Simply Scrumptious Snickerdoodle Cookies
Prep time
Bake / Cook time
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Soft, delicious and easy to make snickerdoodle cookies are great treats that can be whipped up at a moment’s notice.
Serves: 48 - 52
  • 2 ½ cups flour (330 g)
  • 1 ¼ teaspoon cream of tartar (6 g)
  • 1 ½ teaspoon baking soda (8 g)
  • ½ teaspoon salt (4 g)
  • 1 cup (2 sticks) unsalted butter (226 g)
  • 1 ¼ cups sugar (257 g)
  • 2 eggs
For the cinnamon sugar cookie coating, combine:
  • ¾ cup sugar (141 g)
  • 4 teaspoons ground cinnamon (powder) (8 g)
  1. Preheat oven to 300 F. Line cookie sheets with parchment paper.
  2. Whisk together flour, cream of tartar, baking soda and salt.
  3. With a flat beater attachment on medium speed, cream butter until smooth and creamy.
  4. Gradually add sugar and beat until light and fluffy.
  5. Add eggs one at a time beating until well blended after each addition.
  6. With a tablespoon or small cookie scoop, take a small piece of dough, about 1 ½”, and roll it on the cinnamon sugar to coat surface evenly.
  7. Roll the coated cookie dough ball between both hands to form a smooth ball. Coating the cookie dough first with sugar will prevent the dough from sticking to your hands.
  8. Place cookie dough balls on cookie sheet at least 2” apart to give room for the cookies to expand.
  9. Bake cookie sheets one at a time for about 15-17 minutes or just until very lightly brown. Cookies will be soft just out of the oven, will firm up when cool, but will retain its chewy texture.
  10. Makes about 48 – 52 two-inch cookies.
Recipe by SugaryWinzy at