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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.
I wanted to find a new snickerdoodle cookie recipe so when I found yours I was super excited!
I was definitely skeptical when I made the batter, you was too soft & creamy. I was going to add more flour but I decided to go with my gut and keep it like the recipe. I definitely loved how there was no chill involved. I flatten the cookies a little bit before putting it into the oven. I was not expecting for them to expand!!! They came out as big snickerdoodle cookies. I left it in longer to harden up and I’m really surprised!! They came out so goood, I added extra cinnamon sugar on top and I feeeel in loveeeee 🥰
I’m so glad you loved the cookies! Thanks for sharing your experience!
Very beautiful, but they turned out very cake-like and low on flavor. They didn’t taste like cookies. I don’t know if I did something wrong or not, but I have never had a cookie (beside meringue cookies) ask for tar tar. I’m wonder if that was what was wrong. Also, I have never had such sticky cookie dough.
Snickerdoodle perfection!!
Loved how they turned out. Will try the other methods to see and taste the difference.
Leaves a very distinct flour after-taste… they look pretty tho lol 🤷🏼♀️
I made this for a birthday request. With a spoon scoop and rolled out, it made 47 cookies.
Tried these this weekend and they are DELICIOUS! Soft in the center as advertised – not just right out of the oven, but still today. They were a big hit with the kids as well. I have found my new snickerdoodle recipe.
I did have to chill the dough about 15 minutes to be able to make the balls – am thinking even though I tried the cutting into pats to quicken the softening process, my butter may have been a little too chilled, causing me to have to mix longer, thereby generating more heat. Will try to be more patient the next time, but seriously, other than less cracking on top, the taste was still top notch.
For my oven, 9 minutes was perfect.
Excellent recipe! I even doubled it, and the measurements were perfection. A slight crisp on the outside, and soft inside. Will definitely be keeping this recipe!
Delicious! Made these today with my granddaughter.
I usually don’t feel the need to rate recipes but this one was amazing! crispy on the edges and soft and chewy on the inside. Delicious!! Thanks for the recipe 🔥‼️