Tuesday, April 20, 2010


Snickerdoodles are one of those cookies that I would not think to put on my list of favorites.  Then I eat one and realize that they might just deserve a spot on that list.  They are a very unassuming cookie.  If you have never made them, you should give them a try.


1/2 c butter (1 stick), softened
1 egg
1 c sugar
1/2 t vanilla
1 1/2 c flour
1/4 t baking soda
1/4 t cream of tartar

-cream butter, egg and sugar together until smooth
-stir in vanilla
-add dry ingredients and stir until well combined
-chill in refrigerator for at least one hour
-combine 4 T sugar and 1 T cinnamon in a small bowl
-roll chilled dough into small balls, then roll in cinnamon and sugar mixture
(I tend to make them small and bite-size, but you can make them bigger if you'd like)
-bake at 375 degrees for 10 minutes (tops will get crackly and start to brown)
These are delightfully buttery, a bit crunchy on the outside and soft on the inside, and have a hint of cinnamon.  yummy.  Another great every day cookie for your cookie jar.


  1. Love me some snickerdoodles!

    Want you to know I am looking forward eagerly to a possible pie *crust* friday post, too. :)

    XOXO, elbe

  2. Yum! And nice to see a snickerdoodle recipe not made with shortening. One of my favorites from childhood.

  3. Lisa-I need to set aside some time to test and report on pie crust recipes...I promise it will come soon!
    Andrea-it's all about the butter, baby!
    If this recipe doesn't work for you, you can come clobber me over the head with a snickerdoodle!

  4. Ooh...everyone loves snickerdoodles at this house! Liana and I are both gluten free now, and feel so much better, so now we are having to figure out baking all over again... I have to experiment now to get good results!