Wednesday, March 23, 2011


I've made snickerdoodles using a few different recipes but my favorite is this recipe that I found in a Paula Deen magazine. The cookies are always soft and moist. I've been asked to make these repeatedly so I wanted to share one of my fan favorites with you.


  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup coarse sugar (I use Sugar in the Raw)
  • 1 1/2 tsps ground cinnamon

In a large bowl, beat butter and sugar at a medium speed with a mixer until fluffy. In a medium bowl, combine flour, baking soda, cream of tartar and salt. Gradually add flour mixture to the butter mixture, beating to combine. Stir in eggs, one at a time, until well blended. Stir in vanilla. Cover with plastic wrap and chill until firm, about 2 hours up to 3 days. 

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper (or grease cookie sheet). In a small bowl, combine sugar and cinnamon.

Using your hands, roll dough into 1-inch balls. Roll balls in cinnamon mixture.
 Place balls 2 inches apart on prepared baking sheets. Bake 10-11 minutes or until golden brown. 

Let cool on pans for 2 minutes then transfer to wire racks. 

1 comment:

Roberta said...

They were delicious! Very soft and tender.