Snickerdoodles Recipe (2024)

I just baked these cookies and they were Awesome! 😁😁 The only thing I did differently was, instead of 2\3 cups of sugar, I used 1\3 cup. I also did 1 cup of granulated sugar, and used a stick of Mrs. Bonnet's Butter. They Were Delicious! One of the best Snickerdoodles I've had in a long time... I also had No problem with them breaking. They were Perfect, and the taste was out of this World. 🤗🤗🤗🤗 I couldn't stop eating them. Oh yea, I meant to tell u I used a pinch or two of ginger. Um Um Good! 😉

A few of the recipes said to refrigerate the dough before shape n bake...so seems like the logical thing to do :) Thanks for the tip!

No a big snickerdoodle fan, but my grandaughter is and she gave these 5 stars!

made nothing but a big goopy mess!!! The texture was terrible..no possible way to make balls or roll the dough! I even added more flour to try to fix it..was a waste of ingredients!

These are easy, very tasty and had all the ingredients on hand. A definite repeat.

Fantastic cookie. I gave it four stars only because it was a tad sweeter than what I would have liked. But other than that, it's chewy on the inside and crisp on the outside. A keeper!

These are Sooo good! Perfect soft on the inside, slight crisp on the outside. The recipe only makes 30. :((

I loved these cookies they were great would definitley make them again.

These are not quite the same as the snickerdoodles my mother made, and perhaps it's the use of baking powder instead of soda and cream of tartar, or the different proportion of sugar to other ingredients. My old Betty C. cookbook uses the SAME amount of sugar for twice as much flour, butter, and eggs, so these might seem sweeter than our memories as well. Unless you're craving nostalgia, these cookies are very nice butter and cinnamon cookies, but not really snickerdoodles. Still like them, though!

What a pleasant surprise! Just the right amount of flavor and the texture was great. Just follow the recipe and it will be a winner! Just as the others mentioned, refrigerate the dough before making the balls. The size was too big in my first batch, so I made them smaller! Thumbs up!

Just made these and they are great! My boys are VERY picky (even when it comes to dessert) and I am having to chase them out of the kitchen while they cool. Great flavor, crispy outside & chewy inside :)

Not happy. I knew something was wrong when the recipie didn't call for shorting or cream of tarter. I decided to give it a try anyways. The cookies are flat as a piece of paper and way to buttery. I will not make them again.

These cookes were softy, chewy, buttery and absolutely delicious! I also liked that they didn't involve a lot of different ingredients. I made these on vacation and had a limited pantry to work with.

These were absolutely delicious. The cookies spread out and were chewy inside with a nice crispy outside. At 8 minutes they didn't set all the way, but my family likes somewhat batter-like insides. A must-make and ridiculously easy.

Absolutely amazing! These cookies are the BEST, everyone loves them! The most important things to remember when making these are to 1. do not over mix the batter and 2. under bake the cookies! When you under bake them and then take them out of the oven they still cook a little so there perfect by the time you eat them! Such great cookies, totally recommend this recipe!

This is my second time making this recipe. I'm hooked! These cookies turn out crisp on the outside, chewy on the inside, and a little flat--not like the picture but totally scrumptious! I cut the sugar slightly on the second batch to 2/3 cup each of white and brown. I may try cutting it even further next time since they are very sweet. I roll them in a mix from another snickerdoodle recipe of 1/4 c sugar to 2.5 Tablespoons cinnamon. I like the cinnamon flavor to be very strong! I also chill the dough before baking to make the rolling easier and assure they get the best chewy texture possible. Like several other reviewers, I found these cookies need to cook 9-10 minutes to be fully set in the middle. The only other change I made was adding 1/2 cup toasted almond slices to give another layer of flavor. Yummy!

Loved these!!!(; they are absolutely delish!! Will make again! The sugar cinnamon mixture makes to much. I suggest you halve it.

I was disappointed. Came out much to thin for me. They tasted good, but I was looking for a more cake-like texture I remember as a kid. Probably won't make this recipe again.

This is a great "lighter" snickerdoodle recipe! I actually used 4 tablespoons of butter and 4 tbsp of Brummel and Brown because I forgot to get more butter and it came out great! These are eeeaasssyyy to make and quick! Try them out.

These cookies were really delicious- just the right combination of chewy and crispy! I refrigerated the dough in between batches. I used a cookie scoop to drop them into the cinnamon sugar, which made the dough handling easier and kept the chilled dough from warming in my hands. I baked them for about 9 minutes (not all the tops cracked). I only got 23 cookies from the recipe, which means mine were more like 130 calories per cookie.

Best recipe ever! I just made these and they're delicious! Perfectly moist and really soft. My mom kept going back for more! And she never does that when i bake. I'm glad these didn't have cream of tarter in them, it would ruin it. The only thing i would change is cutting the cinnamon sugar part in half. I was left over with a lot of cinnamon sugar.

Yum!! This was my first time making snickerdoodles, and I'm really happy with the way these came out. After reading other reviews, I took other bakers' advice and 1) put the rolled balls in the fridge for a couple mins to help them keep form better, 2) cut the sugar/cinnamon coating part of the recipe in half, and just had a little bit left over...I definitely recommend that for less waste! And 3) I kept them in the oven an extra minute for the second tray to help cook the middle more...much better than the first tray, which while it tasted good was a little too soft in the middle. With these modifications, I'd definitely make them again! :) NOTE: I used Smart Balance instead of butter.

These were just OK. They really didn't have that distinctive snickerdoodle flavor...something is definitely missing, I'm just not sure what it is. I will be looking for a better recipe before I try this one again.

Really easy! Great recipe + it makes your house smell amazing! :)

This is one of our family favorites! We enjoy it all year round and especially during the holidays because it's so easy to whip together in just a few minutes.

I thought these were yummy! I needed to bake them for more than 8minutes though, and I added more cinnamon- dipped in milk they were delish!

The texture was terrible. Not like a snickerdoodle at all. Next time I'll try something with more egg, maybe the cream of tartar as well.

These don't have cream of tartar like I generally see in Snickerdoodle recipes. The result was more chewy than others I have made in the past, but it was a hit all around. I liked the strong cinnamon taste. The recipe makes too much cinnamon sugar, next time I'll be cutting that in half so there's less waste. I used a tablespoon of dough for each ball and ended up with exactly 30 cookies.

These have become my husband's favorite cookies! I have made them several times, and they come out perfectly every time...if you make sure that your butter isn't too melted and your baking powder is not 4 years old :). Sticking the dough in the fridge for about 1 minutes before rolling helps to ensure that they don't flatten into pancakes in the oven. I usually leave them in the oven about a minute or two after they start cracking because they can be undercooked in the middle if you take them out right after they crack.

My cookies turned out just like the picture!! And taste great. Make sure you follow directions to a "T" and you'll have no problem.

The taste is good but the texture is not. Even with putting the dough in the fridge before rolling, the cookies flattened out too much. I will not be making the recipe again.

Great cookies. Chill the dough about 20-30 minutes before you roll it into balls. Works a lot better.

These are FANTASTIC! I make them all the time and everyone always loves them. Sometimes I use egg substitute. I've never had a problem with them not cracking. Once, for some reason I can't figure out, they didn't spread but they still tasted great! I usually get a few more cookies out of the recipe (unusual for me!) but be careful because they are really good and so it's easy to eat a lot but they're not THAT low fat, as one reviewer pointed out.

extremely easy to make and my BF and his family loved them. great for everyday snack or special occasion - make a great addition to any cookie tin as well. I recommend making smaller cookies to make them last longer - I was able to get 44 out of my second batch.