Perfect Snickerdoodle Cookies

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December 11, 2023

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Perfect Snickerdoodle Cookies: This post first appeared as “Snickerdoodle Cookies” over at Eazy Peazy Mealz where I’m a contributor.

Estimated reading time: 5 minutes

These PerfectSnickerdoodle Cookies have only 8 ingredients and make the most aromatic, chewy, and delicious cookies with crisp edges. They are such a satisfying and tasty cookie, expect them to be gone as soon as you make them! (video)

Perfect Snickerdoodle Cookies
- Ingredients for Perfect Snickerdoodle Cookies
- Kitchen Tools Needed for Perfect Snickerdoodle Cookies
  - Web Story
- Our Other Recipes and Posts
- Recipe Attribution
  - Latest Posts

The first time I had a Snickerdoodle cookie was in high school at a Starbucks and I was hooked from the first bite it was the late '90's and the traditional Snickerdoodle cookie was making a raging comeback.

Perfect Snickerdoodle Cookies also happen to be my husband's favorite cookies too, so this cookie recipe is definitely one of our family favorites. You might also like myPumpkin Snickerdoodle Cookies recipe.

RELATED: Dalgona Coffee

These Perfect Snickerdoodle Cookies have crisp edges, with a cinnamon-sugar exterior crust and a chewy interior.

When they are baking, your house will smell amazing! Don't be surprised if these Perfect Snickerdoodle Cookies get devoured in one sitting.

Perfect Snickerdoodle Cookies - Classic Cookies - Life's Little Sweets (2)

These Perfect Snickerdoodle Cookies have coconut oil instead of unsalted butter.

The coconut oil adds some healthy fats to the cookies but if you want to use unsalted butter in the same amount then that works too!

Perfect Snickerdoodle Cookies - Classic Cookies - Life's Little Sweets (3)

If you make them 1" dough balls the batch makes about 36 cookies.

I make them using a medium cookie scoop (1-¾" inch width) which makes a larger cookie and this yields 18 cookies.

If you try this method then you might need to add another minute or two because it will be a larger cookie.

Perfect Snickerdoodle Cookies - Classic Cookies - Life's Little Sweets (4)

The amazing, chewy texture of these Perfect Snickerdoodle Cookies are due to the fact that they have the cream of tartar in them.

When they are baking, they should puff up a little, giving the cookie a slightly domed shape.

If you like these Perfect Snickerdoodle Cookies, you'll want to check out these Lil' Sugar Cookies andChocolate Swirl Meringue Cookies which also have a chewy texture and crisp outside.

Perfect Snickerdoodle Cookies - Classic Cookies - Life's Little Sweets (5)

I hope you enjoyed this easy Perfect Snickerdoodle Cookies recipe, it's sure to be a new family favorite!

Perfect Snickerdoodle Cookies - Classic Cookies - Life's Little Sweets (6)

Ingredients for Perfect Snickerdoodle Cookies

coconut oil, melted and cool (can substitute the same amount of unsalted butter, melted and cooled for a traditional option)
granulated white sugar
baking soda
cream of tartar
large egg
pure vanilla extract
all-purpose flour
granulated white sugar
1-½ teaspoon ground cinnamon

Kitchen Tools Needed for Perfect Snickerdoodle Cookies

electric handheld mixer
baking spatula
large mixing bowl
small mixing bowl
medium cookie scoop
cooling racks
cookie sheets
parchment paper or silicone baking mats

Web Story

Our Other Recipes and Posts

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Easy Breakfast Pastry 3 Ways
Easy Funfetti Sugar Cookies
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Snickerdoodle Cookie Bars

Recipe Attribution

This recipe takes inspiration from "Snickerdoodles" on p. 248 of Better Homes and Gardens Cook Book.

If you like this Perfect Snickerdoodle Cookies recipe, Check out Sand Tart Cookie Recipe,Dessert, Cake & Cookies categories

Check out ourRecipe&DIYindexes, visit ourHomepage to view our latest posts & categories, visit our Blog page to see our posts in consecutive order, and our Shop to see our favorite kitchen tools!

What’s your favorite kind of cookie? Have you made Snickerdoodle cookies before? Let me know in the comments below!

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Yield: 36 cookies

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

These Perfect Snickerdoodle Cookies have only 8 ingredients, and make the most aromatic, chewy and delicious cookies with crisp edges. They are such a satisfying and tasty cookie, expect them to be gone as soon as you make them!

