The first time I ever heard of snickerdoodles was while babysitting as a teenager.  The mother had me bake snickerdoodles with her kids and I thought that sounded quite strange.  But I had a pleasant surprise when I tasted them.  My kids have grown up with snickerdoodles and it is a much loved cookie in our home.  It seems to be a favorite cookie for Austin.  With all the recipes available I wondered which was best.  So, of course, I tried several recipes and had a taste test.  The recipe from Better Homes and Gardens was the winner.  It is also as simple as can be.  The recipe doesn’t make much but I have doubled, tripled, and quadrupled the recipe with no problem.  I love that the dough can be made one day and baked another.  It can be baked as drop cookies instead of chilling the dough.  If that is desired, sprinkle the dropped dough with the cinnamon sugar.

Recently, I decided I needed to do another taste test with some more recipes.  This time there was a tie for first place.  Heartland by Marcia Adams tied for first with Better Homes and Gardens.  Both recipes are included in this post.  I do think the original favorite has a little more of the classic tang snickerdoodles are known for.  Cream of tartar is a key ingredient.  I did not even bother trying recipes that only call for baking powder because it can’t possible have the old fashioned flavor we love in snickerdoodles.

Make sure to not over bake these cookies if you like them soft.  I try to take them out a little early because we like soft cookies.  If they do bake too long and end up crisp,  just dunk them in milk or coffee.  They are delicious anyway!




  • 1/2 cup butter
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon

In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add about half the flour, the 1 cup sugar, the egg, vanilla, baking soda, and cream of tartar.  Beat until thoroughly combined.  Beat in remaining flour.  Cover and chill at least one hour.

Shape dough into 1-inch balls.  Combine the 2 tablespoons sugar and the cinnamon.  Roll balls in sugar-cinnamon mixture.  Place 2 inches apart on an ungreased cookie sheet.  Bake in a 375° F. oven for 10 to 11 minutes {check after 8 minutes} or until edges are golden.  Cool cookies on a wire rack.  Makes about 36.



  • 1 cup butter, softened
  • 1 3/4 cups sugar
  • 2 eggs
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 teaspoons ground cinnamon

In a large mixing bowl, cream the butter.  Slowly add 1 1/2 cups sugar, then the eggs.  Mix the flour, cream of tartar, baking soda, and salt, and gradually add to the creamed mixture.  Chill the dough overnight.

Combine the remaining sugar and the cinnamon on a small plate.  Divide the dough in half, keeping one half refrigerated until needed.  Shape the dough into balls the size of walnuts, and roll the balls in the cinnamon sugar.  Place 2 inches apart on an ungreased baking sheet and bake just until golden – check the bottoms to make sure they are not getting too brown – about 8 minutes.  The cookies will puff up first, then flatten out with crinkled tops.  Cool on racks and store in a tightly covered container.  Makes 4 1/2 to 5 dozen cookies.


Austin’s Favorite Cookie – Snickerdoodles

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