These are my family’s recipe for snickerdoodles that has been passed down from generation to generation. They are my absolute favorite cookie.  Simple and sweet but not crazy sweet, it makes it into my holiday basket every year. The subtle flavors of cinnamon mix with the butter to make anyone feel like they came home.

Now, the secret to these cookies is the cream of tarter. For whatever reason, you mix int the cream of tarter and the cookies come out with a crispy outside and creamy inside. I have made them without the cream of tarter and while still delicious and edible, you get a coarser more crumbly cookie, similar in texture to shortbread.

Enjoy everyone!



1 cup soft butter

1 ½ cup sugar

2 eggs

2 ¾ cups plain flour

2tsp cream of tarter

1tsp soda

½ tsp salt

2 tbsp sugar

2tbsp cinnamon


Preheat oven 400 degrees. Mix butter, sugar, eggs. Sift flour, soda, cream, and salt. Stir in. Roll into quarter size balls. Mix sugar and cinnamon and roll balls in mixture. Place two inches apart. Bake 10 minutes on ungreased cookie sheet.



34 thoughts on “Snickerdoodles

  1. You can tell this is an old recipe. Cream of Tartar is in baking powder. Cream of Tartar and soda was commonly used together in old recipes before double acting baking powder. Butter base cookies are always yummy. Wonderful heirloom recipe.

    1. Thank you. Yes it is a wonderful old recipe. Wonder if the proportions are the same to baking powder. That would be easier I guess. Though I would be afraid to remove to much from the original, sometimes its nice to know it is exactly as it should be.

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