snickerdoodles {updated}


I have to say that part of the lack in posts recently comes from two reasons.  First of all, I’ve tried to make a few recipes and re-make a few others to post, and nothing was ever working for me in the kitchen.  So I decided not to worry about it for awhile.

Second of all, what do I say?  Sometimes I come here completely flummoxed by what to put out there on the internet.  There’s a lot of stuff about life that I don’t want to.  There’s other stuff I could, but seems boring, or like I’ve already talked about it a million times, or like it’s a rabbit hole that leads to no where.  I could about how much I really love our new house, but who wants to hear about that?  I could talk about how I still miss our old one sometimes, and how moving just 30 minutes down the road from where we used to live has been harder for me than expected, but that’s about all I have to say about it.  Just that statement.  I could talk about how fall has turned out crazy, but how we are adapting…but isn’t that always the case for everyone?

So that just leaves us with some cookies.  An old recipe that I haven’t made in years.  When I made it this time, I wondered why.  They are really so simple and so delicious, but in a way dangerously unsatisfying because I cannot only eat one.

This isn’t the most fall thing I’ve been wanting to make (hello pumpkin bread and soups and chicken and biscuit cobbler), but so far with the way our lives have looked (and with the weather not really convincing me it’s fall) it’s the best I’ve been able to do.  I think cinnamon counts though.


snickerdoodles {updated}

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: Makes about 4 dozen

Every time I make snickerdoodles, I wonder why I don't make them more often. They are so simple and so good, and really despite having to roll them in to balls (as opposed to a drop cookie), they really are easy to make.


  • 1 cup (2 sticks) butter, room temperature
  • 1 1/2 granulated cup sugar
  • 2 eggs, room temperature
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons sugar (for coating)
  • 3 teaspoons cinnamon (for coating)


  1. In a large bowl, cream butter and sugar together with an electric mixer on medium speed, about 3-4 minutes. Add eggs one at a time, mixing well.
  2. In a medium sized bowl, combine flour, cream of tartar, baking soda, and salt. Stir together and then slowly add the dry ingredients to the wet ingredients, beating on medium-low speed until combined.
  3. Cover dough in plastic wrap. Chill in refrigerator for at least 30 minutes, or overnight.
  4. Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
  5. In a small bowl, stir together the cinnamon and sugar.
  6. Scoop dough out, about a tablespoon at a time, and roll into balls. Roll balls in cinnamon and sugar mixture and place on cookie sheet about 2 inches apart.
  7. Bake for 9-10 minutes, until cookies have flattened but are still soft. Let cool on baking sheet for a couple of minutes, and then transfer to wire racks to cool completely. Repeat baking process with remaining dough.


adapted from

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