Snickerdoodle Cookies

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photo by Chris from Kansas photo by Chris from Kansas
photo by Chris from Kansas
photo by MuddyMommaPottery photo by MuddyMommaPottery
photo by shimmerchk photo by shimmerchk
Ready In:
24mins
Ingredients:
10
Yields:
36 cookies
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ingredients

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directions

  • Cream the first four ingredients.
  • In a separate bowl, mix flour, cream of tartar, soda, and salt.
  • Add to creamed mixture.
  • Mix cinnamon and sugar in a small bowl.
  • Shape dough into balls and roll in the cinnamon-sugar mixture.
  • Bake at 400°F for 8-10 minutes.

Questions & Replies

  1. Can I use Splenda and also is the butter to be used salted or not?
     
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Reviews

  1. these are the best cookies i have ever had
     
  2. Was looking for a soft Snickerdoodle cookie, but these turned out crunchy. I followed ingredients exactly, but changed temp to 375 degrees on the advice from other reviewers. And I baked most of them for approx. 12 mins. I baked the last 1/4 of the batch around 11 mins hoping they wouldn't turn out crunchy, but no luck. They taste very good, just too crunchy.
     
  3. This is the best snickerdoodle recipe I've found. No more testing recipes, I have found my permanent recipe. I made these exactly as written and will continue to do so.
     
  4. This makes a delicious snickerdoodle. I used all butter instead of 1/2 shortening. This made the cookies thinner and crispier. I also added 2 to 3 teaspoons of cinnamon to the batter itself and used turbinado instead of white granulated sugar. Yum!
     
  5. OMG, this recipe was great. I didn't and wouldnt change a thing.This recipe is now in my cookbook . Thanks
     
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Tweaks

  1. This makes a delicious snickerdoodle. I used all butter instead of 1/2 shortening. This made the cookies thinner and crispier. I also added 2 to 3 teaspoons of cinnamon to the batter itself and used turbinado instead of white granulated sugar. Yum!
     
  2. How do I substitute all of the cream of tartar for baking powder? I love Snickerdoodles and really want to try this recipe. Thanks
     
  3. I am delighted to say that I have FINALLY found a sugar cookie that stays soft and doesn't puff up in the middle. I also replaced the baking soda and cream of tartar with the equivalent amount of baking powder, and it turned out fine. Thanks for a fabulous recipe!
     
  4. My family loved these cookies. I used only butter instead of the shortening, but they were really good. Thanks!
     
  5. Great cookies. Made some changes.Added vanilla. Also substituted with baking powder - A teaspoon of baking powder will substitute for 1/4 teaspoon of baking soda plus 1/2 teaspoon of cream of tartar.
     

RECIPE SUBMITTED BY

I'm from Salt Lake City, but I'm living in Seattle, Washington while my husband goes to law school at UW. I love cooking. It's my favorite hobby.
 
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