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5 Star Rated: Snickerdoodle Cookies


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.

Snickerdoodle Cookies | Future Expat

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:

Snickerdoodle Cookies | Future ExpatPhoto Credit – Engrossed

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

See all of the reviews…

Snickerdoodle Cookies

Ingredients:

2 eggs
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

Directions:

  1. Cream butter, sugar and eggs together using a mixer.
  2. In a separate bowl, sift together all dry ingredients except cinnamon-sugar mixture.
  3. A little at a time, add the dry ingredients to the creamed butter/sugar, mixing to incorporate the flour mixture before adding more.
  4. Chill dough in the refrigerator until it is firm enough to roll into balls (check it after about 15 minutes).
  5. Preheat oven to 350 degrees.
  6. Using about a tablespoon, roll dough between your palms to form a small ball.
  7. Roll each ball in the cinnamon-sugar mixture.
  8. 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.
  9. Bake cookies for 8-10 minutes.
  10. 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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5 Star Rated: Snickerdoodle Cookies

From Future Expat | Cakes and Cookies

My favorite cookie recipe, this snickerdoodle recipe is easy enough for anyone to make. See full recipe at: http://futureexpat.com/5-star-rated-snickerdoodle-cookies/

00:50
00:30
00:20

cal Calories 218kcal

fat Total Fat 10g

High sat-fat Saturated Fat 6g

chol Cholesterol 43mg

sodium Sodium 202mg

carbs Total Carbohydrate 31g

Serving size 52g Calories from fat 89kcal Fiber 2g Protein 3g Sugar 15g
20 servings

Ingredients

  • 2 eggs
  • 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

Directions

  1. Cream butter, sugar and eggs together using a mixer.
  2. In a separate bowl, sift together all dry ingredients except cinnamon-sugar mixture.
  3. A little at a time, add the dry ingredients to the creamed butter/sugar, mixing to incorporate the flour mixture before adding more.
  4. Chill dough in the refrigerator until it is firm enough to roll into balls (check it after about 15 minutes).
  5. Preheat oven to 350 degrees.
  6. Using about a tablespoon, roll dough between your palms to form a small ball.
  7. Roll each ball in the cinnamon-sugar mixture.
  8. Place cookies on an ungreased cookie sheet, making sure you space them about 2 inches apart since they spread quite a lot.
  9. 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.
  10. Bake cookies for 8-10 minutes.
  11. 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.

Tips

  • These cookies free really well too, which is great for baking ahead for your Christmas cookie platter.


4 Responses

  1. lazyme says:

    These are definitely 5-star!! These are my grand son’s favorite cookies and he told me repeatedly that these were the best snickerdoodles that I’ve ever made. Thanks for making me a hero at home, Karen. This is now my go-to recipe and is already added to my Best of 2017 cookbook.

    lazyme

  2. Mikekey says:

    When I was a kid back in the 50s, this was one of the first things I baked all on my own. The recipe was from the 1950s edition of Betty Crocker Cookbook (which I still own). This is almost the exact recipe and I still love them, although I hadn’t made them for years. Thanks for the trip down memory lane. Great cookies.

  3. Morgan says:

    No vanilla?

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