Old-fashioned cinnamon snickerdoodle cookies are always a hit. A classic sugary cinnamon coating surrounds a soft, chewy cookie that is impossible to resist. This tried and true recipe originally came from 1981 Better Homes and Garden Cook Book.
Good recipe’s build connection with family and tradition. I have made 1000’s of these cookies and they have been shared with our neighbors and friends, almost every Christmas for the last 40 years.
I hope you enjoy them too!
- 3 3/4 cups flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon of cream of tartar
- 1 cup butter (room temperature)
- 2 cups granulated sugar
- 1 teaspoon vanilla
- 2 eggs (room temperature)
- 1/4 cup milk
- Cinnamon Mix:
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Place parchment paper on your cookie sheets. Stir together flour, soda, cream of tartar, and salt. Beat butter for 30 seconds; add the 2 cups of sugar and beat till fluffy. Add eggs, milk and vanilla; beat well. Add dry ingredients to beaten mixture, beating till well combined. Put cookie dough in the refrigerator for about 30 minutes or overnight.
Form dough into 1-inch balls; roll in the cinnamon mix and place 2 inches a part on the cookie sheet; flatten slightly with the bottom of a drinking glass.
Bake at 375 degrees for 7-8 minutes or until light golden.
Makes about 66 cookies