While Snickerdoodles are often shrugged off as a simple Christmas cookie, they’re always a favorite on cookie trays. It’s amazing how a basic cookie dough rolled in cinnamon sugar and baked to perfection can be so addicting.




  1. Preheat oven to 350°F***.
  2. Cream sugar, eggs, and butter until fluffy.
  3. In separate bowl mix together flour, cream of tartar, salt, and baking soda.
  4. Add dry ingredients to creamed mixture and mix until well incorporated.
  5. Chill dough for 30 minutes.
  6. Roll into 1-inch balls.
  7. Roll dough balls in cinnamon sugar mixture.
  8. Bake on ungreased cookie sheets for 10-12 minutes.
  9. Remove from cookie sheet immediately.
  10. Try to let cool before eating. I dare you.


* If you use unsalted butter, add an additional 3/4 teaspoon salt.

**You can substitute 1 teaspoon lemon juice or white vinegar for each 1/2 teaspoon cream of tartar but you really don’t want to skip this ingredient. It’s part of what makes Snickerdoodles, well, Snickerdoodles.

***If you chill the dough before baking, preheat oven about 15 mintues before baking cookies.