Perfect Snickerdoodles

November 13, 2012

One of the most popular recipes ’round these parts is rolo stuffed snickerdoodles. Because of that nifty little idea, I get asked for my best snickerdoodle dough recipe quite often. For a while I’ve been side-stepping the question, because I don’t want to give an endorsement I can’t stand behind. But now I’m ready for my recommendation to be made official! After much experimentation, these fluffy, gooey wonders are what I’ve deemed the “perfect” snickerdoodles.

Update: For those who have struggled with dough that is too thin, make sure your butter is softened and not melted. Also, popping the dough in the fridge for an hour may help (although I did not need to do this myself).

Perfect Snickerdoodles from Rachel Schultz

PERFECT SNICKERDOODLES
Makes 32 cookies

1 cup butter, softened
1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
2 and 1/2 cups flour
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
2 tablespoons sugar
1 teaspoon cinnamon

Preheat oven to 325 degrees. Cream together butter, brown sugar, eggs, 1 cup sugar, and vanilla.

Perfect Snickerdoodles from Rachel Schultz

In a separate bowl, mix flour, salt, cream of tartar, and baking soda. Slowly add dry ingredients to butter mixture until a soft dough forms. Shape dough into 1 inch balls.

Perfect Snickerdoodles from Rachel Schultz

In a small bowl, combine 2 tablespoons sugar and cinnamon. Press balls into cinnamon sugar. Arrange on baking sheet and bake for 14 minutes. Allow to cool.

You simply must try these as Rolo Stuffed Snickerdoodles. Seriously, it them it to an out-of-this-world level of cookie experience.

Rolo Stuffed Snickerdoodles from Rachel Schultz

4.7 from 6 reviews
perfect snickerdoodles
 
Author:
Serves: 32 cookies
Ingredients
  • 1 cup butter, softened
  • 1 cup sugar
  • ⅔ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 and ½ cups flour
  • ½ teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 325 degrees. Cream together butter, brown sugar, eggs, 1 cup sugar, and vanilla.
  2. In a separate bowl, mix flour, salt, cream of tartar, and baking soda. Slowly add dry ingredients to butter mixture until a soft dough forms.
  3. Shape dough into 1 inch balls.
  4. In a small bowl, combine 2 tablespoons sugar and cinnamon. Press balls into cinnamon sugar.
  5. Arrange on baking sheet and bake for 14 minutes. Allow to cool.

Adapted from Lovin’ from the Oven.

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Comments

  • Corrie

    I followed this recipe exactly, the cookies came out perfectly. They are fluffy and thick and taste PERFECT! Those who have problems with flat cookies, are you rolling them tall enough and not flattening too much when you press in the sugar? They should still be balls when you put them in the oven! So delicious, thanks for the recipe.

  • Julia

    Prep time? I’m making a recipe book for my friend for X-mas, and I need to know prep-time. Thank you so much for this delicious sounding recipe! :)

  • Tpaz

    Are they supposed to be pressed down before going in the oven, or should they be left as balls?

  • Grace

    Do you have any recipes for these that are gluten free??

  • Grace

    Second recipe I have tried from this site. I love them. It is so rare for recipes to come out exactly as they say they will, but I’ve been impressed both times. I never post or leave comments, but I’m so happy with how they turned out that I couldn’t not post something!

    • Rachel Schultz

      Thanks Grace! Wonderful to hear

  • […] Snickerdoodles aka Taste’s like Christmas(Recipe from Rachel Schultz) […]

  • […] Snickerdoodles aka Taste’s like Christmas(Recipe from Rachel Schultz) […]

  • […] the parents, siblings, and fans of the players, I made Rolo stuffed snickerdoodles. Use the snickerdoodle recipe as the cookie base and then follow the steps for stuffing with Rolos. I find that mini-Rolos are […]

  • I followed the recipe exactly and they came out perfect! I tend to bake on convection so I lowered my bake time by 2 minutes. No refrigeration required. The cookies were fluffy, moist, and soft! To get the perfect sized cookie I leveled off the dough in my tablespoon measuring spoon and rolled them into balls. These will forever be on my Christmas cookie list, thank you!

