this recipe! Cookies came out perfect! Soft and chewy! Super delish! Thank you!

    Reply
    • Jessica Erin says

      October 14, 2017 at 1:40 pm

      You’re welcome! 🙂

      Reply
  29. Sparkle says

    August 26, 2017 at 10:23 pm

    What would happen if I don’t use brown sugar?

    Reply
    • Jessica Erin says

      August 27, 2017 at 8:37 am

      Hello! I’ve never tried making them without brown sugar, but brown sugar helps make cookies chewy and adds a little bit of a different flavor.

      Reply
  30. mary says

    August 24, 2017 at 11:35 am

    Jessica can I use butter flavored Crisco instead of butter, I love these cookies

    Reply
    • Jessica Erin says

      August 25, 2017 at 6:44 am

      Hi Mary – I haven’t made them with crisco, but I’m assuming tt will change the texture of the cookie – probably make it softer. You can try it – let me know how it works!

      Reply
  31. Cindy Carnes says

    July 6, 2017 at 10:37 pm

    How big are these cookies? I am in a group that send cookies to the troops. I need to make 10 dozen, but they can’t be over 2 inches around. Have you made them smaller? Did they turn out OK?

    Reply
    • Jessica Erin says

      July 7, 2017 at 1:15 pm

      That’s so nice of you! You can make them whatever size you would like, just watch the baking time. If you make them smaller they probably won’t take as long.

      Reply
  32. Jojo says

    June 1, 2017 at 6:19 pm

    do you think they would be okay with earth balance instead of butter?

    Reply
    • Jessica Erin says

      June 4, 2017 at 7:29 am

      Hi Jo Jo! I’ve never tried that so I am unsure if it would be the same. When in doubt, I would always try to use real butter in baking. Enjoy!

      Reply
  33. Kalah says

    January 2, 2017 at 8:07 pm

    These are the best cookies, I get asked to make them weekly! Thank you so much for the recipe 🙂

    Reply
    • Jessica Erin says

      January 3, 2017 at 11:16 am

      You’re welcome!

      Reply
  34. Alexandra says

    December 31, 2016 at 9:47 pm

    Super bummed. Made it the first time and it came out great. These last 2 it’s come out creamy and cookies are more like cakes 😭 don’t know what to do.

    Reply
    • Jessica Erin says

      January 3, 2017 at 11:17 am

      Darn! Perhaps you’re over mixing the batter? That’s so odd that they turned out great the first time around. Try not mixing the batter or mixing it by hand.

      Reply
  35. Cheryl Boyer says

    December 23, 2016 at 7:23 pm

    All the other recipes I have seen use cream of tartar. Why doesn’t this recipe have it. Just what what cream of tartar does, anyways.

    Reply
    • Jessica Erin says

      December 24, 2016 at 1:35 pm

      It’s a common ingredient in snickerdoodle cookies…it gives them a bit of a tang flavor. It’s typically used in meringues and angel food cakes. Theres is no right or wrong as far as using it in snickerdoodles. It’s up to you! I typically like to make baked goods with the least amount of ingredients possible to make them simpler to make. With all that said, I hope you try the recipe! I love it and have received very positive feedback from other readers.

      Reply
  36. Maria says

    December 19, 2016 at 11:54 pm

    this may be a silly question, but do you use white or brown eggs?

    Reply
    • Jessica Erin says

      December 20, 2016 at 7:13 am

      I’ve used both! It doesn’t matter.

      Reply
    • Letha says

      December 23, 2016 at 5:40 pm

      My cookie dough came out creamy and I put in the freezer for 20 mins, I don’t think I over mixed it. What can I do?

      Reply
      • Jessica Erin says

        December 23, 2016 at 6:03 pm

        Are you sure you added the correct amount of flour? Also, Sometimes cookie dough is creamier and needs to be chilled. I would try baking them chilled and see what happens.

        Reply
        • Letha says

          December 23, 2016 at 6:22 pm

          Yes I added the amout that asked. I tried chilling them and baking them and they are flat I will try adding a little flour and see what happens. Thank you getting back to me! Merry Christmas!

          Reply
          • Jessica Erin says

            December 24, 2016 at 1:42 pm

            You’re welcome! I’m sorry that they didn’t turn out. Yes, try more flour and make sure you only mix until just combined. Merry Christmas!

  37. Mindy says

    December 17, 2016 at 8:55 am

    Thinking of using the salted butter I have and not add the salt to the recipe. Do you think that will work?

    Reply
    • Jessica Erin says

      December 17, 2016 at 1:54 pm

      Using salted butter is fine! Just don’t add the additional salt then. Enjoy!

      Reply
  38. Dana says

    December 16, 2016 at 5:35 pm

    Can I make the cookie dough the day before and cook the next day?

    Reply
    • Jessica Erin says

      December 16, 2016 at 7:44 pm

      Yes!

      Reply
  39. Beatrice says

    December 11, 2016 at 6:14 pm

    Just made these and they came out great! Thanks!

    Reply
    • Jessica Erin says

      December 12, 2016 at 2:03 pm

      wonderful!

      Reply
  40. tracy says

    December 11, 2016 at 1:13 pm

    I made these for coworkers last week and I was told TWICE that they were the best snickerdoodles they ever had…this is definitely a keeper of a recipe, thankyou!

    Reply
    • Jessica Erin says

      December 12, 2016 at 2:04 pm

      so awesome to hear! Glad everyone liked them!

      Reply
  41. Brittany says

    December 10, 2016 at 4:47 pm

    Can I spray cooking spray on my cookie sheet if I don’t have parchment paper or a non stick baking mat?

    Reply
    • Jessica Erin says

      December 10, 2016 at 7:10 pm

      Yes!

      Reply
      • Jessica Erin says

        December 10, 2016 at 7:10 pm

        Just make sure to reapply if needed for second batch. Enjoy!

        Reply
  42. Sarah says

    November 30, 2016 at 6:55 am

    Would these freeze well?

    Reply
    • Jessica Erin says

      November 30, 2016 at 10:04 am

      Yes!

      Reply
  43. Jessica @ A Kitchen Addiction says

    June 9, 2016 at 1:19 pm

    I love snickerdoodle cookies! Yours look perfect!

    Reply
    • Jessica Erin says

      June 9, 2016 at 2:55 pm

      Thank you Jessica!

      Reply

Trackbacks

  1. Snicker doodle Cookies says:
    May 3, 2018 at 6:17 am

    […] So today, I made both. These snicker doodles take the lead in my book. I got the original recipe here. I am not sure I have ever made them the way that recipe calls for because of not being able to […]

    Reply

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I'm Jessica Erin and I am the recipe developer, photographer, and writer behind stuckonsweet.com! You will find a little of everything including healthy meals, comfort food, and my favorite - sweets. So stay awhile...I hope you're hungry!

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