• Cooking Time: 8 to 11
  • Servings: 36
  • Preparation Time:


  • 2 cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cups sugar
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 4 teaspoons cinnamon


  • Preheat the oven to 350 F.
  • Grease cookie sheets.
  • Sift together the flour, the cream of tartar, the baking soda, and the salt.
  • Using an electric mixer, beat together the butter and 1 1/2 cups of the sugar.
  • Add and continue beating, the eggs.
  • Beat flour mixture into butter mixture, until smoothly incorporated.
  • Pull off pieces of the dough and roll between the palms to form generous 1 1/4-inch balls.
  • Roll in a mixture of 1/4 cup of sugar, and the cinnamon.
  • Space about 2 3/4 inches apart on sheets.
  • Bake 1 pan at a time, in the upper third of the oven for about 8 to 11 minutes, or until the cookies are light golden brown around the edges. Rotate sheets half way through baking for even browning.
  • Transfer sheets to wire racks and let stand after cookies firm up slightly, 1 to 2 minutes.
  • Then, transfer the cookies to wire racks and cool thoroughly.
  • Cool cookie sheets between batches or cookies may spread too much.
  • Store, airtight, for 10 days, or freeze up to one month.
  • Makes about 3 dozen


Enjoy this German classic. My Aunt Angela was born & raised there, this is her recipe.

Nutrition Facts

Famous Snickerdoodle Cookies

18 Servings

Amount Per Serving

Calories 220.6

Total Fat 10.8 g

Saturated Fat 6.5 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 3.2 g

Cholesterol 51.2 mg

Sodium 110.9 mg

Potassium 85.7 mg

Total Carbohydrate 29.9 g

Dietary Fiber 0.7 g

Sugars 19.4 g

Protein 2.2 g

Categories: Cookies  Dessert  Mixer  Oven 

Author Credit: Aunt Angela

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