This post may contain affiliate links. Please read our disclosure policy.
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.
More Like This
Snickerdoodle Treats
Classic Cookies
Collections
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.
I love new recipes especially free ones!
Me too!! Let me know what you think of these!! They are our favorite!
Kristyn, i love your snickerdoodle recipe they are amazing so delicious!! My whole family enjoyed them as so did I. Thank you for posting recipes. I enjoy seeing them.
You are so welcome!! I am happy to hear that you love them! They are our favorite! Thank you so much!
YUM! Im gonna try this recipe tonight and replace butter with cannabutter. Im excited for dinner
Hope you like them, as much as we do! Thank you!
So, I won’t claim to be some amazing baker. I’ve only recently really gotten into it. When I use a recipe, I like to scroll through the comments just to see anything that could potentially make it better or any issues I could come across. I made the first few batches of these and they came out PERFECT. They taste AMAZING. Toward the bottom of the bowl of my stand mixer, I noticed there appeared to be some egg that hadn’t been mixed well. When I made those cookies, they spread out flat like pancakes. So, a lot of these commenters saying their cookies were flat, it’s possible the egg wasn’t mixed in well. I actually might try this recipe with less egg. But again, WONDERFUL.
Oh, thank you for sharing & for letting me know. This is my favorite go-to!
Yummy, the best. I’ve been using this recipe for many years. It’s in the Farm Journal’s Great Home Cooking in America. It probably was first printed in the magazine.. The only difference is that my cookbook calls for 1/2 cup butter, 1/2 cup shortening.
Thanks so much for sharing!! And, I agree..the best 🙂
Yes!! These are exactly what I think snickerdoodles should be and what I was looking for!! Delicious, thank you so much.
Awe, thank you so much!! This is by far my favorite snickerdoodle recipe! ENJOY!
I am really not a baker, but having grandchildren now I am starting to bake again. Your photos are beautiful and the recipes look easy.
Oh, thank you so much!! They are easy & we only share ones we like & these ones are our absolute favorite snickerdoodle recipe. I hope you try these with your grandchildren!
Hello, I just made these for our family and they absolutely devoured them. Great recipe. Thanks for sharing.
They don’t last long around here, either! Thank you for letting me know. I am so glad they were a hit!
I made these for my robotics team. They’re so good! I ended up running out of sugar and used brown sugar instead for the outside, but they still taste amazing. Pretty good for someone who doesn’t bake! 🙂
Yes, way to go!! I am glad they liked them! Thank you!
I made these for my friends one day and they keep asking for more, so far I’ve made 3 1/2 batches. 10/10 recipe.
Woohoo! I am so glad to hear that! Thank you so much for letting me know!