In cooking camp today,  we will be baking cookies, including Snickerdoodles. This is a recipe that has been around a long time and is still a favorite.

The kids really enjoy rolling the dough in cinnamon sugar, before baking.

The old version I had, called for shortening, but I use butter instead,  and chill the dough. I prefer the taste of butter in cookies.

These are a great light dessert for summer and they travel well, too. A nice treat to bring to your next cookout, picnic or road trip.

Snickerdoodles can also be used to make awesome ice cream sandwiches.




1 c. butter, softened
1 ½ c. sugar
2 eggs
2 ¾ c. flour
2 t. cream of tartar
1 t. baking soda
¼ t. salt
2 T. sugar
2 t. cinnamon

Mix butter, sugar and eggs. Combine next 4 ingredients and add to egg mixture. Chill dough at least a couple of hours. Combine sugar and cinnamon in shallow bowls. Roll dough in 1-inch balls and roll in cinnamon sugar. Place 2-inches apart on ungreased baking sheet and bake in a preheated 375 –degree oven for 9-11 minutes. Makes 6 dozen.

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