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.
More Like This
Snickerdoodle Treats
Classic Cookies
Best Chocolate Chip Cookies
15 mins
Frosted Sugar Cookies
25 mins
Easy Oatmeal Cookies
22 mins
Best Peanut Butter Cookies
1 hr 22 mins
Collections
This recipe was first published August 2012.
yta for not putting the ingredients all in one list
I’ve been trying for years to make the perfect snickerdoodles. This recipe is it!!!! I’ll be passing this down to my grandkids! THANK YOU!
You’re welcome! So happy to hear that you love the cookies!
I really like this recipe. The cookies came out perfect AND I noticed that this recipe is perfect for sugar cookies. I have never been able to make a decent sugar cookie but this recipe is excellent!!!!
When I rolled mine in the cinnamon and sugar mixture they seemed to only pick up the cinnamon from the mixture. I ended up having to sprinkle the sugar on top of the cookies before baking. First time making snickerdoodles – did I do something wrong? All else seemed to go ok.
I typically roll mine in the mixture twice to help get all the sugar to stick too. The cinnamon will definitely look to stick the most, but that double roll really seems to help!
Good stuff made them with my son…. he’s in 1st grade, and it’s one of our home school classes. Simple to make and delicious!
I’m getting ready to try this recipe. My crazy cookie lady didn’t send me any snickerdoodles this year n I have a burning desire to have some. Thank you for sharing.
Snickerdoodles are my husband and my favorite cookies. These were perfect!! Best I’ve had in years!
These cookies are amazing…my husband said it’s the best snickerdoodle he’s ever had! Mine didn’t raise as high as the picture shows. All my ingredients were new. I had to leave them in a couple minutes longer as the middle in my first batch was gooey. Any suggestions?
I had this issue too – based on my research, it looks like I used butter that was too soft, or slightly too little flour. I also learned that a hot pan could contribute, but this wasn’t my issue.
Dough was really sticky. Cookies came out flat. Not the best. Probably won’t use this recipe again.
Not sure what I did wrong, but the dough was so soft and sticky there was no way to roll it into a ball. I just sprinkled the cinnamon sugar mixture on the top and baked it. I had to bake for 13 minutes in order for it to not be doughy in the middle.
This was the first time I’ve tried making snickerdoodles, even though they’ve been my favorite flavor for years…… and it was an AMAZING success. I wont ever try another recipe. I followed the instructions exactly and they came out great. We did add chocolate chips to some of them too, and they were also purely mind blowing. I dont usually like hot cookies… I usually prefer them cooled. But these? I couldnt stop eating them fresh from the oven. That was a first for me. I thought we might have to make another batch to take to Christmas. It took me a while to find the willpower to stop. When I packed them up to take to Grandma’s house the next day, my kids were a little disappointed and said “did you keep ANY at home for us???” lol Everyone was impressed. Thank you!!
My college-age son requested Snickerdoodles for the Christmas dessert table. These turned out beautifully, and he said, “OMG… you’re going to have to hold me back on these.” LOL! I used a 1 Tablespoon cookie scoop which yielded about 32 cookies that needed a 13-14 minute baking time. Thank you so much for this keeper!