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Tanya's Snickerdoodles

Tanya's Snickerdoodles

Tanya Carriker

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 25 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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.
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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 recipe because my husband loves snickerdoodles and this was the first one that popped up on my search....And I need search no further. These cookies are fabulous. A slight crunch on the outside, a light texture on the inside that literally melts in your mouth. I omitted the almond extract because I detest the flavor, and I added a teaspoon of cinnamon to the flour. I also recommend using Saigon cinnamon (I think Spice Island is the brand I use)if you really enjoy a powerful cinnamon flavor.

Kristen Lilly Freitas

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 were requests for more. By the way, I didn't have any almond extract, so I just made them with the vanilla extract. I'm looking forward to trying them with the addition of almond extract. ****Following up 6 years later to say I did make them with the almond extract the next time, and the time after that, and the time after that....This is my most highly requested cookie recipe. The real secret is to take them out when they look not quite done. They will cook as they sit outside the oven on the cookie sheet, and will be crisp on the outside and soft on the inside.


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!