Prep 45 mins
Cook 0 mins
I got this recipe from my childhood best friend's mother. There are a lot of snickerdoodle recipes on here, but none just like this one. It is very easy and makes the best soft cookies.
- 2 eggs
- 1 cup butter
- 1 1⁄2 cups sugar
- 2 3⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons cream of tartar
- 1⁄2 cup cinnamon-sugar mixture
- Cream butter, sugar and eggs together using a mixer.
- In a separate bowl, sift together all dry ingredients except cinnamon-sugar mixture.
- A little at a time, add the dry ingredients to the creamed butter/sugar, mixing to incorporate the flour mixture before adding more.
- Chill dough in the refrigerator until it is firm enough to roll into balls (check it after about 15 minutes).
- Preheat oven to 350 degrees.
- Using about a tablespoon, roll dough between your palms to form a small ball.
- Roll each ball in the cinnamon-sugar mixture.
- Place cookies on an ungreased cookie sheet, making sure you space them about 2 inches apart since they spread quite a lot.
- NOTE: After making each cookie sheet of balls, put the dough back into the refrigerator until you are ready to make the next batch so that it stays chilled enough to handle easily.
- Bake cookies for 8-10 minutes.
- Let cookies cool for a few minutes on the baking pan, and then let them cool completely on wire racks before packing them into cookie tins.
Nice soft cookies with crispy edges, good flavor
I usually use the Betty Crocker recipe for snickerdoodles. The only difference is that they use half butter and half vegitable shortening. I do like this recipe better. It holds its shape and has great texture. Love the crispy edge and chewy center. The Betty Crocker recipe is a little more chewy and the cookies flatten after they have cooled. I add more cinnamon to the coating. Thanks for posting! I am definitely keeping this recipe.