Snickerdoodle Simplicity ~ A Classic Treat!

I’m a firm believer in Thoreau’s famous words “Simplify, simplify, simplify”  and “I went to the woods to live simply”.  With that said, it’s been my own personal mantra for the last year.  As a blogger, I’ve noticed so many recipes that are anything BUT simple, and in fact, are quite tedious and time-consuming to make.
“WHY?” I ask!
As an Italian, one of the most singular, well-known, time-tested element of my native cuisine is in fact it’s pure simplicity with the use of outstanding ingredients that never compete with a heavy sauce or gravy!  Maybe that is why I love David Rocco’s style of Italian cooking . . . he doesn’t mess it up with ‘stuff’, but rather allows the purity of the dish to shine on it’s own.  With the weather being so crazy this week in the Southeast, we were yearning for something comforting and simple . . . something baked . . . something that made our kitchen and home ‘feel’ safer, at least through the perception of aromas:  Warm cookies and milk.  Childhood simplicity!  Perfect!
Our hands-down favorite cookies on the planet are Snickerdoodles.   I never had the chance to enjoy these growing up because my mother did not bake other than for Christmas.  My husband, on the other hand, came from a baking crazed family and he has carried on that tradition throughout our years together.  In fact, HE bakes all of the cookies in the house, not me!  And he’s a great baker to boot!
So here is Mr. M. and P.’s (meat and potatoes) recipe for snicker doodles that he has lovingly borrowed from an old cookies cookbook that I purchased years ago to try and get started on baking these treats (Cookies by Bess, 1981).
Pass the milk please!

What You Need:

  • 1 cup softened butter
  • 1-1/2 cups sugar
  • 2 jumbo eggs
  • 2-3/4 cup flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 Tbsp. ground cinnamon
  • 2 Tbsp. sugar


  • Cream butter, sugar and eggs together.
  • Stir in dried ingredients.
  • Mix well.
  • Chill dough.
  • Roll into small balls.
  • Combine the 2 Tbsp. of cinnamon and 2 Tbsp. of sugar
  • Roll the cookie dough balls in this cinnamon-sugar mixture to cover.
  • Place balls 2" apart on a greased cookie sheet.
  • Bake in 400 degree oven until lightly browned and STILL SOFT for about 6 - 8 minutes. The longer they bake, the harder they will get after removing from the oven. We like ours more soft.
  • The cookies puff out and then flatten out a bit.
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 I hope that you enjoy these delicious cinnamon, sweet treats!

Your comments make me smile and I promise to get back to you. I may be slow at it because I get easily distracted by something brewing in the kitchen or hummingbirds in my gardens.

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  1. Hi Roz. Beautifully displayed cookies. Being a cinnamon addict these are certainly a favorite.

  2. They looks so good. I am 57 and never had one. I will have to make them now after seeing yours. Thanks for the recipe.

  3. Beautiful cookies Roz. I’m ashamed to say I’ve never eaten a snickerdoodle. Looks like I’ve been missing something good.

  4. Good job Mr. OPB in recreating this favourite of mine too.

  5. I didn’t grow up with snickerdoodles either…but I started making them after a request from one of Nick’s friends. Now they are one of his favorites. I’ll have to compare our recipes…yours look perfect! Hope you’re having a wonderful weekend~xoxo

  6. oh yes, simple is better! these look divine, anne

  7. We think alike, Roz. I just posted a similar recipe that we love. This is one of my all time favorite cookies. Yummy photos.

  8. My Mr. Rosemary is the cookie lover in this house. Would that he become the baker, too! I, too, love simple cooking (and baking) best of all. These snickerdoodles are perfect, and simple.

  9. I love Snickerdoodles – thanks for sharing!

  10. Snickerdoodles are my all time favorite cookie!
    Pass the milk :-)

  11. nice post i like it

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