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Nutrition Facts
Serving Size 1 (42g) Recipe makes 24 servings
Calories 181
Calories from Fat 74		(40%)
Amount Per Serving		%DV
	Total Fat 8.2g	12%
	Saturated Fat 5.0g	25%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 137mg		5%
Potassium 66mg		1%
Total Carbohydrate 25.4g		8%
	Dietary Fiber 0.5g	2%
	Sugars 14.1g
Protein 2.1g		4%
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Cookie Making Party

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Soft Snickerdoodle Cookies

Recipe #97496 | 20 min | 10 min prep | add private note

⁽²¹⁹⁾ RATE IT NOW Print Recipe

By: Juju Bee
Aug 10, 2004

These cookies are so delicious, and they have the best texture. They are so fast to put together too! I actually got it from an old recipe that my Great Grandma had clipped out of a newspaper. Grandma always knows best!

SERVES 24 (change servings and units)

Ingredients

1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

Directions

1
Preheat oven to 350°F.
2
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4
Blend dry ingredients into butter mixture.
5
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7
Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8
Coat by gently rolling balls of dough in the sugar mixture.
9
Place on chilled ungreased cookie sheet, and bake 10 minutes.
10
Remove from pan immediately.

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Featured Reviews for This Recipe

From: Chef #1432409

On Oct 31, 2009

I made this recipe for the first time for Halloween, and it was excellent!!! We loved it!! It is very important to keep the dough very cold, and make the rolls bug enough. It is such a easy recipe and soo good!!

0 people found this review helpful

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From: Some1sGrandma

On Oct 27, 2009

I tried the cookie sheet in the fridge, but my cookies were sticking... old cookie sheet. Followed the advice of "family of four" review on my hot cookie stone and using an iced tea spoon for measuring... 13 minutes is perfect. I made double batch so I refrigerated the dough each time cookies were baking to keep it cool. Thanks for an EXCELLENT recipe Juju Bee!

0 people found this review helpful

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From: Family of four

On Dec 16, 2005

Yes, these are soft and delicious. However, I must be snickerdoodle impaired b/c it took me until the very last bit of dough to figure this recipe out. The cookies MUST be measured into heaping teaspoon or tablespoons (depending on preference) to turn out. My first few rounds of dough turned out still doughy in the middle. But, once I reduced the size of the cookies they were excellent. They even cracked on the top. So, don't make the same mistake I did. Make the cookies small! I also had to adjust the temp to 360 degrees for my tempermental oven. These cookies are incredibly soft and the dough is amazing once I figured it out! Thanks!

58 people found this review helpful

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From: cookiebaker

On Aug 18, 2004

These taste like the cookies my grandmother baked for me 45 years ago when I was very young. I've always searched for the recipe thinking it was a sugar cookie. Grandma never called it a snickerdoodle! Thanks for the memory!

13 people found this review helpful

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