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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.
Recipe forgot to add vanilla when creaming the butter & sugar! Cookies are delicious just remember to add that vanilla!
I’m so glad you enjoyed them! In this recipe we add the vanilla at the same time we add the eggs in step 2 but it would also work to add the vanilla when creaming the butter and sugar as well. Thanks so much for sharing!
Can you substiture margerine for the butter?
Sure! It does change the texture though. For recipes that call for softened butter, swapping in margarine may change the texture – cookies will generally spread out more and be less crisp.
Super chewy!
I’m so glad you enjoyed them! Thanks for stopping by!
These cookies turned out amazing!
I’m so glad you like them as much as we do!
All good but except in the entire recipe and reading she never mentioned what temperature to set the oven at I’m assuming 3:50 but who would know when you don’t tell them
Yes you are correct – 350 degrees is the oven temperature you need. That info is found on step 6 of the recipe card in the post but I will also put that information in the text of the post as well. Thanks!
I have to admit. I was sceptical about not refrigerating the dough. But this was the easiest and best snickerdoodle recipe I’ve ever made.
I’m so happy you liked it! Thanks for sharing!
These cookies came out absolutely PERFECT! They were soft and chewy with a little bit of crispness. Whenever I look for snickerdoodles in a bakery, this is the way I like them. Now I am thrilled to find a recipe where I can make them just the way I like them!
I’m so glad you found a recipe where you can make them just how you like them! Thanks for sharing!
We love this snickerdoodle recipe so much. We made them twice this week 😅 A++
So glad you liked them! Thanks for sharing! 🙂
This is the first time that I have ever posted a comment on a recipe that I found on the computer. This recipe was so easy and I got exactly 36 cookies. I have never flattened the dough ball before baking, they look just like the picture. I also experimented and filled two trays of the dough and then rolled each of them in the cinnamon/sugar mixture. I found this to be much easier on the timing. I am curious if you can make this recipe with salted butter, I don’t always have the unsalted in the freezer.
I have been making cookies for the last two days for “Cookies for Caregivers”. If you haven’t heard of the group I recommend checking it out.
I will check it out! Thank you for leaving the comment! I haven’t tried using the salted butter, but you sure could.
Turned out great, delicious, soft, chewy. I used only 1 egg and substituted 2 tsp of white vinegar since I had no cream of tartar.
Great!! Glad to hear that! Thank you for sharing that!