Snickerdoodle Cookies

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Snickerdoodle Cookies

Snickerdoodle cookies have always been something I’ve enjoyed, but never thought about making.  I’m clueless as to why!  These are probably one of the easiest cookie recipes I have ever encountered.  We’ve been enjoying them all week.  They are also great for freezing and then popping in the microwave for a few seconds before devouring.

Snickerdoodle Cookies

Printable Recipe

Yield: 3 1/2 dozen cookies

2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2 tsp cream of tartar
1 cup butter, room temperature
1 1/2 cups plus 4 Tbsp sugar, divided
2 eggs
2 tsp cinnamon

Preheat oven to 350˚F.  Line cookie sheet with parchment paper.

In a medium sized bowl, mix together the flour, baking soda, salt and cream of tartar.  Set aside

In a large mixing bowl, fitted with a paddle attachment, cream together the 1 1/2 cups sugar and butter until fluffy.  Add eggs one at a time.

Slowly stir in the flour mixture.  Form dough into balls.  In a wide bowl, combine the 4 Tbsp sugar with the cinnamon. Roll the dough balls in the cinnamon and sugar mixture, then place on baking sheet.  Bake for 12 minutes.  The cookies will flatten as they bake and set as they cool.

*If the dough is too sticky, add another 1/2 to 1 cup flour.  I lost count as I was measuring and had sticky dough, so I added another 1/2 cup.  When I make this recipe again, I’ll be sure to update the correct amount.

Source: Adapted from Itsy Bitsy Foodies

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  1. Oh, how I love a simple snickerdoodle cookie. We used to make these all the time in my high school cooking class, but now I’m 25 and I haven’t made them since… It’s about time to start again! Thanks for this recipe, Nikki!

  2. These look really good. I’m looking forward to making these. The kids will thank you. 🙂

  3. Snickerdoodle cookies are my FAVORITE! I love your picture on this one.

  4. gosh what a beautiful photo! seriously! i can’t stop looking at it. plusss, these are my favorite cookies of all time!


  5. They look totally perfect too. Nicely done! 🙂

  6. oneordinaryday says:

    Look perfect. Snickerdoodles are the first cookie I ever made on my own – after learning the recipe in 7th grade home ec. : ) Now you’ve got me craving them. Great photo.

  7. What pretty cookies, mine never look this good. I am going to try the snickerdoodles – I have been looking for a simple cookie to make. Thanks!

  8. mmm, these are some of my favourite biscuits, Yours look perfect, mine definitely never look as good!

  9. I love snickerdoodle-y desserts but have never actually made the cookies.

  10. Wow, what delicious-looking cookies. I love chocolate, and these cookies look mouth-watering! I usually stick to these Brownie Cookies. They’re pretty tasty too!

  11. 2 tsp cream of tartar, is that correct? We made it and they were sour and puffy… what went wrong?

  12. I made these last night they were a hit with my class 😀

  13. I made these last night and I’ve never seen my husband get so excited about something sweet. Thanks for the great recipe (as always)!

  14. Do you really need a mixer with a paddle attachment? I do not bake enough to justify having a mixer like that, but I do have a large Cuisinart food processor, though.

    I also have a regular mixer which looks something like this:
    Would that work as well?

    • Hi Gretchen! Any recipe that calls for stand mixer can most definitely be whipped up by hand, as well. It will just require a little more elbow grease. 🙂 You can use a wooden spoon or hand mixer with the same results. If you find yourself baking more, I definitely recommend saving up for a stand mixer, though, as it comes with a whisk, paddle and dough attachment and can be used for many recipes. The food processor will work, too! Have fun! 🙂

  15. Perfect! I need to make about 9 dozen of these this week!

  16. A little trick that helps to also not make the dough not sticky….put it in the fridge for about an hour.

  17. I just made these delicious cookies and followed the recipe
    along with adding the extra flour because the dough was quite ticky, probably close to an additional half cup or so. also i did not use parchment paper and they turned out perfect!

  18. You have flour on here but you don’t say which kind to use !! do you use self rising flour or all-purpose flour.thank you this recipe looks so good thought I would make some before christmas.
    Connie Cowart

    • Hi Connie. Typically when the type of flour isn’t specified, you should use all-purpose. In more recent recipes I’m trying to remember to type out “all-purpose” anyway since not everyone knows this rule. 🙂 Enjoy!

  19. I just made these tonight but halved the recipe. I must say they did come out oddly puffy and tasted very flour-y/sour-y. I do not like, I am trying to see what the difference is between other recipes and I see some include shortening and not as much butter. The good ones I’ve had taste more buttery and less sour. Yours look nice in the picture, mine didn’t look like this…

  20. OK I know what I did wrong, I’m an idiot! I bought baking soda, but didn’t put it in. I saw the unopened box today and realized that must have been it. I will need to re try.

  21. sandyeggokim says:

    If you don’t happen to have any cream of tartar in your pantry (like me!) replace the baking soda and the cream of tartar in the recipe with baking powder. One teaspoon of baking powder replaces 1/3 tsp of baking soda and 2/3 tsp cream of tartar

  22. Hi Nikki,

    I found this recipe via Pinterest and I am absolutely in love. If I have to, like if there’s none on hand, I leave out the cream of tartar all together and they’re still great. I’ve made these snickerdoodles at least 10 times and they always turn out amazing! They never last more than a couple days. Thanks for sharing such a great recipe!

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