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Desserts | January 9, 2016

All Butter Snickerdoodles

All Butter Snickerdoodles

Who doesn’t love a good Snickerdoodle cookie?!  I’ve been making the same recipe for years and years and decided it’s finally time for a change. I wanted to make a Snickerdoodle that’s an ALL BUTTER cookie, also one that would not go flat, but stayed thick and chewy after cooling.

All Butter Snickerdoodles
All Butter Snickerdoodles

Snickerdoodles are often made with a shortening blend. My old recipe has shortening in the dough, which is great if you need a cookie to last for a long time, say,  in the case of shipping the cookie overseas. But all butter is always tastier than shortening.

I’ve used all butter in this Snickerdoodle recipe, and combined my tried and true methods to get a cookie that turns out chewy and thick every time!  I know your family is going to love my All Butter Snickerdoodle recipe. Hope you can chase away a bit of the winter blues by baking up a batch!

All Butter Snickerdoodles
4.85 from 19 votes

All Butter Snickerdoodles

Servings 20 cookies
Author abountifulkitchen


  • 1 cup unsalted butter softened
  • 1 1/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt

Cinnamon sugar topping, mix together in small bowl:

  • 3 tablespoons sugar
  • 1 tablespoon cinnamon


  1. Preheat oven to 350 convection or 375 regular bake and place rack in center of oven.
  2. In large bowl, or bowl of stand mixer, cream butter and sugar on medium speed.
  3. Add eggs and vanilla, beat until blended well.
  4. Add flour, baking soda and powder, cream of tartar and salt to bowl.
  5. Mix on low just until flour disappears.
  6. Scoop dough into balls ( I used a 2 tablespoon size scoop), 6 scoops of dough per pan.
  7. Roll one side of dough ball into cinnamon sugar topping. Place dough ball onto cookie sheet sugar dipped side up.
  8. Bake at 350 convection for about 10-11 minutes; or on regular bake 375 for about 12 minutes.
  9. The dough should spread a bit and be a bit puffy. If the cookies are not round in shape when removed from oven, push the edges in with a small spatula until the cookie is circular in shape.
  10. Let cool completely on cookie sheet.
  11. The cookies should be a bit golden on top and have a golden bottom.

40 thoughts on “All Butter Snickerdoodles

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Recipe Rating

  1. I look forward to trying this recipe! Just yesterday I was thinking of making Snickerdoodles, but wasn’t quite sure when I saw that the recipe called for shortening. I looked for it at the grocery store, but passed because it was expensive and you had to buy a rather large container of it. Your recipe looks great, thank you for sharing!

  2. Also, I’ve tried them with coconut sugar instead of regular sugar and they are still good but original recipe is obviously best.

  3. Sorry if this is a dumb question, but can you freeze cookie dough for a later use and have them still taste the same?

    1. no dumb questions here! Yes, I do it all of the time! Scoop out the dough, set on a cookie sheet and freeze. You may remove the cookies from the cookie sheet and store in a ziplock bag once frozen. When ready to bake, place on cookie sheet, let thaw slightly, about 30 minutes on cookie sheet before baking.

      1. I want to make these for a wedding in two weeks. Should a freeze dough or make dough a few days ahead and put in fridge then bake a day or two before? If I freeze do I form them in balls or just scoop them in tray to freeze? Thank you

  4. 2 stars
    I should have known better when I read the recipe included baking powder, baking soda and cream of tartar. These were very cake like. Nothing like the traditional Snickerdoodles I usually make. I’ll not use this recipe again!

    1. Thank you Cecily! This is our favorite Snickerdoodle recipe!
      Thanks for reading ABK

  5. 5 stars
    I tried these tonight and it is definitely the best snickerdoodle recipe of all time! It takes me back to my childhood! Thank you for sharing. I do have one question in regards to convection baking. I have a convection oven that automatically drops 25 degrees from my selected temperature. I’m not sure if all convection ovens are the same but do you account for that in your recipes or should I be adjusting my temp. up 25 degrees? I only ask because I haven’t done so and all the recipes I’ve tried from A Bountiful Kitchen have taken me longer to bake than stated.

    P.S. I’ve LOVED every single recipe I’ve tried!!

    1. Caylee,
      Thank you for your positive feedback! I love recipes that remind me of my childhood, or a special person or event!
      About your oven… yes- heat the oven 25 degrees hotter than the recipe states, so your oven will be set to the actual temperature written on the recipe. (Does that make sense)? The next time you try a cookie recipe, do a test run with one cookie and see if that works better for you. I think it will!
      Thanks for reading and commenting on ABK.

  6. So what are your “tried and true methods” of getting a cookie that stays thick and chewy?

    1. Kathy,
      I have a Tried and True Chocolate Chip Cookie recipe that I have been making for years. If you click on the link, read the Notes section and you will see the tips I use for making a fantastic cookie. If you like my Snickerdoodle recipe, I bet you’ll love my Chocolate Chip Cookie recipe as well. Thanks for reading ABK!

  7. 5 stars
    I have never been a huge fan of Snickerdoodles. They have always been a dry flat cookie. These were delicious. So soft and chewy! I also used the Lorann Oils Butter Vanilla emulsion in place of the Vanilla Extract. The whole family devoured them! My GO TO Snickerdoodle recipe from now on!

    1. Hi Kristen,
      Im so happy to hear this! I also have purchased, but not yet tried the emulsion. Good to hear your thoughts on this! Thanks for reading ABK,

  8. 5 stars
    My Go-To snickerdoodle recipe! They always receive rave reviews, and are gone in no time!

  9. 5 stars
    I’ve been looking for the perfect soft chewy snickerdoole recipe. This one is so so good! Made them the other day and everyone loved them.

  10. Will they freeze well AFTER baking & completely cooking them (I read your reply about freezing PRIOR to baking but I won’t have time to bake before I need them)?

    1. Luc,
      Yes these freeze well. Just place in an airtight container after completely cooled. I separate layers with parchment paper. Do not over bake for best results! Hope this helps!

  11. Looking for alternative suggestions. I love snickerdoodles! However, my daughter is lactose intolerant and so I can’t use real butter. In your trial runs, have you ever tried these with margarine with any success?

  12. 5 stars
    I made these for my daughter baptism as a thank you for everyone coming. They turned out perfectly! I love that they are all butter as well! Multiple people asked for the recipe. My favorite snickerdoodle recipe!

  13. 5 stars
    I had given up on snickerdoodles because every recipe left me disappointed. When I saw “All Butter” in the name of this recipe my heart felt a spark of hope…and my expectations were exceeded! These aren’t just the best snickerdoodles I’ve ever made, they are the best I’ve ever tasted! The butter flavor puts them over the top and the soft, chewy texture is absolutely perfect! Can a recipe change your life? Because this one sure has changed mine!

  14. 5 stars
    My all time favorite cookie!
    They have the best texture and flavor. Melts in your mouth with the perfect about of cinnamon and sugar.

  15. 5 stars
    This snickerdoodle recipe just knocked off my previous go-to as the only recipe I will bake! They have that classic snickerdoodle taste and are not too dense. They almost literally melt in your mouth. Also love that they keep their shape.

  16. 5 stars
    I never make snicker doodles but I couldn’t stop eating these! In factz just thinking about it again makes me want to make them again 😂😋
    Best recipe ever!

  17. 5 stars
    These are so good and easy to make. I really like this all butter version instead of the normal recipe with the shortening. They’re delicious!