I think snickerdoodle cookies are my very favorite cookies. I fell in love with these cookies as a kid when I tasted them for the first time at my best friend’s house.
When I was ready to head off to college, I asked Cathy’s mom for the recipe. And I’m so glad I did.
If you’ve never had a snickerdoodle, it’s a buttery sugar cookie with cinnamon flavor that stays soft in the middle. The key to this recipe is the cream of tarter. It’s the only recipe I use it for, but worth buying a small jar just for these cookies.
With 14 reviews on Food.com where I originally posted this recipe, all of the reviewers gave it 5 stars except for one who rated it 4 stars. Can’t do much better than that.
5 Star Reviews:
This is a great recipe for Snickerdoodles! They taste just as they should and are very nice and soft. The sugar mixture could probably be cut in half though. I used 1/2 cup sugar with 1 tbsp of cinnamon and had tons left. I also was able to roll them right away without refrigerating them. Mine made 34 cookies that baked for 11 minutes.
Review by Engrossed
This is the best snickerdoodle recipe I have ever used. DH loved them best out of all the Christmas cookies I made. The whole family loved them~~ Thanks Karen for posting!!
Review by Cinda Lu
Excellent Recipe. Teenage son made a batch today. Unfortunately they are almost all gone, eaten within the hour! The favor is good and the extra crunch on the sides is great! Thanks for posting. Son said, Hey don”t steal my recipe! When I took the printed copy to post a review. ” I want to make more.”
Review by Montana Heart Song
My husband says these are the perfect snickerdoodle, and Lord knows he’s had me try enough recipes. Apparently from the snickerdoodle fanatic perspective,these have the perfect spice and texture to satisfy that doodley craving. Thanks for posting.
Review by Bogey’s Mom
It was so easy and so delicious! I made this for a st. patrick’s day party with green tinted sugar and cinnamon. It was all gone! One of my friends said this was the best cookie she had ever eaten! Definitely gonna make those again. 😀
Review by skymonkey
1 cup butter
1 1/2 cups sugar
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cream of tartar
1/2 cup cinnamon-sugar mixture
- Cream butter, sugar and eggs together using a mixer.
- In a separate bowl, sift together all dry ingredients except cinnamon-sugar mixture.
- A little at a time, add the dry ingredients to the creamed butter/sugar, mixing to incorporate the flour mixture before adding more.
- Chill dough in the refrigerator until it is firm enough to roll into balls (check it after about 15 minutes).
- Preheat oven to 350 degrees.
- Using about a tablespoon, roll dough between your palms to form a small ball.
- Roll each ball in the cinnamon-sugar mixture.
- Place cookies on an ungreased cookie sheet, making sure you space them about 2 inches apart since they spread quite a lot.
NOTE: After making each cookie sheet of balls, put the dough back into the refrigerator until you are ready to make the next batch so that it stays chilled enough to handle easily.
- Bake cookies for 8-10 minutes.
- Let cookies cool for a few minutes on the baking pan, and then let them cool completely on wire racks before packing them into cookie tins.
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