Search thousands of recipes reviewed by home cooks like you.

Snickerdoodles III

Snickerdoodles III

Sue W

Soft sugar cookie with a cinnamon-sugar topping.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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.
Rate recipe

Your rating




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 they won't cook in the center. Always use room temp butter and eggs use the freshest ingredients possible and of the best quality you can afford.


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, it uses less butter/fat than other recipes, but the cookies still taste great. This is a classic snickerdoodle recipe and I always get rave reviews when I make them. For those who said the cookies didn’t bake well, I think the problem may have been your oven or the ingredients and not the recipe, because these always turn out perfectly for me. They are simple and fast to make and I almost always have the necessary ingredients in my kitchen.


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.