Snickerdoodles Recipe (2024)

These cookies are delish! I swapped out a 1/4 cup of white sugar for 1/4 cup of brown sugar to increase the chewiness of the cookies! I took them out of the oven a little early to keep them soft and buttery! So simple and so delicious!

This is a nice simple recipe. I recommend putting the dough in the freezer for about 10 minutes to make the rolling into balls easier. Also, at "golf ball size" you will be lucky to get 12 cookies. I recommend slightly smaller, maybe a heaping tablespoon size if you want to get 1 1/2 dozen.

You can substitute 2 teaspoons baking power for the soda and the cream of tartar.

Fascinating how different people have different takes on the techniques. I tried several variations here, and nothing came out as well as the straight recipe as written. My biggest enemy was any crumbliness in the dough, so I suggest making sure your butter is fully room temperature and that you use the full 2 minutes to create a whipped quality with the butter and sugar before anything else. Once you do that, you are home free. Simple ingredients, easy to bake, and a big hit with the family.

Excellent recipe. I made smaller cookies, utilizing a small Oxo cookie scoop, which yielded over two dozen bite-sized cookies and baked for a total of 8 minutes. I'll definitely make them again.

I've made a lot of snickerdoodle recipes and these are the best. I used the suggestions of freezing for 10 minutes for perfectly puffy cookies, and for using a mix of white and brown sugars. Cinnamony bliss!

After the first batch, I tried adding some nutmeg into the sugar-cinnamon mixture for the next batch. It brought out the cinnamon flavor more.

That's a lot of butter for that amount of flour, so these cookies will flatten when baking. Tweak if you like your cookies less flat. Also, snickerdoodles are a great project if you have bored kids around: they have fun rolling dough into balls and then rolling it in cinnamon sugar and they get to eat the results.

Since these cookies are not very pretty, after I rolled them in cinnamon and sugar, I made a shallow slices --- in the shape of a star/ asterisk ---on the top of each one. The baked cookies looked like pretty sand dollars. Just like when I was a kid!

A snickerdoodle should be soft and chewy and must be made with half sold shortening /half butter. A common error is overbaking them. They need to come off the pan and onto newspaper to cool, while they still appear slightly underbaked in the center. What!? Crisco!? Newspaper instead of racks? Yes , as Betty Crocker's original 1950's recipe directs, locate an older BC cookbook, the recipe for 'real', addictive snickerdoodles is there. Anything else may be tasty, but not a snickerdoodle!

Gooooooood coooookies! I put the sugar/cinnamon mix in a small zip-lock bag. Toss a dough ball in the bag to get a really even coating and preserve its nice round shape.

I like my snickerdoodles crispy, so I leave out the secret ingredient!

I made this recipe today and the cookies were delicious. But, strangely, only two cookies in the whole batch flattened completely like the picture. The rest stayed round and puffy. Anybody know why?

Substantially more butter than usual for this amount of flour, so cookies will be flat and a bit greasy (not my preference) IF you measure your flour correctly. For those with round cookies, you may be adding more flour than the recipe specifies by scooping with the measuring cup. Try weighing it, or fill the cup gently with a spoon (don't pack!). The cream of tartar isn't just for texture; it dramatically alters flavor and is part of what makes these snickerdoodles instead of sugar cookies.

I didn't have cream of tartar, so used lemon juice instead (2:1 ratio of lemon juice to cream of tartar). They turned out perfectly!

Excellent. These are the lightest snickerdoodles I've ever eaten. I put the dough in the fridge overnight since I didn't have time to bake them. I did add about 15 gratings of nutmeg to the cinnamon sugar mixture. Then as another baker did, I made smaller cookies (about 15 grams/each), which took about 8 minutes to bake, a bit longer when the dough was still cold.

Betty Crocker's Picture Cook Book, 1956, 2nd ed.: "1 cup soft shortening (part butter)," 1 1/2 c sugar, 2 eggs, 2 3/4 c sifted flour, 2 tsp cream of tartar, 1 tsp soda, 1/4 tsp salt. "Roll into balls the size of small walnuts." Roll balls in 2 T sugar + 2 t cinnamon. Bake 8-10 min. at 400F. Makes 5 doz. 2-inch cookies. Newspapers not mentioned.

Video shows two equal pieces of butter being dropped into the bowl. Beware--do not follow blindly and use two sticks! According to the recipe, each piece would represent 5 T, not 8 T.

This was so good…and simple!!

Easy, quick and delicious, with just the right amount of chewiness. So good!

I just made these cookies for the second time and can’t say enough about how delicious they are. The first time I followed the recipe exactly. The second time I made a change. I took out 3 TBSP of flour and added 3 TBSP of BLACK COCOA. If you never had it find it and make a switch. It’s a great surprise to your taste buds.

My grandma made these during the Depression and through rationing in WWII. She used Crisco instead of butter and they are great! If you want to use colored sugar/sprinkles for rolling, add the cinnamon to the batter.

Never had a Snickerdoodle, made exactly, they are OK.

Actually do 12 mins at 300!

Baked 11 minns at 180 degrees

My 8-year-old granddaughter and I made a double batch of these buttery, spicy cookies. It was an easy recipe for a child and fun for her to roll the balls of dough and coat them in cinnamon sugar. They stayed puffy and tender and were delicious, though I'd probably reduce butter a tad and add a bit of nutmeg and cardamom next time.

These are delicious, and they turned out like the picture. Just a personal preference, but I prefer the eggnog snickerdoodles (also on NYT Cooking) which have a puffier texture with a rum and nutmeg flavor. My brother who loves snickerdoodles prefers these.

I live at 7,000 feet so to adapt this recipe for altitude:Cut cream of tartar to 3/4 tspCut baking soda to a scant 1/2 tspAdd 1 T waterAdd 4 T flour

I love this recipe! Thank you. I preferred using chilled batter and a small cookie scoop

I followed the directions carefully, only making the cookies a bit smaller so I got 24-26 cookies. They turned out flat but tasty. I'm wondering if making them larger would have made them fluffier or if I refrigerated them, as some suggested, would have improved them?