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Super soft and full of cinnamon, these are our FAVORITE Snickerdoodle Cookies that we’ve made and enjoyed for decades.

MEREDITH: ⭐⭐⭐⭐⭐ “These are delicious! Definitely the best snickerdoodles I have ever made! The recipe was easy to follow and they turned out perfect. I will be using this recipe for years to come!”

Snickerdoodle cookies stacked on a white plate.

How to Make Snickerdoodles

Snickerdoodle Cookies are a classic cookie recipe we have made our whole lives, and our family is obsessed with them!

We first published this recipe over a decade ago and although we haven’t changed the recipe, we have shared more tips and tricks to make sure it’s NO-FAIL and always turns out EVERY TIME.

Why we love SNICKERDOODLES

  • It’s no-fail! We’ve tested this recipe time and time again!
  • Perfectly sweet. It’s double-dipped in cinnamon + sugar!
  • Made with ingredients in most kitchens.
  • Easy to store and or freeze.
  • Perfect for holidays and cookie plates.

Ingredients

  • 2 3/4 cup All-Purpose Flour
  • 2 teaspoons Cream of TartarWhy have cream of tartar? It’s a key ingredient that transforms the cookies into a tangy, chewy cookie, differentiating it from a typical butter sugar cookie.
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butterjust softened! This is the key. Too soft, and the cookies will be flat, too cold and the cookies will be too puffy.
  • 1 1/2 cups Sugar
  • 2 Eggs – incorporate better than chilled eggs. To warm them up faster, place them in a bowl of warm water for a few minutes.
  • 1 teaspoon Vanilla Extract
  • Cinnamon Sugar Coating – Sugar + Cinnamon.

Need a Cream of tartar Substitution?

  • Replace the 2 teaspoons cream of tartar AND the 1 teaspoon baking soda with 2 teaspoons of baking powder
  • Mimic the tangy taste by also adding a splash of lemon juice or white vinegar

Step by Step: In Photos

  1. DRY INGREDIENTS. In a medium bowl, stir together the 2 3/4 cup flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
  2. WET INGREDIENTS. Cream together the 1 cup butter (barely softened) and 1 1/2 cups sugar. Add the 2 eggs and vanilla and mix until it is well blended.
  3. SHAPE. Add the dry ingredients to the wet ingredients, mix well, and then shape dough into 1 inch balls. Roll the dough balls into your cinnamon and sugar mixture.
  4. BAKE. Place on an un-greased pan, 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.
Three different snickerdoodle cookies cooked using different methods.

to chill or not to chill?

Many Snickerdoodle recipes call for CHILLING the dough. Ours DOES NOT, but you can if you’d like. This image above shows you what each cookie looked like basked on chilling and flattening the snickerdoodle dough.

  • First cookie – CHILLED. The result is usually a thicker cookie, without as many cracks as are usually found on the tops of Snickerdoodles.
  • Center cookie – CHILLED + FLATTENED. This cookie was chilled, rolled into a ball, rolled into the cinnamon sugar mixture, then flattened a little bit with the bottom of a cup. If you like a more flat, chewy cookie, try this method.
  • Last cookie – NOT CHILLED + NOT FLATTENED. This is our classic recipe. No chilling, no flattening, and baked to perfection. This is how we prefer our cookies, but use the above methods if you like your cookies more thick or flat.

Why is it called a Snickerdoodle? From Wikipedia: The Joy of Cooking claims that Snickerdoodles are probably German in origin, and the name is a corruption of the German word Schneckennudeln (“snail noodles”), a kind of pastry.

A stack of snickerdoodle cookies with the top one missing a bite.
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4.99 from 3394 votes

Snickerdoodle Cookies Recipe

By: Lil’ Luna
Super soft and full of cinnamon, these are our FAVORITE Snickerdoodle Cookies. They always get rave reviews!
Servings: 36
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients 

Snickerdoodle Dough

  • 2 ¾ cups all-purpose flour
  • 2 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, just softened
  • 1 ½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

Cinnamon Sugar Coating

  • cup sugar
  • 2 tablespoons cinnamon
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Instructions 

  • Preheat oven to 350°F.
  • In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. 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 remaining ⅓ cup sugar and 2 tablespoons cinnamon.
  • Use a small cookie scoop to scoop out dough, roll into a ball and then roll into 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.

