This is one of my family’s favorite cookie recipes.  The snickerdoodles are deliciously chewy and cinnamon-y.  The original recipe came from a holiday baking collection, but you can and should enjoy them year round!


Adapted from Better Homes and Gardens Holiday Baking

Yield: 48 cookies

For the cookie dough:

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour

For the coating:

  • ¼ cup sugar
  • 2 teaspoon ground cinnamon


  1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
  2. Beat in sugar, baking soda, cream of tartar, cinnamon, and salt.
  3. Beat in eggs and vanilla.
  4. Beat in as much flour as possible with mixer, and stir in the rest by hand.
  5. Cover and chill dough in refrigerator until easy to handle (at least 1 hr, preferably longer).
  6. Preheat oven to 375ºF.
  7. Combine sugar and cinnamon for coating.
  8. Form dough into 1.25 inch balls and roll in coating mixture.  Place 2 inches apart on ungreased cookie sheets.
  9. Bake for 10-12 minutes or until bottoms are light brown.

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