Total Time
Prep 10 mins
Cook 8 mins

Title says it all. DO NOT OVERBAKE THEM, or you will be sorry. Best to pull them out when they look a little raw and let them harden a bit on the cookie sheet. I have given these as gifts, sold them, and made them for guests, but I never have any left over by the end of the day. They are also very pretty, with the nice "broken" top characteristic of Snicks.

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Cream together butter and sugar.
  3. Add in eggs, one at a time, along with vanilla, until well-combined.
  4. Mix dry ingredients (flour, salt, soda, cream of tartar) in a separate bowl. Add dry ingredient mix into the wet mix in 2-3 stages.
  5. Mix the 2 tablespoons sugar and the cinnamon together in a small bowl.
  6. Use your hands to roll dough into little (ping-pong ball-sized) balls.
  7. Roll dough-balls in the cinnamon/sugar mixture so they're covered all the way around. Place them on an ungreased cookie sheet, 2 or 3 inches apart.
  8. Bake 7 or 8 minutes, until they have spread out and have JUST started to turn brown. Remove from cookie sheets and place cookies on cooling rack to cool and set a little. If they're not completely cooked when they come out of the oven, let them cook a bit more on the cookie sheets, out of the oven. 7-8 minutes will make a nice, chewy cookie with a little crispness on the bottom.
Most Helpful

I was SO happy to find a snickerdoodle recipe that required Cream of isn't a proper Snickerdoodle unless it has that's just a sugar cookie, otherwise! These turned out light, fluffy, other words, just delicious and perfect! Great recipe and thanks for posting a Classic American Cookie. :) Made for Spring PAC 2010.

The_Swedish_Chef April 12, 2010

This is identicle to a recipe i am very familiar with. The only difference is that instead of using 1 cup of butter it uses 1/2 cup butter and 1/2 cup shortening which leads to a softer cookie

David W. January 23, 2016

The flavor of these cookies is excellent. However, a ping pong ball is 38-40 mm; using this diameter the recipe yields 20 cookies. The baking time needs to be increased accordingly- this will vary based on individual ovens. Thanks Teresa! Will definitely make again.

Patrick Bannasch November 20, 2013