Snickerdoodle Cookies

"There must be about a million Snickerdoodle recipes out there, but this is the best I've ever tried, given to me by one of my sister's friends, Debbie Faltrick of Cucamonga CA."
photo by Joel H. photo by Joel H.
photo by Joel H.
Ready In:
36 cookies




  • Cream together butter and sugar, then beat in eggs, one at a time.
  • Mix dry ingredients together, and mix into butter mixture.
  • Roll teaspoonsful of dough into balls.
  • Roll in cinnamon-sugar.
  • Place on ungreased cookie sheets.
  • Flatten slightly if desired.
  • Bake for about 10 minutes at 375 degrees F or until very lightly browned.
  • Cool, and store in a tightly covered container.

Questions & Replies

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  1. This was the last snickerdoodle recipe standing after recipe-sifting to remove sour cream, milk, and shortening; then eliminating the results that had milk products besides butter, or various names for shortening and margarine. I only use butter. This is now the ONLY snickerdoodle recipe I will ever use. These are FANTASTIC! FABULOUS! AMAZING! REMARKABLE! SCRUMDIDDLYUMPTIOUS! They were still beautifully chewy after being left out overnight. Everybody that we delivered Christmas cookies to raved about the snickerdoodles (one family's toddler threw a tantrum if anybody else tried to eat them--they were HIS! lol). The cookies freeze well.
  2. My mother-in-law has been baking Snickerdoodles for years. She tried them the other night and said that these were some of the best Snickerdoodles she has ever had. I have to agree with her.
  3. I have made tons of snickerdoodles over the years and I am so pleased with how these turned out! best recipe I have found!! Thank you for posting!
  4. Had a request from a co-worker for snickerdoodles. I had never made them before because I have an allergy to cinnamon. Everyone who tried them said they were the best they ever had. As I am a male most of the comments were "you made these?" with pride I would answer yes. Thank you for a easy and delicious recipe. (I had to have one to try them)
  5. Really delicious! Perfect combination of crunch on the outside and soft on the inside. Mine did not flatten out. Good recipe.


I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
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