Beth’s Snickerdoodle Cookie Recipe (Inspired by Jane Bennet)

Beth’s Snickerdoodle Cookie Recipe (Inspired by Jane Bennet)

Learn how to make my foolproof snickerdoodle cookie recipe!

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Makes 2 dozen cookies

1 cup (240 g) unsalted butter
1 1/4 cups (250 g) sugar
2 eggs
1 1/2 tsp (7.5 ml) vanilla
2 1/4 cups (270 g) flour
1 tsp (5 ml) baking soda
2 tsp (10 ml) cream of tartar
1/2 tsp (2.5 ml) salt

3 tbsp (37 g) sugar
2 tsp (5 ml) cinnamon

Preheat oven to 350F (176C) degrees.

Cream together the butter and sugar with an electric mixer until light and fluffy. Then add eggs, one at a time, until well incorporated. Then add vanilla, until combined.

In a separate bowl whisk together the flour, baking soda, cream of tartar and salt. Then add the dry mixture to your butter mixture in thirds until well combined.

Then in a small bowl combine the sugar and cinnamon until combined.

Portion out the dough with a 2” (5 cm) ice cream scooper. Roll in the cinnamon sugar. And place on a parchment lined cookie sheet.

Bake for 9-11 mins. Until tops are cracked and cookies are golden brown around the sides.

Place on a cooling rack until cooled. And enjoy!


View Comments (41)


  1. Hiruni Gunasekera

    March 5, 2016 at 12:36 pm

    Hey, Beth!I've been binge watching your videos ever since last year, and now I'm aiming to try at least one recipe a week, even though I'm still at school! They're just all too scrumptious to resist!Also, I notice that in some recipes, you use baking soa and in others, baking powder. Can I substitute baking soda for baking powder? If not, what difference does it make?Hope you continue making fabulous recipes!- H

  2. Zainab Salem

    March 5, 2016 at 12:36 pm

    I just made these, and they were amazing! However, they came out more softer and chewer than i anticipated. Would reducing the amount of butter make them no so soft?

  3. lydia hill

    March 5, 2016 at 12:36 pm

    Aaawwwww as much as I love snickerdoodles, makes me sad thinking of Jane lol! "I made you SNICKERDOODLES. you just left. Didn't tell me where you were going, just that you were going to be gone for awhile."

  4. Whenggay M

    March 5, 2016 at 12:36 pm

    I Do Not Want Chewy Foods.

  5. Daniela Castro

    March 5, 2016 at 12:36 pm

    Am I supposed to use cold or room temperature butter? My dough came out looking like cake batter :(

  6. megan chin

    March 5, 2016 at 12:36 pm

    My mom now, trust me in baking !

  7. megan chin

    March 5, 2016 at 12:36 pm

    OMG!!!! Beth! Those cookies are the BEST cookies ever tasted! Gemma Stafford promote to me about you! Nice!

  8. Aneta Isabella

    March 5, 2016 at 12:36 pm

    just made these AGAIN. beth, you have outdone yourself. these are heavenly. i'm gifting them to family for christmas!!

  9. Amy Ellis

    March 5, 2016 at 12:36 pm

    Beth, I recently had my boss ask a very difficult favor at work.
    I begged him to give me more time on the assignment. He said I could bring him with a plate of my super soft snicker doodle cookies XD
    You continue to help me succeed! Thank you xoxo

  10. eureeka_

    March 5, 2016 at 12:36 pm

    Hi Beth!! I referred back to this recipe when I wanted to make snickerdoodles but I didn't have the cream of tartar. I left that out of the recipe, but they turned out beyond amazing regardless and perfectly crunchy and chewy! Thank you!!!!! 

  11. Yanelis Sanchez

    March 5, 2016 at 12:36 pm

    Can I use brown sugar instead of white sugar because I don't have enough white sugar for this recipe please answer quick

  12. Miki

    March 5, 2016 at 12:36 pm

    You probably know already, but for anyone who can't find cream of tartar; baking POWDER is essentially baking soda + cream of tartar (+ a drying agent like starch). So that's your best bet!

  13. Ashley Davidson

    March 5, 2016 at 12:36 pm

    Beth, this is a truly great recipe. I have been making this recipe since the day you posted it. Thnx 4 sharing!!

  14. Ella Z

    March 5, 2016 at 12:36 pm

    If I use a smaller ice cream scoop, do I bake them for longer/shorter, or at a different temperature? Thanks so much for great recipe!

  15. Fluffy penguin

    March 5, 2016 at 12:36 pm

    I made these they were delicious

  16. Savanna Kiser

    March 5, 2016 at 12:36 pm

    You said 350 but the recipe in the description says 375? Which is it? Thanks beth!

  17. FallenAngel2406

    March 5, 2016 at 12:36 pm

    Hi Beth, I love your foolproof recipes. I was wondering if you can do one for Swiss roll. no matter how many times I try, it always breaks.. especially when I worked hard on the design pattern, it really makes me so angry. I haven't found the reason why yet. I hope you can do a video on this one now Christmas is around the corner, and I want to make a yule log cake. first, I need to master the cake roll. 

