Snickerdoodle Cookies

Kelly Hobbick, Staff

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  • ½ cup butter (1 stick of butter), softened
  • 1 ½ cup white sugar
  • 2 eggs
  • 2 teaspoon ground cinnamon
  • 2 ¾ cup all-purpose flour
  • 2 teaspoon vanilla extract
  • 2 teaspoon cream of Tartar
  • 2 more tablespoons white sugar
  • ¼ tablespoon salt
  • 1 teaspoon baking soda



  • Preheat the oven to 400°F or 200°C
  • In a large bowl, mix the butter, 1½ sugar, the eggs and the vanilla with a beater.
  • In a separate bowl, mix the flour, cream of tartar, baking soda and salt.
  • Add the ingredients in the small bowl to the ingredients in the large bowl, mix together thoroughly.
  • In a small bowl, mix together the cinnamon and 2 tablespoons white sugar.
  • Roll the dough into small balls and dip them in the cinnamon and sugar mixture
  • Place the cookies on a baking sheet. (Make sure they are not to close together, they will flatten out and might form together into one giant cookie)
  • Bake for 8-10 minutes.



  • Make sure to remove them immediately from the baking sheet, so they do not stick to the pan.
  • This batch makes about 48 cookies.
  • If they turn out flat, it could mean that your baking soda and/or cream of tartar are expired. They don’t taste any different, mine, personally, turned out flat, and they still tasted amazing!
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