Home > Cooking at home, food, sweets > Snickerdoodles



I’ve been craving snickerdoodles on and off since last Easter. A summer in Manhattan and a busy Fall quarter at school distracted me and I forgot. A few weeks ago, Joel’s uncle hosted a potluck and someone brought the most delicious homemade snickerdoodles. I ate four that night…four more cookies than I’ve eaten in a while. Ask anyone and they will tell you I don’ t have much of a sweet tooth, but once in a while I do get an itch. The craving showed up again while watching those terribly one-sided playoff games on Saturday…and by Sunday, I was trolling the internet for suitable recipes (it is too cold in Chicago to go outside here and buy one).

For some reason, I always thought snickerdoodles required shortening, which I find kind of gross. However, most recipes don’t require shortening…just cream of tartar, which I don’t have on hand…and again, it is too cold to leave the house. I’m from California, and 14 is just unbearable. I’m going to take a hint from bears and just hibernate for the next few months. Turns out, you can do without the cream of tartar…so I had everything I needed on hand for some snickerdoodles. SCORE!

SnickerdoodlesI forgot to add a 1/2 cup of butter initially and didn’t add it until after the flour was already in…not ideal but the cookies still turned out.



SNICKERDOODLES (adapted from All Recipes)

  • 1 1/4 cups white sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon cream of tartar (which I omitted)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees F.
  2. Combine 1 1/4 cups white sugar, butter or margarine, vanilla and eggs. Mix well.
  3. Stir in flour, cream of tartar, baking soda and salt. Blend well.
  4. Shape dough into 1 inch balls.
  5. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets.
  6. Bake 8.5 or until set. Immediately remove from cookie sheets.


When I initially took the cookies out at 8.5 minutes, they were still kind of gooey inside…don’t worry! A few minutes later, they’d finished cooking while cooling. We only baked half the batch. The rest were balled and then thrown into the freezer for another time.

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