Snickerdoodle Cookies

May 13, 2014
5 Ratings
Photo by Brian Leatart
  • Makes 20 to 24 cookies
Author Notes

We love the word snickerdoodle -- it’s so much more fun to say than “sugar cookie.” Cinnamon makes this perky. The butter and sugar come through here, with a dash of salt to wake up the simple pleasure. —Natasha Case

What You'll Need
  • 16 tablespoons unsalted butter
  • 1 1/2 cups plus 3 tablespoons granulated sugar
  • 3 eggs
  • 1 teaspoon natural vanilla extract
  • 1 tablespoon ground cinnamon
  • 2 1/2 cups sifted all-purpose flour (sift before measuring)
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  1. Mix the wet ingredients: Place butter in a saucepan and set over low heat until just half is melted. Cool for 5 minutes.
  2. Pour cooled butter into a large bowl. Add 1 1/2 cups of sugar and whisk to combine. Whisk in eggs, one at a time, then whisk in vanilla. Whisk until mixture has consistency of wet sand. Set aside.
  3. Mix the dry ingredients: In a small bowl, whisk cinnamon and remaining 3 tablespoons sugar. Set aside.
  4. In a medium bowl, whisk together flour, salt, cream of tartar, and baking soda.
  5. Add dries, one third at a time, to wets, mixing with a rubber spatula or wooden spoon to combine.
  6. Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.
  7. Preheat oven to 325° F, with racks in the oven's lower and upper thirds. Line two half-sheet baking pans with parchment paper.
  8. Form dough into balls about the size of whole walnuts and roll them in the reserved cinnamon sugar mixture. Set cookie balls 2 inches apart on prepared baking sheets.
  9. Bake for 12 to 14 minutes, or until edges are light brown and centers are still wet; don’t overbake.
  10. Immediately transfer cookies to a cooling rack. Let cool for 1 hour before serving, or used to make ice cream sandwiches.

See what other Food52ers are saying.

  • Elizabeth Breckinridge Haines
    Elizabeth Breckinridge Haines
  • sabine
  • nannydeb
  • BethA

5 Reviews

Elizabeth B. May 22, 2021
Best snickerdoodles ever, soft but not raw. They spread nicely and looked beautiful! I love that I didn't need to pull out my mixer. The recipe made a nice amount, I am actually freezing a bit of the dough for later. It is a great recipe to make the children. I baked them for 12 minutes.
sabine February 22, 2021
BethA April 13, 2015
These snickerdoodles are divine! I pulled them out at 12.5 minutes, and they were perfect - still chewy, slightly crisp around the edges. Terrific cinnamon-sweet flavor balance. Also, we waited about 5 minutes, tops, to try. One hour sounds like crazy talk. They were warm and delish; you only get one chance to eat them still warm from the oven, right?!
nannydeb May 21, 2014
How much flour?
sabine February 22, 2021
2 1/2 cups sifted all-purpose flour