Ingredients

Instructions

In a large mixing bowl, beat coconut oil, 1 cup sugar, baking soda and cream of tartar, scraping down the sides of the bowl, as needed. Add egg and vanilla extract and beat until combined. Add flour in gradually, scraping down the sides as needed. The dough will be sticky and you might need to stir in the remaining flour. Cover the dough and refrigerate for 1 hour or less, until it's easier to handle. While the dough is chilling, combine the 3 tablespoons of sugar and cinnamon in a small bowl.
Preheat oven to 375 degrees F. Take out the dough and allow to get to room temperature. You can use a fork to break up dough, if it's too hard. Form 1 inch balls, roll in cinnamon-sugar mixture to coat evenly. Space about 2 inches apart on an un-greased or parchment-lined baking sheet. Bake 10-11 minutes or until the edges are golden. Allow to cool on a wire rack. Makes 36 cookies. Enjoy!

Notes

serving size 1 cookie

Did you make this recipe?

Did you make this recipe? If you share it on social media tag us @lifeslittlesweets and hashtag it #lifeslittlesweets - Thank you in advance!

Updated: 4/21/2022 added a new recipe video

Perfect Snickerdoodle Cookies - Classic Cookies - Life's Little Sweets (24)

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Comments

Sara says
December 12, 2016 at 12:10 pm

Thank you for your feedback and thank you for visiting the LLS blog!
Reply
Janice says
December 15, 2016 at 12:49 pm

When you say 1/2 cup coconut oil do you mean 1/2 cup packed and melted or 1/2 cup melted?
Reply
- Sara says
  December 15, 2016 at 1:10 pm
  
  1/2 cup coconut oil when it's solid and then you melt it and allow it to cool (just so it's not hot). However, I have made this recipe on a warm day when the coconut oil was already melted and measured the coconut oil with a wet measure and the recipe still came out just fine (and this would be the same for unsalted butter if you are making that substitution). Thank you for your question and I hope that helps!
  Reply
Kylie says
December 17, 2016 at 4:41 pm

i made this recipe for my family's annual cookie day. I doubled the recipe and used butter instead of coconut oil. followed the recipe exactly. And they were ~flat~ As an aspiring Baker I take homemade desserts seriously and it's very personal when something goes wrong. Everybody was understanding despite my feeling inadequate. My pan was not hot.... anybody else end up this way???
Reply
- Sara says
  December 18, 2016 at 2:35 am
  
  Hello Kylie, there are a few things that could have gone wrong, the mixture could have not had enough flour (unsifted level scoops), if the butter was melted that can contribute to flatness, over mixing dough can contribute to flatness, one thing to help is chilling the cookie dough balls before baking. Sometimes things can go awry when doubling a recipe even though in theory it shouldn't. Did you mix by hand or use an electric mixer? I find that the Electric mixer when used whips more air into the dough and of course you don't want to over mix it. I'm sorry they came out flat, I wish I could have walked through the steps in the kitchen with you. This recipe would be a good candidate for a Facebook live session in the future since it's been very popular with people. I hope some of those points I mentioned could shed some light on what happened. Thank you for reading! best, sara
  Reply
- Blue93 says
  August 19, 2017 at 5:08 pm
  
  I used butter, but after I rolled the cookies in the cinnamon-sugar I put the cookies (on the cookie sheet) in the fridge for about 15 minutes then baked them.
  Reply
James says
December 17, 2016 at 6:12 pm

In the ingredient list, you have 3Tbsp of sugar, I assume for the cinnamon sugar mixture, but then in the instructions you say to combine the 2Tbsp of sugar. I assume, based on other recipes that the correct amount is 2Tbsp, but could you please clarify.
Reply
- Sara says
  December 18, 2016 at 2:43 am
  
  Yes, I see that, for the cinnamon-sugar mixture, that ratio can be changed to ones tastes and it won't alter the cookie itself since it's not mixed directly in the dough batter. Some people prefer it less cinnamon-y and vice versa. Thanks for pointing that out I'll make a Note to explain that further. Thank you so much for visiting and commenting, I hope you have a wonderful holiday season!
  Reply
Stephanie says
December 20, 2016 at 7:13 pm

You have listed 1 cup granulated white sugar & 3 tsp of granulated sugar. Research tells me they are both the same. Please explain!
Reply
- Sara says
  December 20, 2016 at 7:39 pm
  