  • Faith

    Here you go girl

  • Kristen S.

    HELP!!!! I have ruined two batches of dough, not sure what I am doing wrong, but my dough turns out very sticky….What am I doing wrong?

  • Erin

    I made these tonight with the rolos inside for Thanksgiving. The recipe is fairly easy although mine didn’t turn out nearly as pretty yours. They weren’t as soft as I thought they would be, kind of had a crunch to them. Everyone liked them though! Thanks for sharing.

  • I just made these and the results……PERFECT!!! I followed exactly as written, no refrigeration and they were the best Snicker-doodles Iv ever made and I have made quite a few. This is the only recipe I will use! Thank-You!!

  • Chaike

    I haven’t baked these yet….they look so delicious and just what I was looking for. I’d like to send theses to folks for the holidays. How well do they keep and in what kind of container, refrigerated or not?
    Thank you
    C.

    • Rachel Schultz

      You don’t have to refrigerate and they are best warm, but keep well for several days.

  • Nina

    I just made these, and with some modifications, they turned out perfectly. I make a lot of cookies and also live at high altitude, so I know that the following modifications are necessary for any cookie recipe to turn out well. For those of you whose cookies came out flat, I encourage you to try the same:

    – Increase the flour by at least 1/4 a cup. I started with 1/4 a cup and added a bit more until the dough became slightly crumbly and there was no stickiness left.
    – Decrease the sugar by about 1/8 what the recipe calls for (so instead of a full cup, I used about 7/8 a cup)
    – Decrease the bake time by as much as 1/3 the time. With this recipe, instead of baking for the full 14 minutes, I set the timer for 10 minutes and starting watching the cookies to know the right time to take out. I removed from the oven for 11 minutes, let cool for 5 minutes, then perfecto!

    I didn’t refrigerate the dough before baking either. I did, however, just freeze the dough balls so I hope they turn out just as great when I’m ready to bake the remainder of the batch!

  • Teresa

    I just got done making these, and I misread the recipe, I used 1 stick, (not 1 cup) of butter and the cookies came out fluffy, just like the picture, no refrigeration of the dough needed. So yummy! Thank you!

  • Heather

    I just made these, and like others, mine came out really flat too (about a 1/4″ thick). I also had very sticky wet dough, but managed to use a cookie scoop and light hands to form the balls. I sure would love for mine to look like the picture. The flavor was delicious in spite of their appearance. I used organic salted butter and a stand mixer, if that makes a difference. Maybe my soda was old? I did not refrigerate them since I read the reviews AFTER making the cookies. I gave the recipe 4 stars because they tasted good, but I was bummed out by the flatness compared to your photo.

  • Rachel

    Followed this recipe exactly, and even after refrigerating the dough, they still flattened out. Still tasted delicious though! I’d hate to add shortening (try to keep trans fats out of the house!) but it may be the only way to keep these babies fluffy.

  • Patty Brush

    I would love to have this recipes!!!

  • Ashliee

    I’m in the process of making these as I type, and I’m having the same issue as many others, very sticky/wet batter, not rollable at all, and have chilled the dough to try and help, no luck. Is the amount of butter stated in recipe accurate? 1 CUP? or is it supoosed to be 1 STICK (1/2cup) ? Thanks

  • Awesome website you have here but I was curious about if you knew of any discussion boards that cover the same topics
    talked about in this article? I’d really like to be a part of group where I can get comments from other experienced people that share the same interest. If you have any recommendations, please let me know. Thanks a lot!

  • Katie

    Is it ok to freeze the dough? Or does that ruin it?

    Thanks!

  • Anonymous

    I will have to try the combination of butter and vegetable shortening because mine came out super flat, too. They tasted great!

