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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.
i’m a chef and restaurant owner in Canada, we tried this recipe for a catering gig and it was a huge hit, many thanks.
Wow..coming from a chef..you’ve made my day! Thank you so much!
The cookies didn’t seem to settle. They stayed very big and roundish. I’m quite new at baking and could have mixed wrong. But I did follow the ingredients.
Darn, I am sorry they didn’t. I wish I knew what could have happened, since you followed the recipe??
Omg, I have not made a recipe from you that I didn’t like. Made these for boyfriend and he is eating them by the handful. These are so soft and delicious. Thank you for sharing 🙂
Awe, that’s so sweet of you!! Thank you so much for sharing that!!
This recipe is so easy and it turns out beautifuL and delicious! I softened the unsalted bUtter for 2 hours on the counter before baking, followed the recIpe which only took a couple of mInutes, and popped the dough in the fridge whIle i cleaned up/put everything away.
NO problems with the dough being runny, and it spread to form 1.5 inch cookies. Thanks for an amazing and easy Kristyn!
You are so welcome!! I am so glad you tried them & like them 🙂 Thank you so much for letting me know!
Busy making field meals as the guys are planting corn. I doubled the recipe, thought I had so many they would last until harvest….. they are nearly gone in two days, my son in law just told me they are the best he’s ever had. i use vietnamese cinnamon, it is potent, so i halved the amount of cinnamon for my family’s tastes.
Nothing wrong with more cinnamon 🙂 Thank you for letting me know!
Super super tasty!!!! I loved these! The recipe is delicious!!!
nice recepie .thanks
Looks likE a winner
I am so glad to hear that!! Thank you so much!
Ive folloWed this recipe for two years now and everyone always loves them. My friends always beg me to make these.
I am happy to hear that it is loved 🙂 Thank you for making them & sharing that!
I have made this recipe so many times. It is delicious.
If anyone wants to make a thicker cookie, whip the butter and sugar together with an electric mixer and refridgerate the dough 1 hour before rolling and baking.
Another thing I have learned is you can substitute 1.5 tsp of baking powder for 1 tsp of cream of tartar incase you don’t have it.
Thanks for the recipe 🙂
You are so welcome! Thank you for sharing that!
This is a wonderful recipe that i have used many times. Everyone absolutely loves it. The only thing that i would recommend is that you change the time ALLOTTED. It takes much longer than 20 MINUTES due to the 4+ baking sheets that you must do. Baking alone takes at least 20 minutes. Then you must factor in the time spent rolling the dough in the cinnamon sugar mixture. Besides the incorrect timing on the recipe, it is wonderful and i will continue to use it in the future.