  18. kashiko7

    March 5, 2016 at 12:36 pm

    Just a quick question, is your butter room temp soft or straight from the fridge. When i made these before my batter was lose and really hard to roll in the cinnamon sugar mixture. My one year old son had these and loved them anyways.

  19. melissa zee

    March 5, 2016 at 12:36 pm

    Can I use tartaric acid?!?

  20. graham cosh

    March 5, 2016 at 12:36 pm

    haven't had a snicker doodle in over 35 years! they look amazing!

  21. Kenneth Liu

    March 5, 2016 at 12:36 pm

    These cookies were way too sweet.

  22. supercutie1357

    March 5, 2016 at 12:36 pm

    I made these last night, and they had a cakey texture.  It wasn't what I was expecting, but they were delicious anyways

  23. Elizabeth Sparrow

    March 5, 2016 at 12:36 pm

    I love these cookies so much! I have made at least 5 dozen already and have shared them with all my friends and family. :)

  24. Jenny H. Hong

    March 5, 2016 at 12:36 pm

    Mine does not have cracks at all! Is that wrong…??

  25. LordessOfTheBlingz

    March 5, 2016 at 12:36 pm

    Do I use granulated sugar or caster sugar?

  26. Suha Suleiman

    March 5, 2016 at 12:36 pm

    Does it matter what brand it is for the cream of tartar? Does the bottle specifically have to look like that in order to get the right texture? By the way I absolutely LOVE your video's!

  27. emily0220

    March 5, 2016 at 12:36 pm

    This recipe was horrible! I followed the recipe exactly and they looked and tasted terrible. Half of them didn't crack and they expanded a lot more than expected! They tasted nothing like the snickerdoodles I am used to. They had a weird after-taste to them. Also, the batter was very very sticky and wet and was almost impossible to scoop into balls, I had to refrigerate them for about 15-20 minutes before I was able to make balls and roll them in the cinnamon sugar. I was very disappointed. I had to throw them out!

  28. Krysta Clay

    March 5, 2016 at 12:36 pm

    I just made these and they are delicious!! 

  29. Kin Community

    March 5, 2016 at 12:36 pm

    So delicious! Light and sweet makes for the perfect treat. 

  30. Adlina Anis

    March 5, 2016 at 12:36 pm

    Absolutely, undeniably DELICIOUS! They're light, and yet, deliciously chewy! The cinnamon sugar is a great touch! I'm actually making a batch of these right now for Teacher's Day tomorrow, resisting the urge to bite into one of these babies! 

  31. Weelicious

    March 5, 2016 at 12:36 pm

    An all time classic! I need to freeze dozens of these for school lunch!

  32. Ally Bergen

    March 5, 2016 at 12:36 pm

    You should make marangs 

  33. Ally Bergen

    March 5, 2016 at 12:36 pm

    Hey I made your snicker doodle cookies and they were sooooo! Yummy!! Thy were light and fluffy your right nothing is like the cream of Tatar 

  34. totoang1

    March 5, 2016 at 12:36 pm

    Hi Beth! So I tried the recipe out today and I used all the ingredients (no substitutes) that  you wrote in the info box. However, my cookies did not crack 🙁 and they are incredibly soft and break apart so easily…can you please tell me why? Thanks!

  35. Sprinkleofwilly

    March 5, 2016 at 12:37 pm

    My cookie didn't crack 🙁 I used a small ice cream scoop, I tried adding alittle more but still the same. 

  36. Roddie62

    March 5, 2016 at 12:37 pm

    Nice one +Entertaining With Beth ! 😀
    I love these guys ! =)
    And I hope you journey in France is going well, even if the weather isn't here and beautiful..
    France sous la pluie, France bien plus jolie ! :)

  37. Hala Yuu

    March 5, 2016 at 12:37 pm

    Hi Beth thank you so much for you videos your recipes are so easy and make me wanna improve my cooking skills ..I've been looking for healthy back to school  here on youtube and I have to say that they are all the same and include berries but It doesn't helpp me causeu  I'm a person who eat season fruits for example I eat stawberries from April to July …I wish you would help me and give us some ideas thanks again

    lots of love from Algeria

  38. Nuraini g

    March 5, 2016 at 12:37 pm

    Hey Beth! I would love to see your recipe on churros! I hope you would do it! 

  39. Alina Kalinchuk

    March 5, 2016 at 12:37 pm

    These were great! I also added chocolate chips to make chocolate chip cookies that have those beautiful cracks on top. They're finishing up as I type, and they look so yummy! Thanks for the great recipe!

  40. Nillie

    March 5, 2016 at 12:37 pm

    Baking soda does not work unless your recipe contains some kind of acidic ingredient, and cream of tartar is such an ingredient.

  41. NaturalPhD

    March 5, 2016 at 12:37 pm

    I just made these and oh my goodness!!! They are delicious!! My cookies didn't "crack" but the taste and texture were perfect!! It had the chewy inside just like you explained in the video. This is my very first homemade cookie and I'm so happy!! Thank you, Beth!!

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