The Pioneer Woman Tasty Kitchen
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Easy Snickerdoodle Recipe

4.91 Mitt(s) 22 Rating(s)22 votes, average: 4.91 out of 522 votes, average: 4.91 out of 522 votes, average: 4.91 out of 522 votes, average: 4.91 out of 522 votes, average: 4.91 out of 5

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Level: Easy

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Description

I call this easy because it doesn’t use cream of tartar, which some people don’t keep on hand. These are basic ingredients and so yummy!

Ingredients

  • 2-¾ cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 2 sticks Unsalted Butter
  • 1-½ cup Sugar
  • 2 whole Large Eggs
  • 2 teaspoons Ground Cinnamon
  • 2 Tablespoons Sugar

Preparation

1. Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. Put softened butter and 1 1/2 cups sugar in a bowl and mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

2. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar mixture. Space 3 inches apart on baking sheets lined with parchment paper.

3. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes.

Makes about 2 dozen.

5 Comments

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lvintennessee on 5.21.2016

We made two batches and added 1 tsp of vanilla to one batch. We thought the added vanilla kicked them up a notch.
We really liked the recipe! The cookies turned out nice and round (rarely happens for me).
One other variation we tried. In one batch, we made the recipe as is (the dough was a little gooey but still able to roll ball and roll them in the sugar/cinnamon just fine – cookies baked perfectly into a flat round shape – tender throughout).
In another batch, we chilled the dough for about 20 minutes. Dough was less gooey and easier to roll into a ball. The end result created a slightly different cookie – slightly risen in the middle (like I’ve seen a lot of classic snicker doodles). They were tender in the middle, with a little bit of crunch to the edge (we baked the same amount of time – 12 minutes (rotating the pan at the 6 minute mark)).
Still an awesome cookie either way you try it.

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lauracason on 4.3.2011

These were the best snickerdoodles I have ever made! We finished ours in twenty-four hours!

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beachmama2four on 2.6.2011

These are awesome; with or without the cinnamon/sugar! My kids gobbled them up.

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caras on 12.9.2010

I made these this week, and they turned out great! I baked them for 12 minutes as well, otherwise they weren’t nice and soft.
The whole family loved them, even my extreemly picky 6 year old!

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Neesha on 12.9.2010

These turned out really delicious! I noticed with my oven, though, that if I let the edges brown then I overcooked the cookies. 12 minutes was good. 15 was when they started to get brown and they ended up a bit crunchier than I like them. Thanks for the recipe!

22 Reviews

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lvintennessee on 5.21.2016

Left a comment too – too lazy to retype. Long story short – We experimented and added 1 tsp of vanilla and refrigerated dough for about 20 minutes. Whether you refrigerate the dough or not, we really enjoyed the batch with the added vanilla. Great, easy cookie!

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Mandy W. on 11.26.2015

I was looking for a Snickerdoodle recipe that didn’t use shortening, and these turned out just fantastic. Great recipe for getting a taste of home for expats!

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jenny_bee on 8.25.2015

AMAZING!!!! Made these for my boss (they’re his favorites) and co-workers and they’ve disappeared at a rapid pace!

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chyna on 6.24.2013

I loved the recipe but if u replace the butter with 3/4 smart butter 1/4 a mixeture of butter milk and olive oil makes cookies soft and bouncy

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Kelly on 7.15.2012

A yummy alternative to the cream of tartar recipe, but I like the other version better.

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