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Old Fashioned Snickerdoodle Cookies

A classic cookie that tastes like Mom used to make.

Snickerdoodle Cookies

This is the best recipe to whip up on the spur of the moment using ingredients right out of the pantry.

When you’re craving something sweet and there’s just nothing in the kitchen that sounds good…these cookies are the answer.

They are the perfect solution when this happens because they’re made with basic ingredients that are generally on hand.

The only ingredient that may not be a regular pantry item is cream of tarter.

But these cookies are definitely a good reason to have cream of tarter on hand.

Snickerdoodles are easy to make and amazingly delicious dipped in milk too.

Some like their Snickerdoodles baked on the brown side while others like them more on the light side.

In this recipe, the cookies are baked until the bottoms turn a golden color but feel free to bake them a little longer if preferred.

Snickerdoodles that are brown around the edges taste especially amazing when dipped in milk.

The recipe makes just a bit more than 4 dozen.

Here are more Snickerdoodle recipes you may like “Snickerdoodle Skillet Biscuits“, “Snickers Snickerdoodle Cookies” and “Butterfinger Snickerdoodle Cookies“.

Let’s check out the ingredients.

Snickerdoodle Cookie Ingredients

Flour, egg, butter, baking soda, baking soda, salt, cream of tarter, cinnamon and sugar

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Preheat oven to 350 degrees F.

For the Cookie Dough:

Sugar and Butter in Bowl

For the Butter and Sugar Mixture – In a large bowl, add butter, sugar and eggs.

Cream Butter and Sugar

Beat with a mixer until creamy.

Set aside for a moment.

Flour in Cookie Dough

For the Dry Ingredients – In a medium size bowl add flour, cream of tarter, baking soda and salt.  Stir together.

To the butter and sugar mixture, slowly add the dry ingredients a little at a time while beating with a mixer on the lowest speed.

Mix Cookie Dough

For the Cookie Dough – Roll the dough into balls (a size that is a bit larger than a quarter) and…

Roll Cookie Dough

…set them aside on a plate.

For the Sugar Cinnamon Mixture:

Cinnamon and Sugar in Bowl

In a small bowl add sugar and cinnamon.

Cookie Dough in Sugar

Mix the sugar and cinnamon together.

Cookie Dough in Sugar

Roll each cookie dough ball in the cinnamon and sugar mixture to coat all sides.

Cookie Dough on Sheet Pan

Place the dough balls on an ungreased cookie sheet leaving an even amount of space in between each one.

The cookies will need to be baked in batches.

Cookies on Sheet Pan

Bake until the bottoms of the cookies turn a golden color (about 15 minutes) or darker if preferred.

Let the cookies cool on a rack before serving and enjoy each delicious bite.

Snickerdoodle Cookies

Thank you so much for stopping by CCC!

More Cookie Recipes You May Like:

Chewy Oatmeal Raisin Cookies

Toffee, Caramel and White Chocolate Cookies

Chewy White Chocolate and Tart Cherry Cookies

Baileys and Coffee White Chocolate Chip Cookies

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Snickerdoodle Cookies

Old Fashioned Snickerdoodle Cookies

A comfort food classic.
Print Pin
Prep Time: 14 minutes
Cook Time: 1 hour
Bake time: 12 cookies/batch; 4 batches; batch time:: 15 minutes
Total Time: 1 hour 14 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Snickerdoodle, Snickerdoodle Cookies
Servings: 24 (Makes about 4 dozen cookies)

Ingredients

For the Cookie Dough:

  • 1 cup (2 cubes) butter softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 2-3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

For the Sugar and Cinnamon Mixture:

  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Instructions

  • Preheat the oven to 350 degrees F.

For the Cookie Dough:

  • For the Butter and Sugar Mixture - In a large mixing bowl, add butter, sugar and eggs.  Beat with a mixer until creamy.  Set aside for a moment.
  • For the Dry Ingredients - In a medium size bowl, add flour, cream of tarter, baking soda and salt.  Stir together.
  • To the butter and sugar mixture, slowly add the dry ingredients a little at a time while beating with a mixer on the lowest speed. 
  • For the Cookie Dough - Roll the dough into balls (a size that is a bit larger than a quarter) and set aside on a plate.

For the Sugar and Cinnamon Mixture:

  • In a small bowl, add sugar and cinnamon.  Mix together.   
  • Roll each cookie dough ball in the sugar and cinnamon mixture to coat all sides.
  • Place the dough balls on an ungreased cookie sheet leaving an even amount of empty space in between each one (the cookies will need to be baked in batches).
  • Bake until the bottoms of the cookies turn a golden color (about 15 minutes) or darker if preferred.
  • Let the cookies cool on a rack before serving.
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