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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.
These came out SO flat! I ended up adding more flour and that helped! I don’t think the flour/butter ratio is correct.
These were ok. It didn’t matter whether they were chilled or not they came out flat. Never had a snickerdoodle do that. I made twice to see if I’d somehow made a mistake and checked that all ingredients were fresh. Still they came out flat. They taste good but I don’t know that I’d make again. Somewhat disappointed.
Thanks for the feedback and for giving the recipe a try!
Made them with my 1 year old and these Snickerdoodles are so delicious. We all loved them. Definitely making more.
My cookies are thinner then any snickerdoodle I have made in the past, however, crisp outside and tender, chewey center. I think my grandchildren will approve. The batter is perfect, no changes necessary, take it from a cookie perfectionist. As stated in the directions, if you want a more traditional looking one, as pictured, simply chill the dough. I believe for storing purposes, as I make many for trays, the thinner are better. Different strokes for different fokes!
Thanks so much for the feedback!! Glad to hear you enjoyed the cookies!
Okay, this recipe is the bomb! I have always loved snickerdoodles, but haven’t had one in years. I just tried this recipe for my annual holiday cookie baking. It is everything Lil Luna says and more. Soft, chewy, cinnamon-y, and gives one memories of years ago. Definitely adding to my recipe box. Thank you.
You’re welcome! I’m so glad you enjoyed the cookies! Thanks for sharing!
Made these for the first time because I was having a craving for them. So easy and delicious. I did have to cook a bit longer but not enough to think it was too crazy. Great recipe!
I have been baking all of my life (I’m a Grammy now) My family loves this recipe! In fact, my five year old grandson helped me make a batch just today.
I tried this recipe and have no idea what went wrong! Can you help! The cookies never flattened at all. I have a new mixer I’m not use too but this has never happened. I’ll try again with guidance 😢
These came out so delicious I have had multiple people ask me for the recipe since I made them. They are very soft
I’m confused by the comments.
These are 100% the best snickerdoodle cookies. I have 2 Snickerdoodle fans in my family and they literally FIGHT over who gets to take the most home. I have to make a batch for each to appease the boys!! Its insane. I am not even a doodle fan and even I L-O-V-E these cookies!
From a Pastry Chef to you, don’t change a damn thing!!
I have been making these for years and just noticed the comments and had to say something ♡