  Yes, you are right, they are both the same types of sugars, sorry if that is confusing, sometimes I leave off "white" sugar because it can be too long when mentioning it more than once. Thank you for reading and happy holidays!
  Reply
Celine says
December 23, 2016 at 1:55 pm

Does the 1-1/2 cup of flour mean between a half cup to a full cup of flour... or does it mean 1 AND a half cups??
I used 1 and a half cups of flour and my dough is not sticky like you described. However I used butter instead of coconut oil.
Reply
- Sara says
  December 23, 2016 at 2:44 pm
  
  Hi Celine, It's 1 1/2 cups, I put the dash just to prevent people from misreading, lumping the 1 and the 1 together and thinking 11 (Yes,that happens!) Yes, I have used butter on many occasions and that works, it just adds buttery flavor and it tastes great! Happy Holidays, I hope that helps! Best, ~Sara
  Reply
  - Judith says
    December 15, 2017 at 5:03 pm
    See Also
    20 Cookies That Will Make You Christmas Cookie QUEEN!!!
    
    I also have the same question. The recipe calls for 1.5 cups of flour Then in the instruction part reads "dough will be sticky if so add remaining flour." Not sure what remaining flour it is referring to. I added 1.5 cups of flour and the dough was not sticky. Please clarify.
    Reply
    - Sara says
      December 15, 2017 at 5:49 pm
      
      Hi Judith, the 1.5 cups is the total amount and the recipe requires that you add the flour in gradually (check out the video I recently added above). The way it's worded, maybe sounds like there's extra but it means that you might have to hand-stir in the last bit because it could be too thick for the electric mixer to mix effectively. I hope that helps! Best Wishes, ~Sara
      Reply
Nikki says
December 25, 2016 at 6:51 pm

Hi Sara, these were the BEST snickerdoodles I have ever made or tasted! I will keep this recipe forever-thank you SO much! Looking forward to making these year-round.
Nikki
Reply
- Sara says
  February 04, 2017 at 8:00 pm
  
  Hi Nikki, Thank you so much for taking the time to come back and comment, it really means a lot and this comment made my December! Best Wishes, Sara
  Reply
Stephanie Smith says
December 26, 2016 at 5:34 pm

The centers of mine fell after taking them out of the oven, but otherwise they were without question the best snickerdoodles I have ever made. I have tried MANY recipes and these were amazing!
Reply
- Sara says
  February 04, 2017 at 8:09 pm
  
  Hi Stephanie, thank you for the feedback and taking the time to come back and comment! I've noticed that sometimes that will happen depending on the weather, for example, if it's humid vs. dry. Also, using a handheld electric mixer can help whip some air into the batter which makes them fluffy too. Best Wishes, Sara
  Reply
Mayra says
May 17, 2017 at 1:03 pm

I love how the cookies came out, followed the instructions as is and it's my first time baking cookies, super proud of myself on how they turned out. Will definitely keep this recipe.
Reply
- Sara says
  December 15, 2017 at 5:40 pm
  
  I'm sorry I missed this comment before; I'm so glad you enjoyed them!
  Reply
Jackie says
June 12, 2017 at 6:45 pm

Most wonderful and easy to make cookies ever! I did not have any cream of tartar so looked up on Google and the suggestion (which I used) was replace 1/2 teaspoon of Lemon juice for the 1/4 teaspoon of cream of tartar. Brillant!!
Right out of the oven, my daughter grabbed one (it was hot too) and took a bite of deliciousness (her words).
Will be making these again
Reply
- Sara says
  December 15, 2017 at 5:42 pm
  
  Hi Jackie, I'm so glad you and your family loved them! Great suggestion about the cream of tartar substitution!
  Reply
piper says
August 07, 2017 at 11:57 am

great cookies
how long do you refrigerate them for befor cooking
Reply
- Sara says
  August 07, 2017 at 12:53 pm
  
  Hi Piper, you can chill them for about 20 minutes - that should do it! Thank you, ~Sara
  Reply
Cora Toast says
August 24, 2017 at 6:39 pm

These were good but waaaay to sweet. No salt in the recipe. Next time I'll add 1/4 tsp salt to tame the sweetness. Thanks for a quick easy recipe.
Reply
- Sara says
  December 15, 2017 at 5:44 pm
  
  I always encourage people to customize the recipes to their liking, I am glad that you like them otherwise! Best Wishes!
  Reply
Khereia says
November 04, 2017 at 6:04 am

