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The first time I had a Snickerdoodle cookie was in elementary school. I remember having it on my lunch tray and looking forward to every time the school served it at lunch. It was so good! Fast forward to now and I find myself making my own. I have tried different recipes over the years and I recently combined several to make my own. Here’s how I make mine.

Snickerdoodle cookies

Vanessa Brewer
I have taken a little of several recipes and combined them to make my own. These cookies are super easy to make and turn out so soft and delicious! Give them a try but beware, they are addicting.
Prep Time 20 mins
Cook Time 10 mins
Course Dessert
Cuisine American
Servings 2 dozen


  • 1 cup unsalted butter, softened
  • 1 1/2 cups white sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 3/4 cup all purpose flour
  • 1 1/2 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1 tsp salt
  • dash ground nutmeg

Cinnamon-Sugar coating

  • 1/4 cup white sugar
  • 1 tbsp cinnamon


  • Preheat oven to 350 degrees.
  • In a large bowl or stand mixer, cream butter and sugar for 2-3 minutes or until light and creamy. Be sure to scrape the bowls sides periodically.
  • Add eggs and vanilla extract and cream for 2 minutes more.
  • By hand, stir in the flour, cream of tartar, baking soda, and salt just until combined.
  • Place the dough in the refrigerator for 15-20 minutes. This will make it easier to roll into balls.
  • In a separate bowl, mix together the cinnamon and sugar coating and set aside.
  • Roll small dough balls until round and smooth. Toss them into the cinnamon sugar coating and thoroughly cover on all sides.
  • Place them on a cookie sheet lined with parchment paper. If you want flatter cookies you can gently push on the top of the cookie before baking.
  • Bake between 9-11 minutes. I found 10 minutes was perfect.
Keyword cinnamon sugar, cookies, Snickerdoodle

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