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.
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
How to Make SnickerdoodleS
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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