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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.
Made these exactly as written. Did not substitute anything. They are amazing. I would def recommend refrigerating the dough for at least an hour before Baking. Mine were perfect at around 10 mins. I have a gas oven and a hanging oven theRm to make sure the temp is accurate as it does fluctuate sometimes. Anyways, i have to stop myself from Eating too many because i dont want a tummyache. Thanks for sharing a great recipe. My first time making these type of cookies!
I am glad to share 🙂 I am so glad you liked them!! I know what you mean about stopping yourself from eating them! Thank you!
Best cookies ever! Thank you so much for sharing ???! i’ve SHRUNK the recipe and changed a few things but completely delicioUs ?.
Great!! Sounds perfect! Thank you so much for giving them a try!
these cookies are absolutely delicious!
i make alot of cookies! Snickerdoodles are a favorite in our family. Buttery cookies rolled in cinnamon sugAr. Whats not to like?
This is so so good! Thanks for sharing!
You are so welcome!! I am glad to share 🙂 Thank you!
Can you use baking powder to make them thicker
I have never tried. I am not sure how that would change the recipe. But, there’s one way to find out 😉
What type of flour are you using for this recipe
I just use regular all purpose flour 🙂
I’ve never made snickerdoodles so I hope I didn’t mess this up. I assume the vanilla is added with the butter and sugar but was u suppose to remove 3 tbsp sugar from the 1 11/16 cup to use for the cinnamon mixture?
You add the vanilla & eggs to the 1 1/2 cups sugar & butter. The cinnamon is mixed with the 3 tablespoons of sugar. There are 2 different measurements for the sugar 🙂 They are so good!! I hope you like them!
I haven’t heard of snickerdoodlE cookies bEfore. But made it as our goodbye gift For a missionary who lOves TheM. This recipe is true to its word and works perfectly. However, i didn’t chill the dough. I scooped spoonfuls of dough in equal amounts and Quickly rolled them into balLs and the sugar cinamon coating. If you like soft, melt-in-your-mouth cookies, bake For 8 minutes and remove iMmediately from the pan. If you prefer soft cookies that have a bit of crunch, bake for 10 mInutes and leave cookies On the pan for two minUtes to crisp the bottom. Either way they are awesomely delicious! Thanks for sharing yummy recipe!
I am so glad you tried them!! Thank you so much for sharing that! They are one of my favorites!
Do you use salted or unsalted butter? Thank you!
I always use unsalted butter when baking 🙂