Snickerdoodle cookies are a classic cookie we have made our whole lives. The family is obsessed with them and fortunately you guys are too! With over 3,000 FIVE STAR reviews, this recipe has been made and enjoyed by thousands of you each year and we cannot tell you how happy that makes us.
What are Snickerdoodles? Snickerdoodles are soft, chewy sugar cookies rolled in cinnamon sugar. What really sets them apart from regular sugar cookies is cream of tartar, which gives them their signature tangy flavor, soft texture, and crackly tops.
This easy cookie recipe was first made by my mom decades ago and was one of the first recipes we ever shared here on Lil’ Luna. To us, the best snickerdoodles are soft and chewy in the center, lightly crisp around the edges, generously coated in cinnamon sugar, and have that signature tang from cream of tartar, and this recipe is just that. We haven’t changed the recipe over the years, but we have added more tips and tricks to help make sure they turn out just right every time.
These are truly the best for Christmas or changed up just slightly like our Chocolate coated Christmas Snickerdoodles and Brown Butter Snickerdoodles.
Why You’ll Love it + Why it Works:
- Soft + Chewy. Soft centers, lightly crisp edges, and plenty of cinnamon sugar make these a family favorite.
- No Chill Time. The dough goes straight from the bowl to the oven, so they’re quick and easy.
- Simple Ingredients. They’re made with basic pantry staples we usually have on hand.
- Cream of Tartar is Key. It gives snickerdoodles that classic tang and helps create their signature chewy texture.
- Barely Softened Butter. This is our trick for keeping the cookies soft without letting them spread too much.
Snickerdoodle Ingredients
Cookie
- All-purpose flour (2¾ cups): Gives the cookies structure. For the most accurate result, spoon and level the flour rather than scooping directly from the bag.
- Cream of tartar (2 teaspoons): Adds that signature tang and chewy texture Snickerdoodles are famous for.
- Baking soda (1 teaspoon): Helps the cookies rise just the right amount.
- Salt (½ teaspoon): Balances the sweetness.
- Unsalted butter (1 cup, just softened): Creates a rich, buttery base.
- JUST SOFTENED >> This is KEY! When you press in finger into the butter, you want it to barely indent. Too hard, and the dough won’t be just right – too soft and your cookies will be flat.
- Sugar (1½ cups): Sweetens and helps create the crackly texture.
- Eggs (2): Add moisture and help the dough bind together. Room temp eggs incorporate best.
- Vanilla extract (1 teaspoon): Enhances flavor and adds warmth.
Cinnamon Sugar Coating
- sugar (1/3 cup): The base of the sweet coating.
- cinnamon (2 tablespoons): Adds warmth and that iconic Snickerdoodle spice.
Cream of Tartar
- Why the Cream of Tartar in Snickerdoodles? Cream of tartar gives snickerdoodles their signature tang and works with baking soda to help create their soft, chewy texture and crackly tops. You can make them without it, but the flavor will be closer to a cinnamon sugar cookie.
- No Cream of Tartar?
- For this recipe, replace the 2 teaspoons cream of tartar and 1 teaspoon baking soda with 2 teaspoons baking powder. The cookies will still be soft and delicious, but they won’t have quite the same signature tangy Snickerdoodle flavor.
- For a substitution that keeps a little more of that tang, you can replace the cream of tartar with 1½ teaspoons white vinegar or lemon juice and keep the baking soda as written. The texture and flavor may be slightly different from the original.
How to Make Snickerdoodles
BATTER. In a medium bowl, stir the 2¾ cup flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In the bowl of a stand mixer (or use a hand mixer) cream together 1 cup butter (barely softened) and 1½ cups sugar until light and fluffy (at least 2 minutes) Add 2 eggs and 1 teaspoon vanilla and mix until it is well blended.
SHAPE. Add the dry ingredients to the wet ingredients, mix well, and then shape the dough into 1-inch balls (no need to chill).
COAT. In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon. Roll the dough balls into the cinnamon and sugar mixture – TWICE.
BAKE. Place on an un-greased pan or baking sheets 2 inches apart (flatten with the bottom of a cup if you like your cookies thinner), and bake at 350°F for 8 to 10 minutes, or until the edges are set but the centers still look slightly underdone.
Let them sit on the baking sheet for a few minutes before transferring to a wire rack.
To Chill or Not to Chill?
This is the main question we get asked about this snickerdoodle recipe so we decided to test it for you to show the differences. The results speak for themselves!
- NOT CHILLED – our preferred method – you can see that the cookie is not too flat, has all the cracks on top and is PERFECT.
