Snickerdoodle Cookies

Old Fashioned Snickerdoodle Cookies

A comfort food classic.
Course Dessert
Cuisine American
Keyword Cookies, Snickerdoodle, Snickerdoodle Cookies
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
Servings 24 (Makes about 4 dozen cookies)
Author [email protected]


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


  • 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.