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Snickerdoodles - Recipe 2

Snickerdoodles - Recipe 2
by Leslie Morse, Cookie Club Member
Recipe Courtesy of

Category: Desserts, Cookies
Prep Time: 15 Minutes (chill 30 - 60 minutes)
Level: Easy to Bake
Yield: 16 -18 Cookies

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1/2 c. butter, softened 
1/4 tsp. salt
1 egg 
1/2 c. sugar 
1/2 tsp. vanilla 
1/2 tsp. baking soda
1/3 c. brown sugar 
1 and 1/2 c. flour 
1/4 tsp. cream of tartar


2 T. sugar 
1 tsp. cinnamon


In a large bowl, cream together butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth. In another bowl, combine the flour, salt, baking soda, and cream of tartar. Pour the dry ingredients into the wet and mix well. Preheat oven to 300 degrees while you let the dough chill for 30-60 minutes in the refrigerator. In a small bowl combine the sugar and cinnamon for topping. 

Take about 2 and 1/2 tablespoons of the dough and roll it into a ball. Roll this dough into the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for remaining cookies. Bake the cookies for 12-14 minutes. 

The cookies may seem undercooked, but will continue to develop after removed from the oven. When the cookies have cooled, they should be soft and chewy in the middle.