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.
This easy cookie recipe was first made by mom decades ago. It was also one of the first recipes we ever shared here on Lil’ Luna. Although we haven’t changed the recipe, we have shared more tips and tricks to make sure it’s always soft, chewy, NO-FAIL and turns out perfect EVERY TIME.
What makes this recipe special is the perfect balance of texture and flavor—soft centers, slightly crisp edges, and just the right hint of tang from the cream of tartar. They’re easy to make, bake beautifully, and stay soft for days (if they last that long!).
Why we think you’ll love them:
- Perfectly sweet. Soft, chewy, and perfectly sweet with warm cinnamon flavor.
- Pantry staples. The ingredients are simple and found in most kitchens!
- Giftable + Presentable. They make a great addition to Christmas cookie plates and are perfect for get togethers, showers and more.
- Freezable. Great for freezing—just roll and bake later!
Snickerdoodle Ingredients
Cookie
- All-purpose flour (2¾ cups): The base that gives the cookies structure.
- 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 (⅓ cup):
- Cinnamon (2 tbsp):
Cinnamon Sugar Coating
- sugar (1/3 cup): The base of the sweet coating.
- cinnamon (2 tablespoons): Adds warmth and that iconic Snickerdoodle spice.
Pro Tip: Cream of Tartar Substitution
Replace the 2 teaspoons cream of tartar AND the 1 teaspoon baking soda with 2 teaspoons of baking powder and ½ teaspoon lemon juice or white vinegar.
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 (flatten with the bottom of a cup if you like your cookies thinner), and bake at 350°F for 8-10 minutes.
Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.
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 Recipe
Video
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 8-10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
– Your butter was. too soft or melted – it needs to be just softened.
– Your baking soda or cream of tartar is expires – 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.
These cookies taste great. I made the recipe exact, I was so precise with the directions. The butter was able to leave an impression if I poked it, but still solid. Basically as hard as it could be while still being able to cream. I live in Michigan and it is 45 degrees outside, so my kitchen is not exactly warm. I even did the extra chill because I was worried my dough was a bit tacky. But they still turned out pancakes, just like I’ve gotten with other recipes. They do taste good, and flat is not ideal, but still usable. Maybe I’ll run the measurements through a converter to grams instead of cups and tablespoons and see if that makes a difference.
So glad you enjoyed the flavor, even if they spread more than expected! You might also try adding a touch more flour or chilling a bit longer to help them hold their shape. Thanks so much for sharing your experience!
These cookies turned out phenomenal! Perfect outer crunch and nice and soft in the inside! The balance between the salt and sugar was also amazinggg! I cut the recipe in half (just because I didn’t need that many) and they were delicious! I used melted/brown butter to enhance the flavor so they were flat, but the flavor was so worth it! 100% recommend!
These cookies turned out phenomenal! Perfect outer crunch and nice and soft in the inside! The balance between the salt and sugar was also amazinggg! I did use melted/brown butter to enhance the flavor so they were flat, but the flavor was so worth it! 100% recommend!
That sounds absolutely delicious! I’m happy they turned out perfectly for you.
Best snickerdoodles I’ve ever made! This is the first review I have ever left, because they’re so good! I chose to chill my dough for 20 minutes, as it was a little sticky. The 20 minutes was perfect! Thank you for the recipe!!
This is the sweetest review! Thank you so much for taking the time to share it and I’m glad the cookies turned out so well for you!
Have made 6 batches and they all flatten when I take them from the oven. I’ve chilled the dough, frozen the balls, cold butter to cream.. used grams vs measurement , raised temp to 375… very frustrating
That does sound frustrating after so many tries! If they are flattening that much, the butter may be a little too soft or there may be slightly too little flour, so adding a tablespoon or two more flour can often help them hold their shape better. Hope the next batch turns out just right!
If I use King Arthur conversion chart can i use weight instead of volume?
Their chart should be pretty accurate. If you decide to use it, I’d love to hear your results.
Came out great! Used 330 g flour, 226 g butter, 297 g sugar – Thank you
Tasted even better on day 2 🙂
I’m so happy to hear those measurements worked well for you.
I found that chilling the dough was necessary. I made half the batch and decided they were too flat/ not fluffy. I chilled for 4 hours to run errands. Came back and baked the rest, and they were a much better texture.
Thanks for sharing, and I am so glad the second batch turned out with a better for you.
Mine would not cook, and needed to be rolled in cinnamon another time.
Hmm, I am not sure why they would not have cooked through. Perhaps the dough balls were thicker than the ones I made, or maybe the oven temperature or baking time was a bit off. Thanks for giving the recipe a try!
I was confused on the chill or not to chill, because it said no need to chill, but on the question and answer
Sorry for the confusion about that. The dough does not need to be chilled for this recipe, but if your dough feels very soft you can chill it for about 20 to 30 minutes to help prevent spreading. Hope that helps and thanks for giving the snickerdoodles a try!