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Super soft and full of cinnamon, these are our FAVORITE Snickerdoodle Cookies that we’ve made and enjoyed for decades.

MEREDITH: ⭐⭐⭐⭐⭐ “These are delicious! Definitely the best snickerdoodles I have ever made! The recipe was easy to follow and they turned out perfect. I will be using this recipe for years to come!”

Snickerdoodle cookies stacked on a white plate.

How to Make Snickerdoodles

Snickerdoodle Cookies are a classic cookie recipe we have made our whole lives, and our family is obsessed with them!

We first published this recipe over a decade ago and although we haven’t changed the recipe, we have shared more tips and tricks to make sure it’s NO-FAIL and always turns out EVERY TIME.

Why we love SNICKERDOODLES

  • It’s no-fail! We’ve tested this recipe time and time again!
  • Perfectly sweet. It’s double-dipped in cinnamon + sugar!
  • Made with ingredients in most kitchens.
  • Easy to store and or freeze.
  • Perfect for holidays and cookie plates.

Ingredients

  • 2 3/4 cup All-Purpose Flour
  • 2 teaspoons Cream of TartarWhy have cream of tartar? It’s a key ingredient that transforms the cookies into a tangy, chewy cookie, differentiating it from a typical butter sugar cookie.
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butterjust softened! This is the key. Too soft, and the cookies will be flat, too cold and the cookies will be too puffy.
  • 1 1/2 cups Sugar
  • 2 Eggs – incorporate better than chilled eggs. To warm them up faster, place them in a bowl of warm water for a few minutes.
  • 1 teaspoon Vanilla Extract
  • Cinnamon Sugar Coating – Sugar + Cinnamon.

Need a Cream of tartar Substitution?

  • Replace the 2 teaspoons cream of tartar AND the 1 teaspoon baking soda with 2 teaspoons of baking powder
  • Mimic the tangy taste by also adding a splash of lemon juice or white vinegar

Step by Step: In Photos

  1. DRY INGREDIENTS. In a medium bowl, stir together the 2 3/4 cup flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
  2. WET INGREDIENTS. Cream together the 1 cup butter (barely softened) and 1 1/2 cups sugar. Add the 2 eggs and vanilla and mix until it is well blended.
  3. SHAPE. Add the dry ingredients to the wet ingredients, mix well, and then shape dough into 1 inch balls. Roll the dough balls into your cinnamon and sugar mixture.
  4. BAKE. Place on an un-greased pan, 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.
Three different snickerdoodle cookies cooked using different methods.

to chill or not to chill?

Many Snickerdoodle recipes call for CHILLING the dough. Ours DOES NOT, but you can if you’d like. This image above shows you what each cookie looked like basked on chilling and flattening the snickerdoodle dough.

  • First cookie – CHILLED. The result is usually a thicker cookie, without as many cracks as are usually found on the tops of Snickerdoodles.
  • Center cookie – CHILLED + FLATTENED. This cookie was chilled, rolled into a ball, rolled into the cinnamon sugar mixture, then flattened a little bit with the bottom of a cup. If you like a more flat, chewy cookie, try this method.
  • Last cookie – NOT CHILLED + NOT FLATTENED. This is our classic recipe. No chilling, no flattening, and baked to perfection. This is how we prefer our cookies, but use the above methods if you like your cookies more thick or flat.

Why is it called a Snickerdoodle? From Wikipedia: The Joy of Cooking claims that Snickerdoodles are probably German in origin, and the name is a corruption of the German word Schneckennudeln (“snail noodles”), a kind of pastry.

A stack of snickerdoodle cookies with the top one missing a bite.
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4.99 from 3390 votes

Snickerdoodle Cookies Recipe

By: Lil’ Luna
Super soft and full of cinnamon, these are our FAVORITE Snickerdoodle Cookies. They always get rave reviews!
Servings: 36
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients 

Snickerdoodle Dough

  • 2 ¾ cups all-purpose flour
  • 2 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, just softened
  • 1 ½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

Cinnamon Sugar Coating

  • cup sugar
  • 2 tablespoons cinnamon
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Instructions 

  • Preheat oven to 350°F.
  • In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. 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 remaining ⅓ cup sugar and 2 tablespoons cinnamon.
  • Use a small cookie scoop to scoop out dough, roll into a ball and then roll into 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

