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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.
my go-to snickerdoodle recipe! so simple and so delicious!
Really nice recipe. Easy to make and easy to clean up. I did refrigerate my cookies first, did not flatten them. I haven’t made these before and I have a new foster teen that has warm holiday memories of Snickerdoodles. I made them for him and he had a moment eating the first one. Thanks for helping me find a way to make this kid feel at home.
I made these today, and they turned out perfectly. The dough was nice and thick without having to chill it beforehand. I tried two recipes, and this one was far better. I’m not sure why others are ending up with sticky or runny dough. Maybe they are melting the butter instead of using it at room temperature.
I cant tell if there is some magic touch that needs applied to this recipe or if I’m just an idiot but no matter how many times I’ve followed this recipe, the result is always the same. The dough cannot be rolled into a ball right away due to the consistency. I’ve had to chill the dough every single time in order for it to be at a consistency where you can work with the cookie dough. But your time is limited before the dough heats up again and becomes unmanageable. Work quick and chill the dough…. Or tweak the recipe? Idk. But I will say this…. There is a reason I go back to this specific snickerdoodle recipe… They turn out delicious. A pain in the bum to put together? Yes! The most delicious snickerdoodle you’ll ever eat… Also YES!
These are amazing. Thanks so much for the recipe 😊. Merry Christmas 🤶
I have been making this recipe for 2 years and every time they are perfection unless I don’t follow the recipe exactly. Usually my problem is that my butter was too soft which will make the cookie flat and misshapen. If you follow the recipe you will have the BEST snickerdoodles guaranteed. I am not even a baker and I get SO many compliments on my cookies when I use this recipe!!!
Okay this recipe has finally convinced me that Snickerdoodles are not evil. I’ve strongly disliked them from about the age of 5. I made this recipe to take to my workplace as a little American cookie treat for my German colleagues. Before leaving the house, I reluctantly tried one. Delicious! Fluffy yet chewy. Cinnamony but not too much. The plate was returned to me—empty. They are no longer my “heck no!” cookies. Thank you.👍🏻
This was my first time making a snickerdoodle. These cookies were so easy to make & so so delicious. Really foolproof if you follow the recipe! I’m so excited to add these to my Christmas cookie boxes.
I really enjoy the taste of these cookies, but mine always come out flat. Followed the recipe exactly so not sure what I am doing “wrong”.
These cookies turned out perfect! Great buttery taste! I did chill them for about 2 hours. Definitely going to be my go to snickerdoodle recipe.
Not sure what went wrong. These turned out flat and totally uncooked at 10 minutes. I followed the recipe exactly and I’ve been baking for 30 years.