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Classic snickerdoodle cookies made with cinnamon sugar for sweetness and a bit of cream of tartar for some tartness.  Soft and chewy every time!

  • Yield: 42 cookies


  • 1 C unsalted butter, room temperature
  • 1 1/2 C sugar
  • 2 eggs, room temperature
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 3/4 C flour
  • cinnamon sugar


  1. Preheat oven to 400 degrees.  In the bowl of your electric mixer with paddle attachment, cream butter until light and fluffly, about 3 minutes.  Slowly add sugar and beat well.   Add eggs, one at a time allowing first to incorporate before adding second.  Add vanilla and salt to mix.  Add cream of tartar, soda and flour and mix on low until combined.
  2. Using a small cookie scoop, scoop out balls of dough into cinnamon sugar and roll until completely covered.  Place on ungreased cookie sheet and bake for 7 minutes, until lightly brown along the edges of the cookie.  Allow cookies to set on the pan for about 3-4 minutes before removing to cool completely.
  • Author: Carole Jones


  • Serving Size: 2 cookies
  • Calories: 215
  • Sugar: 14g
  • Sodium: 77mg
  • Fat: 9g
  • Saturated Fat: 6g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 40mg