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.
I want to make this recipe, but where are the full measurements?
You can either scroll to the bottom of the post or click “jump to recipe” and it will take you right to the recipe card with measurements, ingredients and instructions.
I have been using this recipe for years but never left a review. Everyone always raves about my snickerdoodles and they have become my signature dessert because of this recipe! So gooey and delicious every single time. Not the hard, dry snickerdoodle recipe most people are used to. Thank you for making people think I’m an amazing baker just by following this basic recipe!
Oh thank you so much!! Comments like this are why I do this! They make me so happy!! I’m glad this recipe has been a winner for you time and time again.
I tried both chilled and non-chilled but the cookies came out flat both ways. puffed beautifully during the bake but then flattened when cooling. still tasted delicious and looked nice with the cracks! wondering if I need to add more flour next time? I spooned flour into measuring cups and leveled off to measure. thanks for the recipe!
Yes, you can definitely try adding just a bit more flour. Thanks for giving the recipe a try!
Krustyn,
I have been trying your Snickerdoddle cookie I don’t know how many times.Seems I can’t get them right. I was trying to get them a little larger, I don’t remember how many seconds I would put on the time to get them done. Well I thought they were ok until my daughter ate one she said they still not quite there. I was weighing them out at 1.5 ozs. What am I doing?
Thanks
Wanda
Thanks for giving the recipe a try! You could try adding a tich more flour if they seem to be spreading. Every oven bakes a little differently and temperature/altitude can affect it too, so you may or may not need to add a little more baking time like you were experimenting with.
Tell us how many it makes
It makes about 3 dozen cookies (36). That number could change depending on the size of cookie you make.
Recipe is great. What you cook it on matters a lot. Non-stick causes small sunken cookies that are unevenly cooked. A slight flour adjustment (2 tbsp) for nonstick may help. Aluminum ones or commercial grade cookie sheets without nonstick will give that pretty crackled surface and cook more evenly.
After reading some of the reviews I wasn’t sure what to expect, but after following the directions (barely soft butter) these cookies turned out great. I even tested the chill verses no chill and the results were as posted in the notes section of the recipe. I did note that the cinnamon mixture didn’t stick to the chilled dough if I rolled all first then sugared. I had to re-roll so the sugar would stick. Otherwise, a great snickerdoodle. I don’t get the hateful messages…Just facts folks.
Thank you for the feedback! So glad to hear the cookies were a hit!
This recipe is so fail proof that even with baking them with less then ideal ingredients and equipment they still turned out amazing.
I just want to say I followed your directions, but I chilled mine 2 times. 1 after each coating, I flatten them a lil and they came out looking like the 3rd pic
Thanks for sharing what you did! Hope you enjoyed!
Cookies came out perfect!