Total Time
Prep 15 mins
Cook 8 mins

My Dad insists on Snickerdoodles every year for Father's Day, his birthday, the holidays- any excuse he can think of to get me to make these!! My hubby and kids don't mind them either!! I make my version of this Betty Crocker recipe.:) Great for gifting friends too! I don't use self-rising flour ever on these, but included the info in case someone did in the ingredients. I DO add extra flour when needed if the consistency of the cookies aren't what I want- more flour makes them "fluffier". Adjust accordingly each time you make based on your personal taste!

Ingredients Nutrition


  1. Heat oven to 400 degrees.
  2. In small bowl, combine 2 tablespoons of sugar and 1 tablespoon cinnamon for topping mix. Set aside.
  3. In large mixing bowl, combine 1 1/2 cups sugar, the margarine, shortening, vanilla and eggs. I find the texture of the cookies best if I stick to this margarine/shortening ratio.
  4. Sift together flour, cream of tartar, baking soda and salt.
  5. Mix thoroughly into wet mixture (eggs/butter, etc).
  6. Shape into balls- I usually make a heaping teaspoonful-depends on your preference.
  7. Roll tops of balls into sugar/cinnamon mixture to coat.
  8. Place approximately 2 inches apart on an ungreased cookie sheet and bake 8-10 minutes until set.
  9. Remove cookies immediately from sheet to rack to cool.
  10. TIP- I find best results also when I refrigerate the dough/balls between batches until they are baked. This keeps them from spreading out as much.
  11. ENJOY! ;).


Most Helpful

Snickerdoodles are one of my all-time favorite cookies, and these do not disappoint.:) I too used butter in place of margarine, as that is what I have on hand. The shortening (I used butter flavor Crisco) and butter combination is perfect and gives these cookies such a wonderful texture--soft and crispy and chewy all at the same time. YUM! Thanks so much for sharing, Mommy Diva! Made for Cook-A-Thon 4 Mommy Diva, January 2012! FIGHT LIKE A GIRL!

BecR January 22, 2012

Like others, I also used butter instead of margarine. And, when I got the cream of tartar out, I noticed the expiration date and straight into the trash it went--I don't know how I even have anything THAT expired in my pantry! Other than those two details, I followed the directions exactly. This is a very tasty cookie with a great texture. Next time though, I will use my usual ratio of 1 tsp cinnamon to 1 T sugar for cinnamon sugar--I thought the coating was a bit heavy on the cinnamon. Made for ZWT6--whine and cheese.

helowy June 19, 2010

These are amazing. I followed Rita and used butter in place of the margarine. The dough looks like whipped cream and really needs to be chilled completely before forming into balls. After I formed the chilled dough I placed the sheets in the refrigerator and removed them one at a time for baking. The closest count on yield was 72. Everyone kept eating them as they came out of the oven. Made for *ZWT6* and No Nonsense Nibblers.

PaulaG June 19, 2010

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