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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!
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
PREP TIME: 10 min
COOK TIME: 10 min
Cookie
- 2 ¾ cups all-purpose flour – How to Measure Flour
- 2 teaspoons cream of tartar – creates the signature tangy flavor
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter – 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.
- 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
- 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.
- 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.
- 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?
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.
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Snickerdoodle Recipe
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
The flavor is great, but as others have shared, the cookies turned out flat and thin. While not a professional baker, I do have an Applied Sciences Degree in Culinary and have had formal training in baking theory and application. I even converted the cups of flour to grams, followed all directions to a “T”, formed the dough balls and coated them with the sugar/cinnamon mixture and chilled for about 20 -minutes prior to baking. Cookies had some rise to them coming out of the oven, then fell flat after cooling. IMO, the recipe needs to be re-worked. Not a big deal or disappointment, just no lift or fullness to the cookie.
Great snickerdoodle recipe. Chewy middle, crunchy edges. 100%.
WOW! These were tender and amazing, even tho I didn’t have cream of tartar and had to use the listed sub of lemon juice and baking powder. Turned out perfectly. For the second round, I mixed a little extra cinnamon-sugar mix INTO the ball as I formed, then of course rolled in it too. Even more amazing!
Me again. Made recipe second time with cream of tartar as directed—just as good! I followed all directions as far as room temp butter and eggs. Both times I’ve made this recipe, the cookies come out as shown for when she bakes immediately. ALSO tried chill and bake with a little flattening (with fingers and just slightly) and they are just like the pic. SO GOOD and everyone loves them!!
My relative made this snickerdoodle recipe and it was so delectable. However, I’ve made this recipe three times and each time it doesn’t come out to my liking. The first two times, the cookies were very cakey and thick. The previous time, the cookies were way too flat and salty although I followed the recipe carefully (and I didn’t flatten or chill my cookies before baking). Is there anything that I’m doing wrong and any tips to create the perfect batch of snickerdoodles? Thank you 🙂
I forgot to add my recipe rating – 5 stars 🙂
These are fantastic! just made them and already have eaten way too many! Your recipes never disappoint!🩷
I followed this recipe to the letter and tried baking one batch after chilling for a couple of hours….turned out flat! I then chilled overnight and had the same issue. I’m not a novice baker, so I’m not sure what the issue is. I increased the temperature to 375 degrees convection and it helped, but I’ll be searching for another recipe.
Well I followed the recipe didn’t chill. My cookies. Came out very flat. Didn’t look at all like the picture.So what went wrong. I used brand new cream of tartar.
This recipe is definitely 5 star.
Everyone loves these cookies.
These are amazing and my go-to recipe! Is there a cookie bar version of this recipe?
These cookies are incredible!
It’s by far the best snickerdoodle cookie.
How many cookies should I get out of this?
About 36 cookies.