Video

Notes

Many Snickerdoodle recipes call for CHILLING the dough. Ours DOES NOT, but you can follow below based on how you like your Snickerdoodles.
  • CHILLED. The result is usually a thicker cookie, without as many cracks.
  • CHILLED + FLATTENED.  If you like a more flat, chewy cookie, try this method.
  • NOT CHILLED + NOT FLATTENED. This is our classic recipe. No chilling, no flattening, and baked to perfection. This is how we prefer our cookies!
How to store? Keep cooled cookies in an airtight container at room temperature. They’ll last for 3-4 days. 
How to freeze? Store in a freezer bag, or air-tight container in the freezer for up to 4 months. When you’re ready to eat or serve them, let them thaw in their container on the counter. They will taste just as yummy the day you made them!

Nutrition

Serving: 1cookie, Calories: 125kcal, Carbohydrates: 18g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 67mg, Potassium: 45mg, Fiber: 0.5g, Sugar: 10g, Vitamin A: 172IU, Vitamin C: 0.02mg, Calcium: 9mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe FAQ

  • Keep cooled cookies in an airtight container at room temperature. They should be soft and chewy for up to 3-4 days. 
  • FREEZE. Store in a freezer bag, or air-tight container in the freezer for up to 4 months. When you’re ready to eat or serve them, let them thaw in their container on the counter.
  • FREEZE the dough. Once you have shaped and coated the cookie dough balls with the cinnamon and granulated sugar mixture, line them up on a small baking sheet (one that will fit into your freezer). Place the dough balls in the freezer until they are solid, then transfer to a freezer Ziploc. Freeze for up to 2 months.
    • To bake – line dough balls on a baking sheet and allow them to thaw for about 20 minutes before baking. You may need to add a minute or two to the bake time to compensate for the cooler starting temperature. 

Form ore snickerdoodle recipes:

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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4.99 from 3394 votes (2,497 ratings without comment)

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Recipe Rating




1,740 Comments

  1. Kate K. says:

    5 stars
    I’ve tried many snickerdoodle recipes and this one is my new favorite!

  2. Anna says:

    Does the 1/3 cup of sugar mixed with cinnamon come out of the 1 1/2 cups of sugar listed in ingredients or is it in addition to the 1 1/2 cups?

    1. Lil'Luna Team says:

      Great question! It’s an additional 1/3 cup of sugar.

  3. Semsem says:

    5 stars
    Very nice and easy I love it

  4. Mike says:

    5 stars
    I had to add way more flour because the dough came out like a batter and was impossible to roll due to getting stuck to my hands in globs. I was using my standard gluten free vegan substitutions which work great for chocolate chip cookies, but somehow here the dough felt like banana bread batter with more sugar. After the change though (sadly I didn’t measure how much flour I needed) they came out excellent!

  5. Tarryn says:

    5 stars
    Love this recipe! Followed it to the T. It was super easy to make and so tasty!

  6. Amy G says:

    5 stars
    These are my families favorite cookies. When we make them they go so fast that I barely get any!! Love these ❤️

  7. Jodi Barnes says:

    5 stars
    These snickerdoodles are perfect! Been trying different recipes out on my taste testers and yours is hands down the favorite!

  8. Suzy says:

    5 stars
    Thank you for sharing! I can’t wait to try this and surprise my hubby! 🥰

  9. Amber says:

    5 stars
    Been using this recipe for years!! Its an all time favorite also its my the favorite cookie during the holidays!! Love this recipe! Thank you 🙂

  10. Debra Harrison says:

    Great recipe! I will definitely make these again! Yummy! 😊