It took me an hour and a half and totally worth it.
Reply
- Sara says
  November 04, 2017 at 3:17 pm
  
  Hi Khereia, I am so glad that you like the recipe! Thank you for coming back and commenting 🙂 best, ~Sara
  Reply
Rae says
December 07, 2017 at 3:02 pm

These are very nice cookies! Just like it was describe, Pillowy! Perfect!!! Delicious!!! I leave them on the cookie sheet to cool for a bit. Maybe removing them from the sheet too soon would cause them to go flat. Mine turned out perfect!!!
Reply
- Sara says
  December 15, 2017 at 5:45 pm
  
  Hi Rae, I am so glad you liked them!
  Reply
Brittany says
December 13, 2017 at 2:53 pm

They were yummy but mine came out kind of crispy throughout, but they weren't burnt. I've never used coconut oil for cookies so I'm wondering if that was the reason.
Reply
- Sara says
  December 13, 2017 at 3:11 pm
  
  How long did you bake them? What kind of pan did you bake them and how large were the dough balls? All these factors affect the outcome of the cookies. They will still come out crisp on the outside and soft on the inside with coconut oil. My guess is that they were baked longer to make them crisp throughout (some people like them this way). I would just cook them less next time, individual ovens will vary. I hope that helps!
  Reply
Holly says
December 20, 2017 at 9:55 pm

Hi Sara!
I absolutely LOVE this recipe! I don't remember how many times I've made them, but this recipe is my go-to when I need to make cookies (or have a hankering for them!). This recipe is so easy and takes no time at all! And you usually have all of the stuff in your pantry already! My hubby is taking these for a Christmas cookie exchange tomorrow and I know they'll impress. Thanks for the great recipe! 🙂
Reply
- Sara says
  December 21, 2017 at 7:26 pm
  
  Hi Holly, thank you for coming back and taking time to comment, it means a lot to me knowing that this recipe is one of your treasured cookie recipes! Keeps me going!
  Reply
Kristina says
December 21, 2017 at 9:34 pm

I'm not sure where I went wrong 🙁 They look perfect, smelled and taste delicious. They were perfectly chewy right out of the oven but by the evening they were little bricks!
My family still enjoyed dunking them in milk but I know that's not how they were supposed to turn out. Any suggestions as to what may have caused this?
Reply
- Sara says
  December 21, 2017 at 10:32 pm
  
  Did you use butter or coconut oil? Both should get you that nice texture on the interior. My first guess would be that they were just over cooked. Some people prefer them crispy and to get them crispy, I tell people to just cook them a little longer. Make sure to keep them in an air tight container so they don’t harden as well. Did you use an electric mixer when making them? It does wonders in whipping air into the dough to get the texture nice. I hope that helps!
  Reply
Boho Crafter says
September 05, 2018 at 4:22 pm

Being from the UK I had never encountered Snickerdoodles before, oh my, oh my, oh my!! These are sooooo delicious!! I made the first batch with coconut oil, awesome, the second made earlier today I tried with butter and into Snickerdoodle bars, OMW SUPER AWESOME!! The bars made earlier today have disappeared already with requests for further batches tomorrow and for Christmas boxes! Going to be busy Snickerdoodling!! :)) Thank you for sharing an amazing recipe. X
Reply
- Sara says
  September 07, 2018 at 11:35 am
  
  I’m so glad you like it! Yes, this is a classic American regional cookie recipe that my husband grew up with and I discovered in my adulthood. I’m so glad that your friends like it too!
  Reply
Katie says
December 09, 2018 at 3:01 pm

Tasted good but fell flat. I redid the recipe with room temperature butter and they rose better if anyone else was wondering.
Reply
Dawn says
December 21, 2018 at 9:17 pm

Made these for party tomorrow. Do I leave them out of fridge or in?
Reply
- Sara Maniez says
  December 21, 2018 at 9:59 pm
  
  Just make sure they are in an airtight container, since they are baked, out of the fridge is fine!
  Reply
Joanie says
December 19, 2020 at 4:37 am

This are not it. I don't even think I'll eat them... and I'm obese. I had to eat a tub of ice cream to get over my dissatisfaction.
Thank you for trying though I love a lot of your other recipes. I wouldn't be where I'm at today without them.
Reply

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Perfect Snickerdoodle Cookies - Classic Cookies - Life's Little Sweets (2024)

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