Total TimePrep: 20 min. Bake: 10 min./batch
- 1/2 cup butter, softened
- 1 cup plus 2 tablespoons sugar, divided
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture.
- In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets.
- Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts1 cookie: 81 calories, 3g fat (2g saturated fat), 15mg cholesterol, 44mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.
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Dec 5, 2019
New favorite cookie! They are really easy and taste delicious. First time making snickerdoodles homemade and worked out great!
Nov 26, 2019
I haven't made snickerdoodles in years because I remember the last few times they were hard and crunchy. I tried this recipe and they're amazing. It does make a small batch, but they are crunchy on the outside and chewy on the inside. I made large balls and followed advice of not making the balls perfectly round, but making them more tall. My cookies were perfect and I will be making them again soon, but doubling the recipe.
Oct 29, 2019
I love these. I made these a couple of different ways. For example, I added some pumpkin and a little nutmeg. These were awesome!
Oct 25, 2019
Classic! This is a great recipe that will remind you of your childhood favorite. This is also a great cookie for stacking and transporting. Doesn’t fall apart and no chocolate melting. Perfect for freezing as well. As a volunteer feild editor with Taste of Home magazine I love classic cookies baked from scratch and loved by all!
Oct 23, 2019
I went half
Aug 16, 2019
Phenomenal cookies! I used 1 tsp pumpkin pie spice instead of cinnamon, and 1 tsp vanilla. Tip: smaller balls make crunchier cookies. Larger balls will make a cookie with a soft center. Will double the recipe next time.
Jul 30, 2019
To adapt these to gluten free and dairy free I used smart balance instead of butter and added an extra egg, 1/2 teaspoon xanthan gum and used brown rice flour instead of regular flour. I had to add about 1/2 cup more brown rice flour because of the extra egg. I also happened to be out of cream of tartar so I added 2 teaspoons of white vinegar. The kids said they were the best snickerdoodles they ever had. They were extremely soft and cake like.
Jul 29, 2019
Delicious! These have the perfect cinnamon and sugar flavor. They are on the crispy side, next time I may adjust the baking time. Easy to prepare, my daughter even helped me make them.
May 28, 2019
This is a simple to follow, quickly prepared recipe. The snickerdoodle flavor is just right. The only thing off for us was the texture. They were too crunchy. Our expectation is that snickerdoodles should be chewier. I ended up with 31 cookies, so I know I was making them about the correct size. For most cake and cookie recipes my oven requires the upper limit of suggested time. I baked the first sheet for 11 minutes and the second and third for 10. They were not over done/too brown. Perhaps it is due to the all butter component rather than the butter/vegetable shortening combination that "classic" snickerdoodle recipes usually use, though it was that this was an all butter recipe that drew me to it.
Apr 14, 2019
These are my son in law's favorite cookie. They have a crisp exterior with a chewy center. I will definitely double the recipe next time because they disappear rapidly.