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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.
Great recipe! Doubled it and made 7 dozen cookies. I mix sugar & cinnamon in a small square container with a lid, then after placing 3 dollops of dough, I shake the container. Thus covering the cookies without getting my hands all sticky! I bake at 365F for about 14 minutes (2 pans, switching top to bottom halfway through). Cool in pan about 3 minutes; reuse cookies sheets, but lightly spray for second batch!😋💕
I’m so glad you enjoyed the cookies! Thanks for sharing what you did.
Got some cinnamon chips from a friend
Am trying them in your white chocolate chip version replacing the white chocolate chip with the cinnamon chips…can I still flatten a little or will they on their own??
You can if you like them especially flat. They will flatten out a bit though since they are made with all butter. The cinnamon chips sound like a delicious addition!
Easy, best cookies
Dough was very soft but overall, very easy and delicious! I’ll probably add a bit more vanilla or cinnamon in the dough next time I make these.
Delicious. These cookies were amazing and incredibly easy to make. Highly recommend. However, it would be helpful if a measurement for the dough balls was given as I, and I’m sure some others as well, do not have a cookie scoop. I made medium sized cookies with a slight adjustment to the cook time and they turned out great! Thanks for the great recipe, I will use it again!
These are the most amazing cookies I’ve ever eaten or made. These are great for group activities, family gatherings or for just your own enjoyment.
We don’t even like Snickerdoodles!! These are OUTSTANDING!!!!
This cookie recipe..followed 100%, was perfect!
We mixed, used a small cookie scoop, this dough was soft, I put a sprinkle of sugar Cinn mix in my palm, added scoop cookie, sprinkled some mix on top, lightly roll, then put back in the sugar mix then on cookie sheet. Cooked 8 – 9 minutes..they were perfect! Little puffy in middle, crispy outside. DO NOT slam your cookie sheet in counter..that will cause your cookies to fall flat. Be gentle when taking out cookies and sitting them down to cool. They will be prefect
I’m so glad the cookies were a success! Thanks for giving the recipe a try!
Best snickerdoodle recipe I’ve ever had. Soft, buttery, sweet, and perfect. My picky eater teen loved it. Thank you for sharing your recipe!
You’re welcome!! So glad to hear they were a hit!
Great recipe! Amazing tips! Glad I could find a good recipe.