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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.
Why we think you’ll love them:
- Perfectly sweet. It’s double-dipped in cinnamon + sugar and is a classic cookie recipe everyone loves.
- 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.
Snickerdoodle Ingredients and Substitutions
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
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, 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.
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.
- 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.
- 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.
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
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
– 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.
The taste is amazing, sometimes you do need to add more cinnamon or sugar for the coating though. I would highly recommend using a knife to put an X or a + on the cookies so they look prettier.
These cookies were AMAZING. A super simple, easy and delicious recipe. They did flatten out a little after cooking, however, if you don’t flatten them before cooking they will not flatten as much. Just leave them round. Overall, this is a recipe I will definitely be making again.
These went totally flat on me like other commenters said. I was ultra careful on every step making sure butter and eggs were right temps, etc. Any clue what’s causing this to work for some people and not others?
Flavor was great though!
I use vegan butter (not w olive oil) and they come out great.
Just work quickly and use the butter cold.
TERRIBLE RECIPE. Like others have said, came out completely flat even after freezing for a few hours
I use all the lil Luna recipes!!
The cookies my relative made following this recipe were absolutely delicious! However, I have tried this recipe three times. The first two times, the cookies were very cakey and thick. The previous time, the cookies were way too flat and salty although I followed the recipe carefully. Am I doing anything wrong and is there any advice you have for the perfect batch of snickerdoodles? Thank you 🙂