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

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
5 mins
total:
35 mins
Servings:
36
Yield:
36 cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Cookies:
Coating:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.

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  • 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.

  • Mix 2 tablespoons white sugar and cinnamon together in a bowl.

  • 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.

  • 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.

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

120 calories; protein 1.4g 3% DV; carbohydrates 16.5g 5% DV; fat 5.5g 8% DV; cholesterol 23.9mg 8% DV; sodium 91.6mg 4% DV. Full Nutrition
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Reviews (287)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2014
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'm actually trying not to cry. I've not had her cookies since I was a little girl. Thank you for sharing this!! Read More
(59)

Most helpful critical review

Rating: 3 stars
12/27/2018
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 for me Read More
(8)
389 Ratings
  • 5 star values: 337
  • 4 star values: 36
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
12/14/2014
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'm actually trying not to cry. I've not had her cookies since I was a little girl. Thank you for sharing this!! Read More
(59)
Rating: 5 stars
07/10/2017
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. The acid in cream of tartar gives snickerdoodles their distinctive tangy flavor, and the chew happens because cream of tartar prevents sugar in the cookie dough from crystalizing into crunchiness. Science! Read More
(47)
Rating: 5 stars
12/20/2014
Didn't change a thing! Best cookies! Read More
(21)
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Rating: 5 stars
11/30/2018
I made these for my son when he was little, but after he set out on his own there really didn't seem to be any reason to bake just for myself, so I stopped baking - which was one of my most favorite things. That was 18 years ago (when he moved out). I didn't realize how much I missed it until this year when I am baking with my three grandchildren (ages 9, 7 and 2 :-) ). This was the first recipe we tried and it is AWESOME. The kids and I had great fun making such a wonderfully easy recipe. We made it just as it said and the cookies not only got a rave review from the grandkids - but from my son and daughter-in-law too. Thank you for posting this old recipe , not just because they are wonderfully tasting cookies - but because your recipe helped me find my happy place - shared with my three little blessings. Read More
(13)
Rating: 5 stars
12/22/2017
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 teaspoons of baking powder in place of the tartar with baking soda. And after tasting the dough, I added 1/2 teaspoon of vanilla extract. The warning in the recipe of the cookies looking "doughy" is accurate and appreciated! I was a little uneasy about how raw they looked at 7 minutes (400 degrees). But they finished beautifully on the tray and cooling rack. Very delicious, crisp on the outside and perfectly chewy on the inside!!!! Read More
(11)
Rating: 5 stars
11/11/2016
Ok, I have some very picky snickerdoodle eaters, we have always used butter crisco or combo butter and shortening. Well when we retired out of the US a few years back crisco is not an option and the shortening I can get might as well be lard...so after finally running out of my crisco stock I was desperate to find another great recipe like the one my family has used forever. Well I finally found it!!! I didn't change a thing as I normally don't when trying someone's recipe for the first time. I questioned at first no vanilla??? Then still didn't change or add a thing. Every picky snickerdoodle person loved it!!! Normally butter only cookies take quite a bit of finesse to get them to taste right and texture to be delightful. Well I did bake them at 350 in my oven on convection (convection temp actually 325) for 8 min like my old recipe, where we live I know my oven. Then let them cook and cool for an additional 3-5 min before transferring them to the foil covered cooling rack. They were a hit! My neighbors are snickerdoodle freaks and said this is better than my old ones and the best they ever had! The same type of compliments to everyone I gave them too! I am my own worst critic (hubby says so all the time) and I honestly would never change a thing in this recipe! (Except maybe to double or triple it) Thank you so much for this recipe and sharing it!!! It's a keeper!!!! Read More
(9)
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Rating: 3 stars
12/27/2018
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 for me Read More
(8)
Rating: 5 stars
01/19/2015
My 80 year old dad says these are the best cookies he's ever had! Read More
(8)
Rating: 5 stars
03/31/2016
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 can't go wrong with these cookies! Read More
(6)
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