Snickerdoodles III

Snickerdoodles III

426

"Soft sugar cookie with a cinnamon-sugar topping."
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Ingredients

servings 146 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.
  3. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.

Reviews

426
  1. 512 Ratings

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Most helpful positive review

Snickerdoodles are my favorite cookie so I have tried 20+ recipes. This one is great HOWEVER turn the oven down a little - a tad below 375 degrees and be sure to use small scoops. Too big and...

Most helpful critical review

These cookies were really disappointing. Not at ALL the usual snickerdoodle cookie we all grew up with. They dont spread and stay in mounds. The flavor isn't anything wonderful, as it is a coo...

Snickerdoodles are my favorite cookie so I have tried 20+ recipes. This one is great HOWEVER turn the oven down a little - a tad below 375 degrees and be sure to use small scoops. Too big and...

This is the same recipe my family has used for as long as I can remember. It uses butter instead of shortening, which I definitely prefer. I do not like to use shortening in anything. Also, i...

These are the best snickerdoodles Ive ever had. The cream of tarter doesn't really matter if it is added. I personally think they taste better that way.

Just made these - Great recipe and the taste is wonderful :) Only thing I found was that the dough was sticky to roll in my hands but I found a very simple and quick solution of wetting my hand...

These cookies were really disappointing. Not at ALL the usual snickerdoodle cookie we all grew up with. They dont spread and stay in mounds. The flavor isn't anything wonderful, as it is a coo...

Good recipe! I followed exactly, except I baked slightly under 400 degrees (390), smashed the cookies a little with the bottom of a juice glass and baked for 8 min. 15 sec. They came out great!

I didn't have cream of tartar, and these still came out fabulous. I was really craving cookies and needed a simple ingredient list since I don't have much. My favorite part is how the edges are ...

These are better than any Snickerdoodles I've ever tried, and I've made many different recipes. I don't like the flat, crispy ones that most recipes make. These are soft and thick. Very yummy...

These taste just like my Grandma's snickerdoodles! I made them for a party and they were gobbled up. Tip: for special Christmas snickerdoodles, die the sugar red and/or green and the cookies h...