Milk/Cream
Soft, Puffy Snickerdoodles
Popular on Food52
13 Reviews
Loretta B.
March 14, 2021
This is my new favorite snickerdoodle recipe! Soft and just exactly right. I had to be careful not to overbake them. Used farm eggs, which were a little larger than standard large eggs.
Jessica H.
October 17, 2020
Made these last night and they were delicious but very very flat. From the photos I didn’t expect that.. maybe refrigerating longer would have helped me more? I froze half so I guess I’ll see.
Erin N.
June 7, 2020
Great texture. I mix in 50/50 on cinnamon and garam masala for a slightly different flavor in the cookie.
Jenni S.
May 16, 2020
These were the first snickerdoodles I’ve made but the texture was great and it was a great mix of butter taste and light spice!
Jennifer R.
April 10, 2020
I've made this recipe over and over, with success each time! We love these cookies :)
Maschell C.
December 22, 2017
I've never made snickerdoodles before, and they were so easy and turned out SO good! This recipe is a keeper!!
Joanna R.
December 27, 2016
I made half the recipe and used a 1 and 1/2 tbs scooper. got 16 cookies so that would be 2 dozen if I had used a tbs
Marissa R.
December 17, 2016
I'll re-test the recipe again this week and change if necessary. Thanks.
JenM
December 17, 2016
I love this recipe but I followed it exactly and it didn't make 6 dozen!
Marissa R.
December 17, 2016
I'm so sorry to hear that! That is frustrating. I would roll the dough balls to be about 1 inch in diameter. Hope that helps for next time.
JenM
December 17, 2016
I did... just about a tablespoon... I thought I was crazy, but then I looked at other recipes with the same amount of flour and butter and they had around 48 for a tablespoon of dough...
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