It’s not often that hubby requests a cookie. He’s content to give me recommendations and eat my results, so when he makes a point to ask, I listen.

In this instance, he requested his favorite cookie – the Snickerdoodle.

Snickerdoodles by Cooking with Honey Coconuts

Snickerdoodles are funny little cookies; for all intents and purposes they’re very similar to a sugar cookie – with the exception of one key ingredient. Cream of Tartar. You need cream of tartar, or you’ve pretty much just got a sugar cookie.


Cream of tartar gives Snickerdoodles that distinctive tang, which sets them apart from sugar cookies rolled in cinnamon and sugar. Don’t fool yourself, if you don’t use cream of tartar, you’re not making Snickerdoodles!

Snickerdoodles by Cooking with Honey Coconuts

This is another one of those recipes where there isn’t much variation, with the exception of if you want to go crazy and add white chocolate chips or pumpkin or caramel bits… Your Homebased Mom did just that with her snickerdoodles and they look fab!

Snickerdoodles by CookingwithHoneyCoconuts

Other than that, the base recipe is relatively the same, just make sure you add that cream of tartar!

Snickerdoodles by Cooking with Honey Coconuts



  • 2 3/4 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cream of tartar
  • 1 cup butter
  • 1 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract


  • 3 tablespoons sugar
  • 2 tablespoons cinnamon


  1. Whisk together flour, baking soda, salt, and cream of tartar.
  2. Cream the butter and sugar. Add the eggs and vanilla, beat until creamy.
  3. Gradually add in the flour mixture until thoroughly combined.
  4. Cover with plastic wrap and refrigerate for 30 minutes.
  5. In a smaller bowl, combine the 3 tablespoons sugar and 2 tablespoons cinnamon.
  6. Once dough is chilled, roll into 1″ balls and dip into the cinnamon/sugar mixture.
  7. Place on cookie sheet lined with silpat/parchment paper – you don’t need to flatten these babies, but you can if you like.
  8. Bake at 350° for 8-10 minutes. (9:45 was perfect for my oven).
  9. Allow to cool briefly on the cookie sheet, then transfer to a wire rack to continue cooling.
  10. Resist eating the whole batch!

After using this recipe, which I cobbled together on my own, because I’m getting awesome like that, I would reduce the Cream of Tartar by about 1/2 teaspoon. Hubby loved the cookies, but I felt like there was too much tang to them.

**blush**But when hubs says, “Regular Rotation” that means they’re a hit! **blush**

Snickerdoodles by Cooking with Honey Coconuts


4 thoughts on “Snickerdoodles

  1. Pingback: Peanut Butter Pudding Cookies | Cooking with Honey Coconuts

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