  • Lydia

    If you use a combination of vegetable shortening and butter the cookies will not be flat.

  • Amita

    What can be used as alternative to eggs. As we are vegetarians..needs something with out eggs. Thnx.

  • Denise

    I have not made these yet but plan to. I am wondering about the people whose cookies came out flat…how are you softening the butter? Butter should be softened by letting it sit out on the counter for an hour or so. Softening butter in the microwave can make a difference for some cookies.

  • Krysta

    Hey! This is my second time making the cookies and both times they turned out flat as a sheet! I don’t know why..the first time (back around christmas time) I forgot the cream of tartar and I thought that was the reasoning for the flatness, but this time I remembered it and they are still super flat! Everyone here still thinks they taste amazing, but I would love to have them look as fluffy as they do in your pictures? I thought about refrigerating them for a bit to harden them up, but I saw others had this problem as well. The dough is also really really sticky and hard to form into balls. What do you think?? Like I said, it looks like I’m not the only one to run into these problems! I would love to figure it out! The cookies are said to be incredible still though :)

    • Anonymous

      need more flour!

  • Laurinda

    I finally tried these and they live up to their name. I made them for my grown son and he says they are “perfect”. Snickerdoodles are one of his favorites. Thanks for sharing.

    • Rachel Schultz

      Yay! Thanks for writing.

  • Janet

    I just made these and mine too came out really flat. (I refrigerated a couple of hours) However, the taste is awesome. I will try a different butter next time. The last dozen or so I did not flatten at all and they seem to be less flat, although still not fluffy like the picture.

  • Cindi

    This recipe will not yield 32 cookies if you form the dough into 2″ balls as stated in the directions. I only got 18 cookies when I did that. I think the recipe should say 1″ balls. Two inches in diameter is larger than a golf ball. I had to cook them 7 minutes longer, too, because they were so large. I just took them out of the oven and they look wonderful. They look just like the picture, but they are BIG…approx 5″ across….so they are very large cookies!! I have nothing against large cookies, but I just want to say that this recipe should probably read 1″ balls in order to get 32 cookies. They are cooling now…and I can hardly wait to taste one!!

  • Anonymous

    Just a note about the cream of tartar – it works with the baking soda to make things rise (baking powder has a mix of baking soda and cream of tartar). I wouldn’t recommend leaving it out because I think it would make the cookies spread more and change their consistency. You can substitute a teeny bit of vinegar – that will work with the baking soda to give similar results to cream of tartar.
    Hope that helps!

    • Rachel Schultz

      Great tips – thanks for writing.

  • Anonymous

    Wonderful recipe!!
    The 1st time I made these people were begging for more!
    tonight I made a 2nd batch and made 80 cookies out of one batter batch lol…NOT a good idea.
    They taste good but were too thin to be gooey and very crispy.
    word to the wise do not attempt to make more than the aloted yeild :)

    • Rachel Schultz

      Thanks! Good tip.

  • Pamela T

    What kind of butter did you use? How long should I keep the dough in the fridge?

    • Rachel Schultz

      I used unsalted stick butter. And about an hour.

    • Pamela T

      thank you

  • Sandee

    Ok after reading all the resons while they failed what brand of butter did you use?

  • Kendra

    I made these last week. I used a dark baking sheet, and the bottom got brown pretty quick. So, I took them out and put some foil down for the second batch so they would cook more evenly. When it was all said and done, the first batch was so soft with a slight crunch on the bottom. Not typical for Snickerdoodles, but seriously delicious! The second batch I let go too long, so the whole thing was crunchy and not what I was hoping for. So the advice to NOT overcook cannot be stressed enough. If that happens, they are delicious for dipping in coffee though! Thanks for the recipe, I will definitely be making these again (10-12 minutes this time!).

    • Rachel Schultz

      Oh boy. I’m glad you got it figured out. And I’m glad you liked them so much!

