Tanya's Snickerdoodles

Tanya's Snickerdoodles

130

"A wonderful, delicious cookie that makes everyone's mouth water."
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Ingredients

servings 212 cals
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Original recipe yields 25 servings

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Nutrition

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 131 mg
  • 5%

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. Sift together the flour, baking soda, cream of tartar and salt, set aside. In a medium bowl, cream together the butter and sugar. Stir in the eggs, milk, vanilla and almond extracts. Gradually stir in the dry ingredients until fully incorporated. Cover bowl and chill for 1 to 2 hours.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  3. In a shallow bowl or saucer, stir together the remaining brown sugar, white sugar and cinnamon. Roll the chilled dough into 1 inch balls, then roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheets.
  4. Bake for about 8 minutes in the preheated oven, until cookies begin to brown at the edges. Remove from baking sheets to cool on wire racks.

Reviews

130
  1. 146 Ratings

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Most helpful positive review

I used to work at a bakery and snickerdoodles were a customer favorite. I could never figure it out because I found those cookies to be dry, flat, and only vaguely cinnamon-y. I tried this recip...

Most helpful critical review

I didn't like these cookies at all.The almond extract was very overpowering.Mrs. Sigg's Snickerdoodle recipe from this site has a much better flavor and looks picture perfect!

I used to work at a bakery and snickerdoodles were a customer favorite. I could never figure it out because I found those cookies to be dry, flat, and only vaguely cinnamon-y. I tried this recip...

These cookies are WONDERFUL!!! They beat my other recipe hands down! They are moist with a wonderful taste and texture. My whole family loves them. My husband brought some to work, and there wer...

I didn't like these cookies at all.The almond extract was very overpowering.Mrs. Sigg's Snickerdoodle recipe from this site has a much better flavor and looks picture perfect!

This is by far the best snickerdoodle recipe I have ever tasted!! I will continue to make this recipe over and over. One hint, flatten the cookie dough out a bit before putting in the oven.

I made one of the other highly rated Snickerdoodle recipes last week; they were hard and just OK. My sister called them hockey pucks. ;-) Yesterday I tried this recipe; it is excellent!! I elimi...

These are terrible. I followed this recipe exactly, my 13 year old daughter will testify to that, since she helped me, and for the life of me, I don't know how a 5 star rating came about on thi...

I really enjoyed these cookies. My mom always made these cookies but I must say, mine have a little extra crunch on the outside and softness in the inside.. I doubled the recipe and had no probl...

These were good and my family loved them...I was not too impressed. They were not as good as I remembered from my childhood. Not spicy enough. I will make these again, but next time I will us...

These were very good cookies. The recipe made way too many cookies then I need though. It became a big waste. Also You can really taste the almond extract. next time i make them i may put less.