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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.
Better than my Mom’s original!
I just made this recipe and I saw that someone else had the same problem as me, with the batter coming out like cake batter. I know you wrote something about the altitude and I live in a valley. I tried adding more flour and it still didn’t work. But the taste is great.
I’m planning to make this recipe tonight, if I use your substitue for cream of tartar: 1 teaspoon baking soda with 2 teaspoons baking powder, am I still adding the additional 1 teaspoon baking soda. So a total of 2 teaspoons baking soda?
Just made a batch of late night ‘mama guilt’ cookies as I’ve been down in the dumps today. These went over beautifully to boost my sagging ratings. Thanks for the recipe, Kristyn.
You’re welcome. Sorry to hear you had a rough day… cookies always hit the spot on those kind of days! 🙂
I needed more flour. Added more and it still wasn’t enough. Maybe chilling the dough would have helped. Not sure. Good flavor tho
My teenagers think these are amazing and better than their favorite chocolate chip!! Thank you!
You’re welcome! I’m so glad these are a hit with your teens!
I used half stevia and half coconut sugar. YUM. I kept my dough room temp and did not smash them they had such an airy texture. I am normally not a fan of snickerdoodles!
I’m so glad you loved the cookies. Thanks for sharing what you did with the sweeteners!
Absolutely delicious. Quick easy
So glad you enjoyed the cookies!
Tried this recipe 2 x back to back. The dough turned out like cake batter both times (had to add flour which changed the texture & look of the cookies). I make cookies. Lots of cookies. This one stumped me.
The flavor is good.
I wonder if altitude is affecting anything at all? I’m sorry to hear the texture isn’t turning out quite right. Thanks for giving the recipe a try!
I made these cookies recently and they are insanely good! I made them into mini skillet cookies with caramel and vanilla ice cream and I’m now having to make a double batch almost every week 😂
Ooh that sounds incredible! So glad you are all loving the cookie recipe!
Can you use softened brown butter?
I have never tried using that, but I’m sure it would taste delicious! Not sure how the texture would be. You’ll definitely have to let us know how it turns out if you do try the cookies with brown butter.