  • Sarah

    I made these for my daughter to take on a school trip because she LOVES snickerdoodles. I followed the recipe exactly and added the cream of tarter and chilled the dough before forming in to balls. Everything seemed to be going well until I cooked them and I had a bunch of greasy pancakes that spread out like crazy. After a little investigation, I found that the butter you use makes a difference (cheaper butter has more water in it) so either make your own butter from straight cream or use half butter and half shortening (I know, it’s heresy to use shortening in baking) and they will turn out beautifully!

    • Rachel Schultz

      Glad to hear you figured it out! Sorry for the mix up

  • Erin

    Mine came out very flat, not like the ones pictured,but the taste was great, buttery and delicious! Better than my previous recipe. Will make again!

    • Rachel Schultz

      Try putting the dough in the fridge before baking.

  • Anonymous

    My niece and I just made these and although they are still in the oven, everyone agreed the batter is fabulous! I know, don’t eat raw batter, but we always do and have never gotten sick and the eggs were collected today from my own chickens. I did add a little more flour to the recipe so they were not as sticky. Can’t wait to eat them!

    • Rachel Schultz

      That’s so great. Also, I think it’s so cool you raise your own chickens. David and I might like to try that one day.

  • Stephanie

    I also made these tonight and the batter looked nothing like your picture? It was not thick at all and I was not able to make the 2in balls? It was so creamy. I’m wondering if you used real butter or margarine? Maybe that has something to do with it? I have the dough in the fridge now. Hopefully they will turn out as yummy as yours look!!

    • Rachel Schultz

      I used real butter.

  • Jordan

    Hey! A friend made a bunch and shared them with everyone – I think I had 12 of these delicious morsels! I just kept eating and eating! I LOVE the softness of the cookies, the dough is so tender! I would’ve eaten the whole bowl of them if I didn’t have to share and there was no one to stop me! I’m going to make them again! Thanks for sharing this with the world!

    • Rachel Schultz

      Wow! Haha that’s great.

  • jill

    can you mix by hand or do you need a mixer?

    • Rachel Schultz

      Either is fine!

  • Ashley Goad

    What if I don’t have brown sugar, can I just use extra regular sugar?

    • Rachel Schultz

      I would recommend using brown.

  • SaraK

    These turned out perfectly. Mine baked a lot bigger than what I expected, but they had the crinkled snickerdoodle cinnamon look that makes them look store bought instead of homemade. And they taste just like a snickerdoodle from The Cookie Store, which always had my vote on best snickerdoodle until now! I can’t thank you enough for the recipe!

    • Rachel Schultz

      Wow! That’s wonderful. Thanks for writing.

  • Heather

    I had friends visiting this weekend & made these for them. Everyone was raving about them. Thanks so much for this easy & delicious recipe. My boyfriend has a new favorite cookie.

    • Rachel Schultz

      That’s great! Thank you.

  • Maranda

    Did you use light brown sugar? Or is it okay to use dark brown sugar?

    • Rachel Schultz

      Sure is!

  • This looks great! I always find though in American recipes and sometimes English, that you need ingredients I’ve never heard of. Where I’m from, I don’t think they have cream of tartar, can you perhaps replace is with something more common, or is it ok to leave out completely?

    • Rachel Schultz

      It would be fine to just leave of the cream of tartar.

    • Anonymous

      Arrowroot powder is another name for cream of tartar.

      • Rachel Schultz

        Thanks!

      • Lillian Bristol

        I don’t believe Arrowroot powder is the same as Cream of tarter.

  • Anonymous

    I substitued cream of tartar with corn strach and they came out great!

    • Rachel Schultz

      Good to know! Thanks.

  • Megan

    I’m out of cream of tartar. Can I substitute something else?

    • Rachel Schultz

      It’s fine to leave it out.

  • Janel

    I made these a month ago for Thanksgiving. They were amazing, and an instant family favorite. Thanks!

