These old fashioned snickerdoodle cookies are easy to make, soft and chewy, and perfect! The cinnamon and sugar coating is oh so satisfying and the cookies practically dissolve in your mouth. The only thing that can make them better is to be eaten with a glass of milk.
I grew up making these old fashioned snickerdoodle cookies and these amazing chocolate chip cookies (link to come) throughout my high school years for classmates, teachers, and coaches. In fact, there was a time I was making double and triple batches of each for the band/color guard on competition weekends. I even had to bribe the bus driver for a pit stop on a particularly long trip and promise to make her and the coach a batch. Yep, these cookies are that good. If you met one of my old high school classmates and asked what I was known for, guarantee this would be top 5.
Now I make them for family and friends still. My kids love them, especially fresh from the oven. In fact, it’s hard to put them off long enough to let the cookies cool enough they don’t burn their mouth. Truth be told, these and my chocolate chip cookies are classics and my go-to recipes any time something unexpected comes up. I always make sure to have ingredients on hand for these cookies, because they are so quick and easy to make and taste delicious! Always a fan favorite anywhere I take them.
Old Fashioned Snickerdoodle Cookies Recipe Ingredients
- 1 cup butter or margarine
- 2 eggs
- 1 1/2 cups granulated sugar
- 2 3/4 cups flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1 Tbsp cinnamon
- 1 Tbsp sugar
Old Fashioned Snickerdoodle Cookie Recipe Instructions
- Preheat the oven to 400F.
- Mix thoroughly: butter (or margarine), eggs, and sugar.
- Stir in sifted flour, baking soda, cream of tartar, and salt. I actually don’t usually bother getting a sifter out for this recipe and it doesn’t seem to affect it, so I leave it up to you.
- Roll into balls the size of walnuts or use a medium cookie dough scoop. Then roll in a mixture of cinnamon & sugar.
- Place about 2 inches apart on a sprayed cookie sheet.
- Bake 8-10 minutes or until lightly browned but still soft.
Tips/Notes
If you want just a touch of crunch on the rim of the cookie while keeping the middle soft, I recommend going 10 minutes. If you like your cookies a little more well done, bake closer to 12 minutes.
After you pull the cookie sheet out of the oven, let the cookies cool at least 5 minutes before trying to move them to a cooling rack. If you look close in the image below, you’ll see I was a little too quick to try to move them and a couple of my cookies are wrinkled or ripped slightly. Not a big deal if you’re just making them for your family, but if presentation is important to you, wait.
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Other Cookie Recipes
Grandma’s Old Fashioned Sugar Cookies
Easy Classic Chocolate Chip Cookies (coming soon)
Easy Old Fashioned Snickerdoodle Cookies
Ingredients
- 1 cup butter or margarine
- 2 eggs
- 1 1/2 cups granulated sugar
- 2 3/4 cups flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1 Tbsp cinnamon
- 1 Tbsp sugar
Instructions
- Preheat the oven to 400F.
- Mix thoroughly: butter (or margarine), eggs, and sugar.
- Stir in sifted flour, baking soda, cream of tartar, and salt.
- Roll into balls the size of walnuts or use a medium cookie dough scoop. Then roll in a mixture of cinnamon & sugar.
- Place about 2 inches apart on a sprayed cookie sheet.
- Bake 8-10 minutes or until lightly browned but still soft.
Notes
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