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.
Hi there. Hope you’re well. I’ve made this recipe only once and I loved it! So thank you for that. I notice you mentioned I can sub in lemon juice or vinegar in place of the cream of tartar, Id just like to know if I’d incorporate that along side the wet ingredients? Or after everything wet and dry ingredients are already mixed?
Looking forward to your response.
Yes, you can add the lemon juice or vinegar in with the wet ingredients.
My husband has always said his favorite cookie is the Snickerdoodle, but that NOBODY could ever have a recipe that would compare to his Grandma’s recipe. Well – I figured, CHALLENGE ACCEPTED! I looked online for a recipe that was similar to the one I grew up with, but that was less “cake like.” I came across your recipe and felt it was the one I needed to go with. I wanted to surprise him with a batch of freshly baked doodles for his birthday on Monday. 🙂 The only thing I changed was using a vanilla paste rather than a vanilla extract – I just feel that I get better flavor with it. I also added just a titch more than the recipe calls for. Well, needless to say, my double batch disappeared in just a day!! He told me that the cookies were better than his mom’s, but that they were “literally a very close 2nd to his Grandma’s!” Ya know what? I’LL TAKE THAT! Because there is NOTHING that beats your grandma’s cookies… So this new wife will be keeping this recipe on hand (he informed me that I better, because we need these more than just his birthday!) and smiling with every dough ball I roll. Thank you for such a perfect recipe!!!!
That makes me so happy to hear! Glad that the snickerdoodle recipe is a hit!
These taste delicious, and I’m already sated from the batter alone, but they were very sticky to deal with. Was the butter too soft? The cookies also spread out a lot on the pan while baking.
You could try using a bit colder butter. Or adding a bit more flour. There are lots of factors that can alter baking results, so you could try that next time and see if it helps with the texture of your cookies.
My husband recently tasted his first snickerdoodle cookie at a gathering – it was store bought, but he liked it. I explained how homemade cookies are the best and made your recipe. I handed him a warm, delicious cookie & said “now THIS is a snickerdoodle”. He is still making yummy sounds… Thank you for a great recipe!
Haha I love that so much!! So glad the cookies were a hit!
These are by far the best snickerdoodle cookies ever! They turned out perfect! The recipe I had used before turned out hard cookies and I wanted soft yummy cookies. Great recipe!
Thank you! So glad you enjoyed them!
Just AWESOME!!! I made a double batch-family visiting from Massachusetts and was a HUGE hit! No problem with what other posters mentioned about sticky batter, rolled into balls with no problem. We had enough to freeze however, they didn’t last long in the freezer either! Making more 2day as I need these cookies in the freezer for late night snacks!! Thank u so much, didn’t disappoint!
Made these with gluten-free flour so they had to be chilled in order to avoid being grainy. Mine still flattened and were fine. Plus I used Chinese 5 Spice to roll them in because I’m serving Asian sliders tomorrow. I only rolled them once because I didn’t want them to be overpowering, but I can still get that pleasant hit of pepper and cloves after enjoying them. This is a keeper.
How fun! Thanks for sharing what you did! Glad the recipe was a winner.
Perfect! Soft and chewy on the inside and a little bit of crispy on the outside. Thank you!
You’re welcome! So glad you enjoyed the cookies!
Our favorite snickerdoodles! These smell so good baking in the oven and they always get eaten fast, so delicious!
Snickerdoodles are my sons favorite, so ever year I try a new recipe. Made them your way, they are moist and crunch. My search is over, super easy recipe and oooooh so good.
That makes me so happy to hear! So glad the cookies were a hit!
Amazing recipe! Tastes awesome and turned out beautiful!
Thank you! So glad to hear that!