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Super soft and full of cinnamon, this snickerdoodle recipe is one we’ve made for decades that is beyond delicious and NO-FAIL!

The best Snickerdoodle recipe - cookies stacked on a white plate.
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A Family Favorite

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 NO-FAIL and turns out perfect EVERY TIME.

WHY WE LOVE IT:

  • Perfectly sweet. It’s double-dipped in cinnamon + sugar!
  • Pantry staples. The ingredients are simple and found in most kitchens!
  • Giftable. They make a great addition to Christmas cookie plates.
Ingredients for snickerdoodles on a kitchen counter.

Ingredients

  • 2 ¾ cups all-purpose flourHow to Measure Flour
  • 2 teaspoons cream of tartar – creates the signature tangy flavor
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butterjust 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.
  • 1½ cups granulated sugar
  • 2 whole eggs – room temperature eggs incorporate the best
  • 1 teaspoon vanilla extract

Cinnamon Sugar Coating

  • ⅓ cup sugar
  • 2 tablespoons cinnamon

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

  1. 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. Add 2 eggs and 1 teaspoon vanilla and mix until it is well blended.
  2. SHAPE. Add the dry ingredients to the wet ingredients, mix well, and then shape the dough into 1-inch balls (no need to chill).
  3. COAT. In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon. Roll the dough balls into the cinnamon and sugar mixture.
  4. BAKE. Place on an un-greased pan, 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 snickerdoodle cookies

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!

  • 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
  • NOT CHILLED – our preferred method – you can see that the cookie is not too flat, has all the cracks on top and is PERFECT.
Snickerdoodle cookies stacked on top of each other with bite taken out.

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4.99 from 3416 votes

Snickerdoodle Recipe

By: Lil’ Luna
Super soft and full of cinnamon, this snickerdoodle recipe is one we've made for decades that is beyond delicious and NO-FAIL!
Servings: 36
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients 

Snickerdoodle Dough

Cinnamon Sugar Coating

  • 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.

Video

Notes

Cream of tartar substitute. 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.
Store. 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. 
Store cookie dough. See How to Freeze Cookie Dough for tips.

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.

Recipe FAQ

How to store the dough?

Cover and store the dough from this snickerdoodle recipe in the fridge for 1-2 days. See How to Freeze Cookie Dough for tips.

How to store?

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.

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 3416 votes (2,497 ratings without comment)

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Recipe Rating




1,785 Comments

  1. Cara says:

    5 stars
    Fantastic!

  2. Elle says:

    5 stars
    These were amazing! My roommates said they were my best cookies yet (and I make cookies a lot 🙂 )

  3. Amanda G. says:

    5 stars
    These are highly requested from friends and family. Everyone loves them. I used to not even like snickerdoodles until I tried these. They’re so delicious!

  4. Idonna Coultrup says:

    Tasted ok, but they came out flat as pancakes

    1. Lil'Luna Team says:

      Thanks for the feedback and for giving the recipe a try!

  5. Franz says:

    Das ist gut!

  6. Jolene Berry says:

    EXCELLENT recipe! I need to keep a note that my oven needs to be at 360, not used to a gas oven! They turned out great once I tweaked my oven temp.

    1. Linda says:

      5 stars
      Made these for the 1st time yesterday and they were perfect. Brought them to a soccer party and the adults were asking for the recipe. Brings back memory of making these with my mom when I was a kid.

    1. Lil'Luna Team says:

      Oh that makes me so happy to hear!! Thanks for giving the recipe a try!

  7. Safria says:

    5 stars
    hi! I’m not sure where I went wrong or if I simply did not mix it enough, but as of now, my dough is very crumbly

  8. Rosie says:

    Hi, I was just wondering where I went wrong on this recipe. I halved it because I didn’t want too many cookies, and used the substitution you wrote for cream of tartar. Everything seemed normal until when I tried a cooled off cookie. It tasted, not sweet, bitter and had a burnt taste, even though I didn’t burn it. Maybe I did my math incorrectly with halving it? But I did check my measurements. Or maybe it was the subsitution? Any help would be appreciated.

  9. Vicki says:

    5 stars
    These were very nice – I think exactly like the old recipe I lost? The first batch spread out a bit (and I always cut back the sugar by about a 1/4 cup) so I chilled each pan as I was rolling and filling the next pan. My kitchen was a bit warm and I think that is why they did that. Thank you for sharing.