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 am looking to try this out, maybe next week, and i post a review here so others can try as well
Thank you & I hope you like them!!
Just made these for the first time, perfect and delicious! And so simple.. thanks so much!
I am so glad you think so!! Thank you for trying them & for letting me know!
There is a space 🙂 They are super good, so I hope you try them again!
These are the best cookies I have ever made and I followed the recipe exactly as written. Snickerdoodles are my all time favorite and it has been years since I’ve had a good one. These are perfection. I don’t know what all the fuss is about owning a small jar of cream of tartar on here, easy to get at any store in spice section. I know substitutes exist but ???? heavens, just get the dang stuff and make this recipe and let your taste buds be happy. Easier than all these silly arguments about oh, but I used this instead… who cares?! Just make this recipe as it’s stated. If an amateur baker like me can make this level of perfection, then the recipe speaks for itself and you are all just jealous you didn’t write it!!! Get your own blog or make these cookies as written! No changes needed. Perfection level: Completed. They are THAT good!
Awe, thank you so much!! This really is our favorite snickerdoodle recipe! Thank you for trying them & giving the 5 stars!
Hi, I just made your recipe for snicker doodles. I had to made a few changer because I have celiacs . I used my own rice blend of flours and added a few other ingredient. These gluten free cookies are awesome. Thank you for your recipe.
You are so welcome! Thank you for sharing what you did! Hopefully, that will help someone else 🙂
Thank you for posting this recipe. It looks great, we cannot wait to try it.
You are so welcome! They are the best..hope you like them!
Just finished making them, popped one in and boom! just like my Mom’s, which I started eating about 55 years ago. Thanks for the memories.
Awe, you are so welcome!!! I am so glad you liked them 🙂
These cookies were absolutely amazing!! My sister ate one
and another
and another…
10/10 recommend.
They were really easy and fun to make, delicious too!
LOL!! Love to hear that! It is easy to do! Thanks so much!
You are so very welcome. C: I hope this comment comes in handy for other people who are considering making this recipe.
I am sorry they did. I am not sure what happened either, because they are usually soft. I know sometimes if my ingredients aren’t fresh, that makes a difference.
I made them vegan and added a small amount of apple sauce to help with binding.
Perfect!! Hope you liked them 🙂 Thank you!