December 23, 2011


Oh snickerdoodles, how I love your name so. Seriously how cute is the word “snickerdoodle” ? LOVE it. However, I have never quite been on the snickerdoodle band wagon. I personally have about a dozen other cookie flavors that I prefer before them. But! Some people just adore them. So this is for all of you snickerdoodle fans out there.

I always thought of them as just a sugar cookie rolled in cinnamon sugar. After making them a few days ago, I realized how wrong I was. I guess I had never eaten them enough to realize how distinct their flavor is. It doesn’t taste at all sugar cookie like. I mean, it’s sweet like a sugar cookie and the texture is pretty similar to chewy sugar cookies, but… they’d have to be distant cousins at best.

I took a closer look at the recipe and realized that there was an ingredient that you don’t see very often in cookies other than meringues- cream of tartar. So I am going to chalk the distinct flavor up to cream of tartar. It’s a stab in the dark, but it’s all I’ve got.



My husband took these into work and he came home with an empty tray so they were a pretty big hit. I found them on pinterest through Lovin’ the Oven. She says their the best snickerdoodle she has ever had. She claims to be a snickerdoodle fanatic so I suggest taking her opinion seriously. I would have to refer you to her as an authority on snickerdoodles since I can’t tell you much about them. After all, I thought they were just a sugar cookie rolled in cinnamon sugar…. I know, I am disappointed in myself too.



Just in time for the Holiday season, these cookies would be the perfect treat to leave out on a plate for Santa on Christmas Eve!

And if not, there is no reason they can’t be an all year treat.

In my opinion, cookies can make an appearance any time they want.

Who’s going to say no to a cookie just because it’s March?


Serves: 18
  • ½ cup butter (1 stick), softened
  • ½ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • 1½ cups flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • For Rolling:
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
  2. In another bowl, combine the flour, salt, baking soda, and cream of tartar. Pour the dry ingredients into the wet ingredients and mix well.
  3. Preheat oven to 350 degrees F while you let the dough rest for to 60 minutes in the refrigerator.
  4. In a small bowl, combine the sugar with the cinnamon for the topping.
  5. Take a heaping tablespoon of the dough and roll it into a ball. Roll cookie ball in the cinnamon/sugar mixture, place onto a cookie sheet that's been lined with parchment or a silicone mat, and flatten the top slightly. Repeat for the remaining cookies.
  6. Bake the cookies for 10 to 12 minutes. The cookies should be just lightly browned on the bottom, but not quite on the edges. Remove from sheet pan and cool on a wire rack.

adapted from lovintheoven.com


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