“This recipe is from a site called La Kocinera, it takes all the tough out of the sometimes non-tender traditional snickerdoodle.”
24 cookies

Ingredients Nutrition


  1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
  2. Using a stand mixer, cream the butter and 1/2 cup granulated sugar for a few minutes, until smooth and fluffy. Add the egg, sour cream, and vanilla, mixing well to combine.
  3. In a separate bowl, whisk together the baking soda, baking powder, cream of tartar, 1 1/2 teaspoons ground cinnamon, salt, and flour. Gradually add the dry mixture to the wet mixture, mixing well.
  4. In a small bowl, combine the remaining 1 cup of sugar with the remaining 1 1/2 teaspoons ground cinnamon. Using a small ice cream scoop or a medium-sized spoon (scoops of dough should be about 2 inches in diameter), roll each ball of dough in the cinnamon-sugar mixture, placing them on the baking sheets, about an inch apart.
  5. Note: The dough is much stickier than your typical snickerdoodle dough. The trick to coating them in sugar is to roll them around by moving and shaking the bowl.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a