Snickerdoodle Cookies Recipe SOFT & CRISPY | White On Rice Couple (2024)

Our popular snickerdoodle cookies recipe from 2009 has a new video and photo update. It’s soft, chewy and slightly crispy on the edges. You might just eat 2-3 cookies in one helping. Enjoy.

Watch our Yummy Snickerdoodle Cookie Video

It was for another addition to our deep-dish-a-la-mode-cookie repertoire, aka pizookies. Aka I-can’t-stop-eating-these-cookies. However, there was one minor problem. I had no snickerdoodle cookie recipe for the dough that I wanted to use. There were no snickerdoodle recipes in any of my go-to dessert cookbooks, no family recipes, no nada.

So I embarked on a little snickerdoodle cookie cyber research quest to discover the beauty behind these tasty cinnamon sugar cookies. I knew very well of how snickerdoodle cookies should taste, but there was a particular element to snickerdoodle cookies that I couldn’t place my tongue on. It wasn’t long before I started seeing a trend in the different recipes to see what that element was, cream of tartar. You know, that little white powder so many of us have in our spice drawers and always wonder what the hell it is used for.

Turns out cream of tartar is a cast off from wine making and also primary element in many brands of baking powder. It is actually an acid salt that can help stabilize eggs and impart a slight acidic taste when used in cooking such as in snickerdoodle cookies. It’s that little extra element that contributes to the texture and lends a particularly unique flavor element to the cookies. Fascinating, really, but I still didn’t have any damn snickerdoodle recipe. Many of the snickerdoodle cookies recipe I found online were very good, like Shuna’s snickerdoodle recipe that she contributedSimply Recipes, but I was already in serious “Snickerdoodle” recipe mode and wanted to play with my own creation.

So, I decided to embark upon something I’ve never done before, create a snickerdoodle cookie recipe from scratch.

Snickerdoodle Cookies Recipe SOFT & CRISPY | White On Rice Couple (3)

I’ve always relied upon others’ recipes for a start point and then have tweaked if needed to make the recipe to my personal preference. However I was feeling inspired. Part because my cookie mojo has been flowing lately, hence all the cookie related posts, and part by Michael Ruhlman’s new book Ratio. I haven’t had the chance to read his book yet, but the principal is brilliant. By understanding the basic ratio of a recipe, you will gain the freedom of cooking and creating using your own knowledge and taste, rather than a specific recipe.

I’m such a cookie freak that I have many of my cookie recipes memorized. Now instead of thinking about the recipes’ ingredients as individual numbers, I analyzed their ratios. Patterns developed and before long I was crafting a recipe from scratch. A good snickerdoodle should be soft with a touch of crispness on the edges, so I combined a bit of lard to accompany the butter for the fats in the recipe. Lard gives a great soft texture, but the butter gives the best flavor and a better crispness. I mixed brown and white sugars to give a little more dimension to the flavor and took advantage of our well stocked pantry by bringing out the Vietnamese cinnamon that we brought home from our visit to north and central Viet-Nam last fall.

How did the snickerdoodle cookie recipe turn out? I have to be honest, it was damn perfect! The best snickerdoodle cookies I’ve ever tasted. The texture, even when cooled was perfect, the flavor great, and the Vietnamese cinnamon is a divine finishing touch. The snickerdoodle cookies will still be great even with regular cinnamon, but I can’t stop making it with our little cinnamon spice luxury. Even the “freezing the dough test” was a success so we now have another snickerdoodle cookie dough we can grab out of the freezer whenever we are feeling cookie-ish. And the pizookie idea… as brilliant as I had hoped it would be.

“What!?! What is the pizookie idea?” you may be asking. Ha ha ha ha! I’m too bratty to reveal all the tricks in one post.

You’ll have to tune-in later in the week to find out the next episode of the “Pizookie Files.” Although if you were one of our Twitter followers then you were already given the inside scoop by Diane last week. Lucky devils.


