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The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! —Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. Bake: 10 min./batch
  • Makes
    2-1/2 dozen


  • 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 Facts
1 cookie: 81 calories, 3g fat (2g saturated fat), 15mg cholesterol, 44mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.
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Average Rating:
  • Debbie
    Sep 3, 2020

    I made these but they didn't flatten out what did I do wrong. Followed directions to a T

  • Elise
    Sep 2, 2020

    These were delicious!!! I tripled the cinnamon and double the vanilla for a more flavorful cookie. I found them to be a bit crispy when cooled, so I would recommend baking on the lower end of the time frame given. I also missed the salt, as there is not any added into the cookie, which resulted in the snickerdoodles being overly sweet. They were still enjoyable, but I would definitely alter the recipe to your preferences.

  • beausonge
    Apr 9, 2020

    SO, SO GOOD! I did add extra vanilla due o personal taste. You also need quite a bit of cinnamon on the rolling sugar to get that beautiful cinnamon coating.

  • Alana
    Jan 17, 2020

    No comment left

  • Zach
    Dec 5, 2019

    New favorite cookie! They are really easy and taste delicious. First time making snickerdoodles homemade and worked out great!

  • smoof89
    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.

  • greatwithoutgluten
    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!

  • mamaknowsbest
    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

  • allison
    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.