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.
Thank you so much for this recipe! These snickerdoodles are absolutely delicious and they turned out perfect!
Followed this recipe exactly as written. Rolled out big dough balls and double dipped in cinny-sugar and then chilled in fridge for about 30 minutes while the oven heated up. Baked for 8 minutes on conv bake. They are AMAZING!! Perfect thick and round cookies, chewy on the inside, crisp on the outside. Thank you for another yummy recipe!
You’re welcome!! I’m so glad you enjoyed the snickerdoodles! Sounds like you made the perfect cookies! 🙂
I’m wondering what I did wrong because the inside of the cookies had hollow pockets even though I used a thermometer to make sure the oven was ok and followed the recipe? Thank you for your help, they still tasted great though lol.
Hmmm I’m not quite sure why they were hollow. Maybe chilling the dough could help prevent that next time? I’m glad they tasted great! Thanks for giving the recipe a try.
Most recipes include the total amount of an ingredient, indicating how it’s divided on the same line. Didn’t notice that you have sugar listed in your ingredients twice. As a result, I used way less sugar than I should have, and they did not turn out well.
Thanks for the feedback! We’ll look into that. Sorry to hear the cookies didn’t turn out well, but thanks for giving them a try!
it’s listed twice separately because it’s not needed all together. And it’s also not like the second part is hidden, it’s labeled under the “sugar cinnamon mixture”. Putting all the sugar together wouldn’t make much sense since not all of it goes into the dough.
Outstanding recipe. The ladies that had trouble with the “batter” may have done what I almost did, which was using 1 and 3/4 cup of flour instead of 2 and 3/4. cups,
Thank you!! So glad you enjoyed the cookies!
Soft and chewy with lots of cinnamon flavor, these were a hit with my family!
I’m so happy to hear that!! Thanks for trying the recipe!
I just made these for my 77 year old mom. She said they are the best cookies she’s ever had!! That’s a huge compliment considering her mother was an amazing baker!
Oh that makes me so happy to hear! Thank you for sharing. So glad the cookies were a hit!
Very Good! Thank you for the recipe.
You’re welcome!! Thanks for giving the recipe a try!
Oh noooo, After just leaving a 2 star review, I realize I forgot to add the baking powder. Please disregard my previous review! Duh! No wonder the cookies spread out all over the pan and the texture was poor! So sorry!
I appreciate you responding back! You’ll have to let us know how they turn out if you make them again.
I love to try out new versions of recipes I thought I would give this one a go. The differences between my old family recipe and this are butter for shortening and oven temperatures. I mixed up a batch and baked the first sheet with disappointed results. The cookies tasted very good but the overall shape of the cookie spread all over the cookie sheet and needed much more time in the oven. (I was careful not to let the butter get too soft). I added some more flour and set them in the fridge to chill. Second batch, the same. I decided to put the remainder in the fridge overnight and wait until morning to decide what to do. I made a second batch the next morning with shortening and added my refrigerated batch to it so part butter and part shortening. I upped the oven temp to other recipe instructions (400 degrees) and baked. Much better! I finished baking and these tasted just as good and looked better than the all butter batch. They had more substance and it was evident in a side by side comparison. Just thought I would share my experience.
Thanks for the feedback and for giving the cookies a try!
Is there a typo in step 5 written 1/3 cup cinnamon should it be 1/3 cup sugar?
Yes, there definitely is! We’ll get that updated. Thanks!