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Grandma Ruth's Snickerdoodle Cookies

Rated as 4.83 out of 5 Stars
2

"This is my great-grandma's recipe that everyone loves!"
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Ingredients

35 m servings 120
Original recipe yields 36 servings (36 cookies)

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
  2. Beat 1 1/2 cups white sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until dough holds together.
  3. Mix 2 tablespoons white sugar and cinnamon together in a bowl.
  4. Form dough into 2-teaspoon-size balls and roll in the cinnamon-sugar mixture. Place dough balls, about 2 inches apart, on the prepared baking sheet.
  5. Bake in the preheated oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Footnotes

  • Cook's Note:
  • When removing cookies from the oven, they make look doughy still. By allowing them to continue to cook on the cookie sheet out of the oven prevents hard cookies.
  • For storing cookies, place cooled cookies in a plastic container or plastic bag with a piece or two of bread to keep cookies soft.

Nutrition Facts


Per Serving: 120 calories; 5.5 16.5 1.4 24 92 Full nutrition

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Reviews

Read all reviews 152
  1. 206 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Oh.My.Goodness. I made these kind of last minute for a holiday party after my son got into the pumpkin bread I'd made. This is so close to how I remember my own Grandmother's cookies tasting, I...

Most helpful critical review

It wasn't in the directions, but chilling the batter for thirty minutes made it easier to put on the cookie sheet. Adding just a little bit of vanilla also made the cookies the perfect sweetness...

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Oh.My.Goodness. I made these kind of last minute for a holiday party after my son got into the pumpkin bread I'd made. This is so close to how I remember my own Grandmother's cookies tasting, I...

Didn't change a thing! Best cookies!

To Erika, this is why you use cream of tartar. Why is cream of tartar in snickerdoodle cookies? It’s what separates a tangy, chewy snickerdoodle from an ordinary cinnamon-coated sugar cookie....

My 80 year old dad says these are the best cookies he's ever had!

I followed the recipe exactly. The cookies turned out just perfect. The part is not too crunchy but not too soft and not too sweet! That little hint of cinnamon is always delicious! You really c...

I'm in the midst of holiday cookie baking and I like trying new recipes every year just to see what's out there, so I don't often go to recipes others often make. However, I'm going to a frien...

Hubby chose snickerdoodles for me to bake tonight and I didn't have my old recipe anymore. So glad I tried this one! He loves them. Definitely will be making these again. I did substitute 3 te...

Made it Gluten Free. My husband has both Celiac disease and diabetes , so I change to cup for cup Gluten Free flour and then made smaller cookies (50). 7 min was perfect and the cookies were ...