Many Snickerdoodle recipes call for CHILLING the dough. Ours DOES NOT, but you can follow below based on how you like your Snickerdoodles.
  • CHILLED. The result is usually a thicker cookie, without as many cracks.
  • CHILLED + FLATTENED.  If you like a more flat, chewy cookie, try this method.
  • NOT CHILLED + NOT FLATTENED. This is our classic recipe. No chilling, no flattening, and baked to perfection. This is how we prefer our cookies!
How to store? Keep cooled cookies in an airtight container at room temperature. They’ll last for 3-4 days. 
How to freeze? Store in a freezer bag, or air-tight container in the freezer for up to 4 months. When you’re ready to eat or serve them, let them thaw in their container on the counter. They will taste just as yummy the day you made them!

Nutrition

Serving: 1cookie, Calories: 125kcal, Carbohydrates: 18g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 67mg, Potassium: 45mg, Fiber: 0.5g, Sugar: 10g, Vitamin A: 172IU, Vitamin C: 0.02mg, Calcium: 9mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe FAQ

  • Keep cooled cookies in an airtight container at room temperature. They should be soft and chewy for up to 3-4 days. 
  • FREEZE. Store in a freezer bag, or air-tight container in the freezer for up to 4 months. When you’re ready to eat or serve them, let them thaw in their container on the counter.
  • FREEZE the dough. Once you have shaped and coated the cookie dough balls with the cinnamon and granulated sugar mixture, line them up on a small baking sheet (one that will fit into your freezer). Place the dough balls in the freezer until they are solid, then transfer to a freezer Ziploc. Freeze for up to 2 months.
    • To bake – line dough balls on a baking sheet and allow them to thaw for about 20 minutes before baking. You may need to add a minute or two to the bake time to compensate for the cooler starting temperature. 

Form ore snickerdoodle recipes:

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




1,733 Comments

  1. Kim says:

    5 stars
    These cookies were such a hit. My family loves snickerdoodle cookies. From the taste to the texture, they were perfect! Half way through I realized I was out of cream of tartar so substituted 3 teaspoons of baking powder and they were still amazing. Thanks for sharing this recipe!

  2. Frank Watz says:

    5 stars
    Just made these and they are amazing! Recipe was simple to follow and exactly what I was looking for. I baked mine for nine minutes, perfection!

    1. Kristyn Merkley says:

      Glad you found this recipe 😉 Thank you for sharing that!

  3. tessa says:

    5 stars
    there REALLY yummy!!! I soooo wanna make the wreath cookies!!!!!!te

    1. tessa says:

      5 stars
      why not make a LOT of cookies, then waste them?

    2. Kristyn Merkley says:

      Thank you!! You should 🙂

  4. Shagun says:

    If I didn’t want to add cream of tartar, how could I substitute it and how much should that be added??

    1. christina says:

      5 stars
      i think you could use a couple drops of lemon juice

  5. Shagun says:

    COULD SOMEBODY PLEASE HELP ME WITH METRIC MEASUREMENTS?

  6. Kimberly says:

    5 stars
    Made these tonight and they came out so good. I had halved the reCipe as i onky had 1/2 cup butter. Was able to make 12 large cookies. Very yummy. So soft snd chewy. This is the third time im making snickerdoodles and i think this recipe may be the Best so far.
    Next time ill make the full recipe to get more cookies as they’re almost done ! 😀

    1. Kristyn Merkley says:

      Yay!! I am so glad to hear that! Thank you so much for letting me know!

  7. Michele Stein says:

    5 stars
    Awes recipe. Cant wait till make them. Beca i know they taste great!!!

    1. Kristyn Merkley says:

      They are!! Hope you like them!!

  8. akemi ozoa says:

    5 stars
    best recipe ive ever tried!

    1. Kristyn Merkley says:

      Oh, I am so glad to hear that!! Thank you so much for letting me know!

  9. EMb says:

    5 stars
    Easy to make soft and sooo delicious ?

    1. Kristyn Merkley says:

      I am so glad you think so 🙂 Thank you for letting me know!

  10. aizek says:

    5 stars
    SO GOOD. instead of tartar, i used a couple of drops of lemon juice and it came out soft and delicious.

    1. Kristyn Merkley says:

      Great option! Thank you for letting me know 🙂 Glad you liked it!