Recipe by Juju Bee
These snickerdoodle cookies are so delicious, and they have the best texture. They are so fast to put together too! I actually got it from an old recipe that my Great Grandma had clipped out of a newspaper. Grandma always knows best!
Top Review by ak2uruguay
I read lots of the reviews and they do not do justice to how AWSOME these cookies are! SO easy my 3 and 5 yr old kids did it by them selves (with supervision). Since I'm in South America I had to alter it just a bit...BUTTER comes in 200g sticks here so I just used a whole one and we can't get cream of tarter,& baking soda is hard to come by so I added the two measurements together and put 3 TSP BAKING POWDER. And put the oven on the 160-180 C degree setting for the same time as the recipe said...along with the other review's tips I also put in the vanilla and melted the butter and stirred it in after it was coolled, as well as substituted 1 of the teaspoons of cinnamon that you roll them in, for ginger powder...They are THE BEST COOKIES EVER! I can't hardly stop eating them!.......so....here is an IMPORTANT TIME AND FIGURE SAVER TIP: the recipe can be doubled, refrigerate until firm, shape into 2, 2" diameter rolls, wrap in plastic wrap and freeze! when your ready for cookies, slice 1/2" thick slices, press into coating, place on cookie sheet and put in a COLD oven and turn it to the regular temp. for 20 min....my dough lasted perfectly a month in the freezer until it was gone. This way you only eat as many as you cook and you don't have to make the dough all the time.
- 1 cup butter
- 1 1⁄2 cups sugar
- 2 large eggs
- 2 3⁄4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3 tablespoons sugar
- 3 teaspoons cinnamon
Directions See How It's Made
- Preheat oven to 350°F.
- Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
- Combine flour, cream of tartar, baking soda and salt in a separate bowl.
- Blend dry ingredients into butter mixture.
- Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
- Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
- Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
- Coat by gently rolling balls of dough in the sugar mixture.
- Place on chilled ungreased cookie sheet, and bake 10 minutes.
- Remove from pan immediately.