The Best Snickerdoodles

[ezcol_3fifth][/ezcol_3fifth] [ezcol_2fifth_end]The first time I was introduced to a snickerdoodle was when a friend and I decided to make cookies together one Christmas. So for the past ten years, I have thought that snickerdoodles were a holiday cookie. I was corrected this week when I brought them to my Wednesday women’s group. I was running out of time to make anything for the group and despite it being February, I knew that these cookies are quick and easy to make, so I decided to make them other than during the holidays. I made two dozen within the half-hour before I had to leave and was convinced to make them year round. These are the ultimate snickerdoodles. Even if you think that you are not a snickerdoodles fan, you will gobble these up. These cookies have received many compliments. [/ezcol_2fifth_end]

What makes these cookies so great? They are the perfect combination of crunch and fluffiness. Plus the cinnamon and sugar coating is the perfect amount of flavor and sweetness. It is really tough to limit yourself to one or two. The secret to creating these smooth and fluffy snickerdoodles is cream of tartar.

What is cream of tartar? It is actually a by-product from making wine. The left-over sediment is purified and made into a powder. I have used it to stabilize egg whites and to make smooth and pliable play dough. It is actually added to baking soda to create baking powder! You can read more of the science of cream of tartar at thekitchn which has other great food science articles.

Levi was my helper this baking session. The 1.5 year old girl that I take care of on Wednesdays was attached to my legs as she wanted to help turn on and off the mixer. Levi loves rolling the cookie dough into balls and then shaking them in the topping. I have to remind him not to over roll the dough, otherwise the cookies can become less fluffy. All my boys love helping with the taste-testing of the still warm cookies.



  1. Cream the butter and sugar till it is fluffy (around 1-2min).
  2. You can make the dough balls larger or smaller, just adjust the cooking time.
  3. For the coating, use a smaller container with a lid and place 3-4 dough balls inside, shake with lid firmly on. (I have had cinnamon and sugar flying around my kitchen many times because I forgot to put the lid on tight)
  4. Cooking time will depend on your oven, my oven tends to take longer to cook than others. The cookies will be done when they turn a bit golden in color.
  5. When the cookies first come out of the oven, they will be extra fluffy, but they will flatten a bit when they are cooling.
  6. I recommend cooking on a stone baking sheet.


Thanks to Sarah Diechen, whom introduced me to this recipe.