- CHILLED – the cookie is more poofy, doesn’t have as many cracks on top and does not expand as much.
- CHILLED + FLATTENED – this cookie expanded the most, but became almost too flat
Kristyn’s Recipe Tips
- BUTTER IS KEY. Make sure you are using real butter for this recipe (no margarine), and make sure it is JUST SOFTENED. If it’s too soft, your cookies will spread too much.
- DON’T SKIP THE CREAM OF TARTAR. It gives the cookie that famous tangy flavor!
- DOUBLE ROLL. Don’t skip rolling the cookie dough balls in the cinnamon-sugar mixture twice – it ensures that sweet goodness is in every bite and gives that beautiful crackly coating we all love.
- DON’T OVER-BAKE. Snickerdoodles might look a little underdone when you pull them out of the oven, but trust me, take them out! They’ll continue cooking on the pan and stay soft and chewy inside.
- CHILL IF NEEDED. If your kitchen is warm or the dough feels sticky, pop it in the fridge for 20 minutes.
Snickerdoodle Cookies
Ingredients
Snickerdoodle Dough
- 2¾ cups all-purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, just softened
- 1½ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- ⅓ cup sugar
- 2 tablespoons cinnamon
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix flour, cream of tartar, baking soda, and salt. Set aside.
- In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.
- Add dry ingredients to wet ingredients and mix well.
- In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.
- Use a small cookie scoop to scoop out dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture TWICE.
- Place 2 inches apart on an ungreased cookie sheet.
- Bake for 8 to 10 minutes, or until the edges are set but the centers still look slightly underdone. Let them sit on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Nutrition
Recipe FAQ
The edges should look set, but the centers may still look slightly soft. Take them out before they look fully baked because they will continue setting on the hot pan.
– Your butter was too soft or melted (it needs to be just softened.)
– Your baking soda or cream of tartar is expired. These two ingredients work together to give snickerdoodles their signature soft, puffy texture. If they’re old, they won’t do their job, and your cookies will spread. Check those expiration dates!
– Over-mixing the dough – Once you add the dry ingredients, mix until just combined. Over-mixing can cause thinner cookies.
– Oven temperature is too low – If your oven runs cool, the butter will melt before the cookies have time to set. Use an oven thermometer to make sure it’s at 350 degrees.
Cover and store the dough from this snickerdoodle recipe in the fridge for 1-2 days. See How to Freeze Cookie Dough for tips.
Keep cooled cookies in an airtight container at room temperature for 3-4 days. Store in a freezer bag, or air-tight container in the freezer for up to 4 months.
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This recipe was first published August 2012.
Super delicious! I love them so much <3!
I’m happy you love them! Thanks for sharing! ❤️
Best Cookies
Aww, thank you!
Loved these cookies! After I initially added all the ingredients and made the dough, I added another 1/4 cup of flour and they turned out spot on after baking them. Just like the photo(not chilled). The flavor and texture are exactly what I love in this snickerdoodle. Thanks for sharing.
So happy you loved the snickerdoodles and for taking the time to leave a kind comment!
I’m not much of a baker, but when I tried this, the cookies turned out amazing. The recipe was a bit sweet for some people who tried it, but I thought it was amazing. I would bake this again.
Thanks for commenting your success and I love hearing that you’d make them again!
i did not enjoy these. they melted like ice in the oven, they never got that cooked texture and would not stay together. they were far too sweet (to me) and were not something I could not fathom sharing with others. very disappointed. (not a single substitution)
I’m so sorry these didn’t turn out for you! I appreciate you giving the recipe a try and sharing your honest feedback.
these turned out amazing for me I added a little vanilla sugar to the cinnamon and sugar and it was great, also good combination of chewy and crispy
I’m happy they turned out amazing!
was wondering if I should bake in convection oven at 350 or just regular at 350
I recommend baking them in a regular oven at 350°F. If using convection, lower the temperature to 325°F and keep an eye on them since they may bake a little faster.
Not a good recipe. Was not perfect every time. It failed 100% of the time. It was dry AND undercooked. Nothing against this lady; just trying to help people in the future 😉
I’m sorry the recipe didn’t turn out for you. I appreciate you giving it a try.
Same for some reason mine really just tasted like a sugar cookie. I wasn’t getting that snickerdoodle taste. Also I baked mine for 9 mins at 350 and after it cooled it just seemed undercooked in the middle.
Sorry they didn’t turn out quite as expected!
My 10 year old son has made these on his own twice and they are perfectly soft, chewy and delicious!
I love hearing about successes with the younger bakers. I’m glad the recipe worked well!