Snickerdoodle is a type of cookie that is popular in North America. It is a simple and classic cookie made from butter, sugar, flour, and cream of tartar, which gives it a tangy flavor. The cookie is rolled in cinnamon sugar before baking, giving it a slightly crunchy exterior with a soft and chewy interior. Some variations may also include vanilla or nutmeg for additional flavor.


Recipe by caion


Prep time


Cooking time



Snickerdoodles are often enjoyed during the holiday season, but they can be enjoyed year-round as a sweet treat.


  • 2 3/4 cups all-purpose flour

  • 2 teaspoons cream of tartar

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup unsalted butter, at room temperature

  • 1 1/2 cups granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • Coating:
  • 1/4 cup granulated sugar

  • 2 teaspoons ground cinnamon


  • Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  • In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
  • Add the eggs, one at a time, and beat until well combined. Stir in the vanilla extract.
  • Add the dry ingredients to the wet ingredients and mix until just combined.
  • In a small bowl, mix together the sugar and cinnamon for the coating.
  • Roll the dough into balls about the size of a golf ball. Roll each ball in the cinnamon-sugar mixture until fully coated.
  • Place the balls onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 12-15 minutes or until the edges are lightly golden. Remove from the oven and let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.

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