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.
What are Snickerdoodles? Snickerdoodles are soft, chewy sugar cookies rolled in cinnamon sugar. What really sets them apart from regular sugar cookies is cream of tartar, which gives them their signature tangy flavor, soft texture, and crackly tops.
This easy cookie recipe was first made by my mom decades ago and was one of the first recipes we ever shared here on Lil’ Luna. To us, the best snickerdoodles are soft and chewy in the center, lightly crisp around the edges, generously coated in cinnamon sugar, and have that signature tang from cream of tartar, and this recipe is just that. We haven’t changed the recipe over the years, but we have added more tips and tricks to help make sure they turn out just right every time.
These are truly the best for Christmas or changed up just slightly like our Chocolate coated Christmas Snickerdoodles and Brown Butter Snickerdoodles.
Why You’ll Love it + Why it Works:
- Soft + Chewy. Soft centers, lightly crisp edges, and plenty of cinnamon sugar make these a family favorite.
- No Chill Time. The dough goes straight from the bowl to the oven, so they’re quick and easy.
- Simple Ingredients. They’re made with basic pantry staples we usually have on hand.
- Cream of Tartar is Key. It gives snickerdoodles that classic tang and helps create their signature chewy texture.
- Barely Softened Butter. This is our trick for keeping the cookies soft without letting them spread too much.
Snickerdoodle Ingredients
Cookie
- All-purpose flour (2¾ cups): Gives the cookies structure. For the most accurate result, spoon and level the flour rather than scooping directly from the bag.
- Cream of tartar (2 teaspoons): Adds that signature tang and chewy texture Snickerdoodles are famous for.
- Baking soda (1 teaspoon): Helps the cookies rise just the right amount.
- Salt (½ teaspoon): Balances the sweetness.
- Unsalted butter (1 cup, just softened): Creates a rich, buttery base.
- 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.
- Sugar (1½ cups): Sweetens and helps create the crackly texture.
- Eggs (2): Add moisture and help the dough bind together. Room temp eggs incorporate best.
- Vanilla extract (1 teaspoon): Enhances flavor and adds warmth.
Cinnamon Sugar Coating
- sugar (1/3 cup): The base of the sweet coating.
- cinnamon (2 tablespoons): Adds warmth and that iconic Snickerdoodle spice.
Cream of Tartar
- Why the Cream of Tartar in Snickerdoodles? Cream of tartar gives snickerdoodles their signature tang and works with baking soda to help create their soft, chewy texture and crackly tops. You can make them without it, but the flavor will be closer to a cinnamon sugar cookie.
- No Cream of Tartar?
- For this recipe, replace the 2 teaspoons cream of tartar and 1 teaspoon baking soda with 2 teaspoons baking powder. The cookies will still be soft and delicious, but they won’t have quite the same signature tangy Snickerdoodle flavor.
- For a substitution that keeps a little more of that tang, you can replace the cream of tartar with 1½ teaspoons white vinegar or lemon juice and keep the baking soda as written. The texture and flavor may be slightly different from the original.
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 until light and fluffy (at least 2 minutes) 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 – TWICE.
BAKE. Place on an un-greased pan or baking sheets 2 inches apart (flatten with the bottom of a cup if you like your cookies thinner), and bake at 350°F for 8 to 10 minutes, or until the edges are set but the centers still look slightly underdone.
Let them sit on the baking sheet for a few minutes before transferring to a wire rack.
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!
- NOT CHILLED – our preferred method – you can see that the cookie is not too flat, has all the cracks on top and is PERFECT.
- 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
Kristyn’s Recipe Tips
- BUTTER IS KEY. Make sure you are using real butter for this recipe (no margarine), and make sure it is JUST SOFTENED. If it’s too soft, your cookies will spread too much.
- DON’T SKIP THE CREAM OF TARTAR. It gives the cookie that famous tangy flavor!
- DOUBLE ROLL. Don’t skip rolling the cookie dough balls in the cinnamon-sugar mixture twice – it ensures that sweet goodness is in every bite and gives that beautiful crackly coating we all love.
- DON’T OVER-BAKE. Snickerdoodles might look a little underdone when you pull them out of the oven, but trust me, take them out! They’ll continue cooking on the pan and stay soft and chewy inside.
- CHILL IF NEEDED. If your kitchen is warm or the dough feels sticky, pop it in the fridge for 20 minutes.
Snickerdoodle Cookies
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 to 10 minutes, or until the edges are set but the centers still look slightly underdone. Let them sit on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Nutrition
Recipe FAQ
The edges should look set, but the centers may still look slightly soft. Take them out before they look fully baked because they will continue setting on the hot pan.
– Your butter was too soft or melted (it needs to be just softened.)
– Your baking soda or cream of tartar is expired. These two ingredients work together to give snickerdoodles their signature soft, puffy texture. If they’re old, they won’t do their job, and your cookies will spread. Check those expiration dates!
– Over-mixing the dough – Once you add the dry ingredients, mix until just combined. Over-mixing can cause thinner cookies.
– Oven temperature is too low – If your oven runs cool, the butter will melt before the cookies have time to set. Use an oven thermometer to make sure it’s at 350 degrees.
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.
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This recipe was first published August 2012.
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!