Simple Snickerdoodles

snickerdoodle cookie

Sometime since becoming a mom, I was introduced to the joy of Snickerdoodles. They’re a sugar cookie, but with cinnamon, too. The best versions are light and buttery, the perfect after-school snack or end to a lovely meal. Over the summer, I sampled oh-so-many recipes, in search of my absolute favorite. In the end, I liked the simplest Snickerdoodles best. So here’s the version I’ve been stirring up ever since.


  • 2 3/4 cups unbleached all-purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/4 tsp. fine sea salt
  • 1 1/2 cups granulated sugar
  • 1 cup (2 sticks) butter, softened
  • 2 eggs
  • 1/4 cup granulated sugar
  • 2 Tbsp. ground cinnamon


  1. Mix flour, cream of tartar, baking soda and salt together in a medium bowl. Set aside.
  2. Cream sugar and butter together in a large bowl. Add eggs, one at a time.
  3. Stir flour mixture into butter mixture.
  4. Refrigerate for at least 1 hour.
  5. Heat oven to 400ºF.
  6. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
  7. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack until completely cooled.