Snickerdoodle Cookies Recipe SOFT & CRISPY | White On Rice Couple (4)

Hope everyone enjoys these as much as we do. I had to make a third batch just for the final shots. We ate all of the first 2 batches before we could shoot it!

Update for thissnickerdoodle cookies recipe – we baked and photographedthis recipe to different stages of doneness to show how the look of the cookie can vary. In some of the photographs above, you’ll see the cookies a little less thick and less “crackly”. Those were baked a bit less and were deliciously soft. The other photographs were cookies that were baked a bit longer and have a slightly crisper edge, yet were soft in the middle. They will come out a bit thicker and more “crackly”. We love both variations so bake to which ever way you like best.

Snickerdoodle Cookies Recipe SOFT & CRISPY | White On Rice Couple (5)

Snickerdoodle Cookie Recipe

Yield: 30 Cookies (about)

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Chill Time: 30 minutes mins

Total Time: 1 hour hr

These are one of our favorite cookies. Soft with a tinge of crispness on the edges. If you want to go crazy, grate a Vietnamese cinnamon stick for the cinnamon-sugar mixture you roll the dough balls in. So good!

5 from 5 votes



  • 3/4 cup (150 g) granulated Sugar
  • 2/3 cup (150 g) packed Brown Sugar
  • 1/2 cup (113 g) unsalted Butter , softened to room temperature
  • 1/4 cup (50 g) Vegetable Shortening or Lard , softened to room temperature
  • 2 large Eggs
  • 2 teaspoons (10 ml) Vanilla Extract
  • 1/4 teaspoon Kosher Salt
  • 2 1/3 cups (300 g) unbleached, all-purpose Flour
  • 2 teaspoons (10 g) Cream of Tartar
  • 1 teaspoon (5 g) Baking Soda
  • 1 Tablespoon (15 5) Cornstarch
  • 1/2 cup (100 g) Cinnamon Sugar mix (1 part cinnamon, 3 parts sugar ratio)


  • Combine sugar, brown sugar, butter and lard in a mixing bowl. Beat until creamed and light and fluffy, about 3 minutes. Add eggs, vanilla extract, and salt and mix until fully incorporated.

  • Sift or whisk flour, cream of tartar, baking soda, and cornstarch together until evenly combined.

  • Gently mix the flour mixture into butter mixture. Cover the bowl with plastic wrap and chill for 30 minutes-1 hour, or until the dough is chilled enough to easily handle and will hold a ball shape when formed.

  • Freezing Option: roll dough into a log and wrap in plastic wrap. Freeze. When ready to use, thaw for about 30 minutes, then continue with recipe.

  • Pre-heat oven to 350° F (325° F convection bake). Line a couple baking sheet pans with a silpat or parchment paper.

  • Put cinnamon sugar mix into a bowl. Gently form dough into a small ball (about the size of a walnut) then roll in cinnamon sugar mix. Place balls on the lined sheet pans. Make sure to give plenty of room between cookies since they spread a bit.

  • Bake each sheet tray at 350° F (325° F convection bake) for 11-14 minutes. They should be light golden on the edges. It is better to slightly under-bake than to over-bake these cookies.

  • Cookies will be puffy coming out of the oven and after about 15 minutes of cooling they will settle and crinkle.

Nutrition Information per Serving

Calories: 107kcal, Carbohydrates: 16g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 52mg, Potassium: 46mg, Fiber: 1g, Sugar: 10g, Vitamin A: 92IU, Calcium: 7mg, Iron: 1mg

Course: Dessert

Cuisine: American

Calories: 107

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Snickerdoodle Cookies Recipe SOFT & CRISPY | White On Rice Couple (2024)


Why do my snickerdoodle cookies get hard? ›

Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry. Be sure to keep an eye on them as they bake – when the edges are set but the centers are still soft and puffy, they are done.

How do you make cookies softer? ›

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

Why did my snickerdoodle cookies not flatten? ›

If you reduce the amount of butter or oil in a recipe, your cookies won't spread as much. If you add too much flour, your cookies won't spread as much. If your cookies have more brown sugar than white sugar, they won't spread as much. It's a careful balance.