    • Rachel Schultz

      That’s great. Thank you!

  • Jen

    Do these freeze well??

    • Rachel Schultz

      Yes!

  • Toni Parker

    Hi. I want to try these but what kind of sugar is it? Thanks

    • Rachel Schultz

      Regular white sugar.

  • Am I able to use a stand mixer? I don’t have a hand mixer.

    • Rachel Schultz

      Yes, that works the same.

  • Is it okay if I use a stand mixer? My hand mixer died. :(

  • Sierra

    I am going to make these on Saturday for my cookie exchange and I am so excited. However, do I have to chill the dough for a few hours? I wont have time to do that & dont want the cookies to come out weird. Also, it says this makes 32 cookies…are these 32 little cookies? I have to make like 5 dozen, so I just want to get the correct amount of ingredients!

    • Jessica

      I made these last night and only refrigerated between each dozen and they came out great! I doubled this recipe and it made exactly 5 dozen (after I tasted a couple even). I used the pampered chef cookie scoop that is a lot like a melon baller and then just flattened the balls and wrapped around the rolos, they were a decent size.

      • Rachel Schultz

        Good idea! Thanks for sharing.

    • Rachel Schultz

      You don’t have to chill the dough and the cookies will be about 3 inches diameter.

  • Wendy

    I used softened butter, chilled the dough for 2 hours and mine turned out flatter than a pancake. They tasted good though. Is there supposed to be cream of tartar in them?

    • Rachel Schultz

      Yes, I would try 1 teaspoon of cream of tartar.

  • Elaine

    How is the sugar & cinnamon divided? In 3rd step it says combine remaining sugar & cinnamon but no instructions are given on dividing those ingredients.

    • Rachel Schultz

      Thanks. I updated the recipe. I hope that helps.

  • Candace

    Super tasty! Thanks for a great recipe!

    • Rachel Schultz

      You are welcome!

  • keri

    These were very good. I think mine expanded more than the picture, so the cookies were huge. I had to bake an extra 2 minutes since they seemed large. I’ll definitely refrigerate the dough next time so it’s not as sticky though. They are yummy either way! I can’t wait to try the rolo stuffed version.

    • Rachel Schultz

      Thanks Keri! Glad it worked out.

  • ellen

    i made these a few days ago, following your recipe exactly, and they came out perfectly! now, a new favorite cookie in our house :) thanks!

    • Rachel Schultz

      You’re welcome! That’s great.

  • […] for your next cookie exchange! I couldn’t find my usual recipe for snickerdoodles so I tried her’s. Source of this delicious recipe is from Rachel Schultz. Check out her site for some more amazing […]

  • Kristy

    I once used a vegetable spread instead of butter or “margarine” not realizing it was different. My dough was more batter and the cookies were a slimy mess because if the water content. Spreadable butter (butter with canola oil) doesn’t work well either.

    • Rachel Schultz

      Good to know, thanks.

  • Claudia

    Not sure if you did or didnt, but make sure the butter is softened and not melted. it also helps to chill dough for about an hour so its easier to work with.

    • Rachel Schultz

      Great tip. Thank you.

  • Amber

    I made these tonight. While they taste good, they are not as thick as pictured above. Also when I finished the recipe and was starting to form the dough, it was not in a dough like form. It was very sticky, and was not easily shaped into a ball. I ended up having to use two spoons to form the balls to the best of my ability. I am not sure what I did wrong, but it seems like there is to much liquid to dry ingredient ratio. I am not sure how to fix it. Also after cooking, majority of mine still had a dough like consistency in the middle. That was with me going over the recommended time and cooking them for 14-16 min. Overall, my husband loves these cookies…I will probably make them again, however, I would appreciate some advice on how to change the consistency to one in which I can form.
    Thanks,
    Amber

    • Rachel Schultz

      Refrigerating the dough for an hour or two may help.

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2018