This post may contain affiliate links. Please read our disclosure policy.
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.
More Like This
Snickerdoodle Treats
Classic Cookies
Collections
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 made these cookies for an office holiday cookie contest. The recipe was easy to follow. No exotic or crazy ingredients were involved. I did use red and green sugar with white sugar to make the cookies Christmas-y. Personally, I like my cookies a bit more “done” so the second batch I left in the oven for 13 minutes., the cookies were too doughy for my taste at 10 mins.
I made these cookies last year (2022) and they were excellent. This year they fell after they came out of the oven. Due to the high cost of butter, I used Parkay margarine instead. So, I am blaming the margarine. I also had to back them to 13 minutes.
I just got done making them. Will they be wet inside? I let them sit awhile before I tried one and it’s like that. I just want to give an undercooked cookie…
Can this dough be frozen?
These were so good! They were even good a few days later, making them again soon! Best recipe I’ve made in a long time.
HI! Making this recipe today for a church function. They look delicious, but a question: what does just softened mean? Leave out for 15 mins., 20 mins? Thanks!
Easy, liked the option of no chilling. They turned out chewy and delicious!
Ima try this recipe because it’s for a school project and it sounds soo good!
How many cookies does this recipe make?
It made about 36 when I made them Thanksgiving. I also added 1/4 teaspoon of ginger to my cinnamon sugar mix and they were a huge hit! I rolled them into balls, tossed them in the sugar, chilled, flattened them some with a cup and sprinkled with cinnamon sugar again before baking. So good!
It makes about 3 dozen (36 cookies). It does depend on the size of cookies you make though.
I am going to try the recipie but there is no measurements for anything. Please send measurements and how much the recipie yields so I can accurately make it.
The measurements are listed in the recipe… Maybe try going to the top of the page and clicking “jump to recipe”
Yes, 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.
Hi, is it possible to make these cookies bigger? Around twice it’s size?
Yes! You’ll need to bake for a bit longer (but not too long or they won’t be soft). But yes, you can make them larger.