The history of these whimsically named treats has been widely disputed, but their popularity is undeniable. Help yourself 
to one of our soft cinnamon-sugared cookies and see for yourself. —Taste of Home Test Kitchen

Snickerdoodles

butter, softened

egg, room temperature

vanilla extract

all-purpose flour

baking soda

cream of tartar

cinnamon

Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture.

In a small bowl, mix cinnamon and remaining 2 Tbsp. sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets.

Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

I just made these for a simple dessert for my sons. Easy ingredients... I substituted lemon juice for cream of tartar. I looked up conversion for measure. They turned out delicious!!! Oh, I didn't roll in cinnamon/sugar. I just sprinkled on top of dough, a lot!

These were delicious! I did substitute vinegar in place of Cream of Tartar. The cookies weren't spreading out while baking so after about 4 min I flattened with a fork and baked another 4 min and they were perfect!

Good but very sweet compared to other snickdoodles I've had. I also found the dough was a bit dry, so I added more liquid, which helped the dough hold together.

Very easy cookie recipe to make. Ingredient list is simple to follow and concise. Baking time is accurate. I did use a 1” cookie scoop into insure that all of my cookies were the same size and only got 19 cookies. So if you need a lot of cookies, I would recommend doubling the recipe. I did add a 1/2 teaspoon of salt to the dough because I never bake cookies without a small amount of salt in the dough.

IT WAS TERRIBLE it was basically sugary sand until i added 1 more stick of butter and then all the butter leaked out of the cookie while it was cooking. do not recommend, if anyone can tell me what i did wrong please do. i am very sad about these.

Best cookies I ever made! I recommend kneading the mixture instead of whisking it. I also used nutmeg as a substitute for vanilla.

They are super sensitive to cooking time. One minute one way or the other results in a hard crispy cookie, a good cookie, or a mushy doughy cookie.

There is too much vanilla and not enough cinnamon, so the vanilla overpowers the cookie. It tastes more like a sugar cookie loaded with vanilla than a Snickerdoodle. My kitchen reeks of vanilla, its almost nauseating.

The next time I make Snickerdoodles, I'm going to use a basic sugar cookie recipe that I have used before and double the amount of cinnamon in the sugar mixture.

The taste was okay, but it does make a puffy tall cookie, and I don't get the flavor of the cream of tarter that I expect from a snickerdoodle. I won't make this one again.

Works like a charm and is really delicious

SO, SO GOOD! I did add extra vanilla due o personal taste. You also need quite a bit of cinnamon on the rolling sugar to get that beautiful cinnamon coating.

These were delicious!!! I tripled the cinnamon and double the vanilla for a more flavorful cookie. I found them to be a bit crispy when cooled, so I would recommend baking on the lower end of the time frame given. I also missed the salt, as there is not any added into the cookie, which resulted in the snickerdoodles being overly sweet. They were still enjoyable, but I would definitely alter the recipe to your preferences.

Having baked for 50 years I can probably give you the reason why some of you are getting ball cookies while others of you are getting flatter cookies--altitude. Unless you adjust the cookie  for altitude, the higher the altitude the more they will flatten out. If you want round cookies, bake at the altitude where the picture was taken, or adjust your recipe.About the butter. Unfortunately I have been noticing that many butter companies are cheating in theirbutter production--adding water or milk to the cubed butter. (If you want to check your butter, put it in the microwave. If it pops all over, it has water added, if it melts without popping, the company is honest. Costco has started adding water or milk to their cubbed butter and  it makes a mess of my microwave. )  I have found that if you buy the butter in bricks rather than cubes, it seems fine--bricks are usually for baking so they don't seem to cheat on that (Costco's brick butter is currently fine).

did not flatten out and my dough was super dry and grainy. do not recommend. i followed the recipe exactly :(

I haven't made snickerdoodles in years because I remember the last few times they were hard and crunchy. I tried this recipe and they're amazing. It does make a small batch, but they are crunchy on the outside and chewy on the inside. I made large balls and followed advice of not making the balls perfectly round, but making them more tall. My cookies were perfect and I will be making them again soon, but doubling the recipe.

Here's a trick for cookies staying soft.  Put them in an air tight container and add a couple pieces of bread.  The cookies will stay soft.  If your cookies are hard already do the same thing and they will soften up again.

Delicious! These have the perfect cinnamon and sugar flavor. They are on the crispy side, next time I may adjust the baking time. Easy to prepare, my daughter even helped me make them.

Classic! This is a great recipe that will remind you of your childhood favorite. This is also a great cookie for stacking and transporting. Doesn’t fall apart and no chocolate melting. Perfect for freezing as well. As a volunteer feild editor with Taste of Home magazine I love classic cookies baked from scratch and loved by all!

I made these but they didn't flatten out what did I do wrong. Followed directions to a T

These cookies were awful!!! The baking and instructions were fine, but they have a weird flavor, like sweet but not in the right way. The taste of flour was also prominent. I would not recommend these nor will I be making them again. Save yourself the hassle and find a different recipe!

Great cookies. Its so quick and easy to make.  Odds are, you may already have all the ingredients.  I always get lots of compliments and asked for the recipe.  I will definately make them again.

I love this recipe because it uses butter instead of shortening.  The cookies do flatten somewhat, but have a somewhat crunchy outside and a nice, soft inside.  I had no problems at all with the dough being too soft - I was able to roll it in my hands with no problems and I did not even have to chill it first.  This recipe is definitely a keeper.

I honestly liked it, but that means I have to eat it fresh. After it cooled down it got all hard. Maybe it was the way I made it. I don't know.

Most definitely a keeper! They are so delicious!

https://videodam.tmbi.com/wp-content/uploads/2020/03/Snickerdoodle_DIYD_30098_030319_H.mp4

Check out this video for how to make Snickerdoodles.

snickerdoodles

Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 1.5

Author : Taste of Home

Ingredients

Instructions

Top Similar Recipes from Across the Web

Snickerdoodles

Snickerdoodles

Snickerdoodles

Snickerdoodles

Snickerdoodles

Snickerdoodles

Snickerdoodles

Snickerdoodles

Snickerdoodles

Snickerdoodles

Snickerdoodles

Snickerdoodles

Snickerdoodles

Eggnog Snickerdoodles

Vegan Snickerdoodles

Maple Snickerdoodles

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles