Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
This Grilled Beets recipe is easy to make on your grill using fresh, in-season beets, regular olive oil, and fine salt.
Cinnamon Oatmeal Cookies are delicious oatmeal cookies without raisins or cranberries. There's plenty of cinnamon and brown sugar flavor in these tasty cookies. They are perfect for a snack or even with your breakfast coffee or tea 😉 (gluten-free option)
This Pumpkin Spice Bread yields 2 generous loaves and can be customized with your favorite toppings and Vanilla Coconut Icing! Bring this favorite to your next holiday gathering! Be sure to check out the other #FoodieMamas pumpkin recipes below!
3-Ingredient Peanut Butter Cookies are easy to make with peanut butter, an egg, and sugar. They are flour-free and make the most delicious, classic, chewy peanut butter cookies. Enjoy them as is or drizzled with chocolate.
This post may contain affiliate links. Please read my disclosure policy
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)
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 (1-¾" 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.
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!
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!
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!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad
Please note that the Calculated Nutrition is an estimate at best.
[…] Perfect Snickerdoodles don’t last very long around this house! Look at these little traditional gems from Life’s Little Sweets! Delish! […]
[…] Perfect Snickerdoodles don’t last very long around this house! Look at these little traditional gems from Life’s Little Sweets! Delish! […]
Sara says
Thank you for your feedback and thank you for visiting the LLS blog!
Janice says
When you say 1/2 cup coconut oil do you mean 1/2 cup packed and melted or 1/2 cup melted?
Sara says
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!
Kylie says
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???
Sara says
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
Blue93 says
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.
James says
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.
Sara says
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!
Stephanie says
You have listed 1 cup granulated white sugar & 3 tsp of granulated sugar. Research tells me they are both the same. Please explain!
Sara says
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!
Celine says
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.
Sara says
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
Judith says
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.
Sara says
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
Nikki says
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
Sara says
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
Stephanie Smith says
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!
Sara says
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
Mayra says
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.
Sara says
I'm sorry I missed this comment before; I'm so glad you enjoyed them!
Jackie says
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
Sara says
Hi Jackie, I'm so glad you and your family loved them! Great suggestion about the cream of tartar substitution!
piper says
great cookies
how long do you refrigerate them for befor cooking
Sara says
Hi Piper, you can chill them for about 20 minutes - that should do it! Thank you, ~Sara
Cora Toast says
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.
Sara says
I always encourage people to customize the recipes to their liking, I am glad that you like them otherwise! Best Wishes!
Khereia says
It took me an hour and a half and totally worth it.
Sara says
Hi Khereia, I am so glad that you like the recipe! Thank you for coming back and commenting 🙂 best, ~Sara
Rae says
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!!!
Sara says
Hi Rae, I am so glad you liked them!
Brittany says
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.
Sara says
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!
Holly says
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! 🙂
Sara says
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!
Kristina says
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?
Sara says
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!
Boho Crafter says
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
Sara says
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!
Katie says
Tasted good but fell flat. I redid the recipe with room temperature butter and they rose better if anyone else was wondering.
Dawn says
Made these for party tomorrow. Do I leave them out of fridge or in?
Sara Maniez says
Just make sure they are in an airtight container, since they are baked, out of the fridge is fine!
Joanie says
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.