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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.
Super easy to make and are not greasy like some recipes. Great butter to flour ratio on this one! Super soft without falling apart. We made ours a bit bigger so had just shy of 3 dozen. One pan we left as balls, one we slightly flattened before the oven. I liked the pan we left as balls best.
Thanks for sharing! You can never go wrong with a big cookie either! 🙂
Excellent cookies
Thank you! Glad to hear you enjoyed them!
Can i chill the cookies before baking and if so for how long? Thank you
Yes, you can chill them as long as you’d like. Around an hour would be plenty of time to help the dough set a bit.
this is my go to recipe for cookies.. but instead of just going ahead making them in to balls right away. i put the mix in my freezer for about 10 minutes to help harden the dough a little.. helps with rolling the dough in the cinnamon sugar..
That’s a great idea to chill the dough. I’m so glad you enjoy the snickerdoodles!
this recipe made delicious cookies, but i was confused on how they were supposed to look, mine looked like rocks. great taste tho
Glad you enjoyed the flavor of the cookies. Sometimes I shape the cookies a bit with a spatula right when they come out of the oven and are still hot to create a nice, round shape.
Thank you 💗💗
You’re welcome! Hope you enjoy the cookies!
Can you freeze the dough to these cookies instead of freezing them baked?
You sure can! Place the cookie dough balls into a ziploc bag and place the bag in the freezer. You can freeze cookie dough for up to 3 months. 🙂
Best snickerdoodles ever! These are my husband’s favorite cookies and my sister would make them for him by ive never been a confident Baker. But this recipe is foolproof! Hubby and I made them together and he says they’re delish! Crispy edges with chewy middle + the tang of cream of tartar… this recipe is a keeper 🙂
Awe, that makes me so happy to hear! Thanks so much for sharing that! 🙂
perfect recipe
Awe, thanks so much! I’m so glad you like it!
Maybe could have been a little more specific on what the cookies should look like when they come out of the oven, but they look fantastic and they smell delicious! So excited to eat them!
Let me know how you liked them. I’d love to hear! Thanks for sharing!