My family revolves around food — we talk about it, plan for it, cook it, and eat it. We don’t inhale it (that would be a bad idea), but otherwise we are proud food enthusiasts.
Occasionally I meet people who say their family keeps recipes secret. That always surprises me. In my family, if you compliment a dish, someone will quickly write the recipe down and hand it to you. Sharing food is our way of showing care.
Today I’m sharing my Grandma’s snickerdoodle recipe. When I posted a photo once, an aunt commented, “I can smell them now!” — and that captures what these cookies mean to our family. Grandma’s snickerdoodles are a timeless version of the classic: tender, buttery cookies rolled in cinnamon and sugar. I always felt like she made them just for me, and that feeling is part of why these cookies are so special.
I treasure the handwritten recipe cards Grandma gave me early in my marriage. Each card is a reminder that she thought of me and wanted me to eat well even when she wasn’t there. For us, sharing recipes is an extension of caring for the people we love.
Picture coming inside after playing in the snow for hours and smelling snickerdoodles fresh from the oven — it’s hard to imagine anything better. And sitting down with someone you love, a plate of warm cookies and a mug of tea, makes it even more comforting. To me, the scent of cinnamon is the scent of hugs.
Fair warning: these cookies are irresistible. You’ll find it difficult to pass the cookie jar without taking one — or two. They’re that good.
Grandma’s Snickerdoodles
Rebecca Lindamood
Ingredients
- 1 cup butter softened
- 1 1/2 cups granulated sugar plus 2 tablespoons, separated
- 2 eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
Instructions
- Cream together the butter, 1 1/2 cups sugar, and eggs until smooth. In a separate bowl, whisk the flour, cream of tartar, baking soda, and salt. Add the dry mixture to the butter mixture and blend until combined. Cover and chill the dough at least 30 minutes and up to 24 hours.
- Preheat the oven to 400°F (200°C). Line cookie sheets with silicone mats or parchment paper.
- Combine the remaining 2 tablespoons sugar with the 2 teaspoons ground cinnamon in a small bowl.
- Scoop about 2 teaspoons of dough (or use a small cookie scoop), roll into a ball, then roll in the cinnamon-sugar to coat. Place cookies about 2 inches apart on the prepared sheets.
- Bake 8–10 minutes, until lightly browned at the edges but still soft in the center. Let cookies rest on the baking sheet for one minute, then transfer to a cooling rack.
- Store at room temperature in an airtight container.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition calculator.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use the hashtag #foodiewithfamily so I can see your photos!