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 always soft, chewy, NO-FAIL and turns out perfect EVERY TIME.
What makes this recipe special is the perfect balance of texture and flavor—soft centers, slightly crisp edges, and just the right hint of tang from the cream of tartar. They’re easy to make, bake beautifully, and stay soft for days (if they last that long!).
Why we think you’ll love them:
- Perfectly sweet. Soft, chewy, and perfectly sweet with warm cinnamon flavor.
- Pantry staples. The ingredients are simple and found in most kitchens!
- Giftable + Presentable. They make a great addition to Christmas cookie plates and are perfect for get togethers, showers and more.
- Freezable. Great for freezing—just roll and bake later!
Snickerdoodle Ingredients
Cookie
- All-purpose flour (2¾ cups): The base that gives the cookies structure.
- 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 (⅓ cup):
- Cinnamon (2 tbsp):
Cinnamon Sugar Coating
- sugar (1/3 cup): The base of the sweet coating.
- cinnamon (2 tablespoons): Adds warmth and that iconic Snickerdoodle spice.
Pro Tip: 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 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 (flatten with the bottom of a cup if you like your cookies thinner), 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!
- 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 Recipe
Video
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
– Your butter was. too soft or melted – it needs to be just softened.
– Your baking soda or cream of tartar is expires – 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.
I’m with you Luna….My favorite cookie, even above the cut out sugar cookies with yummy frosting! Not only are they good, but they are relatively healthy if you don’t go crazy and eat half the recipe at one time 🙂 I always add some nutmeg to my cinnamon mixture and it adds a special something. Now, I have to go make some! Your recipes are soooooo good.
Oh thank you for your sweet words! That’s a fun little twist to add some nutmeg. So glad you love the cookies… and I have a hard time not eating half the batch in one sitting as well. 😉
I’d been looking for a winner for snickerdoodles for YEARS! They’re my absolute favorite cookie. And this recipe right here is the only one you’ll ever need! I’ve made these over and over…double and tripled the recipe (because, duh! 😉 ). They can be made into smaller cookies and baked for 9 minutes. They can be made into larger (3T scoop) cookies and baked for 11 minutes. Always perfect. And they stay soft for at least a week or more. (The only way they last that long is if I make a huge batch, because they’re just THAT good!) So go ahead, and print this one…laminate it or put it in a sheet protector, because it’s the last recipe for snickerdoodles you’ll ever need.
Oh my goodness!! You are the sweetest! Thank you so much. I’m so happy to hear you love the snickerdoodles. They are one of my favorite cookies too! 🙂 Thanks for your kind words.
They’re very good! I was going to make another batch but saw i didn’t have any salted butter, would it turn out the same with unsalted butter?
Yes, you can use unsalted! I’d just add an extra 1/4 tsp of salt to make up that difference. 🙂
What an excellent recipe! My kids said they may be one of the best cookies they’ve ever had. Thanks for sharing this wonderful recipe with us.
Oh you’re welcome! That makes me so happy to hear. I’m glad to hear your kiddos liked the cookies!
Buttery & delicious with a really nice cinnamon & sugar crust! Perfect with milk (or coffee/tea). Delicious! Definitely need to make these again!
Thank you!! I’m so glad you enjoyed them. And definitely a good companion with some milk! 😉
They turned out perfectly! I took them to a neighborhood meet and greet, and they were gobbled up in minutes!
Yay! I’m glad that they were a hit with the neighborhood!
These are THE BEST snickerdoodle cookies!!!
Thank you!! So glad you love the cookies!
These cookies were amazing I’d rate it 19/18 because I accidentally can’t math and made 19 cookies instead of 18 (Cut the recipe in half).
I’ve never made snickerdoodles before, or really cookies at all. I’ve baked many things but never cookies(outside of premade dough mixes) until today. Freaked out because they rose a ton.
For anyone that didn’t know, they’re gonna look super thick fresh out of the oven, they’ll flatten more while they cool.
These cookies were amazing I’d rate it 19/18 because I accidentally can’t math and made 19 cookies instead of 18 (Cut the recipe in half).
I’ve never made snickerdoodles before, or really cookies at all. I’ve baked many things but never cookies(outside of premade dough mixes) until today. Freaked out because they rose a ton.
For anyone that didn’t know, they’re gonna look super thick fresh out of the oven, they’ll flatten more while they cool.
Internet issues. Every time I reloaded the page, it resubmitted my post. Sorry about that.
Pillowy centers with crispy centers and the perfect balance of sweet dough with a hint of salt. Amazing. I added some raw sugar to the cinnamon sugar mixture for added texture.
That should read “pillowy centers and crispy outsides.” Oops!
Yes, sounds amazing! Glad you enjoyed the cookies!!