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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

⁽²²⁴⁾ 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: heybrother

On Nov 15, 2009

These cookies were great! I tripled the batch and had plenty of good-sized cookies to share with friends and family. I don't know that this is helpful to anyone else, but I've noticed some recipes that call for chilled butter and others that call for room temperature... I went with room temperature and the cookies were perfect. I had to increase the cooking time to 11 or 12 minutes, but that's probably because of my old oven. Best snickerdoodles, ever!

0 people found this review helpful

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From: Chef #1448290

On Nov 15, 2009

These are better than the ones my mom used to make and my kids LOVED them.

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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