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Grandma Ruth's Snickerdoodle Cookies

Rated as 4.8 out of 5 Stars
3

"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 200
  1. 269 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...

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....

Didn't change a thing! Best cookies!

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...

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 an...

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 favo...

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...

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...