Go Back
Snickerdoodle Cookies

Old-Fashioned Snickerdoodle Cookies

These snickerdoodle cookies are a comfort food classic.
5 from 1 vote


For the Cookie Dough:

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

For the Sugar and Cinnamon Mixture:

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground 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 tartar, 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 in a preheated oven (at 350 degrees F.) 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.