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 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! (video)
Table of contents
Perfect Snickerdoodle Cookies
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 my Pumpkin Snickerdoodle Cookies recipe.
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.
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!
If you make them 1″ dough balls the batch makes about 36 cookies.
I make them using a medium cookie scoop (1-3/4″ 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.
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 and Chocolate Swirl Meringue Cookies which also have a chewy texture and crisp outside.
I hope you enjoyed this easy Perfect Snickerdoodle Cookies recipe, it’s sure to be a new family favorite!
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
- 1-1/2 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
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Our Other Recipes and Posts
- Peanut Butter Cookies
- Easy Breakfast Pastry 3 Ways
- Easy Funfetti Sugar Cookies
- Cheesecake Stuffed Gingerbread Cookies
- 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
What’s your favorite kind of cookie? Have you made Snickerdoodle cookies before? Let me know in the comments below!
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Perfect Snickerdoodle Cookies
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
- 1/2 cup coconut oil, melted and cool (can substitute the same amount of unsalted butter, melted and cooled for a traditional option)
- 1 cup granulated white sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1-1/2 cups all-purpose flour
- 3 tablespoons granulated white sugar
- 1-1/2 teaspoon ground cinnamon
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
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Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
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Pyrex Smart Essentials 8-Piece Mixing Bowl Set
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OXO Good Grips Small Cookie Scoop
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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
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If You Care FSC Certified Parchment Baking Paper, 70 sq ft (Pack of 2)
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Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch (2 pack)
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 80Total Fat: 3gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 5mgSodium: 11mgCarbohydrates: 12gFiber: 0gSugar: 7gProtein: 1g
Please note that the Calculated Nutrition is an estimate at best.
- Updated: 4/21/2022 added a new recipe video
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Thank you for your feedback and thank you for visiting the LLS blog!
When you say 1/2 cup coconut oil do you mean 1/2 cup packed and melted or 1/2 cup melted?
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!
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???
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
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.
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.
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!
You have listed 1 cup granulated white sugar & 3 tsp of granulated sugar. Research tells me they are both the same. Please explain!
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!
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.
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
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.
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
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
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
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!
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
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.
I’m sorry I missed this comment before; I’m so glad you enjoyed them!
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
Hi Jackie, I’m so glad you and your family loved them! Great suggestion about the cream of tartar substitution!
great cookies
how long do you refrigerate them for befor cooking
Hi Piper, you can chill them for about 20 minutes – that should do it! Thank you, ~Sara
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.
I always encourage people to customize the recipes to their liking, I am glad that you like them otherwise! Best Wishes!
It took me an hour and a half and totally worth it.
Hi Khereia, I am so glad that you like the recipe! Thank you for coming back and commenting 🙂 best, ~Sara
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!!!
Hi Rae, I am so glad you liked them!
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.
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!
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! 🙂
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!
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?
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!
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
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!
Tasted good but fell flat. I redid the recipe with room temperature butter and they rose better if anyone else was wondering.
Made these for party tomorrow. Do I leave them out of fridge or in?
Just make sure they are in an airtight container, since they are baked, out of the fridge is fine!
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.