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.
Love these cookies!! They are so soft & yummy. Even friends who aren’t big fans of snickerdoodles loved them!
I love the taste of butter in recipes, but my husband is dairy intolerant. Can your Snickerdoodle cookie recipe be made with margarine? And how will that affect flavor and appearance?
Let me start by saying snickerdoodles are my husband’s favorite cookie. He gets them a couple of times a year. Every time I make them I google something like “best snickerdoodle recipe”. I will never google this again; this one is it. Reading the reviews, I was worried about some people getting a consistency of cake batter, so I did use the 13.5 ounces of flour, which worked perfectly. I also decreased the vanilla to half a teaspoon (just my preference).
I did some experimenting with baking them. The first batch, I rolled the cookie dough as instructed and baked. They were flat, but tender and delicious. For the second batch, I refrigerated the dough in the bowl for about 20 minutes before rolling the cookies. These were a little taller, but again, tender and delicious. And on the third try, I rolled the cookies, tossed them in the cinnamon- sugar, and then refrigerated them. This produce cookies that looked exactly the same as the previous method. With all three of these methods, my cookies came out with an even dusting of the cinnamon-sugar. For my final try, I rolled the cookies and refrigerated them. When I removed them from from the refrigerator, I rolled them in the cinnamon-sugar then baked them. This gave me the crinkle finish in the cinnamon-sugar that I was looking for.
My favorite (looks wise) is the last method, but no matter how I baked them they had great flavor and texture. MAKE THESE COOKIES.
I followed the recipe to the letter. They are too flat but taste good. I wanted them to look like your photo but that’s not the case😢
I have always had bad luck with snickerdoodles for some reason. So I made a test batch (12 cookies) and they were perfect. So then I made 50 of these!!! And they were gone in 3 days, everyone loved them. So soft and buttery, but still crunchy and chewy.
I just made these and they are so flat, like snickerdoodle chips. I wish I could show a picture. What could I add to keep cookie shape and not spread and flatten?
Made two batches and my husband took some to work and so did I. Everyone loved them. Came out perfect!
Delicious..,,perfect Snickerdoodle!
This is horrible. I can’t even find the effing recipe. I don’t want to watch you on video. I wanted to make cookies??
Jump to the recipe 🤷♀️
Hit the “jump to recipe” tab or look better. . . . The comment section is below the recipe and video box.
I made these with my homemade cinnamon vanilla extract. These are awesome! No cake batter here!! Love this recipe!! I weigh my flour, 2 3/4 cups in grams is 344 grams. My dough was perfect!