Snickerdoodle Cookies
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 2-3 Dozen
  • 2¾ cup Flour
  • 2 teaspoons Cream of Tartar
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 2 sticks Unsalted Butter, room temperature
  • 1¾ cups Sugar, more if needed
  • 2 tablespoons Cinnamon, more if needed
  • 2 large Eggs
  1. Preheat Oven To 400.
  2. Grease cookie sheets or use parchment paper; set aside.
  3. Sift together flour, cream of tartar, baking soda and salt; set aside.
  4. With an electric mixer cream together butter and 1½ cups sugar. Beat until light and fluffy.
  5. Scrape down sides of bowl. Add eggs and beat till combined. Add dry ingredients, beat till combined.
  6. You can now either chill the dough for an hour till overnight or start making the cookies right away.
  7. In a small bowl combine the remaining ¼ cup sugar with the cinnamon.
  8. Use a scoop, ice-cream scooper or spoon to make 1 inch balls. Roll into a ball; roll in the sugar/cinnamon mixture. Press cookie dough down with the bottom of a glass.
  9. Bake 8-9 minutes, move to wire rack to cool.
  10. Depending on how big or small you make your cookies, this recipe will yield 2-3 dozen cookies.
I found no issue with making the cookies without chilling the dough, but if it is not working well, chill for at least 1 hour. I use a baking spray to grease my cookie sheets. Do not press the cookies down to flat, unless you want a very crispy cookie. Will keep up to 1 week in an airtight container, but I doubt you will have to do this as these cookies are fabulous!
Recipe by I'm At Home Baking! at