Why aren't my cookies crispy? ›

The temperature of your oven plays a huge role in the texture of your cookies! A lower oven temperature will give your cookies more time to spread before they start to rise, resulting in a crispier cookie. I recommend baking your cookies for a bit longer at a lower temperature to achieve the texture you're looking for.

How do you soften Snickerdoodle cookies? ›

Another way to soften cookies is by placing the cookies in an airtight container with a damp paper towel. The paper towel will release moisture and help to soften the cookies without making them too soft or mushy. Another way is to place the cookies in a plastic bag with a slice of apple or a damp tea towel.

How do you soften snickerdoodles? ›

The best way to soften up those hard cookies is something you probably already have in your kitchen… bread! That's right, a piece of fresh bread will make those tough treats soft and chewy.

What makes cookies soft and fluffy? ›

Baking soda

When added to dough, baking soda releases a carbon dioxide gas which helps leaven the dough, creating a soft, fluffy cookie. Baking soda is generally used in recipes that contain an acidic ingredient such as vinegar, sour cream or citrus.

How do you keep cookies soft and chewy? ›

The bread/apple trick

Here's a baker's trick you'll find in our new Monster Cookies recipe: Adding a piece of fresh white bread to the storage container will keep cookies from becoming hard or stale.

How do you know when snickerdoodles are done baking? ›

How do you know when the cookies are baked? The snickerdoodle cookies will only take about 10 to 12 minutes to bake, so be sure to keep your eye on them! It's best to rotate the cookies after about 6 minutes so that the cook evenly. The cookies are done when the edges are just set and the centres are soft and cracked.

Why does snickerdoodle dough need to be refrigerated? ›

Refrigerating snickerdoodle dough lets the butter resolidify and prevents the cookies from flattening out in the oven. I recommend giving the dough at least 45-60 minutes of chilling time in the fridge before baking.

How do you make cookies chewy instead of crunchy? ›

How To Make Cookies Chewy Without Cornstarch
  1. Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. ...
  2. Choose margarine or shortening instead of butter. ...
  3. Use baking powder instead of baking soda. ...
  4. Rest your dough. ...
  5. Shorten baking time.
May 14, 2023

How do you keep homemade cookies crispy? ›

Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

How do you keep cookies from hardening? ›

The bread/apple trick

Here's a baker's trick you'll find in our new Monster Cookies recipe: Adding a piece of fresh white bread to the storage container will keep cookies from becoming hard or stale.

How do you keep homemade cookies from getting hard? ›

Keep Them Sealed

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag.

Why do my cookies get hard right after I bake them? ›

They go from soft to hard because they start to dry out, and it begins as soon as you pull them from the oven. (Yikes.) Whatever moisture is left in the cookies is always in a state of evaporation. At the same time, the sugars and starches are solidifying.

Why do my cookies always come out hard? ›

Hard cookies: you are over mixing, baking too long, baking at too high a temperature, or some combination of these. Cakey cookies: not enough brown sugar, too much or too little egg, too much flour, maybe you used baking powder instead of baking soda?

Top Articles
Latest Posts
Article information

Author: Rev. Porsche Oberbrunner

Last Updated:

Views: 6432

Rating: 4.2 / 5 (73 voted)

Reviews: 80% of readers found this page helpful

Author information

Name: Rev. Porsche Oberbrunner

Birthday: 1994-06-25

Address: Suite 153 582 Lubowitz Walks, Port Alfredoborough, IN 72879-2838

Phone: +128413562823324

Job: IT Strategist

Hobby: Video gaming, Basketball, Web surfing, Book restoration, Jogging, Shooting, Fishing

Introduction: My name is Rev. Porsche Oberbrunner, I am a zany, graceful, talented, witty, determined, shiny, enchanting person who loves writing and wants to share my knowledge and understanding with you.