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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 love makong this recipe, but always have to double it, as i Don’t make mIne small.
So glad you like making these!! Thank you for sharing that & I like bigger snickerdoodles as well!
Love these cookies! We make them several times during the holiday season (we would overdose on them if I made them year-round, LOL!) Thank you!
LOL!! Glad you like them, as much as we do! Thank you 🙂
These tasted amazing. I gave 4 stars simply bc mine spread out so much and look more like a snickerdoodle crackle cookie. Lol I’m not sure what I did wrong, I know it’s not make baking soda bc all my other cookies I made today came out. Any tips?
Hmm..if all the others turned out, I’m not really sure. They are a pretty flat cookie. Sometimes, over mixing might cause that or using margarine, instead of butter. It’s hard to know. I am glad you tried them & liked the taste!
My first time making thses, my boyfriend loves them, THANK YOU so much for sharInG your recipe.
You are so welcome! They are one of my favorites! Thank you!
Can you refrigerate the dough and cook the next day?
Yes, you sure could 🙂
i’VE MADe many batches of snickerdoodles over the years, but i was surprised by the groups response to this recipe! “best cookies i’ve ever had!”
I made them exactly as the recipe calls, including using an electric hand mixer (never done that before).
They were perfect!!
I am happy you liked them!! Thank you so much for sharing that 🙂
2nd time making (first was amazing) ran out of white sugar. Made it with 1 c white, 1/2 c brown. Used brown with cinnamon to roll in and they were wonderful!
Perfect!! Happy you liked them, with the changes! Thank you!
I just made these cookies. I’ve never had a snickerdoodle, so not sure what they’re supposed to taste like with the cream of tartar. I Didn’t haVe cream of tarter so made them withouT. Did i make a sugar cookie coated in cinnamoN? A snickerdoodle? Who cares. All know is that i made a dang good cookie, thank you!!
It gives them a tangy flavor, but they are still good without 🙂 Thank you for sharing that!
do you use unsalted butter?
Yes, I like to use unsalted when baking 🙂 Enjoy!
So simple but Yet so good. My boyfriend loooooves this recipe. I switched the white sugar for brown sugar and they were moist buttery and soff but yet a perfect crispy ring!
Great option!! I am so glad he loves them! Thank you so much for letting me know that!