Snickerdoodles {Cookie Recipe}

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There are a few cookie recipes that we make over and over at our house. Chocolate chip, peanut butter, chocolate mint, and snickerdoodles. I was stunned to look in my archives and see that I have never posted a recipe for Snickerdoodles. What the? How did that happen? I blame mom brain. 😉
Recipe for Snickerdoodles

Snickerdoodles are basically a sugar cookie rolled in yummy cinnamon sugar goodness. With one exception–the addition of cream of tartar. It acts as a leavening, but it also gives them the signature tang that makes snickerdoodles, well, snickerdoodles. So don’t try leaving it out or subbing in another ingredient like baking powder. Your cookies will no longer be Snickerdoodles, they’ll just be cinnamon sugar cookies. Which is totally fine, just don’t be calling them something they’re not or I’ll have too send the cookie police to your house to confiscate them. (If they happen to look exactly  like my profile picture, it is purely coincidence.) Snickerdoodle Cookie Recipe   How To Make The Best Snickerdoodles  


1 cup butter or margarine, softened (They are best half butter, half margarine)
1 1/2 cups sugar
2 large eggs
3 1/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 cup sugar + 1 Tbsp cinnamon
Cream butter and sugar till light and fluffy, about 3 minutes. Beat in eggs till well combined. Combine flour, cream of tartar, soda, and salt. Stir into butter mixture till dough is well combined. Mix together cinnamon and sugar in a small bowl. Roll dought  into balls and roll in the cinnamon/sugar mixture. Place on lightly greased baking sheets about 2″ apart. Bake at 375° for about 10 minutes. Let cool for a couple of minutes on the pan before removing to cooling racks.

-Makes about 2 1/2 dozen cookies


  1. These cookies are amazing! Just finished backing and they’re wonderful. Thanks for sharing the recipe! 😀 🙂

  2. So, I just made these. They taste amazing & I don’t usually enjoy snickerdoodles. The only problem: they turned out more like snickerpuffs than a cookie. Any suggestions?

    • Hmm. I live at a high altitude, so I usually have the opposite problem! To make a puffy cookie more flat, you can try a few things. 1- Use a little less flour. 2-Use butter instead of margarine. Margarine and shortening make puffier cookies. 3-Don’t chill the dough. Chilled dough doesn’t spread as fast in the oven, so the cookies will be puffier in the end.
      Hope that helps!

  3. my grandma says that cloves are the “snicker” part of snickerdoodles..

  4. I tried this recipe today and it’s great! Simple and delicious – definitely the kind of cookie to make on a chilly Saturday afternoon to go with hot cocoa. Thanks for sharing!

  5. During the winter holidays I add a teaspoon (or so) of rum or bourbon in the dough & add nutmeg to the cinnamon sugar rolling mix, gives them a whole different incredible holiday flavor.

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