Snickerdoodle Love

I cannot put into words how delicious these cookies are.  They are crispy cinnamon goodness on the outside and soft, flaky, moist deliciousness on the inside.

Most Snickerdoodle recipes make a flat, limp cookie.  This recipe makes a thick, firm, but oh so soft cookie.   They are the number one asked for cookie around our house.

Many years back, I went to my best friend, Dana’s house just as she was pulling out a batch of these cookies.  Snickerdoodles, really?  I thought Snickerdoodles were just a cookie you make when you don’t have any chocolate chips!   I took a bite and knew that these were not your ordinary Snickerdoodle.   The cookie melted in my mouth but also had quite a bit of  substance to it.  I was converted and now am a big fan of the Snickerdoodle, but only THIS snickerdoodle.

My daughter has become the queen of the cookies around our house. One summer she made every cookie recipe in our church cook book. She made a new recipe everyday. My other kids say it was the best summer of their  lives!

She has a magic touch with cookies and especially this recipe for Snickerdoodles.  I have yet to meet anyone who doesn’t just LOVE them!  She made up this batch for the photo shoot because my sister came in town and ALWAYS likes to have them when she comes.  They have become her family’s favorite as well:)


  • 3/4c room temperature butter not margarine
  • 1 1/3c sugar
  • 2 eggs
  • 2 1/2c flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt

Cinnamon Sugar

  • 1c sugar
  • 2tsp cinnamon

Combine cinnamon sugar ingredients in a small bowl and set aside.

Preheat oven to 400*.  Blend butter and sugar until creamy.  Add eggs and blend well.  Add flour, baking powder, and salt.   Form into 1 1/2″-2″ balls and roll in the cinnamon sugar

Place on a greased pan about two inches apart and bake until lightly browned.  Touch the top of a cookie, it should feel crisp to the touch, but the edges will not be brown.  Start checking at 8 min and cook about 10-12min depending on how big of dough balls you made.

The balls will not spread very much, instead they will kind of rise.  Take a flat cup or jar to press the cookies right out of the oven to flatten them.
Remove the cookies from the pan and cool on a wire rack. Makes 12-15

You can eat these warm or cold.  They are abso-DOODLY wonderful!!!!

Thank you for stopping by:)   I hope your day is SWEET!   If you make these Snickerdoodles today, I know it will be!  – Tracy:)

19 thoughts on “Snickerdoodle Love

  1. I wonder if they’d work as well with gluten free flour… Worth a try, I’d say. Otherwise I’ll have to revert to my all time favourite and No. 1 requested cookie, Peanut butter & raisin cookies.


  2. “I thought Snickerdoodles were just a cookie you make when you don’t have any chocolate chips!” I have a major sweet tooth at the moment and don’t have any chocolate chips. I immediately came to find this recipe! haha.

    Liked by 1 person

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